Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)

Loredo, Analia Belen Garcia; Guerrero, Sandra; Alzamora, Stella M.

doi:10.1016/j.jfoodeng.2012.08.017

Cited by 16 publications

(8 citation statements)

References 38 publications

(49 reference statements)

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“…As the time of ultraviolet and ultrasonic treatment on the fruit jam increased, the breaking force (P01; P02; P03; P04; P05; P06) was reduced to a very small extent compared to the control (P00). A similar effect of ultraviolet light associated with a decrease in hardness and fragility was observed in freshly cut pears (Garcia et al, 2013). A similar reducing effect to a minimum of ultrasound treated samples was observed in κ-carrageenan gels (Zendeboodi et al, 2019).…”

Section: Structural Mechanical Properties Of Pear Jamsupporting

confidence: 69%

Investigation of the Influence of Ultraviolet Light and Ultrasound on the Antioxidant Potential, Phenolic Content, and Structural-Mechanical Properties of Pear Jam Enriched With Fibers

Manev

Petkova²

2021

J microb biotech food sci

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This study aimed to investigate the effect of ultraviolet light and ultrasound on the antioxidant activity and rheological properties of pear fruit jam. The antioxidant potential of fruit jam was determined by three methods based on different mechanisms (DPPH ABTS and CUPRAC assays) in six samples treated with ultrasonic waves and ultraviolet light. The antioxidant activity and the content of total phenols were preserved to the greatest extent during the irradiation of the fruit jam with ultraviolet light at a wavelength of 254 nm for a certain time. Ultrasound irradiation reduces the antioxidant activity and lowers the content of total phenols to a greater extent than the ultraviolet light. In addition, seven types of rheological parameters were determined on the pear fruit jam by a texture analyzer and their changes during processing with ultraviolet light and ultrasound was studied. Ultraviolet light demonstrated a smaller reducing effect on the rheological parameters of the fruit jam compared to ultrasonic irradiation. From the obtained results, the irradiation with ultraviolet light should be considered as a better technique for treatment of pear jam with minor changes in the antioxidant potential, phenolic content, and structural mechanical properties of the final product.

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Section: Structural Mechanical Properties Of Pear Jamsupporting

confidence: 69%

Investigation of the Influence of Ultraviolet Light and Ultrasound on the Antioxidant Potential, Phenolic Content, and Structural-Mechanical Properties of Pear Jam Enriched With Fibers

Manev

Petkova²

2021

J microb biotech food sci

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“…UV‐C photons are known to impair membrane structure and function following peroxidation of membrane lipids in the presence of oxygen (Nawkar et al, 2013). The combination of freshly cut pear antibrowning solution (DIP) and UV‐C irradiation was reported to leadsto rupture of cell membranes (plasmalemma and tonoplast) with turgor loss and folding in the cell wall (Garcia Loredo, Guerrero, & Alzamora, 2013).…”

Section: Resultsmentioning

confidence: 99%

Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

Yıkmış

Gök

Levent

et al. 2021

J Food Process Engineering

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In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in Uruset apple juice with UV‐C light and moderate heat treatment. UV‐C light was applied to Uruset apple juice at five different UV‐C doses between 84.6 and 169.1 mJ/cm2 using a batch benchtop UV‐C reactor and five different temperatures (40, 45, 50, 55, and 60°C). Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1‐diphenyl‐2‐picrylhydrazyl [DPPH]), cupric reducing antioxidant capacity (CUPRAC), ascorbic acid and total anthocyanin content (TAC) were evaluated for optimization (response surface methodology) of process conditions. The effect of moderate temperature‐UV‐C light (40°C and 97.33 mJ/cm2) on the HMF (hydroxymethylfurfural) content, optical microstructure and color value of the Uruset apple juice (UUA), fresh Uruset apple juice (FUA) and pasteurized Uruset apple juice (PUA) were then evaluated. At the end of the optimization, TPC (852.83 mg GAE/L), TFC (539.91 mg CE/L), DPPH (71.97%), CUPRAC (79.17%), ascorbic acid (5.96 mg/100 mL), and TAC (211.71 mg/L) were determined. The PUA sample obtained a higher score than the UAA sample in terms of total color change (ΔE). As a result, UV‐C light and moderate heat treatment of Uruset apple juice was found to be successful. Practical Applications Fresh apple juices are important sources of bioactive components such as phenolics, carotenoids, vitamin C, and organic acids. The results provided in the study by the combination of moderate heat and UV‐C light could be suggested as an alternative pasteurization process in order to prevent and/or reduce the negative effect on nutritional and sensorial properties of juice of using the heat pasteurization process alone. The number of studies related to preservation of fresh apple juice in terms of Uruset apple variety is fairly limited. Furthermore, the reactor used in the study could be transferred to the fruit juice industry after a scaling‐up feasibility study.

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“…In addition, the sample treated with hydrogen peroxide showed greater changes in structure (in the network of biopolymers of cell walls). UV‐C treatment caused a decrease in G ′ and G ″ moduli and an increase in instantaneous compliance ( J 0 ) when compared to fresh‐cut pear samples (Garcia Loredo et al, 2013).…”

Section: Rheological Propertiesmentioning

confidence: 99%

“…However, there is a limitation of applying UV‐C light to liquid foods due to the presence of color pigments, organic solutes, suspended materials, and so on, and the low transmission ability. In addition, high UV‐C may cause negative effects on the food quality such as browning, off‐flavor, texture breakdown, cell malfunction, and damage (Figure 2, Gómez et al, 2010; Garcia Loredo et al, 2013; Manzocco et al, 2011; Urban et al, 2016). Many studies in the literature focused on the effect of UV‐C irradiation on the surface decontamination of fresh foods in order to extend their shelf life, post‐lethality treatment of meats, wastewater treatment, pasteurization of fruit juices, and cleaning and sanitizing practices (Gabriel, Ballesteros, Rosario, Tumlos, & Ramos, 2017; Koutchma, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the impact of UV radiation on rheological and textural properties of food

Pandiselvam

Gök

Yüksel

et al. 2022

Journal of Texture Studies

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Demand for healthy, safe, and high‐quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV‐C light (200–280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV‐C‐irradiated samples due to the low penetration of UV‐C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV‐C radiation on the rheology and textural properties of food products.

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Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)

Cited by 16 publications

References 38 publications

Investigation of the Influence of Ultraviolet Light and Ultrasound on the Antioxidant Potential, Phenolic Content, and Structural-Mechanical Properties of Pear Jam Enriched With Fibers

Investigation of the Influence of Ultraviolet Light and Ultrasound on the Antioxidant Potential, Phenolic Content, and Structural-Mechanical Properties of Pear Jam Enriched With Fibers

Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

Evaluation of the impact of UV radiation on rheological and textural properties of food

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