A three-step approach to assess efficacy of alternative chemical treatments to preserve fresh fruit juices: Application to pineapple (Ananas comosus ‘Queen Victoria’)

Leneveu‐Jenvrin, Charlène; Aboudia, Aouatif; Assemat, Sophie; Remize, Fabienne

doi:10.1016/j.lwt.2021.112959

Cited by 5 publications

(6 citation statements)

References 39 publications

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“…Te most prevalent compound was carvacrol (74.63%), followed by p-cymene (5.33%) and (E)-caryophyllene (5.05%) with thymol being a minor compound (0.19%). Tese results are consistent with the previous works for the same species of thyme [27,28].…”

Section: Gc-ms Essential Oil Compositionsupporting

confidence: 93%

Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters

Aboudia

Zefzoufi

Rafya

et al. 2023

Journal of Food Quality

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The present study aimed to evaluate the changes in extra virgin olive oil (EVOO) after enrichment treatments with Thymus leptobotrys, a Moroccan endemic aromatic plant. The EVOO sample was supplemented with two materials obtained from the aerial parts of T. leptobotrys: powder (2.5 and 5%) or essential oil (100 and 200 ppm). The chemical composition analysis of T. leptobotrys extracts (essential oil and powder methanolic extract) allowed the determination of its phenolic profile. Quality parameters (acidity, peroxide value, and specific extinction coefficients), color, fatty acids composition, minor components (pigments and phenol), and Rancimat oxidative stability of the control and enriched oils were measured. Rosmarinic acid and thymusin were the main identified compounds in the powder; thymusin was identified for the first time in the essential oil where it was predominant. Generally, the enrichments did not downgrade the oil from its initial category (EVOO), according to quality indexes. Adding T. leptobotrys to EVOO, especially the essential oil, enriched its phenolic profile by allowing the migration of thymusin, a lipophile flavone, without affecting its quality parameters or color.

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Section: Gc-ms Essential Oil Compositionsupporting

confidence: 93%

Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters

Aboudia

Zefzoufi

Rafya

et al. 2023

Journal of Food Quality

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“…Leneveu-Jenvrin et al [ 32 ] found that Thymus leptobotrys essential oil (TlEO) at a concentration of 0.25‰ completely inhibited the growth of Rhodotorula mucilaginosa , but this inhibition effect was alleviated at a concentration of 0.05‰, with yeast growth comparable to the control. Regarding Thymus maroccanus essential oil (TmEO), the growth of R. mucilaginosa was inhibited to a certain extent, with percentages of 43.7% and 37.5% of the control, respectively, at concentrations of 0.25‰ and 0.05‰.…”

Section: Essential Oils Are Effective Against the Microflora Characte...mentioning

confidence: 99%

“…In pineapple juice, Penicillium citrinum and temperature-resistant Talaromyces amestolkiae were completely inhibited by 0.25‰ thymol (the main component of thyme essential oil). Even a five-fold reduction in concentration resulted in their growth to only 16% and 17%, respectively, compared to the control sample [ 32 ]. Thus, essential oils can effectively reduce mold growth in juices and smoothies.…”

Section: Essential Oils Are Effective Against the Microflora Characte...mentioning

confidence: 99%

“…According to industry standards, a juice is considered fit for consumption when the total mold and yeast count does not exceed 6 log CFU/mL. In the case of pineapple juice, the addition of pure thymol (0.25‰, 0.05‰) and essential oils from two species of thyme (0.25‰, 0.05‰) extended the juice’s expiry date by 14 days (with CFU/mL after 14 days lower than 6 log) [ 32 ]. Table 2 illustrates the effect of some essential oils on extending the microbiological stability of juices.…”

Section: Essential Oils Are Effective Against the Microflora Characte...mentioning

confidence: 99%

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Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

Napiórkowska,

Khaneghah,

Kurek

2024

Foods

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Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.

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“…In the last years, the growing demand for healthy natural foods has led to an increase in the consumption of fresh fruit juices [ 20 ], which are rich in vitamins, minerals, pigments, antioxidants, and bioactive compounds [ 21 , 22 ]. Fresh fruit juices have a relatively short shelf-life which can be extended by using different thermal (conventional, microwave heating, ohmic heating, and infrared radiation) and non-thermal (high-pressure processing, pulsed electric fields, ultraviolet radiation, and sonication treatments) processing methods [ 21 , 22 , 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

Prisacaru

Ghinea

Albu

et al. 2023

Foods

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Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.

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A three-step approach to assess efficacy of alternative chemical treatments to preserve fresh fruit juices: Application to pineapple (Ananas comosus ‘Queen Victoria’)

Cited by 5 publications

References 39 publications

Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters

Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters

Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage

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