Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice

Bertolini, Francesca Maria; Morbiato, Gianluca; Facco, Pierantonio; Marszałek, Krystian; Pérez‐Esteve, Édgar; Benedito, José Luís; Zambon, Alessandro; Spilimbergo, Sara

doi:10.1016/j.supflu.2020.104914

Cited by 29 publications

(38 citation statements)

References 54 publications

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“…Both SC-CO 2 treatments and thermal processing did not change the pH values and soluble solids content of the samples ( p -value ≥ 0.089). Bertolini et al [ 25 ] reported similar results for the pomegranate juice treated with SC-CO 2 technology by employing process conditions from 8 to 16 MPa, 35 to 45 °C, and 20 to 40 min. They verified that the pH and soluble solids content of the juice did not show any changes after all treatments that were evaluated.…”

Section: Resultsmentioning

confidence: 78%

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

et al. 2020

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The effects of supercritical CO2 processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with Pfaffia glomerata roots aqueous extract due to its high content of short-chain FOS and then subjected to different levels of temperature (40 and 60 °C), pressure (8 and 21 MPa), and CO2 volume ratio (20 and 50%). The percentage of CO2 volume was evaluated concerning the total volume of the high-pressure reactor. Also, the functional beverage was thermally treated at 105 °C for 10 min. Physicochemical properties (pH and soluble solid content), beta-ecdysone, sugars (glucose, fructose, and sucrose), and FOS (1-kestose, nystose, and fructofuranosylnystose) content were determined. The pH and soluble solid content did not modify after all treatments. The pressure and CO2 volume ratio did not influence the FOS content and their chemical profile, however, the temperature increase from 40 to 60 °C increased the nystose and fructofuranosylnystose content. High-temperature thermal processing favored the hydrolysis of 1-kestose and reduced the sucrose content. Regarding beta-ecdysone, its content remained constant after all stabilization treatments demonstrating thus its high chemical stability. Our results demonstrated that supercritical CO2 technology is a promising technique for the stabilization of FOS-rich beverages since the molecular structures of these fructans were preserved, thus maintaining their prebiotic functionality.

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Section: Resultsmentioning

confidence: 78%

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

et al. 2020

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“…Following this, the CO 2 in the gas phase was separated at the head of the vessel and recirculated to the chiller, while the treated juice was taken in sterile conditions through a valve from the bottom of the vessel. Pressure (12.7 ± 0.5 MPa) and temperature (45 ± 1 • C) were selected from a previous work [39], while residence time (15 ± 1 min) was chosen because no further microbial inactivation was achieved with a longer residence time. To ensure the stationary state of the system, the first 250 mL of juice extracted from the separator were discarded, and only the juice extracted subsequently was used for the analyses.…”

Section: Supercritical-carbon Dioxide (Co 2 )mentioning

confidence: 99%

“…Juices at the beginning (t 0 ) and the end (t 28 ) of the storage test at 4 • C were then removed from storage at −20 • C and placed at 4 • C for 36 h, before being used in the sensory test, physico-chemical characterization (color, soluble solid content, pH), and volatile compound analysis. Microbiological analysis was performed on juices at t 0 and t 28 for the quantification of microbial load for mesophilic bacteria, yeast, and molds using Plate Count Agar medium (PCA, Sacco, Italy) and Rosa Bengal Agar Istisan 96/35 (RBA, Sacco, Italy), respectively [39].…”

Section: Storage Test At 4 • Cmentioning

confidence: 99%

“…In terms of the volatile profile, a depletion of volatile compounds has been observed in CO 2 -treated apple juice [33] and coconut water [36,37], which was attributed to a stripping effect during the depressurization at the end of the process. Recently, Bertolini et al [39] demonstrated that supercritical CO 2 could be an effective technology to stabilize pomegranate juice, while maintaining its nutritional properties.…”

Section: Introductionmentioning

confidence: 99%

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Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice

et al. 2020

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Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.

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“…It is extensively used for the preservation of fresh agricultural products including fruits, vegetables, and their juices ( 113 ). Bertolini et al ( 114 ) studied the effect of supercritical carbon dioxide on the decrease of microbial load in pomegranate juice and compared it to traditional pasteurization and high-pressure processing. The authors reported that supercritical-treated juice showed bacterial growth below the detection level after storage for 28 days.…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice

Cited by 29 publications

References 54 publications

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice

Non-thermal Technologies for Food Processing

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