Comparison of Thermal Processing and Pulsed Electric Fields Treatment in Pasteurization of Apple Juice

Charles-Rodríguez, Ana V.; Nevárez-Moorillón, Guadalupe Virginia; Zhang, Q.H.; Ortega‐Rivas, Enrique

doi:10.1205/fbp06045

Cited by 100 publications

(63 citation statements)

References 13 publications

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“…In the current study, with the processing performed, the TA of juice was decreased significantly (p < 0.05) from 3.06 g/L (juicing) to 2.72 g/L (prepasteurization), and then to 2.39 g/L (pasteurization), while the homogenization had no effect on TA. It is worth noting that the significant changes of TA in this study were only observed for heat treatments (pre-pasteurization and pasteurization), which could be due to the evaporation of organic acids during thermal treatments (CharlesRodríguez, Nevárez-Moorillón, Zhang, & Ortega-Rivas, 2007). During the processing, the pH value was decreased from 3.87 (juicing) to 3.52 (pre-pasteurization), but was increased significantly (p < 0.05) to 3.64 by the pasteurization.…”

Section: Effect On Physicochemical Propertiesmentioning

confidence: 85%

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

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The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and characterized by total soluble solid (TSS), titratable acidity (TA), pH, turbidity, non-enzymatic browning index (NEBI), color quality, aromas and phenolic constituents. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for analyzing juice aromas and polyphenols. The results showed that homogenization only affected (increased) the juice turbidity, and only the TSS content was not affected by the unit operations. The TA, pH, aroma component and polyphenol content of the NFC apple juice were significantly decreased, while the turbidity, NEBI and color values were significantly increased by pre-pasteurization. Pasteurization had less effect on these properties than pre-pasteurization. Therefore, those were the thermal treatments that mainly affected the juice quality during NFC apple juice production.Cambios en las propiedades fisicoquímicas, aromas y polifenoles durante la producción de jugo de manzana no procedente de concentrado (NFC) RESUMENEl presente estudio investigó los efectos detectados en las unidades de producción de jugo de manzana no procedente de concentrado (NFC). Después de realizarse los principales pasos del proceso (extracción, prepasteurización, homogeneización y pasteurización), se recogieron muestras que fueron caracterizadas a partir de la presencia de sólidos solubles totales (TSS), la acidez valorable (TA), el pH, la turbidez, el índice de oscurecimiento no enzimático (NEBI), la calidad de color, el aroma y los componentes fenólicos. Para valorar el aroma del jugo y la presencia de polifenoles se llevó a cabo un análisis de componentes principales (PCA) y un análisis de clúster jerárquico (HCA). Los resultados confirmaron que la homogeneización solo afectó la turbidez del jugo, aumentándola, siendo el contenido de TSS el único aspecto no afectado por la unidad de producción. La TA, el pH, el componente de aroma y el contenido fenólico del jugo de manzana NFC se redujeron significativamente, mientras, debido a la prepasteurización, se registraron aumentos en la turbidez, el NEBI y los valores de color. La pasteurización tuvo menos efecto en estas propiedades que la prepasteurización. Por lo tanto, se concluye que, durante la producción de jugo de manzana NFC, la calidad es afectada principalmente por los tratamientos térmicos. ARTICLE HISTORY

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Section: Effect On Physicochemical Propertiesmentioning

confidence: 85%

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

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“…Mild preheating to 40 °C prior to the PEF treatment could potentially increase the antimicrobial effect of the PEF (Heinz et al 2003) while avoiding detrimental effects on product quality (Walkling-Ribeiro et al 2008). The effect of PEF on microbial inactivation in apple juice has been investigated by several researchers (Evrendilek et al 2000;Charles-Rodriguez et al 2007;Torkamani 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of pulsed electric field treatment on polyphenol oxidase, total phenolic compounds, and microbial growth of apple juice

Ertugay¹,

Başlar

Ortakcı³

2013

Turk J Agric For

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A pulsed electric field (PEF) process was applied to unclarified apple juices at 30 and 40 kV cm -1 for 50, 100, 150, and 200 pulses after preheating to 40 °C. Afterwards, polyphenol oxidase (PPO) enzyme levels, loss of total phenolic (TP) compounds, and alterations of the physiochemical parameters of the apple juice were determined. Total yeast/mold and mesophilic bacteria loads were periodically evaluated during storage at 25 °C for a 3-month period and the cloud quality of the apple juice was analyzed after storage. The results of the present study have indicated that total yeast/mold and mesophilic bacterial activity could be completely inactivated under all PEF processing conditions. Moreover, no microbial activity occurred in PEF-treated apple juices during the 3-month storage period, whereas the control had more than a 6 log cfu mL -1 microbial load at the end of storage. PPO activity became completely inactive at 100 or more pulses at 40 kV cm -1 , while residual activity decreased by up to 32.1%, 7.0%, 2.9%, and 1.6% at 30 kV cm -1 at 50, 100, 150, and 200 pulses, respectively. Kinetic data for PPO activity and TP content were described using a first-order kinetics model with a high R 2 value, ranging from 0.906 to 0.983. However, there was a negative correlation ranging from -0.907 to -0.938 between TP compounds and PPO inactivation. In addition, only minor changes were observed in physical appearance and color, pH, conductivity, and Brix levels of apple juices after the PEF processing.

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“…By choosing an appropriate voltage and frequency, PEF method can result in the same level of bacteria inactivation as that of thermal processing. Additionally, PEF is better in preserving the food pH level [1]. Other studies compare the effect of PEF and thermal processing [2] as well as high pressure [3] in degrading bacteria PME (pectin methyl estarase) in orange juice.…”

Section: Introductionmentioning

confidence: 99%

“…There has been several implemented methods to generate a high voltage, such as solid state Marx Generator that can produce pulse voltage up to 6 kV at 1.6 kA [1,2]. Another technique is using pulse forming network (PFN) [8].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Step Up Transformer for Pulsed Electric Fields Generator

Yoppy¹,

Anam²,

Yudhistira³

et al. 2016

IJEECS

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Comparison of Thermal Processing and Pulsed Electric Fields Treatment in Pasteurization of Apple Juice

Cited by 100 publications

References 13 publications

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Effect of pulsed electric field treatment on polyphenol oxidase, total phenolic compounds, and microbial growth of apple juice

Analysis of Step Up Transformer for Pulsed Electric Fields Generator

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