Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

Wurlitzer, Nédio Jair; Dionísio, Ana Paula; Lima, Janice Ribeiro; Garruti, Déborah dos Santos; Araujo, I. M. da S.; Rocha, Renier Felinto Julião da; Maia, Johnnathan Lima

doi:10.1007/s13197-019-03987-0

Cited by 28 publications

(20 citation statements)

References 28 publications

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“…On the contrary, a* indicates an increase by 18% with respect to the third cycle at day 0 (a* = 46.71). Comparable performances, under different days of storage, were reported by Igual et al [46] for grape juice, Yildiz and Aadil [50] for strawberry juice and Wurlitzer [51] for tropical fruit juices, specifying that the darkening and tendency to brown color is due to the compounds degradation by factors such as nonenzymatic Maillard reaction, exposure to air and light, pH changes and enzymatic activities, which leads to the oxidation in the sample that alters the visual appearance of the juice. Furthermore, the visual color of fresh calafate juice and each cycle during storage are presented in the Supplementary Materials (Figure S1), in which it is possible to observe the change from light reddish violet (fresh juice, day 0) to an attractive dark reddishness color due to the components concentration in the fresh calafate juice, as the cycles advanced.…”

Section: Physicochemical Analysismentioning

confidence: 82%

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Orellana‐Palma

Tobar-Bolaños

Casas-Forero

et al. 2020

Foods

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This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (TBC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), respectively. However, at 35 days under storage, these values decreased by 5%, 13%, 15%, 19%, 24% and 27%, for TSS, TBC, DPPH, ABTS, FRAP and ORAC, respectively. Additionally, until the day 14, the panelists indicated a good acceptability of the reconstituted cryoconcentrate. Therefore, CBCC can be considered a novel and viable technology for the preservation of quality attributes from fresh calafate juice with interesting food applications of the cryoconcentrates due to their high stability during storage time in comparison to the fresh juice.

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Section: Physicochemical Analysismentioning

confidence: 82%

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Orellana‐Palma

Tobar-Bolaños

Casas-Forero

et al. 2020

Foods

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“…The key deteriorations during processing are enzymatic browning, caused by peroxidase (POD) and polyphenol oxidase (PPO), as well as the loss of cell integrity caused by pectin methylesterase (PME) and polygalacturonase (PG) (Venkatachalam et al., 2018). Pasteurization has been widely used to inactivate enzymes and microbes in fruit juices and is easy to use with economic benefits (Wurlitzer et al., 2019). However, the main disadvantage of pasteurization is the degradation and loss of bioactive compounds, which degrades the nutritional value, as well as sensory the properties, along with an appeal to consumers (Illera et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication

Bavisetty

Venkatachalam

2021

J. Food Process. Preserv.

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The present study investigated the effect of sonication alone and sonication with subsequent pasteurization on physicochemical and antioxidant properties of juice extracted from the ripe or overripe wax apple. Samples were sonicated for varying times (0–10 min) at a fixed frequency (28 kHz) and temperature (20°C) and then, pasteurized at 90°C for 2 min. Irrespective of the maturity, sonication improved the color characteristics (lightness, chroma, and hue) of wax apple juices (p > .05). Other quality parameters (titratable acidity, total soluble solids, cloud value and electrical conductivity) exhibited similar changes for all the juice samples tested. Sonicated samples retained higher antioxidant activity (5%–30%), especially in the ripe juice, whereas pasteurization significantly reduced (5%–20%) the antioxidant activity, as well as the total phenolic content. Moreover, sonication significantly reduced the enzyme activities, including polyphenol oxidase, polygalacturonase, pectin methylesterase, and peroxidase by 2%–10% when compared with pasteurization. Overall, sonication, either individually or in conjunction with pasteurization or thermal processing, was beneficial for maintaining the quality by inactivating enzymes, and retaining nutrients, whereas pasteurization degraded these juices. Novelty impact statement Ripe and overripe wax apple fruit juice was treated by pasteurization and sonication. Sonicated ripe wax apple juice was found to improve various phytochemical contents and antioxidant activities. Pasteurized and as well as sonicated ripe and overripe wax apple juice were effectively controlled the activities of quality degrading enzymes such as polyphenol oxidase, polygalacturonase, pectin methylesterase, and peroxidase

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“…Functional fruit juices are short-term products, so classical (thermal) pasteurization (70–121 °C/30–120 s) assures they have an adequate shelf life, even though this treatment reduces the nutritional value [ 31 , 32 ] and the quality of the juice [ 33 ]. To that end, a recent study aimed to discover how physical, chemical, and sensory properties of tropical fruits juices change after pasteurization (85 °C, 30 s) and during 90 and 180 days of storage [ 34 ]. In the aforementioned study, the authors used two formulations made from different ratios of acerola cherry ( Malpighia emarginata D.C.), cashew apple ( Anacardium occidentale L.), yellow mombin ( Spondias mombin ), pineapple ( Ananas comosus L.), acai ( Euterpe oleracea ), and camu-camu ( Myrciaria dubia ) fruit.…”

Section: The Use Of Non-thermal Technologies Within the Hurdle Conmentioning

confidence: 99%

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices

Putnik

Pavlić

Šojić

et al. 2020

Foods

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Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.

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Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

Cited by 28 publications

References 28 publications

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices

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