Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration

Santos, Mauro D.; Queirós, Rui P.; Fidalgo, Liliana G.; Inácio, Rita S.; Lopes, Rita P.; Mota, Maria J.; Sousa, Sílvia G.; Saraiva, Jorge A.

doi:10.1016/j.lwt.2014.06.055

Cited by 35 publications

(13 citation statements)

References 15 publications

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“…The TSS density and pH of the fresh watermelon juice was measured to be 6.9 ± 0.2°Brix, 1.027 ± 0.08 g/cm 3 and 5.59 ± 0.03, respectively. Sharma, Kaur, Oberoi, and Sog () and Santos, Queiros, Fidalgo, Inacio, Lopes, Mota, Sousa, … Saraiva () reported very near results for TSS and pH of fresh watermelon juice respectively. TSS and density of the watermelon juice were found unchanged after the application of HW and OH treatment whereas some changes were observed in the pH of the watermelon juice during the HW and OH treatment as indicated in Figure .…”

Section: Resultsmentioning

confidence: 91%

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

Saxena

Rastogi

et al. 2017

J Food Process Preserv

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Fresh watermelon juice was treated at 90 °C by hot‐water (HW) and ohmic (OH) treatment (with SS:316 electrodes) for 15, 30, 45 and 60 sec. PPO activity was reduced to 36.15 and 8.87% in 60 sec by HW and OH treatment respectively. The PPO inactivation was fitted to the first order model; the reaction constant (k), D90 obtained was 0.02 s−1, 115.1 sec, and 0.062 s−1, 37.1 sec for HW and OH treatment respectively. During both the treatments of watermelon juice total phenols (TPC) showed significant change whereas no significant change was observed in lycopene content. Total change in color (ΔE) during OH treatment was found lesser as compared to HW treatment, hue angle was found to increase at a higher rate in HW than that of OH treatment. Finally it was concluded that PPO of water melon juice can be inactivated rapidly by OH than HW treatment. Practical applications Enzymatic browning and lycopene degradation are the major factors that limit the storage of watermelon juice. High temperatures and processing times employed during thermal processing cause deleterious changes in the color, flavor, and sensory aspects of the product. Therefore, this study was conducted to investigate the comparative effect of ohmic and conventional heating on inactivation of PPO as well as quality changes in watermelon juice so as to suggest a time‐efficient alternative that can be explored further for commercial packaging.

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Section: Resultsmentioning

confidence: 91%

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

Saxena

Rastogi

et al. 2017

J Food Process Preserv

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“…Under these conditions, energy is only required during the compression and decompression phases, thus resulting in HS as a promising quasi‐energetically costless alternative to RF . RT/HS has also been shown to inhibit microbial growth in a pressure‐dependent manner, with an additional inactivation effect for higher pressures, while physicochemical characteristics of foods, such as color, have also been shown to be well preserved during HS . Consequently, HS seems to be a promising new preservation methodology for fresh and processed food products, but knowledge is still scarce.…”

Section: Introductionmentioning

confidence: 99%

“…7 RT/HS has also been shown to inhibit microbial growth in a pressure-dependent manner, with an additional inactivation effect for higher pressures, while physicochemical characteristics of foods, such as color, have also been shown to be well preserved during HS. [8][9][10] Consequently, HS seems to be a promising new preservation methodology for fresh and processed food products, but knowledge is still scarce. For instance, the currently available high-pressure equipment is not the most suitable for this application, as it is specifically designed for food processing at higher pressures than those used for HS.…”

Section: Introductionmentioning

confidence: 99%

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

et al. 2019

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Hyperbaric storage (HS) at variable room temperature (RT) has been proposed as an alternative to refrigeration at atmospheric pressure (RF/AP) for food preservation. Little information is available regarding the effect of HS in meat products. In this study the RT/HS effect was evaluated at 100 MPa and variable RT (≈20 °C) for minced meat preservation up to 24 h, initially for one batch. A further two different batches were studied independently. Microbiological and physicochemical parameters were analyzed to assess the feasibility of RT/HS, using storage at RF/AP and variable RT/AP (≈20 °C), for comparison. A post‐hyperbaric storage (post‐HS) was also tested over 4 days at RF/AP. For the first batch the results showed that RT/HS allowed a decrease of the total aerobic mesophile value (P < 0.05) when compared to the initial sample, whereas at RF/AP and RT/AP, values increased to > 6 Log CFU g−1 after 24 h. Similarly, Enterobacteriaceae increased > 1 and > 2 Log CFU g−1 at RF/AP and RT/AP, respectively, while yeasts and molds presented similar and lower overall loads compared to the initial samples for all storage conditions, whereas RT/HS always allowed lower counts to be obtained. Regarding pH, lipid oxidation, and color parameters, RT/HS did not cause significant changes when compared to RF/AP, except after 24 h, where pH increased. The three batches presented similar results, the differences observed being mainly due to the heterogeneity of the samples. RT/HS is a potential quasi‐energetic costless alternative to RF for at least short‐term preservation of minced meat. © 2018 Society of Chemical Industry

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“…Juices preserved under RF showed high concentrations of compounds resultant from volatile compounds degradation, primarily due to alcohol dehydrogenase activity; nevertheless, HS at 20° C avoided most of the volatile compounds variations observed in the refrigerated juice. In parallel, another research group showed that this technique could also be applied to highly perishable food products (e.g., fruit juices as watermelon and melon juices) (Fidalgo et al, ; Santos et al, ) and to other food matrixes, such as two ready‐to‐eat meals, sliced cooked ham, and whey cheese (Duarte et al, ; Fernandes et al, ; Moreira et al, ). These works demonstrated that microbial growth inhibition is dependent of the applied pressure level and type of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration

Duarte

Moreira

Fernandes

et al. 2017

J Food Process Preserv

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Requeijão, a Portuguese whey cheese, was selected as a case study of a highly perishable dairy product and stored at 0.1 (AP) and 100 MPa (HS) at variable room temperature (RT) (≈17–21° C) and compared with refrigeration (RT) (4° C), during two storage periods, 24 hr and 10 days. After 24 hr at AP/RT, Requeijão presented microbial counts above 6.00 log CFU/g, while after HS, total aerobic mesophiles and Enterobacteriaceae growth was inhibited. For lactic acid bacteria and yeasts and molds, HS showed an additional microbial inactivation effect, decreasing approximately 1.5 and 3.5 log CFU/g, to values below the detection limit (<1.0 log CFU/g) during the 24 hr experiment. In the second storage experiment (10 days), HS allowed to achieve counts below the detection limit, maintaining them throughout the storage period, and also the physicochemical parameters were unaffected. Thus, HS results clearly point to Requeijão shelf‐life extension compared to RF. Practical applications Hyperbaric storage (HS) at room temperature (RT) is emerging as a new food preservation methodology that acts by microbial growth inhibition similarly to refrigeration. However, HS allows significant energetic costs reduction, since it only implies energy costs during compression/decompression phases (few minutes), and no additional energy is needed to control the temperature or to maintain the product under pressure for long periods as opposed to refrigeration. This is undoubtedly a great advantage for HS, since energy savings implied will greatly reduce costs throughout the storage period. As a consequence, HS also becomes an environmentally friendlier technology, with a carbon footprint estimated to be about 26‐fold lower compared to refrigeration storage. This is one of the few studies concerning HS on solid foods and the first work that stored foods for longer storage periods (up to 10 days).

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Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration

Cited by 35 publications

References 15 publications

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

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

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration

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