Effects of sterilization methods on pomegranate juice evaluated by descriptive sensory analysis and gas chromatography‐mass spectrometry through partial least‐squares regression

Tian, Honglei; Lü, Cong; Zhan, Ping; Wang, Peng; Zhao, Yu; Tian, Peng

doi:10.1002/ffj.3606

Cited by 12 publications

(8 citation statements)

References 38 publications

(74 reference statements)

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“…Linalool, responsible for the floral, citrus, and fruity aroma, was more damaged in the PJV sample and increased in the UJV sample. In the studies about the different effects on volatile compounds, as for the thermal pasteurization and ultrasound treatment applied to pomegranate juice, limonene compounds decreased in both treatments, as in our study (Tian et al, 2020). Thermal pasteurization affected the 2‐heptanone compound 38.1% more than ultrasound treatment ( p > 0.05).…”

Section: Resultssupporting

confidence: 84%

“…At the end of the ultrasound applied to jujube vinegar, decreases in the octanal compound were similarly detected as the effect of ultrasound to removing bitterness in citrus fruit juice (Kumar Gupta et al, 2021). Tian et al, 2020 reported that ultrasound treatment preserved total alcohol volatile compounds more than thermal heat treatments, as in our study. Similar results were found for the thermosonication treatment applied to grape juice, with reductions in aldehyde compounds (Ma et al, 2020).…”

Section: Volatile Profilesupporting

confidence: 81%

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Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Yıkmış

Özer

Levent

et al. 2022

Food Processing Preservation

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In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable used as raw materials. In this study, three different samples of jujube vinegar—traditional jujube vinegar (TJV), pasteurized jujube vinegar (PJV), and ultrasound‐treated jujube vinegar (UJV)—were studied. Ultrasound parameters were determined as 6.2 min and 60.6% amplitude. Response surface methodology (RSM) and artificial neural network (ANN) showed a high correlation. After ultrasound treatment, the bioactive components in the UJV samples increased compared with the TJV samples. Caffeic and ferulic acids were identified as the dominant phenolic components in jujube vinegar samples. Jujube vinegar samples contained 22–27 volatile compounds. As a result of the study, ultrasound treatment applied to jujube vinegar positively affected phenolic components, organic acids, volatile components, and mineral content, allowing for the development of a new healthy product. Practical Applications The effects of ultrasound processing on jujube vinegar were investigated in this study. The bioactive qualities of jujube vinegar were enriched by ultrasound. ANN outperformed RSM in terms of correlation.. Mineral and phenolic compounds were affected by ultrasound treatment. Caffeic and ferulic acids are major phenolics in jujube vinegar. The application of ultrasound to jujube vinegar was found to be effective.

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Section: Resultssupporting

confidence: 84%

Section: Volatile Profilesupporting

confidence: 81%

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Yıkmış

Özer

Levent

et al. 2022

Food Processing Preservation

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“…A decrease in the octanal compound was detected after ultrasound treatment. In reports of different effects on volatile compounds of thermal pasteurization and ultrasound treatment applied to pomegranate juice, ρ-cymene compounds decreased in both treatments, as in our study [ 67 ]. Similar effects were also detected after ultrasound was used to remove bitterness in citrus juice [ 14 ].…”

Section: Resultssupporting

confidence: 83%

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Erdal

Yıkmış

Demirok

et al. 2022

Biology

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Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29–31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 µg/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 µg/kg) and UT-GV (1244.10 µg/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.

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“…Heat treatment can trigger the oxidation of fatty acids under heat and air, leading to the increase of straight‐chain aldehydes. Tian et al (2020) and Bi et al (2020) found an increase of 449.53% ( R * = 3.35) and 188.84% ( R * = 2.88) of (E)‐2‐hexenal in thermal pasteurization treated pomegranate juice and orange juices, respectively. Tian et al (2020) also reported an increase of 235.13% ( R * = 5.49) of (E)‐2‐hexenal in high‐temperature short‐time treated pomegranate juice.…”

Section: Resultsmentioning

confidence: 97%

“…Degradation of aroma compounds is strongly influenced by heat and promoted at higher temperatures, and can also proceed through C‐C bond cleavage and elimination pathways (Mahanta et al, 2021). Tian et al (2020) reported a reduction of 70.51% ( R * = 0.29), 22.58% ( R * = 0.77), and 19.82% ( R * = 0.82) in concentrations of d‐limonene in pomegranate juices treated by thermal pasteurization, high‐temperature short‐time, and ultrasound, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effects of thermal and nonthermal processing techniques on aroma compounds in fruit juices: A meta‐analysis

Chuanxiang

Yugan

2022

Food Bioengineering

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Aroma compounds play important roles in juice flavor, and how some typical aroma compounds are affected by the processing techniques, in general, has not been unified. Thus, in this study meta‐analysis was used to evaluate the effects of the most widely used thermal (thermal pasteurization and high‐temperature short‐time) and nonthermal processing techniques (high hydrostatic pressure, ultrasound, pulsed electric field, and cold plasma) on four key aroma compounds in fruit juices: d‐limonene, (E)‐2‐hexenal, 1‐hexanol, and 1‐nonanol. Twelve studies were selected according to the set inclusion criteria, and the weighted response ratios (R*) calculated by a random effect model. The study demonstrated that cold plasma (R* = 1.08) and pulsed electric field (R* = 1.17) technique resulted in an increase of d‐limonene levels, and high hydrostatic pressure (R* = 0.95), thermal pasteurization (R* = 0.74), ultrasound (R* = 0.80), and high‐temperature short‐time (R* = 0.77) technique caused a reduction of d‐limonene. The nonthermal techniques can reduce the degradation of the aroma compounds and may induce some chemical reactions to produce more aroma compounds, so that the overall flavor is better maintained than that processed after thermal techniques. This study can help the juice industry to seek processing techniques that can optimize flavor quality.

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Effects of sterilization methods on pomegranate juice evaluated by descriptive sensory analysis and gas chromatography‐mass spectrometry through partial least‐squares regression

Abstract: Similar to the processing of other juices, sterilization is an indispensable operation in PG juice processing. In addition to inactivating microorganisms, different sterilization techniques including thermal

Cited by 12 publications

References 38 publications

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Effects of thermal and nonthermal processing techniques on aroma compounds in fruit juices: A meta‐analysis

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