Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract

Ferrario, Mariana Inés; Schenk, Marcela; Carrillo, Mercedes García; Guerrero, Sandra

doi:10.1016/j.foodchem.2018.06.149

Cited by 30 publications

(14 citation statements)

References 30 publications

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“…The irradiation treatment did not significantly affect the phenolic content of the agave extracts. This agreed with the results reported for pomegranate juice [41], apple juice [42], carrot-orange juice blended with yerba mate [43], and Aloe vera gel blended with water [34]. This has been related to the short exposure times applied, which can prevent the photooxidation of these compounds.…”

Section: Total Polyphenols (Tp)supporting

confidence: 91%

Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values

et al. 2020

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The effects of UV-C irradiation (at doses of 8.16, 10.93, 16.17, and 33.29 mJ/cm2) on the physicochemical and microbiological properties of Agave tequilana Weber extracts at various pH values (4.5, 5.5, and 6.5) were evaluated. Thermal treatment (TT) was used as a control (85 °C for 30 s). Both processed (UV-C or TT) and unprocessed (UP) extracts were investigated. The UV-C dose and the pH significantly (p < 0.05) affected the inactivation of total coliforms (TC), total aerobic mesophiles (TAM), and yeasts and molds (YM). UV-C doses of 10.93 mJ/cm2 at pH 4.5 and 33.29 mJ/cm2 at any agave extract pH completely inactivated the native microbial load compared to TT. The total polyphenols (TP), antioxidant activity (AA), and sugar content did not change in the agave extracts at any dose, but the total flavonoid (TF) content decreased at doses > 16.17 mJ/cm2 at the evaluated pH values. Although the color of the agave extracts (L*, a*, and b*) was significantly affected, the total color difference (∆E) did not change after processing compared to the ∆E in the UP extracts. TT further reduced all the physicochemical properties of the agave extracts compared to UV-C processing. The results suggest that UV-C continuous flow technology can be used to stabilize agave extracts at doses of 10.93 mJ/cm2 and pH 4.5, while preserving their functional properties.

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Section: Total Polyphenols (Tp)supporting

confidence: 91%

Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values

et al. 2020

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“…Time setting conditions were chosen taking into account past results obtained in the laboratory, which demonstrated that this treatment time was adequate to ensure nutritional and sensory quality, while achieving the maximal microbial inactivation. (Ferrario, Schenk, García Carrillo, & Guerrero, 2018). Moreover, these results showed that further extension of the UV‐C treatment time did not substantially modify the inactivation curve shape (García Carrillo et al, 2017).…”

Section: Methodsmentioning

confidence: 99%

Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light

Fenoglio

Ferrario

Carrillo

et al. 2020

J Food Process Preserv

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The aim of this study was to analyze the inactivation of a wide spectrum of microorganisms in clear as well as turbid juices processed by ultraviolet light (UV‐C: 0–1720 mJ/cm2). A biodosimetry assay was used to determine the equivalent UV‐reduction dose (3.1 mJ/cm2). UV‐C effectiveness increased in melon (3.2 and 4.4 log‐reductions of Saccharomyces cerevisiae and Escherichia coli) and orange‐tangerine juices (4.7 log‐reductions of E. coli) compared to carrot (2.7, 2.9, and 4.2 log‐reductions of S. cerevisiae, Candida parapsilosis and Pseudomonas fluorescens), orange (1.7, 2.0, 2.9 and 4.0 log‐reductions of S. cerevisiae, Zygosaccharomyces bailii, Listeria innocua, and E. coli), and orange‐carrot juices (2.5, 2.5 and 2.9 log‐reductions of S. cerevisiae, P. fluorescens, and E. coli). The Coroller model allowed a better fit compared to the Weibull and modified Gompertz models. UV‐C effectiveness in clear juices was related to low absorbance at 254 nm, color, and turbidity; whereas, in the turbid juices, it was also linked to the presence of particle aggregates. Practical applications Short‐wave ultraviolet light (UV‐C) is a promising preservation technology to partially or totally replace traditional thermal treatments, which severely alter product quality. The present study allowed to interpret how physicochemical properties of clear and turbid juices affected the inactivation of a wide spectrum of microorganisms processed by short‐wave ultraviolet light (UV‐C, up to 1,720 mJ/cm2). UV‐C effectiveness was related to high UV‐C transmittance, low absorbance, and turbidity in clear juices. Whereas, in the turbid ones, other parameters such as the presence of particle aggregates stemmed the disinfection process. Moreover, the optical properties of the juices were used in the estimation of UV dose distribution. Mathematical modeling revealed differences in microbial sensitivities and the existence of subpopulations with different resistance to UV‐C treatment. These results suggest that UV‐C light represents a promissory alternative for the processing of a variety of juices and blends with significant differences in their physicochemical characteristics.

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“…Assim como registrado no atual estudo, o alto conteúdo de moléculas fenólicas na EM está bem documentado (BLUM-SILVA et al, 2015;COLPO et al, 2016;FERRARIO et al, 2018).…”

Section: Métodounclassified

“…A adição de I. paraguariensis tem se mostrado efetiva em melhorar a qualidade de produtos alimentícios tanto de origem vegetal quanto animal. Em suco misto de cenoura e laranja (FERRARIO et al, 2018), em ervilhas (YONNY et al, 2018) e em carne bovina (ZAWADZKI et al, 2017) foi demonstrada a melhora da estabilidade oxidativa. Quanto ao pescado, entretanto, os trabalhos são escassos e não consideram a EM como conservante para esta fonte alimentar proteica (HASSOUN; ÇOBAN, 2017;OZOGUL et al, 2017).…”

Section: Métodounclassified

Efeito Antioxidante Da Ilex Paraguariensis E Condimentos Na Oxidação Lipídica De Filés De Oreochromis Niloticus

Machado¹,

Peixoto

Hautrive³

et al. 2020

Rev. Cont. Saúde

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Os compostos antioxidantes presentes naturalmente nas plantas têm sido alvo de pesquisas em substituição aos sintéticos como aditivos alimentícios. Este estudo teve por objetivo avaliar o potencial antioxidante de extrato de erva-mate, em associação com os condimentos alecrim, orégano e tomilho, em filés de tilápia submetidos à diferentes formas de preparo, frente à oxidação lipídica do pescado. Os extratos foram avaliados quanto ao percentual de redução do radical 2,2-difenil-1-picril-hidrazil e quanto aos teores de compostos fenólicos totais. A oxidação lipídica do pescado foi analisada pelo teste das substâncias reativas ao ácido tiobarbitúrico (TBARS, do inglês, thiobarbituric acid reactive substances). Os resultados mostraram que o orégano foi o condimento que apresentou o maior teor de compostos fenólicos totais e a erva-mate, a maior atividade antioxidante. Com relação à análise de TBARS, a adição do mix de erva-mate com os três condimentos aos filés de tilápia in natura e submetidos aos diferentes processamentos térmicos (frito ou assado), foi verificado que apresentaram os menores valores relativos às amostras controle (sem a adição do mix), atingindo uma diminuição de, aproximadamente, dez vezes no pescado preparado assado. Quanto ao reaquecimento, foi constatado que este fator dobra a quantidade de TBARS presentes. Assim, conforme os resultados, é possível sugerir a eficácia da associação dos condimentos com a erva-mate na redução da rancidez oxidativa dos filés de tilápia submetidos aos diferentes processamentos térmicos aplicados, bem como do produto in natura.

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Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract

Cited by 30 publications

References 30 publications

Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values

Effects of UV-C Irradiation and Thermal Processing on the Microbial and Physicochemical Properties of Agave tequilana Weber var. azul Extracts at Various pH Values

Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light

Efeito Antioxidante Da Ilex Paraguariensis E Condimentos Na Oxidação Lipídica De Filés De Oreochromis Niloticus

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