Inactivation of Alicyclobacillus spp. in apple juice by pulsed light and the analysis of its mechanisms

Ma, Yue; Wang, Qi; Shen, W.; Liu, Yingying; Qi, Lige; Xiao, Jie; Cai, Rui; Yue, Tian‐Li; Wang, Zhouli

doi:10.1016/j.foodcont.2023.109973

Cited by 3 publications

(1 citation statement)

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“…Nevertheless, microbial safety remained a relatively unexplored facet in these studies. There is recent literature vouching for the potential of PL technology for the pasteurization of fruit juices and beverages from sweet lime (Shaik & Chakraborty, 2022), bael (Dhar & Chakraborty, 2023), pineapple (Vollmer et al, 2020), mulberry (Kwaw et al, 2018), and apple (Ma et al, 2023). While a few articles have summarized the application of PL techniques for fruit juice preservation (Dhar et al, 2022; Salazar‐Zúñiga et al, 2022), the realm of nonthermal techniques for simultaneously ensuring microbial safety and enzymatic stability in mango juice or beverages remains largely untapped.…”

Section: Introductionmentioning

confidence: 99%

Pulsed light processing of low sugar, added fiber RTD mango beverage

Pravallika,

Shaik,

Alzahrani

et al. 2024

J Food Process Engineering

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Ready‐to‐drink (RTD) mango beverage enriched with short‐chain fructooligosaccharides (scFOS) was developed to reduce added sugar and incorporate a soluble prebiotic fiber. The impact of pulsed light (PL) technology on microbial inactivation, enzyme activity, and quality attributes in scFOS‐enriched mango RTD beverages was investigated. Effective PL fluence of 0.12–1.2 J/cm2 was employed on mango beverage in order to maximize the retention of nutritional properties along with inactivation of microbial and enzymatic activity. There is complete inactivation of microbial load and enzymatic activity with 72.45, 84.17, 88, 78.79, and 77.63% retention of ascorbic acid, antioxidants, total phenolics, total flavonoids, and total carotenoids in 6% scFOS mango beverage at an effective fluence of 1.2 J/cm2. There is no wide change in TSS, pH, and TA in all the PL treatments. The scFOS increased viscosity, and it also protected bioactives, namely, carotenoids, ascorbic acid, and phenolics, from photoxidation caused by PL. Results showed that scFOS allowed a substantial reduction in added sugar and increased soluble fiber content in the beverage. Sensory score of 3 and 6% scFOS‐enriched beverages were closely comparable with control. The study showcases the potential of scFOS to enhance the nutritional profile of beverages. It also highlights the effectiveness of PL processing in pasteurization fruit beverages, meeting stakeholders' demands for microbial safety, enzymatic stability, and nutrient retention.Practical applicationsThe practical applications of this research hold significant promise for the food and beverage industry. The innovative formulations of ready‐to‐drink (RTD) mango beverages not only reduce added sugar by up to 52% but also increase fiber content from 0.6 to 6%, meeting consumer demands for healthier options. The integration of pulsed light technology effectively targets microbial and enzyme inactivation, complying with Food and Drug Administration standards and offering a viable processing method. The incorporation of short‐chain fructooligosaccharides enhances the protection of bioactive compounds during pulsed light treatment, ensuring higher retention of antioxidants, vitamins, and other valuable components. This advancement contributes to improved nutritional profiles while maintaining sensory appeal. These findings have the potential to revolutionize RTD beverage production, addressing health‐conscious consumer preferences, and enhancing product quality.

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