Study of pulsed light inactivation and growth dynamics during storage of <scp>E</scp>scherichia coli <scp>ATCC</scp> 35218, <scp>L</scp>isteria innocua <scp>ATCC</scp> 33090, <scp>S</scp>almonella <scp>E</scp>nteritidis <scp>MA</scp>44 and <scp>S</scp>accharomyces cerevisiae <scp>KE</scp>162 and native flora in apple, orange and strawberry juices

Ferrario, Mariana Inés; Alzamora, Stella M.; Guerrero, Sandra

doi:10.1111/ijfs.12918

Cited by 43 publications

(29 citation statements)

References 42 publications

(73 reference statements)

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“…More than 5‐log reduction or complete inactivation of both AM and YM was obtained at the severe condition of 17.42 W/cm 2 fluence‐rate for 3 min (2,400 V/2.4 cm/3 min). Ferrario et al (2015) observed a poor lethality of AM (0.1–0.6 log reductions) and YM (0.5–0.6 log reductions) after PLT of fruit juices. However, the fluence values were too low compared to the current study.…”

Section: Resultsmentioning

confidence: 99%

“…PLT has recently gained interest regarding its effect mainly on microorganism inactivation in fruit juices from apple, melon, and strawberry (Ferrario, Alzamora, & Guerrero, 2013, 2015; Palgan et al, 2011). The extent of the inactivation of spoilage enzymes by PLT has been studied in model solutions (Manzocco, Panozzo, & Nicoli, 2013; Pellicer & Gómez‐López, 2017; Pellicer, Navarro, & Gómez‐López, 2018, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling

Dhar

Chakraborty

2020

J Food Process Engineering

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The study investigates the influence of pulsed light (PL) processing parameters on quality of mixed fruit beverage followed by kinetic modeling. The attributes tested were aerobic mesophiles (AM), yeast and mold (YM) counts, polyphenol oxidase (PPO) and peroxidase (POD) activity, color change (ΔE*), browning index (ΔBI), antioxidant capacity (AOC), and ascorbic acid (AA) content at varying voltage (1.8–2.4 kV), the number of pulses (2–187), and distance (2.4–9.6 cm). Weibull model described the PL inactivation rate of AM and YM and nth order kinetic model estimated the inactivate rate of PPO, POD, and AA. The maximum inactivation of PPO, POD, and AA content were 41, 51, and 36%, respectively. At the most severe PL condition, ΔE* was 6.4, ΔBI was 5.6 with 14% increment in phenolics. A secondary kinetic model adequately predicted the ratio of rate constant and fluence‐based rate (k/kF) for PPO, YM, and AA correlating voltage (V) and lamp distance (x). PL‐induced pasteurization of the beverage is possible at the fluence rate of 17.42 W/cm2 for 3 min. Practical Applications Exposing the food material to a high intensity pulsed light (PL) is a nonthermal way of food preservation for the shelf‐life extension. The potential of PL treatment (PLT) has been explored for a mixed fruit beverage in terms of its microbial, enzymatic, and nutritional quality. An optimized PLT condition is proposed to obtain a microbially safe fruit beverage along with a minimal loss in bioactive compounds. Subsequently, the kinetic data related to microbial and enzyme inactivation and degradation of vitamins will help in deciding the process parameters like treatment time, lamp voltage, and sample distance from the light source. The secondary kinetic model will eventually help to design a robust PL process condition for similar fruit beverages to obtain a microbiologically safe product with a minimal loss in vitamins.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling

Dhar

Chakraborty

2020

J Food Process Engineering

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“…UV-C is an environmental-friendly strategy for extending the shelf life of fresh-cut produce and has proved to be effective in reducing bacterial count but not damage other quality attributes [34][35][36]. Our results showed that UV-C treatment was effective in sterilization of fresh-cut potatoes during storage, and, more interestingly, the SAS treatment had a better effect than UV-C treatment during the early storage period.…”

Section: Discussionmentioning

confidence: 57%

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

Xie

Lin

Guan

et al. 2017

Journal of Food Quality

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Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in freshcut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

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“…Growth of microbial flora during storage of apple, orange and strawberry juices treated with pulsed light was prohibited (Ferrario et al . ).…”

Section: Introductionmentioning

confidence: 97%

Formulation Optimization of Antioxidant-Rich Juice Powders Based on Experimental Mixture Design

Kim

Lim

2016

Journal of Food Processing and Preservation

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This study optimized the mixing ratio of broccoli (BroMP), cabbage (CabMP), and carrot-mixed powders (CarMP) for the development of juice powders containing high total phenolic content (TPC), high antioxidant activities, and preferable sensory properties using a mixture design. TPC and antioxidant activities of juice powders were increased with a higher proportion of BroMP and lower proportions of CabMP and CarMP. However, the overall acceptance was increased with a higher CarMP proportion and lower BroMP and CabMP proportions. The optimal mixing ratio was 67.4% BroMP, 16.7% CabMP, and 15.9% CarMP. At this ratio, the predicted response values of TPC, ABTS radical scavenging activity (IC 50 ), FRAP activity, and overall acceptance were 9.51 mg GAE/g, 5.35 lg/mL, 81.3 mM FSE/g, and 4.62, respectively. The optimized mixed juice powder showed high sums of individual phenolic compounds, with chlorogenic acid (121.16 mg/100 g) and quercetin (71.74 mg/100 g) as the major phenolics. PRACTICAL APPLICATIONSVegetable juice powder containing BroMP, CabMP, and CarMP can be utilized as a functional drink having high antioxidant activities and preferable sensory properties. The optimized juice powder contained higher contents of individual phenolic compounds than those of the broccoli or cabbage powder. Thus, mixed vegetable powders can provide large amounts of diverse phenolic compounds from different vegetable sources. The mixture design approach was found to be a suitable method for optimizing a healthy and delicious juice formulation, and can be effectively applied in other food mixture systems.

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Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 and native flora in apple, orange and strawberry juices

Cited by 43 publications

References 42 publications

Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling

Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

Formulation Optimization of Antioxidant-Rich Juice Powders Based on Experimental Mixture Design

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