Conditions for producing long shelf life fruit salads processed using mild pasteurization

Sobral, M. Madalena C.; Nunes, Cláudia; Maia, Ana Clara Ferreira; Ferreira, Paula; Coimbra, Manuel A.

doi:10.1016/j.lwt.2016.11.055

Cited by 12 publications

(12 citation statements)

References 34 publications

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“…(196D), E. coli (1116D), yeast, and molds (130D). These results are in agreement with previous studies showing the effectivity of thermal pasteurization to inactivate microorganisms in the canning of acid foods, such as pasteurization of banana puree at 90°C for 2 min (Xu et al, 2016), pasteurization of fruit salads at 80°C for 15 min (Sobral et al, 2017), and pasteurization of canned peaches and apricots at 93°C for 0.1 min (Campbell & Padilla-Zakour, 2013).…”

Section: Adequacy Of the Thermal Processsupporting

confidence: 93%

Canning of mandai , traditional fermented food from Indonesia, using thermal pasteurization

Prabawa

Purnomo

Faridah

2022

Food Processing Preservation

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Nowadays, traditional fermented foods have been developed as one of the healthy food choices. Mandai is one of the Indonesian traditional fermented foods that are underexplored. This research aims to study the canning process of the ready‐to‐eat (RTE) mandai using thermal pasteurization to improve the quality and safety of mandai. The results showed that the canning of RTE mandai in the retort pouch can be performed using thermal pasteurization at 85°C for 10 min. The canning process with precanning cooking time treatment for 15 min produced the highest sensory acceptability. This technique significantly decreased the hardness (5.064–1.898 g), chewiness (2.370–1.069 g), total anaerobic microbial (2.79–1.77 log CFU/g), and it was sufficient to achieve >6 log reduction of Lactobacillus spp. These results showed the great potential of the canning technique using thermal pasteurization to improve the quality and safety of RTE mandai. Novelty impact statement This is the first study to explore the canning process of mandai, traditional fermented food from Indonesia. The findings of the investigation provided an opportunity for commercial manufacturing of ready‐to‐eat mandai in retort pouches by employing thermal pasteurization at 85°C for 10 min.

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Section: Adequacy Of the Thermal Processsupporting

confidence: 93%

Canning of mandai , traditional fermented food from Indonesia, using thermal pasteurization

Prabawa

Purnomo

Faridah

2022

Food Processing Preservation

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“…The soluble solid index of canned lychee increased as the thermal processing temperature increased from 70 C to 121 C due to the breakdown of the pectin structure upon exposure to high temperatures. 10 These results indicated that heat treatment at high temperature reduces the original quality of fresh lychee and its commercial value.…”

Section: Discussionmentioning

confidence: 94%

“…9 Canned fruits are normally pasteurized at high temperatures for a long period of time. 10 Previous studies have shown that canned peaches could be stored at 22 C for 90 d aer heat treatment at 90 C, and fruit salad could be stored at 25 C for 98 d aer heat treatment at 70 C or 80 C. 10,11 Furthermore, recent studies have shown that thermally processed foods, especially fruits and vegetables, undergo various chemical changes during heat treatment, increasing the biological activities of the phytochemical compounds in fruits and vegetables; for example, the free avonoid contents in shiitake mushrooms heat treated at 121 C and 100 C were signicantly increased compared to those of raw shiitake. 12 Therefore, heatprocessed foods can be considered to have higher biological activities than their raw counterparts.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp

Wang

Shu

et al. 2020

RSC Adv.

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“…The juice was later appropriately decanted, and 180 ppm of sodium benzoate was added (Krishnakumar et al, 2013). For testing the efficacy of developed films (15 cm Â 10 cm), 50 ml of pasteurized juice was filled, adequately sealed, in-pack pasteurized (15 min, 80 C), and kept at ambient conditions (28.8 C, 60.5% RH) for 60 days (Sobral, Nunes, Maia, Ferreira, & Coimbra, 2017). The juice pasteurized and packed in a plain LLDPE pouch represents the control sample.…”

Section: Sample Preparationmentioning

confidence: 99%

Development of linear low‐density polyethylene nanocomposite films for storage of sugarcane juice

Manikantan

Pandiselvam

Arumuganathan

et al. 2022

J Food Process Engineering

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Sugarcane juice is a cheap and popular product in the beverage industry, with colors varying from light gray to dark green containing abundant amounts of polyphenolic compounds, ascorbic acid, minerals, and pigments. With ample sucrose content, sugarcane juice has evolved as the primary raw material for manufacturing 70% of the world's sugar content. Despite having high nutritional value, the shelf life of juice is a severe concern owing to the onset of microbial activities, which speeds up the fermentation process immediately after the extraction, which calls for appropriate packaging for delaying the qualitative degradation. For this purpose, the physicochemical properties, microbial stability, and color properties of "Mandya" variety sugarcane juice was ascertained upon storage in developed nanocomposite films made of linear low-density polyethylene (LLDPE) by varying the levels of compatibilizer, nanoclay, and thickness. Upon evaluating the results, it was observed that the critical physicochemical attributes, namely, total soluble solids (TSS), pH, total sugars, and overall acceptability, were found to decrease with an increase in the level of nanoclay and compatibilizer and decrease in film thickness. Zero plate counts were observed till day 15 of storage, and a gradual increase was noticed in the further days. Correspondingly, an increase in the overall color difference with the progression of storage also occurred. It was concluded from the analysis that film of 100 μm thickness prepared from a combination of 93% LLDPE, 5% compatibilizer, and 2% nanoclay gave superior shelf life, minimum change in quality parameters, and least microbial population in sugarcane juice. Practical ApplicationFruit juice industries are interested in using packaging films with high tensile strength and low permeability instead of expensive glass bottles. Nanocomposite technology could be an effective tool for developing high-barrier packaging material. LLDPE has many applications for developing both rigid form and flexible films. Most research studies on sugarcane juice preservation are confined to bottling, and there is a scarcity of information on the storage of sugarcane juice in pouches. In this context, the goal of the present study is to develop a cost-effective packaging technology for the storage of sugarcane juice.

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Conditions for producing long shelf life fruit salads processed using mild pasteurization

Cited by 12 publications

References 34 publications

Canning of mandai , traditional fermented food from Indonesia, using thermal pasteurization

Canning of mandai , traditional fermented food from Indonesia, using thermal pasteurization

Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp

Development of linear low‐density polyethylene nanocomposite films for storage of sugarcane juice

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