Effect of pulsed electric field (PEF) treatment on sugarcane juice

Kayalvizhi, V.; Pushpa, A.; Ganesan, S.; Antony, Usha

doi:10.1007/s13197-016-2172-5

Cited by 55 publications

(45 citation statements)

References 12 publications

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“…According to Huang, Tian, Gai, and Wang (2012), inactivation of microorganisms during PEF treatment is due to the cell membrane collapse and changed the cell structure and morphology, the effects on endogenous vital enzymes associated with the cell metabolism, change in gene expression and damage to cellular genetic material. Earlier, the reduction in microbial load after PEF treatment was reported by Kayalvizhi, Pushpa, Sangeetha, and Antony (2016) in sugarcane juice. Zhang et al.…”

Section: Resultsmentioning

confidence: 69%

Novel processing techniques and spinach juice: Quality and safety improvements

Manzoor

Ahmed

Ahmad

et al. 2020

Journal of Food Science

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In this study, the combined effect of ultrasound (US) and pulsed electric field (PEF) techniques was analyzed for the quality improvement and microbial safety of spinach juice. The spinach juice was treated with US at frequency of 40 kHz, radiating power of 200 W below 30 ± 2°C temperature for 21 min in ultrasonic bath cleaner, and PEF treatment (pulse frequency: 1 kHz, flow rate: 60 mL/min, temperature: 30 ± 2°C, time: 335 µs, electric field strength 9 kV/cm) was done. In results, the combined (US-PEF) treatment attained the highest value of minerals and total free amino acids as compared to US or PEF treatment alone. US-PEF treatment significantly reduced the total plate count (3.83 to 1.97 log CFU/mL), E. coli/Coliform (1.90 to 0.75 log CFU/mL) and yeast and mold (4.23 to 2.22 log CFU/mL). Fouriertransform infrared spectroscopy (FT-IR) spectra showed that all nonthermal treatments led to a higher concentration of carbonyl compounds rather generate new carbonyl compounds. US-PEF treatment significantly reduced the particle size. The rheology of spinach juice was drastically changed by all nonthermal techniques, indicating non-Newtonian modal accompanied by a decrease of consistency index (K), apparent viscosity (η), and increase of flow behavior (n). Overall, the improved quality of spinach juice shows the suitability of both technologies for industrial applications despite the variations in rheological properties.Practical Application: Nowadays, nonthermal technologies like US and PEF are being used to enhance the nutritional quality and stability of different fruits and vegetable juices. The current research shows that US-PEF application can enhance the free amino acids and mineral contents while significantly decrease microbial activities and particle size. The rheology of spinach juice can be dramatically changed, through the reduction of consistency index (K), apparent viscosity (η) and elevation of flow behavior (n). The results of this research proposed that US-PEF treatment can be a more suitable nonthermal application to enhance the quality of spinach juice at an industrial scale.

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Section: Resultsmentioning

confidence: 69%

Novel processing techniques and spinach juice: Quality and safety improvements

Manzoor

Ahmed

Ahmad

et al. 2020

Journal of Food Science

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“…Kayalvizhi et al reported pH values in the range of 3.98 to 5.10. For soluble solids, the results were between 17 and 17.5 °Brix.…”

Section: Resultsmentioning

confidence: 99%

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

et al. 2019

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Sugarcane juice is highly susceptible to microbial outgrowth, and the use of active packaging may enhance its preservation. In this study, the microbiological stability of pasteurized (85°C/30 s) cane juice was evaluated. The juice was aseptically filled into high‐density polyethylene (HDPE‐TiO2) bottles that had been incorporated with inorganic agents microstructured with silver and zinc oxide (Ag/ZnO). The processed batches were stored at 5°C in the dark. Physicochemical, microbiological, and sensory tests were conducted with the freshly processed juice and the beverage stored to evaluate the product's stability. The maximum thresholds set for mesophiles, psychrotrophs, and moulds and yeasts counts were 5, 4, and 3 logCFU/mL, respectively. The pH values, soluble solids, and titratable acidity ranged from 5.10 to 5.37, 14.3 to 24.0 °Brix, and 0.05% to 0.13% citric acid, respectively. The estimated microbiological stability for the processed juice was 50 days. The average scores on the nine‐point hedonic scale tests ranged between 5.0 and 7.7. The microstructured inorganic agents with Ag/ZnO had no influence on the microbiological stability of the product.

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“…The results showed that with increasing the electric field intensity, the inactivation of microorganisms in orange juice is more (Gurtler et al, ). Kayalvizhi, Pushpa, Sangeetha, and Antony () in a study investigated the effect of pulsed electric field on microbial content, chemical properties, nutrients, and a shelf life of the product in fresh sugarcane juice. At the end of applying the pulsed electric field, consistency in the quality of the product compared to untreated samples was reported and also microorganisms were significantly reduced.…”

Section: Resultsmentioning

confidence: 99%

The effect of combined AC electric field and ultrasound on the chemical compositions and Escherichia coli content of spearmint aromatic water

Behruzian

Samani

Rostami

et al. 2017

J Food Process Engineering

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The aromatic waters are one of the forms of the use of medicinal plants, mostly for edible or medicinal uses. They are required to control the microbial load. Common methods of pasteurization by reason of applying high temperatures cause the undesirable changes in taste, odor, medicinal properties, nutritional quality, and reduction in essential oil. Therefore, novel methods of pasteurization have been widely used recently. In order to determine the microbial inactivation by pulsed electric field and ultrasound, Escherichia coli at a concentration of 7 × 106/mL was inoculated to spearmint aromatic water. The field intensities of 5, 7.5, and 10 kV/cm with time durations of 5, 20, and 35 s and ultrasound powers of 100, 150, and 200 W with time durations of 3, 4, and 5 min were applied. The data obtained from the experiments were analyzed using response surface methods. The results showed that the effect of the four variables listed on the inactivation of microorganisms and energy consumption per cycle of microbial reduction are significant. At the end, the process was optimized. The optimum values for the electric field intensity, time of applying the field, the ultrasound power, and sonication time were 10 kV/cm, 35 μs, 185.90 W, and 4.47 min, respectively. It should be noted that the proposed method had minimal changes in the chemical composition of the raw spearmint aromatic water and was superior to conventional heating methods. Practical applications The mint aromatic water is used in food, pharmaceutical, and personal care industries; it is necessary to microbiological control of its content. Because of conventional pasteurization methods cause undesirable changes in taste, smell, and nutritional quality with a reduction in the amount of essential oil. For this purpose, researchers are looking for solutions that by combining new thermal and nonthermal approaches, the damaging effects of conventional pasteurization be removed. However, the main challenge facing the nonthermal technologies in food processing is the inactivation of pathogenic microorganisms and food spoilage agents, which can be achieved by various methods. The aim of the present research was examined the simultaneous effect of the ultrasonic and the electric field to remove microorganism and save quality and benefit chemical compositions of medicinal aromatic water. This research introduces an innovative and combined method for aromatic water pasteurization and this method can benefit to the food industry.

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Effect of pulsed electric field (PEF) treatment on sugarcane juice

Cited by 55 publications

References 12 publications

Novel processing techniques and spinach juice: Quality and safety improvements

Novel processing techniques and spinach juice: Quality and safety improvements

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

The effect of combined AC electric field and ultrasound on the chemical compositions and Escherichia coli content of spearmint aromatic water

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