Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice

Xu, Zenghui; Zhang, Liyun; Wang, Yongtao; Bi, Xiufang; Buckow, Roman; Liao, Xiaojun

doi:10.1016/j.jfoodeng.2011.01.020

Cited by 47 publications

(38 citation statements)

References 50 publications

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“…PME catalyzes the demethylation of carboxyl groups on pectic substances, which further take part in cross-linking reactions with ions like calcium and precipitates. [42] The estimated percent of inactivation of PME activity of fresh and HP treated aloe juice is shown in Fig. 4.…”

Section: Effect Of Pressure Dwell Time and Ph On Yield Stress (σ O )mentioning

confidence: 99%

Effect of High Pressure Processing on Rheological Properties, Pectinmethylesterase Activity and Microbiological Characteristics of Aloe Vera (Aloe barbadensisMiller) Juice

Hulle

Kaushik

Rao

2014

International Journal of Food Properties

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Effect of pressure level (60-740 MPa), process dwell time (3-40 min), and pH (2.32-5.68) on rheological properties, pectinmethylesterase (PME) enzyme activity and microbiological characteristics of aloe vera juice was studied. A quadratic model was developed for rheological parameters and it was found that pressure level had the most significant effect on all the responses (p < 0.05) followed by pH and dwell time. Pectinmethylesterase activity was evaluated and a maximum of up to 30% inactivation was obtained. Microbial analysis of high pressure treated samples revealed that samples treated at 400 MPa for 20 min at pH 4 reduced microbial counts to <10 cfu mL −1 achieving up to 5.66 log cycle reduction.

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Section: Effect Of Pressure Dwell Time and Ph On Yield Stress (σ O )mentioning

confidence: 99%

Effect of High Pressure Processing on Rheological Properties, Pectinmethylesterase Activity and Microbiological Characteristics of Aloe Vera (Aloe barbadensisMiller) Juice

Hulle

Kaushik

Rao

2014

International Journal of Food Properties

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“…PEF is a suitable technology in particular for fruit juices and has been widely studied. Some nonthermal processing techniques such as ultrasound (Başlar and Ertugay 2013), high-pressure treatment (Baron et al 2005), supercritical carbon dioxide (Gui et al 2007), and high-pressure carbon dioxide treatment (Xu et al 2011) were applied to cloudy apple juice; however, the number of studies in the literature regarding PEF-treated cloudy apple juice is limited. Thus, our study makes a meaningful contribution to the literature via determining the effect of PEF treatment on PPO inactivation, total phenolic (TP) compounds, microbial growth, and the physiochemical parameters of unclarified apple juice, which are all important parameters in the production of cloudy apple juice.…”

Section: Introductionmentioning

confidence: 99%

Effect of pulsed electric field treatment on polyphenol oxidase, total phenolic compounds, and microbial growth of apple juice

Ertugay¹,

Başlar

Ortakcı³

2013

Turk J Agric For

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A pulsed electric field (PEF) process was applied to unclarified apple juices at 30 and 40 kV cm -1 for 50, 100, 150, and 200 pulses after preheating to 40 °C. Afterwards, polyphenol oxidase (PPO) enzyme levels, loss of total phenolic (TP) compounds, and alterations of the physiochemical parameters of the apple juice were determined. Total yeast/mold and mesophilic bacteria loads were periodically evaluated during storage at 25 °C for a 3-month period and the cloud quality of the apple juice was analyzed after storage. The results of the present study have indicated that total yeast/mold and mesophilic bacterial activity could be completely inactivated under all PEF processing conditions. Moreover, no microbial activity occurred in PEF-treated apple juices during the 3-month storage period, whereas the control had more than a 6 log cfu mL -1 microbial load at the end of storage. PPO activity became completely inactive at 100 or more pulses at 40 kV cm -1 , while residual activity decreased by up to 32.1%, 7.0%, 2.9%, and 1.6% at 30 kV cm -1 at 50, 100, 150, and 200 pulses, respectively. Kinetic data for PPO activity and TP content were described using a first-order kinetics model with a high R 2 value, ranging from 0.906 to 0.983. However, there was a negative correlation ranging from -0.907 to -0.938 between TP compounds and PPO inactivation. In addition, only minor changes were observed in physical appearance and color, pH, conductivity, and Brix levels of apple juices after the PEF processing.

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“…Gui et al (2007) observed that cloudy apple juice, when exposed to SC-CO 2 at 30 MPa (55 °C for 60 min), presented a reduction in PPO activity of over 60%, which was greater than that observed under atmospheric conditions at the same temperature (27.9% reduction) and indicated a combined effect of pressure, temperature and time after SC-CO 2 treatment. Four years later, Xu et al (2011) studied the SC-CO 2 -mediated inactivation of enzymes in the same matrix. PPO was completely inactivated after 10 min of treatment at 22 MPa and 60 °C.…”

Section: Vitamins a And C And Enzymatic Activitymentioning

confidence: 99%

A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms

Lindner¹,

Paggi²,

Pinto³

et al. 2017

JFR

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Despite lower energy intakes with age, elderly have higher requirements for several nutrients, making them vulnerable to deficiencies that further aggravate aging chronic conditions. To manage this problem, new food formulations are needed to address the nutritional needs of the worldwide growing aging population. In the present work, we develop an innovative functional fruit/vegetable beverage for the elderly using coconut water, orange juice and carrot juice. The beverage was enriched with vitamin A and C and supplemented with omega-3 fatty acids and inulin to provide important nutritional elements to the target consumers of this study. Osmolality classified the beverage as hypertonic. Heat (TT), supercritical carbon dioxide (SC-CO 2 ) and dimethyl dicarbonate (DMDC) treatments were applied as preservation methods, and the responses of the functional and enriched components and enzymes were evaluated. Alicyclobacillus acidoterrestris ATCC 49025 and a surrogate Escherichia coli, ATCC 25922, were inoculated in the beverage to induce spoilage and verify the effectiveness of inactivation processes on the cells. The DMDC process reduced E. coli to undetectable levels and exhibited a greater reduction of A. acidoterrestris vegetative cells, molds and yeasts. The conditions applied in the process with SC-CO 2 did not show satisfactory results in reducing juice microbiota. Loss of vitamin C and A was mainly associated with the SC-CO 2 treatment. The beverage received a positive acceptability evaluation among the tasters in the sensory analysis and may be introduced as a new vehicle for the consumption of functional compounds, especially by vegans and/or vegetarians and lactose-intolerant elderly.

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Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice

Cited by 47 publications

References 50 publications

Effect of High Pressure Processing on Rheological Properties, Pectinmethylesterase Activity and Microbiological Characteristics of Aloe Vera (Aloe barbadensisMiller) Juice

Effect of High Pressure Processing on Rheological Properties, Pectinmethylesterase Activity and Microbiological Characteristics of Aloe Vera (Aloe barbadensisMiller) Juice

Effect of pulsed electric field treatment on polyphenol oxidase, total phenolic compounds, and microbial growth of apple juice

A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms

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