The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating

Tumpanuvatr, Titaporn; Jittanit, Weerachet

doi:10.1016/j.jfoodeng.2012.05.044

Cited by 39 publications

(10 citation statements)

References 22 publications

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“…Bhat and others () confirmed this statement, suggesting that OH is a promising alternative to conventional thermal technologies with a maximum retention of functional components and the complete destruction of microorganisms in bottle gourd juice. Similarly, other studies reported: (1) the lack of the effect on the flavor of many juice blends during the refrigerated storage for 2 wk (Dima and others ); (2) the retention of the carotenoids in orange and grapefruit juices (Achir and others ); (3) a moderate loss of ascorbic acid in carrot/celery/beetroot juice blend (Profir and Vizireanu ); and (4) any effect on the overall quality of orange and pineapple juices (Tumpanuvatr and Jittanit ).…”

Section: Thermal Treatmentsmentioning

confidence: 75%

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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Section: Thermal Treatmentsmentioning

confidence: 75%

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

View full text Add to dashboard Cite

show abstract

“…Moreover, beverages, concentrated juices, and purees are vital food products, due to the massive demand of the global market [2]. The importance of minimally or non-thermally processed foods with an increased shelf life and better nutritional properties is increasing [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

2017

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Abstract:The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes . . . ), considering the types established in the European legislation and some other vegetable-based beverages (mainly juices and smoothies). The main inactivation processes and mechanisms on microorganisms are reviewed. Studies have revealed that HPP treatment is capable of destroying most microorganisms, depending on the application conditions (amplitude of the pressure, duration time, temperature, and the mode of application), the properties of the fresh and processed fruit/vegetables (pH, nutrient composition, water activity, maturity stage), and the type of microorganisms or viruses.

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“…We found that as the frequency of OH increases, so does color degradation in acerola cherry pulp, and that it has a correlation with bioactive compounds; in this case there was no great color degradation in aguamiel, so it can be said that nutrients were kept [ 31 ]. Also, we found a slight decrease in L * by OH [ 10 ], but with correlation with an acid pH and an overall color decrease in orange and pineapple juices [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana

Rascón

Cruz

Rodríguez-Jasso

et al. 2020

Foods

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The use of ohmic heating (OH) processing technologies in beverages might provide a higher quality value to the final product; consumers tended to prefer more natural products with minimum preservative substances. The aim of this work was to evaluate the effect of OH over the presence of microorganisms in “aguamiel” as well as to study the effects on physicochemical analysis like total sugars, soluble solids, electric conductivity pH, and color. The results showed that the conductivity of “aguamiel” was 0.374 s/m, this as temperature increased, conductivity rose as well. During OH a bubbling was observed when reaching 70 °C due to the generation of electrochemical reactions during the OH process. OH had a significant effect in the reduction of E. coli, yeast, and lactobacillus compared to conventional pasteurization, reaching optimal conditions for its total inactivation. Regarding its physicochemical properties, both treatments, conventional pasteurization and OH, did not show negative changes in aguamiel, demonstrating that OH technology can be a feasible option as a pasteurization technique. In conclusion it is important to notice that negative changes were not found in quality, color and sugars of “aguamiel”. Therefore, ohmic heating can be an option to replace traditional methods used for pasteurization.

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The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating

Cited by 39 publications

References 22 publications

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

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

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana

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