Pulsed electric field processing of functional drink based on tender coconut water (Cococus nucifera L.) - nannari (Hemidesmus indicus) blended beverage

Kathiravan, T.; Kumar, R.; Lakshmana, J. H.; Kumaraswamy, M. R.; Nadanasabapathi, S.

doi:10.17508/cjfst.2014.6.2.04

Cited by 13 publications

(9 citation statements)

References 26 publications

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“…Bansal and others () reported a 5.1 log reduction of Zygosaccharomyces bailii (MTCC 257) in amla juice, as well as a 63% and 88.9% retention of ascorbic acid and antioxidant capacity. Kathiravan and others () reduced the native microflora in coconut water‐nannari blended beverage by 3 log CFU/mL; in addition, the shelf life of PEF‐treated samples was 120 d at 27 to 30 °C. Mosqueda‐Melgar and others () reported the complete inactivation of naturally occurring microorganisms of pear juice, without changes in the sensory attributes.…”

Section: Nonthermal/electrical Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

154

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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Section: Nonthermal/electrical Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

154

View full text Add to dashboard Cite

show abstract

“…Some examples of the effect of this technology on microbial quality of products include the total inactivation of native microflora in coconut‐nannari blended beverage (Kathiravan and others ), litchi (Guo and others ), mango (Santhirasegaram and others ), pear (Saeeduddin and others ) and tomato juices (Stratakos and others ), longan juice added with xanthan gum (Chaikham and Apichartsrangkoon ), and apple, grape, or orange juices enriched with hydrolyzed collagen (Bilek and Bayram ). Moreover, HTLT could control bacterial growth in açaí beverage (de Oliveira and others ), amla (Bansal and others ), asparagus (Chen and others ), black raspberry (Suna and others ) and reduced‐calorie carrot juices (Sinchaipanit and others ), papaya nectar (Parker and others ), as well as yeast growth in grape wine (Cui and others ).…”

Section: Thermal Treatmentsmentioning

confidence: 99%

“…Similarly, other drawbacks related to quality attributes include (1) the detrimental effect on color in carrot/melon/orange/papaya smoothie (Andrés and others ), coconut/nannari blended beverage (Kathiravan and others ), grapefruit (Uckoo and others ), litchi (Guo and others ), spinach and sweet lime (Khandpur and Gogate ) juices, mango nectar (Tribst and others ), as well as in a longan/pennywort‐based beverage added with rice (Worametrachanon and others ); (2) the losses in physicochemical properties in cactus (Deboni and others ), litchi (Guo and others ), longan (Zhang and others ), mango (Santhirasegaram and others ), and watermelon (Liu and others ) juices, as well as in blueberry nectar (Šimunek and others ); and (3) the negative effects on flavor compounds in longan juice (Zhang and others ).…”

Section: Thermal Treatmentsmentioning

confidence: 99%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

184

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Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle-based technology approaches have been also reviewed.

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“…Vitamin C (L-ascorbic acid) was detected using High Performance Liquid Chromatography (HPLC) [17] and Vitamin B2 (Riboflavin) was analyzed based on standard method [18]. The analysis of fresh and processed coconut juice samples was determined the mineral contents by using inductively coupled plasma mass spectroscopy.…”

Section: Mineral Detection and Amino Acid Profilementioning

confidence: 99%

Nutritional Quantification and Shelf Life Analysis of Non-thermal Processed Coconut Juice

Kongruang

Kleesuwan

2020

E3S Web Conf.

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Nonthermal processing methods are attracted by many food and beverage industry because it can kill the microbial contamination under mild temperatures used in thermal processing; They can sustain flavours, essential nutrients, and vitamins undergo minimal changes. The objective of this research was to evaluate nonthermal processing as the high current impulse generator (HCIG) and investigate the reduction the contaminated microorganism in coconut juice under the batch and continuous treatment of HCIG. The physical, biochemical and nutritional changes of treated coconut juice were also investigated. The application of the direct electricity through cathode of high current impulse generator (HCIG) in 1,170 chambers contained the contaminated coconut juice. Significantly reduction both Saccharomyces cerevisiae and Escherichia coli as 5-log were found when treatments were applied with impulses at 5.17 kA. Comparison of nutritional value of non-thermal processes before and after high current impulse was showed no significant differences between main nutritional values and free amino acid. For the continuous HCIG treatment under the treatment of 5.17 kA current with 9, 15 and 30 pulses with 5 L coconut juice at the flow rate of 1 L/min, results from initial concentration at 1.41 × 105 CFU/mL showed that S. cerevisiae reductions were found 78%, 66% and 96% as increasing number of pulses as 9, 15 and 30 pulses, respectively. The increment of microbial reduction with the increasing number of pulses was also detected as 78 %, 82 % and 96 % from 1.11 × 105 CFU/ml E. coli. Results revealed that the microbial reduction with HCIG under batch treatment were successful preserved the nutritional components of the coconut juice without significant physicochemical changes.

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Pulsed electric field processing of functional drink based on tender coconut water (Cococus nucifera L.) - nannari (Hemidesmus indicus) blended beverage

Abstract: Indexing p. 1  Editorial Bord p. 1  Guide for Authors p. 3  Manuscript preparation p. 5

Cited by 13 publications

References 26 publications

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Nutritional Quantification and Shelf Life Analysis of Non-thermal Processed Coconut Juice

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