Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters

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

doi:10.1007/s11947-020-02540-8

Cited by 9 publications

(2 citation statements)

References 45 publications

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“…Likewise, the viscosity of heat‐treated juices increased from 1.43 mPa·s to 1.72–2.35 mPa·s when was heat‐treated but was not altered by UV‐C treatment. Moreover, García Carrillo et al (2020) compared the quality and sensory properties of a natural squeezed carrot‐orange juice preserved by UV‐C (1,720 mJ/cm 2 ) assisted by mild heat (50°C) and heat (80°C, 6 min). Overall, UV‐C assisted by mild heat preserved juice color, pH, °Brix, and turbidity of the juice, which exhibited equal total antioxidant activity (TAA, 0.7 mg Trolox/ml) and higher total polyphenol content (TPC, 302.1 μg GAE/ml) than the unprocessed samples (TAA = 0.7 mg Trolox/ml/TPC = 205.0 μg GAE/ml), remaining constant throughout storage.…”

Section: Resultsmentioning

confidence: 99%

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

Andreone

Schenk

Ferrario

et al. 2022

Food Processing Preservation

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This study was aimed at investigating the impact of different non-caloric and reducedcalorie sugar blends on the physicochemical, rheological and sensory properties of sweet confectioneries. The systems were formulated using low-methoxyl pectin (1% wt/vol) and orange juice processed by pilot-scale UV-C light (Dean-Vortex reactor; 390 mJ/cm 2 ; Reynolds number: 3824). Consumer perception was measured using the conjoint, difference from control and CATA tests. A control, elaborated with sucrose

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Section: Resultsmentioning

confidence: 99%

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

Andreone

Schenk

Ferrario

et al. 2022

Food Processing Preservation

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“…14 The delivered UV-C fluence was calculated using the method proposed by Rahn, 15 which involved the use of the iodide/iodate chemical actinometer, adapted for continuous flow and recirculation mode, as described by Antonio-Gutiérrez et al 16 For comparison purposes, the orange juice was also thermally treated by recirculating it at 80 °C for 6 minutes 17 in a jacketed, coiled double-wall glass tube (T-coil system) connected to the water bath to maintain a constant temperature. The inlet and outlet of the T-coil system (300 mL) were connected to a collecting vessel through flexible hoses, as detailed in García Carrillo et al 18 The UV-C/H and T-coil treated juices were kept under refrigeration (4 ± 1 °C) until the elaboration of the sweet confectionery gels (maximum elapsed time 24-30 h). For every condition, duplicate experiments were conducted.…”

Section: Juice Processingmentioning

confidence: 99%

A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels

Andreone,

Kozono,

Schenk

et al. 2023

J Sci Food Agric

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BACKGROUNDConsumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV‐C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV‐C assisted by mild heat treatment (UV‐C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin‐based confectioneries stored at 5 ± 1 °C for 35 days.RESULTSFor orange juice processing, UV‐C/H (pilot‐scale Dean‐flow reactor; 892 mJ cm−2; 50 ± 1 °C) and thermal (T‐coil, 80 °C; 6 min) treatments were used. Low‐calorie confectionery gels were elaborated using the treated juices, low‐methoxyl pectin and various sweetener combinations. UV‐C/H and T‐coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box–Behnken optimization study, included partial (F1: 3%‐sucrose‐S + 0.019%‐rebaudioside‐A‐RA) or complete sucrose replacement (F2: 5.5%‐erythritol‐E + 0.019%‐RA), and one control (C:10%‐S). In general, the microbiota of the gels prepared with the UV‐C/H or T‐coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV‐C/H‐treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal‐dominance‐of‐sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption.CONCLUSIONThe present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV‐C light assisted by mild heat and combinations of sucrose‐alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full‐sucrose option. © 2023 Society of Chemical Industry.

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Ultraviolet Light

Guerrero¹,

Ferrario²,

Schenk³

et al. 2021

Electromagnetic Technologies in Food Science

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Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters

Cited by 9 publications

References 45 publications

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels

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