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

Petruzzi, Leonardo; Campaniello, Daniela; Speranza, Barbara; Corbo, Maria Rosaria; Sinigaglia, Milena; Bevilacqua, Antonio

doi:10.1111/1541-4337.12270

Cited by 187 publications

(106 citation statements)

References 206 publications

(190 reference statements)

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“…The protective effect of FC on bioactive compounds has been reported for different liquid foods, such as orange juice , , , yerba mate , strawberry juice , maqui juice , and milk . Furthermore, the TBC retention for each bioactive compound was calculated (Tab.…”

Section: Resultssupporting

confidence: 57%

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

et al. 2019

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Quality properties of concentrate pineapple juice obtained by block freeze crystallization (BFC) and evaporation technology are investigated. After three concentration cycles, the solutes were approximately 3.2 times compared to the initial condition and the final color was darker than that of the fresh juice. BFC allowed for higher bioactive compounds retention than evaporation in terms of total phenolic, flavonoid, and anthocyanin content. The cryoconcentrate juice showed a similar aromatic profile to the fresh juice, with 26 and 23 compounds, respectively. Conversely, only seven volatile compounds were identified in the evaporate sample. Finally, BFC is an effective technology to preserve important quality properties from fresh fruit juices such as color, polyphenols, and aromatic profile.

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Section: Resultssupporting

confidence: 57%

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

et al. 2019

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“…About 250 ml of freshly extracted sugarcane juice samples was stored in sterile glass bottles (500 ml) and was subjected to different treatments. CTP is common industrial setting and was also adapted from the previous study (Petruzzi et al, ), where the sample was heated in a covered water bath, Memmert WNB 22 (Memmert GmbH & Co. KG, Germany), at 90 ± 1°C for 1 min. For MWH, sugarcane juice samples were heated in a microwave, ELBA EMO‐A271 oven (Fiamma Sdn.…”

Section: Methodsmentioning

confidence: 99%

The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

Adulvitayakorn

Hajar-Azhari

Hasan

2019

J Food Process Preserv

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The present work describes the effects of three different heat treatments to extend the shelf life and quality of sugarcane juice. Freshly extracted sugarcane juice samples were thermally treated by microwave heating; thermosonication, and conventional thermal processing to evaluate their effects on microbial loads, physicochemical properties, color changes, and quality parameters such as total phenolic content, antioxidant activity, and reducing sugars. Among all treatments, low power microwave was shown to be the best treatment by completely reducing the microbial loads to nondetection. The treatment was also able to preserve the total phenolic content (3.53), antioxidant activity (21.58), maintain the quality of physicochemical attributes, and minimize the overall color changes (ΔE* 4.76) as compared to other treatments. Overall, the present work provides an overview of alternative sugarcane juice treatments which could also be combined with hurdle technology that can further improve the quality and global market of the juice. Practical applications The present work seeks to improve the acceptance, quality, and shelf life of sugarcane juice by comparing conventional heating, microwave heating, and thermosonication. Currently, there are limited studies that emphasize to improve its quality as sugarcane juice is easily spoiled. The treatments proposed in this study are effective, cheap, more practical, and sustainable to be upscale for the larger production of sugar cane juice. This treatment could also be combined with hurdle technology or packaging technology that can further improve the quality, shelf life, and marketability of the juice.

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“…In case of jam preparation, after mixing of pectin and sugar to a required level, the mixer is needed to heat at 104-105°C final boiling point and finally hot filling in a glass jar is also held at 85°C [7]. For fruit juice pasteurization, generally, 80-100°C temperature is used for reducing the microbial load [8]. pH, total soluble solid, color, browning index and cloud value are the important physicochemical parameter on which, the consumer acceptability depends.…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice

Shourove

Zzaman

Chowdhury

et al. 2020

AFSJ

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Industrial processing of the fruit juice is responsible for the changes in some quality attributes. Thermal treatment is a most applicable operation for any processing and it affects the physicochemical and antioxidant properties of the juice. This study was conducted to observe the changes in some physical properties and the bioactive compounds of star fruit (Averrhoa carambola L.) juice during thermal treatment at 70°C, 80°C and 90°C for 10, 20, 30 and 40 min by a temperature-controlled water bath. During thermal treatment of the juice pH and browning index increased significantly (P≤ 0.05) with time and increasing temperature whereas the Cloud index of the juice decreased. No significant variation (P≥ 0.05) noticed in the case of total soluble solids. Color differences gradually increased in case of color parameter (0 to 7.83 ± 0.20) and negatively increased in case of (0 to -7.33± 1.00). Irregular results observed for and maximum difference (3.01±0.08) noticed at 90°C for 40 min. The highest overall color change (∆E= 11.04±0.76) observed when the juice treated at 90°C for 40 min. In consideration of the bioactive compounds, maximum ascorbic acid estimated (24.17±0.70mg/100ml) in fresh juice and with rising temperature and time it decreased. β-carotene also decreased significantly during heat treatment. The Total Polyphenol Content (TPC) found in fresh juice as (540.08±16.64 mg GAE/100 ml) and it was not changed in a regular manner with temperature change. Flavonoid content increased significantly (P≤0.05) when the juice was heat-treated at 70°C and 80°C while no significant change observed at 90°C. Maximum DPPH scavenging activity found in fresh juice (60.19±1.39%) and decreased to (53.83±1.43%) when 90°C temperature was applied for 40 min. This study may help to find out the nutritional value of locally available star fruit and physicochemical changes of this fruit juice during thermal processing.

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

Cited by 187 publications

References 206 publications

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice

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