Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds

Katariya, Prateek; Arya, Shalini S.; Pandit, Ashish

doi:10.1016/j.ifset.2020.102364

Cited by 33 publications

(47 citation statements)

References 77 publications

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“…PMF-induced free radicals such as OH• can oxidize carotenoid pigments to form colorless compounds, leading to color degradation of orange juice. Color changes may also be related to particle size reduction; enzymatic decomposition; and complex chemical, physical, and biological reactions (Katariya et al, 2020).…”

Section: Effect Of Pmf On Color In Orange Juicementioning

confidence: 99%

Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice

Qian

Yan

Huo

et al. 2021

J. Food Process. Preserv.

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Pulsed magnetic field (PMF, 5-7 T, 5-30 pulses) was applied to orange juice to evaluate its effects on inactivation of microbiota and enzyme and quality attributes. PMF decreased the activities of mesophilic baceria and yeast and mold by the highest log reduction of 0.61 at 7 T with 20 pulses and 0.36 at 7 T with 30 pulses, respectively. Peroxidase (POD) and pectin methylesterase (PME) activities were partially inactivated. PMF showed a good potential to inactivate PME and the lowest residual activity of PME was 50.28% obtained at 6 T with 20 pulses. No significant change in soluble solids and small changes in the pH, titratable acidity, and color were observed after PMF treatment. PMF brought about a slight decrease of ascorbic acid, phenolic compounds, and antioxidant capacity (DPPH and ABTS) in orange juice. Therefore, PMF appears to be a promising technogy involving microbial and enzymic inactivation with small changes in juice quality. Novelty Impact StatementPulsed magnetic field could inactivate mesophilic bacteria and yeast and mold in orange juice. Pulsed magnetic field had a good potential to inactivate pectin methylesterase in orange juice. The minor quality degradation in orange juice was observed after pulsed magnetic field treatment.

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Section: Effect Of Pmf On Color In Orange Juicementioning

confidence: 99%

Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice

Qian

Yan

Huo

et al. 2021

J. Food Process. Preserv.

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show abstract

“…

Orange juice is one of the most popular juices consumed worldwide, owing to its high bioactive constituents (vitamin-C, phenolics, beta, and alpha-carotene) and sensory quality (Katariya et al, 2020).Orange juice has low pH; however, it is challenging to preserve this juice longer because of the growth of acid-tolerant microbes and enzyme activity. This results in alterations in the physical, chemical,

…”

mentioning

confidence: 99%

“…Orange juice is one of the most popular juices consumed worldwide, owing to its high bioactive constituents (vitamin-C, phenolics, beta, and alpha-carotene) and sensory quality (Katariya et al, 2020).…”

mentioning

confidence: 99%

Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures

Arya

Hilares

et al. 2021

J. Food Process. Preserv.

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Orange juice is one of the most popular juices consumed worldwide, owing to its high bioactive constituents (vitamin-C, phenolics, beta, and alpha-carotene) and sensory quality (Katariya et al., 2020).Orange juice has low pH; however, it is challenging to preserve this juice longer because of the growth of acid-tolerant microbes and enzyme activity. This results in alterations in the physical, chemical,

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“…The hydrogen potential (pH) was measured in 20 mL of juice under agitation using a pHS-3B pH meter. Total acidity was obtained by titrating 10 mL of juice in 10 mL of distilled water, with 0.1 N NaOH solution, the values being expressed in% citric acid (Instituto Adolfo Lutz, 1985). At end, Ratio was calculated by the relation (soluble solids/titratable acidity) (AOAC, 1990).…”

Section: Physicochemical Analysismentioning

confidence: 99%

“…Orange juice is one of the most consumed and globally accepted sensory fruit juices (Katariya, Arya, & Pandit, 2020). In addition to its sensory qualities, orange juice contains vitamins (C and B), minerals, carotenoids, flavonoids and antioxidants (Mears & Shenton, 1973).…”

Section: Introductionmentioning

confidence: 99%

Use of non-destructive instrumental techniques to evaluate effects of gamma irradiation, quality and sensory attributes in orange juice

Bizzani¹

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Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds

Cited by 33 publications

References 77 publications

Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice

Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice

Effect of thermally assisted hydrodynamic cavitation (HC) processing on physical, nutritional, microbial quality, and pectin methyl esterase (PME) inactivation kinetics in orange juice at different time and temperatures

Use of non-destructive instrumental techniques to evaluate effects of gamma irradiation, quality and sensory attributes in orange juice

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