Effect of UV–Vis irradiation on enzymatic activities and the physicochemical properties of nectarine juices from different varieties

Aguilar, Karla; Ibarz, Raquel; Garvín, Alfonso; Ibarz, Albert

doi:10.1016/j.lwt.2015.09.006

Cited by 29 publications

(8 citation statements)

References 33 publications

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“…Mild and short irradiance might have caused some chemical or structural changes which resulted in a slight increase in PPO activity, but POD did not show this behavior. A similar trend of enzyme activation under mild UV conditions was mentioned by Aguilar, Ibarz, Garvín, and Ibarz (2016) for PPO in nectarine juices.…”

Section: Resultssupporting

confidence: 85%

“…Guerrero‐Beltran and Barbosa‐Cénovas (2006) employed a first‐order kinetic model for PPO in mango nectar and D‐value ranged from 152 to 199 min for the UV range of 2,280–2,991 kJ/m 2 . The first‐order kinetic model was successfully fitted for PPO and POD inactivation in nectarine juice by UV–vis irradiance (Aguilar et al, 2016), with k values of 0.008–0.05 min −1 for PPO and 0.0115–0.025 min −1 for POD. The variation in D‐values might be due to sample variety and different treatment conditions.…”

Section: Resultsmentioning

confidence: 99%

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Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling

Dhar

Chakraborty

2020

J Food Process Engineering

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The study investigates the influence of pulsed light (PL) processing parameters on quality of mixed fruit beverage followed by kinetic modeling. The attributes tested were aerobic mesophiles (AM), yeast and mold (YM) counts, polyphenol oxidase (PPO) and peroxidase (POD) activity, color change (ΔE*), browning index (ΔBI), antioxidant capacity (AOC), and ascorbic acid (AA) content at varying voltage (1.8–2.4 kV), the number of pulses (2–187), and distance (2.4–9.6 cm). Weibull model described the PL inactivation rate of AM and YM and nth order kinetic model estimated the inactivate rate of PPO, POD, and AA. The maximum inactivation of PPO, POD, and AA content were 41, 51, and 36%, respectively. At the most severe PL condition, ΔE* was 6.4, ΔBI was 5.6 with 14% increment in phenolics. A secondary kinetic model adequately predicted the ratio of rate constant and fluence‐based rate (k/kF) for PPO, YM, and AA correlating voltage (V) and lamp distance (x). PL‐induced pasteurization of the beverage is possible at the fluence rate of 17.42 W/cm2 for 3 min. Practical Applications Exposing the food material to a high intensity pulsed light (PL) is a nonthermal way of food preservation for the shelf‐life extension. The potential of PL treatment (PLT) has been explored for a mixed fruit beverage in terms of its microbial, enzymatic, and nutritional quality. An optimized PLT condition is proposed to obtain a microbially safe fruit beverage along with a minimal loss in bioactive compounds. Subsequently, the kinetic data related to microbial and enzyme inactivation and degradation of vitamins will help in deciding the process parameters like treatment time, lamp voltage, and sample distance from the light source. The secondary kinetic model will eventually help to design a robust PL process condition for similar fruit beverages to obtain a microbiologically safe product with a minimal loss in vitamins.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling

Dhar

Chakraborty

2020

J Food Process Engineering

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“…Total phenolic content of UV-C treated onion juice was lower than the control in line with the results of Chia et al (2012). Similarly, UV-C treatment of nectarine juices of Big Top and Luciana varieties studied by Aguilar et al (2016) resulted in a lower total phenolic content than the control.…”

Section: Effect Of Uv-c and Heat Treatment On The Physicochemical Properties Of Ojmentioning

confidence: 91%

Impact of Pasteurization Process on the Quality and Marination Properties of Onion Juice

Demi̇r

Yıldız

Becerikli

et al. 2020

Turkish JAF Sci.Tech.

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This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent. The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5 mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH and non-enzymatic browning index, differences between physicochemical properties of raw, UV-C and heat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteaks were higher compared to the ones marinated with the fresh and pasteurized onion juice (UV-C and heat). Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scores compared to beefsteaks marinated in untreated onion juice.

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“…The pH value of the selected Green juice (Table 1) was similar to the pH of juices of two nectarine's types: 4.23 for Big Top nectarine and 4.24 for Luciana nectarine (Aguilar et al, 2016). In a study about orange juice storage a pH of 4.06 was reported for the UV-C untreated sample (PALA & TOKLUCU, 2013).…”

Section: Physicochemical and Centesimal Characterizationmentioning

confidence: 54%

Green (Detox) juice physicochemical properties and stabilization effect of naturals emulsifiers

et al. 2020

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Green or “detox” juice is a mixture of fruit juice with vegetables, which has been used intensively by consumers seeking for healthy food. Physicochemical properties of Green juice were accessed in the present research, which brings new insights for the use of this beverage in human diet. A total phenolic content of 2833.60 mg GAE (Gallic acid equivalent)/ g of juice and a Total Antioxidant Capacity by FRAP of 323.62 µM Fe2SO4 / g of juice and by ABTS•+ of 333.11 µM Trolox/ g of juice, indicated good antioxidant properties. Low energy and reducing sugar content indicate its use for low calorie diet, but low carbohydrate and protein content prove that Green juice cannot be used as meal replacement. The addition of a microbial biosurfactant (YlBio) and chia gel as bioemulsifiers was tested in the Green juice formulation to reduce solid decantation and increase consistency. YlBio and chia gel were able to change the Newtonian behavior of the Green juice to a Pseudoplastic behavior due to stabilization properties and also increase consistency, without the need to add synthetic stabilizers.

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Effect of UV–Vis irradiation on enzymatic activities and the physicochemical properties of nectarine juices from different varieties

Cited by 29 publications

References 33 publications

Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling

Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling

Impact of Pasteurization Process on the Quality and Marination Properties of Onion Juice

Green (Detox) juice physicochemical properties and stabilization effect of naturals emulsifiers

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