The influence of sterilization with EnbioJet® Microwave Flow Pasteurizer on composition and bioactivity of aronia and blue-berried honeysuckle juices

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

“…8 %) in MV1 at 90°C compared to MV2 at the same temperature, which correlates with the level of PU for this samples. The results of other studies also show that anthocyanin degradation was more pronounced when using the conventional thermal processing compared to microwave heating (Piasek et al 2010, Marszałek and Mitek 2012, Fazaeli et al 2013). These differences may be caused by the shorter heating time and the uniform temperature distribution used in microwave equipment.…”

“…The most important advantages of continuous microwave heating are the fast rise in temperature, controllable heat distribution and the possibility of cooling the product in the flow. The equipment is much smaller compared to the traditional heat exchanger, as well as it does not need steam installation (Benlloch-Tinoco et al 2013, Piasek et al 2010). …”

The influence of different time durations of thermal processing on berries quality

“…þ radical cation was generated by the interaction of ABTS (7 mM/L) and K 2 S 2 O 8 (2.45 mM/L). This solution was diluted with methanol until the absorbance in the samples reached 0.7 at 734 nm ABTS (Re et al, 1999).…”

“…This includes single strength berry juice, purees, jams and concentrates of different brix levels. However, processing of fruits and vegetables leads to decrease in their bioactivity (Bushra, Farooq, & Shahid, 2008;Cisse, Vaillant, Acosta, Dhuique-Mayer, & Dornier, 2009;Ferracane et al, 2008;Jimenez-Montral, Garcia-Diz, Martinez-Tome, Mariscal, & Murzia, 2009;Piasek et al, 2011). In the present study we use different time durations for berries thermal processing in order to find the optimal one which better preserves their quality.…”

“…Polyphenolic compounds, which present in berries, fruits and vegetables important not only in terms of quality, as they influence the visual appearance and taste, but also from a therapeutical point of view, as they appear to be associated with the prevention of different diseases (Arancibia-Avila et al, 2011;Borowska & Mazur, 2008;Fredes, 2009;Gorinstein et al, 2009;Piasek et al, 2011).…”