Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice

Ferrario, Mariana Inés; Guerrero, Sandra

doi:10.1016/j.ifset.2016.02.002

Cited by 78 publications

(37 citation statements)

References 51 publications

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“…Multiple methods, such as high‐pressure processing (HPP) and pulsed electric field (PEF), have been researched with some extent of commercialization (Bin et al, ; Zhong et al, ). Non‐thermal approaches also involve pulsed light processing, ionizing radiation, ultrasound, and use of other chemical or packaging technologies (Fan, Niemira, & Thayer, ; Ferrario & Guerrero, ; Jabbar et al, ; Wu, ). However, according to Hugas, Garriga, and Monfort (), equipment and set‐up for HPP is capital intensive and adoption of other mentioned technologies includes challenges, such as the shadowing effect in UV light processing, consumer antagonism for ionizing radiation, and the absence of proper industrial scale processing systems for non‐thermal processing.…”

Section: Introductionmentioning

confidence: 99%

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

Vukić

Vujadinović

Ivanović

et al. 2017

J Food Process Preserv

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Dielectric barrier discharge (DBD) atmospheric plasma treatment is an innovative non‐thermal food processing technology. There is an abundant body of research on the effectiveness in inactivation of foodborne pathogens on fresh fruit and vegetable produce with atmospheric air DBD plasma. However, studies that disclose plasma interactions with fruit or vegetable juices are scarce in number to the knowledge of the author. Color changes of orange and carrot juice blend due to atmospheric air DBD plasma treatment have been examined to estimate the extent of juice changes after treatments at varying durations of 5 s,15 s, and 30 s. Results indicate potentiality of cloud loss reduction, while treatments can cause minor degradation of color attributes. However, browning of treated samples was not observed. The influence of this new non‐thermal treatment on measured properties of orange and carrot juice blend shows promising results which need to be further confirmed and established. Practical applications The work described in this research offers an innovative treatment of orange and carrot juice blend with atmospheric air DBD plasma. This article assesses the suitability of atmospheric air DBD plasma to be used in orange and carrot juice blend, and its effects on color attributes. The results indicate the potential of treatment as a browning inhibitor in orange and carrot juice blend during processing which could be of practical industrial relevance.

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Section: Introductionmentioning

confidence: 99%

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

Vukić

Vujadinović

Ivanović

et al. 2017

J Food Process Preserv

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“…Increased microbicidal effects may be attained by combination of PL with other decontamination technologies like ultrasound (Ferrario et al . ; Ferrario and Guerrero ), thermosonication (Muñoz et al . , ) or heat (Artíguez and de Marañón ).…”

Section: Pl Treatment Of Beveragesmentioning

confidence: 99%

“…; Aron‐Maftei et al . b; Ferrario and Guerrero ) as well as sensory deviations (Palgan et al . ), while no changes to pH, Brix, nonenzymatic browning index or total antioxidant activity were apparent (Caminiti et al .…”

Section: Pl Treatment Of Beveragesmentioning

confidence: 99%

“…This is most likely attributable to an insufficient uniformity of PL exposure when the flowing product is treated with only few light flashes compared to a higher probability to expose cells to the incident light with more flashes. Increased microbicidal effects may be attained by combination of PL with other decontamination technologies like ultrasound (Ferrario et al 2015a;Ferrario and Guerrero 2016), thermosonication (Muñoz et al , 2012 or heat (Art ıguez and de Marañ on 2015a). Regarding the impact of PL on quality attributes of beverages, relatively few data are available.…”

Section: Pl Treatment Of Beveragesmentioning

confidence: 99%

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Recent findings in pulsed light disinfection

2017

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Summary Nonthermal disinfection technologies are gaining increasing interest in the field of minimally processed food in order to improve the microbial safety or to extend the shelf life. Especially fresh‐cut produce or meat and fish products are vulnerable to microbial spoilage, but, due to their sensitivity, they require gentle preservation measures. The application of intense light pulses of a broad spectral range comprising ultraviolet, visible and near infrared irradiation is currently investigated as a potentially suitable technology to reduce microbial loads on different food surfaces or in beverages. Considerable research has been performed within the last two decades, in which the impact of various process parameters or microbial responses as well as the suitability of pulsed light (PL) for food applications has been examined. This review summarizes the outcome of the latest studies dealing with the treatment of various foods including the impact of PL on food properties as well as recent findings about the microbicidal action and relevant process parameters.

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“…Maximum inactivation with pulsed light was about 1 to 2.5 log reduction in meat and fish products because intense treatments may lead to quality changes as in raw salmon [26], chicken frankfurter [22], and beef and tuna carpaccio [15]. Pulsed light was effective in microbial disinfection of highly transparent fluids compared to turbid fluids; however combined treatments such as ultrasound [11] and thermosonication [25] increased microbial inactivation.…”

Section: Introductionmentioning

confidence: 99%

Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu

Öner¹

2017

Akademik Gıda

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The effect of pulsed light treatment on the inactivation of Salmonella Enteritidis PT 30 on almonds was determined based on voltage, distance between sample and lamp and treatment time. Almonds were spot-inoculated with 20 µL of Salmonella Enteritidis PT 30 culture and then dried for 24 h at an ambient temperature. Almonds were treated with pulsed light at 3000, 3400 and 3800V at distances of 14.1 or 19.1 cm for 20 or 60 s. Pulsed light treatments reduced Salmonella populations by 0.44 to 4.14 log CFU/almond. Almonds treated with 3800V at 14.1 cm distance for 60 s resulted in a reduction by 4.14 log CFU/almond in Salmonella counts on TSAYE and 4.09 log CFU/almond on XLD agar. After pulsed light exposure, almond surface temperature increased from 25 to 35-50ºC depending on treatment conditions. Results indicated that pulsed light had a potential to be used in the microbial inactivation of Salmonella in almonds and other low moisture foods.

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Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice

Cited by 78 publications

References 51 publications

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma

Recent findings in pulsed light disinfection

Atımlı Işık Uygulaması ile Bademde Salmonella Enteritidis İnaktivasyonu

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