Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life

Polydera, Angeliki C.; Stoforos, Nikolaos G.; Taoukis, Petros

doi:10.1016/j.ifset.2004.10.004

Cited by 153 publications

(110 citation statements)

References 30 publications

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“…Therefore, this behaviour plays a role for better retention of vitamin C and lycopene in high pressure processing as compared to thermal. This result is also in agreement with pressure stability of vitamin C of orange juice (Polydera et al, 2005). The pressure dependency of D value is expressed by z p value, which is defined as pressure increase required to reduce the D value by a factor of 10.…”

Section: High Pressure Stability Of Vitamin C and Lycopenesupporting

confidence: 85%

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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The retention of nutrient components of fruit juices during processing is an important criterion to produce better quality fruit products. Stability of nutrient components during processing vary from product to product and processing methods. Information about kinetic study of particular nutrient component under different processing conditions would enable to optimize processing parameters for better quality retention. Therefore the objective of this research was to evaluate the effect of thermal and high pressure food processing methods on stability of vitamin C and lycopene of watermelon juice. Watermelon juice was subjected to different thermal (70 to 90C) and high pressure (400 to 600 MPa) treatments for different interval of times and the residual vitamin C and lycopene concentrations were measured. The destruction of nutrients in both thermal and high pressure processing conditions obey first order reaction rate kinetic model. In both processing conditions lycopene remains more stable as compared to vitamin C. The degradation rates of both components were faster in thermal treatment as compared to high pressure. The D value of vitamin C ranged from 40 to 176 min (z = 30.8C) and 4 to 24 h (z p = 257 MPa) in thermal and high pressure treatments respectively whereas the D value of lycopene ranged from 15 to 83 h (z = 24.5 o C) and 61 to 258 h (z P= 318 MPa) for thermal and high pressure treatments respectively. Therefore high pressure ensures better retention of the nutrients as compared to thermal treatment and hence can be used to pasteurize better quality watermelon juice.

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Section: High Pressure Stability Of Vitamin C and Lycopenesupporting

confidence: 85%

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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“…This indicated that temperature during storage can play an important role in preventing the browning reaction in HPP treated samples. The higher browning rates along with the increase in storage temperatures have been previously reported for Naval orange juice (Polydera et al 2005b). They observed higher activation energy in case of HPP treated orange juice samples indicating greater temperature dependence of the browning rate compared to TP treated ones.…”

Section: Resultssupporting

confidence: 68%

Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

Hulle

Rao

2015

J Food Sci Technol

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The effect of high pressure processing (HPP) (600 MPa/15 min/56°C) and thermal processing (TP) (95°C/5 min) on the quality characteristics of aloe vera-litchi mixed beverage samples (ALMB) stored at 4, 15 and 25°C were studied. The total color difference and browning index of ALMB samples increased with the storage period for both HPP and TP treated samples under all storage conditions. HPP of ALMB resulted in inactivation of pectinmethylesterase (PME), polyphenoloxidase (PPO) and peroxidase (POD) to 34, 65 and 62 %, respectively after immediate processing, whereas, TP treatment lead to 83, 79 and 78 %, respectively. The residual activity of all the studied enzymes decreased with storage period. The ascorbic acid loss of up to 22 % was observed after HPP treatment and up to 31 % for thermally treated samples. Minimal changes were noted for phenolics content after HPP as well as thermal processing. The natural microbiota present in samples was below the detection limit (1 log CFU/mL) throughout the storage period. The shelf life of HPP and TP treated samples stored at 4°C was estimated to be 100 and 80 days, respectively, based on the sensory quality, ascorbic acid degradation and instrumental color difference.

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“…The concentration of vitamin C is an important indicator of orange juice quality and nutrition value, and it serves as an indicator that all technological processes, which ensure a high quality of the product, have been applied (Manso et al, 1996;Lee, Coates, 1997;Lee, Chen, 1998;Polydera et al, 2005). Vitamin C is an unstable compound; therefore the stability of this compound is influenced by the degree of heat treatment.…”

Section: Discussionmentioning

confidence: 99%

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Zvaigzne

Kārkliņa

Moersel³

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life

Cited by 153 publications

References 30 publications

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

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