Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures

Abstract

Orange juice is one of the most popular juices consumed worldwide, owing to its high bioactive constituents (vitamin-C, phenolics, beta, and alpha-carotene) and sensory quality (Katariya et al., 2020).Orange juice has low pH; however, it is challenging to preserve this juice longer because of the growth of acid-tolerant microbes and enzyme activity. This results in alterations in the physical, chemical,

Hydrodynamic Cavitation: A Novel Non-Thermal Liquid Food Processing Technology

“…Frontiers in Nutrition | www.frontiersin.org 32% (from 1.2 to 1.76 mg/g), and 48%, respectively, because they can be released from the fiber matrix and seeds and the partial depolymerization under HC and high-temperature conditions. Similar results can also be found in the studies by Chen and Martynenko (47) and Arya et al (37). Moreover, the HC or thermal treatment can also achieve a satisfactory removal effect on undesired thermostable enzymes, which are mainly associated with deterioration of juice quality.…”

“…For example, Terán Hilares et al (36) found that the volume-based mean diameter [D (3,5)] of tomato juice was decreased from 291 to 248 µm after only 4-min of HC treatment (reactor: orifice, volume: 1.5 L, pressure drop: 3-0.3 bar, temperature: 45-59 • C), with a considerable increase in apparent viscosity from 5.59 to 19.8 cP at a shear rate of 105.6 s −1 . In addition, HC-treated juice shows high stability with sedimentation index (SI) over 98% during 14-day storage at 5 • C. Similar results can be also found in the treatment of orange juice by Arya et al (37). For milk, like ultrasound, HC can disrupt the milk fat globule membrane, reduce the size of milk fat globule (MFG), increase the specific surface area of MFGs, and consequently promote the absorption through the walls of the small intestine.…”

“…Similar to HC-treated juices, the HC-treated milk is also stable and presented no phase separation even after 12 days of storage (38,40). In addition, the mechanical effect also decreases the total soluble solid (TSS) content of liquid foods (37,38,(40)(41)(42).…”

Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension

“…Probably insufficient HC effect responsible for low inactivation of microbial counts and the minimum rise in temperature at maximum treatment condition of 15 psi at 30 min was 48 °C respectively. This microbial inactivation can be improved by increasing intensity, number of pass and thermal assistance in HC processing ( Arya et al, 2021 ). Although, thermally treated juice showed 4.9 log reduction in total plate count ( Table 4 ).…”

“…During HC, vaporization, bubble generation, and bubble implosion causes due to pressure variation in the fluid flow ( Randhavane Shrikant and Khambete, 2017 ). Further, it leads to severe localized pressure and temperature environments termed as “ hot spots” along with strong shear and turbulence, shock waves, and free radical generation causing the protein (enzymes) hydrolysis and cleavage of the microbial cell ( Arya et al, 2021 ). Recently, the application of HC during the processing of orange juice resulted in the retention of bioactive compounds, and at the same time, successful inactivation of PME enzyme ( Abid et al, 2013 ).…”