Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

Saeeduddin, Muhammad; Abid, Muhammad; Jabbar, Saqib; Wu, Tao; Hashim, Malik Muhammad; Awad, Faisal Nureldin; Hu, Bing; Lei, Shicheng; Zeng, Xiaoxiong

doi:10.1016/j.lwt.2015.05.005

Cited by 137 publications

(102 citation statements)

References 42 publications

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“…Additionally, the highest inactivation was noted in the case of PEF + US that shows the higher reduction in efficiency of microbial cells in grapefruit juice. In this study, trend of microorganism reduction was counted in agreement as reported earlier in kasturi lime (Bhat, Kamaruddin, Min‐Tze, & Karim, ) and pear juice (Saeeduddin et al, ). This reduction in the activities of TPC and Y&M count might be due to the combination of chemical and physical operations occurred during the cavitation process.…”

Section: Resultssupporting

confidence: 87%

“…The key benefit associated with the use of these techniques is improved nutritive value of food products due to the less thermal degradation of heat sensitive nutrients. Additionally, nonthermal food processing (Liu, Zeng, Sun, Han, & Aadil, ; Saeeduddin et al, ; Zhang et al, ) techniques also provide microbial safety to the food without thermal degradation (Grahl & Märkl, ). A wide range of studies has confirmed the potential of nonthermal processing methods to enhance the quality and shelf stability of various food products (Aadil, Zeng, Sun, et al, ; Aadil, Zeng, Wang, et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

Aadil

Zeng

Han

et al. 2017

J Food Process Preserv

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The combined effect of ultrasound (US) and pulsed electric field (PEF) was investigated on microbial load and bioactive compounds of grapefruit juice. Grapefruit juice was PEF treated (flow rate: 80 ml/min, pulse frequency: 1 kHz, 20 kVcm−1 electric field strength, temperature: 40 °C, time: 600 μs) followed by US treatment in an ultrasonic bath cleaner radiating 600 W at frequency of 28 KHz and 20 °C for 30 min. PEF and US treatment resulted in a significant reduction in microbial load as compared to the control group. Using combined (PEF + US) treatment, carotenoids, lycopene, anthocyanin contents, and total antioxidant activity were increased from 0.84 μg/ml, 0.32 μg/ml, 1.37 mg/L, and 177.48 ascorbic acid equivalent µg/g (control) to 1.26 μg/ml, 0.92 μg/ml, 1.68 mg/L, and 262.32 ascorbic acid equivalent µg/g, respectively. The findings demonstrated that PEF + US could be successfully used for preserving bioactive compounds in grapefruit juice while improving the microbial quality for a better shelf‐life. Practical applications In recent years, nonthermal techniques, such as sonication and PEF or combination of these are used for the inactivation of microorganism and preserving the bioactive compounds of different juices. The results of the present study revealed that combined treatment (PEF + US) could improve the antioxidant activity, total phenolics, flavonols, flavonoids, lycopene, and total carotenoids. The findings of this study suggested that PEF + US has a potential to improve the quality of grapefruit juice and may be employed for the processing of grapefruit juice at industrial scale.

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

Aadil

Zeng

Han

et al. 2017

J Food Process Preserv

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“…The higher loss in PS treatment may be due to the high temperature which aids in the loss of all these components in juice but TS involves cavitation which leads to better extraction of cell‐bound materials and lesser temperature which increased in the polyphenol and flavonoids content in the juice. Abid et al () and Saeeduddin et al () also reported a significant loss in total phenolic compounds and total flavonoids with an increase in treatment temperatures.…”

Section: Resultsmentioning

confidence: 90%

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

Raju

Pradhan

Deka

2019

J Food Process Preserv

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The aim of the present study was to evaluate the effectiveness of thermosonication (TS) as a conventional method on the physicochemical and microbiological quality of khoonphal juice to extend shelf life with retention of phytonutrients. The inactivation study of Escherichia coli (E. coli) and Saccharomyces cerevisiae (S. cerevisiae) was carried out through inoculation into the juice sample. pH and titratable acidity (TA) did not change significantly as a result of both the treatments. A slight decrease in total soluble solids was seen after pasteurization (PS). Thermosonicated juice showed a lesser total color difference and higher retention of bioactive compounds than PS juice. Both the treatments led up to 5 log cycles reduction of E. coli and S. cerevisiae and its survival curves were showed to be best fitted using the Weibull model with R2 value greater than 0.97 in all experiments. Thermosonicated juice had extended shelf life up to 10 days at 4°C with desirable physiochemical quality than conventional treatment. Practical applications Khoonphal juice is known to provide numerous health benefits but has a very less shelf life. Conventional methods which involve high heat treatment degrade the nutritional quality of the juice. Thermosonication is a process which not only improves the shelf life by reducing the microbial load but also protects the heat‐sensitive nutritional and bioactive compounds from degradation as it involves low temperatures. Thermal kinetics modeling of E. coli and S. cerevisiae in khoonphal juice can serve as a valuable tool in large scale production of khoonphal juice for planning the hazard analysis critical control points and make decisions as we can predict the expected changes that will occur in the microbial population during the process.

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“…This was especially evident at 20 °C in which TPC dropped by 18% to 21% in unpasteurized juices compared to 1% to 11% in pasteurized juices. Pasteurization is known to deactivate enzymes, and in pear juice, for example, there was almost complete deactivation of polyphenol oxidase and peroxidase (Saeeduddin and others ). The deactivation of such enzymes in the pasteurized juices might explain why the loss of phenols was less than in the unpasteurized juices.…”

Section: Resultsmentioning

confidence: 99%

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage

Dobson

McDougall

Stewart

et al. 2016

Journal of Food Science

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The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Total phenol content decreased in all juices at both temperatures but there was a trend to lower levels in unpasteurized over pasteurized juices. Differences in the decline of total anthocyanins between pasteurized and unpasteurized juices varied according to the juice type and the storage temperature. At 4 °C storage, anthocyanins declined in all juices according to pseudo 1st-order kinetics and there were only small differences in the rates between pasteurized and unpasteurized juices. However, at 20 °C, although pasteurized and unpasteurized BC juices and pasteurized mixed juices followed pseudo 1st-order kinetics, there was a different pattern in unpasteurized mixed juices; a rapid initial decline was followed by a slowing down. The effect of the added juice on anthocyanin decline was also different at either temperature. At 4 °C, the anthocyanins decreased faster in mixed juices than BC juice alone, but at 20 °C, at least in pasteurized mixed juices, the decline was similar or even slower than in BC juice; there were only small differences among the 3 mixed juices. At 20 °C, in pasteurized and unpasteurized BC juices, the rate of decrease was essentially the same for all 4 individual anthocyanins but in the mixed juices the 2 glucosides decreased significantly faster than the 2 rutinosides.

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Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

Cited by 137 publications

References 42 publications

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage

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