Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

Cerrillo, Isabel; Fernández-Pachón, María-Soledad; Collado‐González, Jacinta; Escudero-López, Blanca; Berná, Genoveva; Herrero-Martín, Griselda; Martı́n, Franz; Ferreres, Federico; Gil‐Izquierdo, Ángel

doi:10.1007/s11130-015-0472-y

Cited by 23 publications

(17 citation statements)

References 33 publications

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“…Interestingly, the application of HTST heat treatment is reported to increase: (1) total phenolics, (−)‐epicatechin, ferulic acid, and p ‐coumaric acid content in apricot nectar (Huang and others ); (2) color hue in lemon/pomegranate juice blend (Mena and others ); (3) nutritional value in fermented orange juice (Cerrillo and others ); and (4) viscosity in carrot juice (Chen and others ) and mango nectar (Liu and others ). Nevertheless, the exposure to high temperatures, even for short periods, can result in sensorial changes of appearance, texture, color, and flavor (Miller and Silva ).…”

Section: Thermal Treatmentsmentioning

confidence: 99%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

184

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Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle-based technology approaches have been also reviewed.

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Section: Thermal Treatmentsmentioning

confidence: 99%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

184

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“…Besides, Cerrillo et al . () observed an increase of lysine in alcoholic fermentation, whilst histidine did not have a significant change in its concentration. The rest of variables associated to final samples according to the loadings, such as glutamic acid, isoleucine and phenylalanine, had a trend to rise after gluconic acid fermentation, although their concentrations did not have a significant increase (Fig.…”

Section: Resultsmentioning

confidence: 91%

“…Similarly, Cerrillo et al . () showed that the initial concentration of amino acids was similar after alcoholic fermentation of orange juice had finished. Besides, Álvarez‐Fernández et al .…”

Section: Resultsmentioning

confidence: 96%

“…Similarly, Cerrillo et al (2015) showed that the initial concentration of amino acids was similar after alcoholic fermentation of orange juice had finished. Besides, Alvarez-Fern andez et al (2014) observed that bioactive compounds (polyphenols) and antioxidant activity were maintained after the gluconic acid fermentation of strawberry pur ee.…”

Section: Evolution Of Nitrogen Compounds Along Fermentationmentioning

confidence: 90%

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Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

Ordóñez-Díaz

Cañete-Rodríguez

Callejón

et al. 2016

Journal of Food Processing and Preservation

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Gluconic fermentation of fruit substrates is an innovative strategy to elaborate nonalcoholic beverages which has not been studied so far. Futhermore, it prevents food waste of perishable products like strawberries. Amino acids, biogenic amines and ammonium ion were evaluated after the fermentation of strawberry purée using Gluconobacter japonicus in submerged culture. The process was monitored with the determination of pH, total acidity, glucose, fructose and gluconic acid concentrations. The determination of nitrogen compounds was accomplished using a HPLC–UV method involving diethyl ethoxymethylenemalonate (DEEMM) as the derivatization agent. Most amino acids did not present significant changes, except for lysine and histidine, which increased their concentration in the final product. However, the principal component analysis was able to group the initial and final samples in different sets using the amino acids concentration as variables. Biogenic amines were not detected in the final samples, thus ensuring the safety of this product for human consumption. Practical Applications Because of the high level of competitiveness, the success of a new product requires the use of a raw material different from the traditionally used ones, and the application of innovative techniques of production. Strawberry is a fruit prized for its aroma and flavor. In addition, Spain is the fifth strawberry producer in the world, and consequently there are surpluses of second quality strawberries. This second quality fruit is generally discarded, involving large economic losses. These facts make strawberry a good candidate to be used as raw material for the production of fruit derived products. Hence, gluconic acid fermentation is an innovative way of transforming surplus strawberries into beverages which do not present glucose, as it is transformed into gluconic acid whilst keeping fructose as sweetener. Hence, the final product could be the principal substract to elaborate a new beverage which could be consumed by diabetics. Gluconic acid submerged fermentations of strawberry purée were carried out with Gluconobacter japonicus. Additionally, the amount of biogenic amines was assessed for food safety purposes.

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“…Sereewatthanawut et al [34] have said that, with increasing temperature, some amino acids are degraded to form low molecular weight carboxylic acids such as formic, acetic, and propionic acids, resulting in a reduction of the total amino acid concentration. On the other hand, in fermented orange juice, the amino acid profile, including citrulline, was not modified by pasteurization (85 ∘ C for 30 s); however, the fermentation time (9 days) significantly increased the total amino acid content [35].…”

Section: Citrulline Contentmentioning

confidence: 92%

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

Tarazona-Díaz

Martínez-Sánchez

Aguayo

2017

Journal of Food Quality

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L-citrulline is a nonessential amino acid with demonstrated health benefits for humans, and watermelon is a fruit rich in this amino acid. The juice industry is developing functional beverages through the enrichment with external bioactive compounds; this kind of industry uses conventional pasteurization because of its efficiency and simplicity. In this experiment, the effects of pasteurization (80 ∘ C for 40 s or 90 s) and storage (4 ∘ C for 30 days) on different parameters were evaluated in a watermelon juice (3.68 g kgof natural L-citrulline) enriched with external L-citrulline (12 g kg −1 ). Enzymatic activity (peroxidase, pectin methyl esterase, and polygalacturonase) was inactivated (74 to 89%, 89 to 90%, and 11 to 15%, resp.) with the pasteurization treatment, obtaining the highest degradation with the longest heating time. According to the rheology study, the juice's elasticity was mainly affected by type of heat treatment while its viscosity was more stable and affected by storage time. A reduction in bioactive compounds content, around 10-16% for lycopene and 19-20% for L-citrulline, was observed after the pasteurization treatments, with a higher decrease with increased treatment time. Storage time also induced a reduction in lycopene and L-citrulline. The shelf life was limited by sensorial parameters.

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Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

Cited by 23 publications

References 33 publications

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

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