Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice

Makroo, Hilal Ahmad; Saxena, Juhi; Rastogi, N. K.; Srivastava, Brijesh

doi:10.1111/jfpp.13271

Cited by 49 publications

(20 citation statements)

References 36 publications

(55 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this regards, Guida et al () reported that the inactivation of PPO in artichoke heads treated by OH was higher than CH. The same findings were found by Moreno et al () in apples and in watermelon juice by Makroo, Saxena, Rastogi, and Srivastava (). Therefore, the increasing the inhibition of PPO in the OS compared to the other treatments is due to a combination of the cavitation effect during sonication, the effect of heating (temperature) and electric field during OH treatment.…”

Section: Resultssupporting

confidence: 88%

Optimization of ohmicsonication for overall quality characteristics of NFC apple juice

Abedelmaksoud

Mohsen

Duedahl‐Olesen

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

In this work, the feasibility of using ohmicsonication (OS) as a new hurdle technology for pasteurization of not-from-concentrate (NFC) apple juice was proposed. Optimization of OS conditions (ohmic heating [OH] temperature and sonication time) was done by response surface methodology with polyphenoloxidase (PPO) activity as endpoint evaluation of the NFC apple juice. The effect of OS as well as sonication (S), thermosonication, OH as an alternative to traditional technologies on inactivation of PPO and some quality parameters were studied. The obtained results showed that the highest inactivation of PPO was by OS treatment (98%). The highest bioactive profiles (ascorbic acid, total carotenoids, and total phenolic contents) and color values were obtained with the S and OS compared to other treatments. In addition, the lowest hydroxymethylfurfural and cloud values were with OS.Finally, OS could be applied as an alternative thermal process to produce NFC apple juice. Practical applicationsThe results of this study showed that the lab scale ohmicsonication (OS) succeeded as an alternative thermal process to produce NFC apple juice. OS process showed less degradation of the bioactive profile and improved inactivation of polyphenoloxidase in comparision to other treatments. Ohmic heating (OH) is already used in many factories. Therefore, we proposed to include an ultrasound probe instead of the existing blenders in the mixing tank before OH line. This would improve the mixing process as well as getting the ultrasound benefits.

show abstract

Section: Resultssupporting

confidence: 88%

Optimization of ohmicsonication for overall quality characteristics of NFC apple juice

Abedelmaksoud

Mohsen

Duedahl‐Olesen

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Yildiz et al reported that ohmic heating did not cause any different effect in total phenolic contents of pomegranate juice than conventional heating. Makroo et al reported a 39.7% reduction in total phenolic compounds after ohmic treatment of watermelon juice for 1 min at 90 °C. The electrochemical degradation followed by limited activity of residual polyphenol oxidase (PPO) have been stated as the cause of this reduction.…”

Section: Resultsmentioning

confidence: 99%

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

2019

View full text Add to dashboard Cite

BACKGROUND: Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and 200 V for 110 s) and conventional heating (27-75 ∘ C for 30 min) treatments on inactivation of Escherichia coli, Salmonella Typhimurium, S. Enteritidis and Staphylococcus aureus pathogens; pH and degradation of vitamin C, -carotene and phenolic compounds of cantaloupe juice were investigated. RESULTS: As time passed, all of the treatments resulted in significant (P ≤ 0.05) decreases in the number of pathogens and vitamin C, -carotene and phenolic compound content, whereas the pH of samples did not show significant changes. The mentioned parameters were more reduced by increasing the power, voltage and temperature of ohmic, microwave and conventional heating treatments, respectively. Comparison of the results for conventional heating with those of ohmic and microwave heating revealed that the complete inactivation time of pathogens by the two latter treatments was much shorter than that of the former. After 20 s, the effect of ohmic heating at 200 V on decreasing vitamin C content was significantly (P ≤ 0.05) higher than that of the other treatments. The amounts of -carotene and phenolic compounds showed the most reduction under 800 W microwave treatment. CONCLUSION: The results obtained for conventional, ohmic and microwave heating treatments indicated a higher degradation of -carotene and phenolic compounds and a lower loss of vitamin C in the former. -Carotene determination -Carotene was extracted with hexane-acetonitrile-ethanol solution and the content was measured at a wavelength of 480 nm (UV-visible; Philips, Cambridge, UK). The result was expressed as micrograms of -carotene per gram of dry solids. 41 J Sci Food Agric 2019; 99: 4276-4286

show abstract

“…A similar result was reported by Brochier, Mercali, and Marczak () in sugarcane juice processed by ohmic heating at 4 V/cm during the come‐up time. Makroo, Saxena, Rastogi, and Srivastava () also reported a similar PPO residual activity in watermelon juice processed by ohmic heating at field strength of 24 V/cm at 90°C. These results suggest that PPO can be inactivated by ohmic heating or that a low residual activity can be achieved depending on the process parameters used.…”

Section: Resultsmentioning

confidence: 61%

Polyphenol oxidase inactivation in viscous fluids by ohmic heating and conventional thermal processing

Leite

Samaranayake

Sastry

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

This study investigated polyphenol oxidase (PPO) inactivation in a viscous solution of carboxymethyl cellulose (CMC) by ohmic processing (OH) and conventional thermal processing (CTP) at several temperatures and to assess the impact of CMC consistency on PPO inactivation. OH affects the PPO activity in temperatures higher than 50 C (reduction to 20% at 50 C, 12 min and complete inactivation after 2 min at 80 C), whereas CTP caused a significant reduction in PPO activity only above 60 C (reduction to 90% at 60 C, 8 min and complete inactivation after 2 min at 80 C). The rate of PPO inactivation by ohmic heating was higher than by CTP under all conditions tested, represented by a reduction of D 70 C (OH: 3.61 min, CTP 7.32 min), except D 80 C was 0.5 for both techniques. The Z-value was higher for OH (14.68 C) than for CTP (8.60 C).Consistency did not have a major impact on inactivation rate.

show abstract

Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice

Cited by 49 publications

References 36 publications

Optimization of ohmicsonication for overall quality characteristics of NFC apple juice

Optimization of ohmicsonication for overall quality characteristics of NFC apple juice

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

Polyphenol oxidase inactivation in viscous fluids by ohmic heating and conventional thermal processing

Contact Info

Product

Resources

About