Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)

Dhenge, Rohini; Langialonga, Paolo; Alinovi, Marcello; Lolli, Veronica; Aldini, Antonio; Rinaldi, Massimiliano

doi:10.1016/j.foodcont.2022.109150

Cited by 13 publications

(10 citation statements)

References 47 publications

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“…Sandi et al [ 21 ] also found a higher increase in glucose and fructose in juices pasteurized at higher temperatures and with storage at room temperature; thus, the pasteurization process can promote the hydrolysis and solubilization of sugars to juice supernatant. Additionally, Dhenge et al [ 25 ] evaluated the quality of orange juice stabilized by two thermal (helical heat exchanger and ohmic heating) and non-thermal treatments (high-pressure processing), observing that a mild pasteurization process promoted the solubilization of the water-soluble compounds without leading to their degradation because of the mild temperatures and short time. Pham et al [ 26 ] reported that reducing sugars in orange juice, including glucose and fructose, caused an increase in concentration during storage, as they can be generated from acid and soluble invertase-catalyzed sucrose hydrolysis [ 27 , 28 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices

Cid

Rodríguez‐López

Moldes

et al. 2022

Foods

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Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored. In this work, a biosurfactant extract, with antimicrobial properties, obtained from a fermented stream of the corn wet-milling industry was introduced into an apple and orange juice matrix to evaluate the changes produced in the sugar consumption, pH, and biomass formation at different temperatures (4–36 °C) and storage time (1–7 days). It was observed that the addition of biosurfactant extract reduced the hydrolysis rate of polymeric sugars, decreasing the concentration of soluble sugars from 85.4 g/L to 49.0 g/L in apple juice after 7 days at 20 °C in the absence and presence of biosurfactant extract, respectively. In general, soluble sugars increased in juices for 5–6 days and after those sugars decreased at different rates depending on the temperature of storage. Differences in sugar solubilization and degradation were more significant in apple juice than in orange juice at 20 °C and 7 days of storage, achieving for orange juice values of 101 and 102 g/L in the absence and presence of biosurfactant extract, respectively. Biomass growth was almost unaffected by the biosurfactant extract concentration and the optimal conditions for biomass production were detected at intermediated temperatures after 6–7 days of storage for both apple and orange juices, obtaining maximum concentrations of 1.68 g/L and 1.54 g/L for apple juice and orange juice, respectively, in the absence of biosurfactant extract. The pH during storage was kept in the range of 3.35–3.48 for apple juice and of 3.40–3.77 for orange juice.

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Section: Resultsmentioning

confidence: 99%

Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices

Cid

Rodríguez‐López

Moldes

et al. 2022

Foods

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“…Thus, Equations ( 4)-( 8) were obtained for natural orange juice and Equations ( 9)-( 13 By taking into account the above equations, it can be observed that in apple juice the most significant variables for all dependent colour variables studied were the biosurfactant concentration (x 1 ) and the temperature (x 3 ), since they are included in most of the formulated equations for the dependent variables (9-13) either as linear or quadratic components; even for the variable a* (y 2 ) is significant the interaction between these two variables (Equation 10). However, for the orange juice, the quadratic components of both independent variables (x 1 and x 3 ) were significant for the dependent variables L*(y 1 ), a* (y 2 ), and ∆E* (y 4 ), as can be shown in Equations ( 4), (5), and (7), respectively. In contrast, for the dependent variables b* (y 3 ) and C * ab (y 5 ), the unique significant variables were the quadratic terms of the storage time (x 2 ) and temperature (x 3 ), according with Equations ( 6) and ( 8), respectively.…”

Section: Colour Attributes Of Fruit Juices From the Box-behnken Facto...mentioning

confidence: 79%

“…However, it is well known that fruit processing and juice storage could also have a strong effect on colour changes and other quality attributes [2,3]. Therefore, different thermal or non-thermal treatments such as high-pressure processes [4][5][6][7] have been widely evaluated to inactivate the microbial proliferation and enzymatic reactions of juices, which negatively affect the fresh quality properties of juices matrices such as colour, flavour, aroma, vitamin content, texture, etc. In this way, the potential addition of biosurfactants to these food matrices as stabilizing agents could be highlighted, since it was proved that they possess antimicrobial and antiadhesive activities [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

Cid

Segade

Vecino

et al. 2023

Foods

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In this work, we assessed the effect of a biosurfactant extract, which possesses preservative properties, on the sensory properties, regarding colour, of two fruit juices: pasteurized apple juice and natural orange juice. This biosurfactant extract was obtained from corn steep liquor, a secondary stream of the corn wet-milling industry. The biosurfactant extract is composed of natural polymers and biocompounds released during the spontaneous fermentation of corn kernels during the steeping process of corn. The reason for this study is based on the importance of colour as a visual attribute that can determine the consumer’s preferences; it is important to study the effect of the biosurfactant extract under evaluation before including it in juice matrices. For this, a surface response factorial design was employed and the effects of the biosurfactant extract concentration (0–1 g/L), the storage time (1–7 days), and the conservation temperature (4–36 °C) on the CIELAB colour parameters (L*, a*, b*) of the juice matrices were evaluated, as well as the total colour differences (ΔE*) regarding the control juices and the saturation index (Cab*). Moreover, the CIELAB coordinates of each conducted treatment were converted into RGB values to obtain visual colour differences that can be appreciated by testers or consumers.

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“…In addition, differences in the conditions of thermal and HHP treatments as well as differences in raw materials may lead to different changes in viscosity. Dhenge et al (2022) compared the effects of HHP (550 MPa and 90 s) and thermal (72 C and 20 s) treatments on the viscosity of orange juice and found that the viscosity of the thermal-treated orange juice was lower than that of the untreated group, whereas the HHP treatment significantly improved the viscosity of the orange juice. The effect of freezing method on viscosity was small.…”

Section: Other Physico-chemical Indicatorsmentioning

confidence: 99%

Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree

Lu,

Fan,

Pan

et al. 2024

J Food Process Engineering

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This study evaluated the effects of the whole process of non‐thermal processing (hypothermia–hypoxia pulping and high hydrostatic pressure (HHP) pasteurization), different freezing methods, and repeat freeze–thaw cycles on physicochemical and nutritional quality of kiwifruit puree. Results showed that hypothermia–hypoxia treatment can retain the vitamin C, total phenol content, and antioxidant capacity of the puree better. Different pasteurization treatments can effectively kill microorganisms and improve the total phenol content and antioxidant capacity of the raw puree. Compared with thermal treatment, HHP can better retain the color, viscosity, and aroma components of the raw puree. The freezing methods have little impact on the quality of the raw puree, but peroxidase enzyme activity after quick freezing was significantly higher than that of slow freezing. Different freeze–thaw treatments had adverse effects on the quality of kiwifruit, and the damage of 25°C thawing conditions was more serious than that of 4°C thawing conditions. This research would provide new ideas for the production and storage of high‐quality kiwifruit puree and potential technical support for kiwifruit puree commercial production.Practical ApplicationsThe results of this study showed that non‐thermal processing can maintain the quality of kiwifruit puree better than traditional thermal processing, which provides a new idea for the production of high‐quality kiwifruit puree. In addition, this study suggests that temperature fluctuations should be minimized during storage to better maintain kiwifruit quality. This will provide potential technical support for the commercialization of kiwifruit puree.

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Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)

Cited by 13 publications

References 47 publications

Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices

Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices

Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices

Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree

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