Non‐Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields

Cserhalmi, Zs.

doi:10.1002/9780470277737.ch6

Cited by 4 publications

(4 citation statements)

References 66 publications

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“…The total colour change (∆E) was calculated from the L*, a*, and b* parameters according to Equation (1), where L 0 , a 0 and b 0 represent the values of the control (untreated) sample or values before HVED treatment, and L, a, and b are the values thereafter [ 33 ].

…”

Section: Methodsmentioning

confidence: 99%

“…The data are expressed as lightness (L), redness (a) and yellowness (b), chroma (C), intensity of colour or colour saturation value and hue angle ( • h), from 0 • for red, over 90 • for yellow, 180 • for green, up to 270 • for blue and back to 0 • . The total colour change (∆E) was calculated from the L*, a*, and b* parameters according to Equation (1), where L 0 , a 0 and b 0 represent the values of the control (untreated) sample or values before HVED treatment, and L, a, and b are the values thereafter [33].…”

Section: Colour Measurement and Total Colour Changementioning

confidence: 99%

“…This proves the positive effect of blanching on colour preservation. According to Cserhalmi (33), results were expressed as a relationship between ∆E and the human perception of colour. The total colour change (∆E) was "not noticeable" (0-0.5) for NBP 2, "noticeable" (1.5-3) for NBP 1, and "well visible" (3-6) for the NP, NSP and NPA samples.…”

Section: Influence Of Hved Treatments On Physicochemical Properties O...mentioning

confidence: 99%

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The Effect of High Voltage Electrical Discharge on the Physicochemical Properties and the Microbiological Safety of Rose Hip Nectars

Tiban

Šimović

Polović

et al. 2022

Foods

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Although neglected as an industrial raw material, rose hip has been important for both nutritional and medical purposes for centuries. The main goal of this study was to propose a rapid and inexpensive non-thermal technique such as high voltage electrical discharge (HVED) to preserve valuable rose hip bioactive compounds, towards the development of high-quality products, including low-calorie products. The objective of this work was to evaluate the effects of HVED on the physicochemical properties and the microbiological safety of rose hip nectar formulations and, for comparison, on a pasteurised sample. Physicochemical analysis proved that rose hip pulp and the prepared nectars were valuable sources of polyphenols and ascorbic acid with high antioxidant activity. The HVED technique had minimal effects on the quality characteristics of the nectars under the different process conditions (50, 100 Hz; 10, 15, 20 min). In addition, the pasteurised nectar showed the greatest loss of ascorbic acid (54%) and phenolic compounds (40%). The microbiological quality of nectars was examined immediately after preparation/treatment and after 6 and 12 days of storage at 4 °C. In addition to the pasteurised sample, HVED-treated rose hip nectar prepared from microwave-blanched puree with extended shelf life had satisfactory microbiological safety after storage.

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…”

Section: Methodsmentioning

confidence: 99%

Section: Colour Measurement and Total Colour Changementioning

confidence: 99%

Section: Influence Of Hved Treatments On Physicochemical Properties O...mentioning

confidence: 99%

See 1 more Smart Citation

The Effect of High Voltage Electrical Discharge on the Physicochemical Properties and the Microbiological Safety of Rose Hip Nectars

Tiban

Šimović

Polović

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Different scientific papers and reviews (Knorr et al 1994;Pothakamury et al 1996;Raso et al 2000) deal with the effect of PEF on microorganisms. The inactivation of S. cerevisiae, E. coli, Listeria monocytogenes, L. innocua, S. aureus, Salmonella spp., Bacillus subtilis and B. cereus has been extensively studied (Cserhalmi 2006).…”

Section: Microbial Effectsmentioning

confidence: 99%

Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices

Ortega‐Rivas

2009

Food Bioprocess Technol

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Pasteurisation of fruit juices is normally carried out by thermal means. Heat treatment is an efficient technology for pasteurisation, but may also cause impairment of nutritive and sensory attributes. High-voltage pulsed electric field (PEF) treatment is a promising nonthermal processing method for pasteurisation of liquid foods. Sensory quality of fruit juices is important for consumers. PEF lends itself to be employed as an alternative to produce fruit juices of high quality and safe for consumption, and yet its practical application has been really limited. This paper reviews research carried out recently about the potential use of PEF to different fruit juices, aimed at employing the technology at industrial scale in order to search for wider commercialisation.

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Salmonella cell rupture on a microfluidic chip using electroporation technique

Jaikla

Maturos

Pogfay

et al. 2012

The 4th 2011 Biomedical Engineering International Conference

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Non‐Thermal Pasteurization of Fruit Juice Using High Voltage Pulsed Electric Fields

Cited by 4 publications

References 66 publications

The Effect of High Voltage Electrical Discharge on the Physicochemical Properties and the Microbiological Safety of Rose Hip Nectars

The Effect of High Voltage Electrical Discharge on the Physicochemical Properties and the Microbiological Safety of Rose Hip Nectars

Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices

Salmonella cell rupture on a microfluidic chip using electroporation technique

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