Hyperbaric Storage at Room Temperature for Fruit Juice Preservation

Otero, Laura

doi:10.3390/beverages5030049

Cited by 10 publications

(6 citation statements)

References 53 publications

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“…Moreover, to minimize pressure-induced quality losses, pressure should be set to the minimum level required to prevent microbial growth in the product during storage. This pressure depends not only on the storage temperature, but also on some intrinsic food characteristics such as its composition, water activity, or pH, among others (Otero 2019).…”

Section: Introductionmentioning

confidence: 99%

Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions

Otero

Pérez‐Mateos

2021

Food Bioprocess Technol

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As shellfish preservation is still nowadays a challenge for the food industry, in this paper, the effectiveness of hyperbaric storage in preserving Atlantic razor clams (Ensis directus) was evaluated both at low (HS-LT) and at room temperature (HS-RT). To do so, the study was carried out in two phases. In the first phase, razor clams were stored at different pressure levels, both at 5 °C and 20 °C, for 7 days to identify the most efficient storage pressure at both temperatures. Microbial analysis after storage showed that, at 5 °C, a minimum pressure of 50 MPa was needed to prevent microbial growth in the samples, while 75 MPa were required at 20 °C. In the second phase of the study, subsequent storage experiments at these conditions for 14 days revealed that both HS-LT (50 MPa/5 °C) and HS-RT (75 MPa/20 °C) extended the microbial shelf-life of the razor clams to, at least, twice that achieved in conventional refrigeration, but quality decline was larger in the samples stored at 75 MPa and 20 °C. Therefore, HS-LT resulted more effective than HS-RT for the preservation of razor clams.

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Section: Introductionmentioning

confidence: 99%

Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions

Otero

Pérez‐Mateos

2021

Food Bioprocess Technol

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“…Recent studies showed that the storage with low pressure at room temperature can be an effective technique to fruit and vegetable juices' storage, as pressure inhibits the microbial content of fresh juice, besides enhancing sensory characteristics and the quality of the juice. Reports indicated that low-pressure storage prolonged vegetable and fruit juices' shelf life; it also reduced energy costs more than refrigeration storage [15][16][17][18]. Lemos et al [19] preserved watermelon juice with low pressure , at room temperature, for two months.…”

Section: Introductionmentioning

confidence: 99%

Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

El‐Saadony

Elsadek

Mohamed

et al. 2020

Foods

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Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G− bacteria by 71–97% and 58–66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70–88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice’s lifetime and increased the manufacture of high-quality and valuable juice.

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“…This decrease may be associated with the breakdown of pectic substances and an increase in total soluble solids. Otero, (2019) reported that an increase in viscosity may affect mouthfeel. Nonetheless, the decreasing pattern was also linked with the findings of Rashid et al (2018).…”

Section: Effect Of Sodium Alginate Beads and Storage On Titratable Ac...mentioning

confidence: 99%

“…However, a comparable decline was found in T1 and T3 from 7.83 to 7.19 and 7.83 to 6.5 respectively. According to Otero, (2019) this decreasing trend was due to physicochemical reactions and sodium alginate beads present in the juice. However, flavour score may decrease due to caramelization and fermentation (Bal et al, 2014).…”

Section: Figure 3: Effect Of Probiotics On the Mouthfeel Of Guava Jui...mentioning

confidence: 99%

Viability of Microencapsulated Probiotics (Lactobacillus Reuteri) in Guava Juice

2023

THE JAPS

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Probiotics play a pivotal role to reduce gastrointestinal problems by exerting a drastic effect on various pathogenic microflora of the colon. Lactobacillus reuteri CECT-925 loaded beads were prepared by emulsion containing sodium alginate and sesame seed oil. Encapsulation was done by spraying emulsion into a 0.5% solution of calcium chloride. Microencapsulated probiotics incorporated guava juice was assessed for physicochemical analysis at the 15-day interval for 60 days. The juice was tested for probiotics viability, titratable acidity, pH, total soluble solids and organoleptic properties. In the control sample, viable counts of encapsulated probiotics were reduced from 7.68 to 1.96 log10 CFU/ml while in T1, T2 and T3 the initial numbers 7.39, 7.7 and 7.87 were reduced to 5.97, 6.87 and 6.02 log10 CFU/ml respectively at the termination of the storage period. However, pH and sensory scores decreased while total soluble solids and titratable acidity increased. Results indicated that microencapsulation by sodium alginate in combination with sesame oil retained the viability of Lactobacillus reuteri > 90% in guava juice. The acceptability of the product was 82.04% till the end of the storage period.

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Hyperbaric Storage at Room Temperature for Fruit Juice Preservation

Cited by 10 publications

References 53 publications

Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions

Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions

Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

Viability of Microencapsulated Probiotics (Lactobacillus Reuteri) in Guava Juice

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