Carbonation of not from concentrate apple juice positively impacts shelf-life

Park, Su Jeong; Nurika, Irnia; Suhartini, Sri; Cho, Wan-Hyung; Moon, Kwang-Deog; Jung, Young Hoon

doi:10.1016/j.lwt.2020.110128

Cited by 6 publications

(4 citation statements)

References 25 publications

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“…The carbonated soft drink was bottled in chilled bottles (0 °C) and immediately sealed by crown corking until further evaluation. Measurement of CO2 concentration was conducted by using the titration method [17].…”

Section: Preparation Of the Carbonated Soft Drinkmentioning

confidence: 99%

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Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink

Ahmed,

Saad,

El-Aleem

et al. 2023

AFSJ

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The carbonated functional soft drinks are a new concept that provides health benefits for the consumers. The aim of this study was to improve the antioxidant activity of a carbonated lemon soft drink, while preserving its characteristic flavour, by blending the lemon oil (L) with oregano (Or) essential oil. The effect of different thickeners, usually used in formulation of the soft drinks, on release of the volatile compounds from simple model solutions was evaluated, separately. Blending lemon oil with oregano essential oil (1.5 µL Or /100 µL) improved the odour acceptability and increased the DPPH scavenging ability of lemon oil by 40%. Studying the effect of different thickeners indicated that the xanthan, Arabic gum and pectin at levels 0.05, 6.0 and 0.01 g/100 mL water, respectively, showed the highest release of limonene and citral, the most contributors to lemon aroma, from the simple model solutions. This finding was mainly correlated to the interaction between the thickeners. In view of this result a lemon soft drink was formulated. Carbonation of the soft drink improved the sensory characteristics, decreased the pH value, increased the acidity and showed insignificant changes (P > 0.05) in total soluble solids and total sugars.

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Section: Preparation Of the Carbonated Soft Drinkmentioning

confidence: 99%

“…Carbonation process is adding sufficient carbon dioxide gas (CO2) to the beverage, which is released as fine bubbles when the product is served and impart it a distinctive taste and aroma. CO2 have an effective action against the growth of microorganisms, thus prolongs the shelf-life of the beverage [17,18].…”

Section: Introductionmentioning

confidence: 99%

Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink

Ahmed,

Saad,

El-Aleem

et al. 2023

AFSJ

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“…Alternative preservation techniques to thermal processing have been proposed for fresh beverages to satisfy consumer demand for more fresh-tasting juice; however, these solutions are still limited and require further optimization to find a large-scale application [ 29 ]. For example, juices were treated by high pressure [ 30 , 31 ], also combined with ultrasound and pulsed electric field [ 32 ], by microwave heating and thermo-sonication [ 29 , 33 , 34 ], by cold atmospheric pressure plasma [ 35 ] and by carbonation [ 36 ].…”

Section: Introductionmentioning

confidence: 99%

Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods

Lacivita

Lordi

Posati

et al. 2023

Foods

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In this study the recycling of pomegranate peel powder (PPP) was proposed. In particular, the use of powder loaded in a silk fibroin polymeric matrix to create an active pad was tested. For the sake of comparison, the powder alone was also analysed. Both powder and active pad efficacy was assessed in two different food systems, soymilk (rich in proteins), preliminarily contaminated with Pseudomonas spp. and yeasts, and apple juice (rich in carbohydrates), preliminarily contaminated with Alyciclobacillus acidoterrestris. Three different concentrations of powder alone and powder in the pad were tested (5%, 7.5% and 10% w/v) in both types of beverages. To assess a possible dependence of the efficacy on the powder granulometry, different powder sizes were preliminarily analysed on Pseudomonas spp. and yeasts using an in vitro test. PPP was effective on both Pseudomonas spp. and yeasts. No significant differences appeared among the tested granulometries and therefore in the subsequent tests powder with an average diameter of 250 µm was used. Results recorded with soymilk and apple juice were different. When applied to the soymilk, the activity of PPP in the pad was less effective than that recorded when the powder was directly added to the beverage. With the two highest powder concentrations directly added to food, more than four log cycle reductions in Pseudomonas spp. and yeast cells were recorded, compared to soymilk without any powder. Compared to the control sample, all the soymilk samples either with PPP or with the active pad showed a delayed microbial and fungal growth. When applied to apple juice, both powder and pad were effective at completely inhibiting the proliferation of A. acidoterrestris (<102 CFU/g).

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“…Therefore, it is necessary to develop strategies to reduce CO 2 emissions in a short term. By this way, the CO 2 chemisorption approach seems to be a good option, where further CO 2 desorption steps would be used as an added-value compound in several industrial processes. − …”

Section: Introductionmentioning

confidence: 99%

Effect of Sodium Ortho and Pyrosilicates (Na₄SiO₄–Na₆Si₂O₇) Mixture during the CO₂ Chemical Capture Performance

Plascencia-Hernández

Araiza

Pfeiffer

2022

Ind. Eng. Chem. Res.

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A novel CO2 sorbent composed of sodium orthosilicate (Na4SiO4), sodium pyrosilicate (Na6Si2O7), and sodium carbonate (Na2CO3) was successfully synthesized through the solid-state method. This sorbent was evaluated as CO2 captor (theoretical capture capacity of 4.08 mmol of CO2 per gram of material) under CO2-saturated and partial pressure conditions, using dynamic and isothermal approaches. Results evidenced that the sorbent was sensitive to the CO2 partial pressure, although significant CO2 capture efficiencies were observed between 100 and 830 °C, at any CO2 partial pressure. The characterization of the isothermal products showed a complex CO2 chemisorption process, where sodium metasilicate (Na2SiO3), produced as the secondary phase, participated in the CO2 capture in the low temperature range, while the initial presence and in situ generation of Na6Si2O7 played an important role during the whole process. The positive effect of Na6Si2O7 was confirmed through the synthesis and evaluation of a pyrosilicate-based sorbent. Kinetic analysis was performed showing comparable and favorable results in comparison to previous studies using alkaline ceramics for CO2 capture. Furthermore, the sorbent was able to cycle 10 times, at least, maintaining an efficiency of ∼70%. Hence, the combination of Na4SiO4–Na6Si2O7 leads to high CO2 capture in a wide temperature range.

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Carbonation of not from concentrate apple juice positively impacts shelf-life

Cited by 6 publications

References 25 publications

Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink

Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink

Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods

Effect of Sodium Ortho and Pyrosilicates (Na₄SiO₄–Na₆Si₂O₇) Mixture during the CO₂ Chemical Capture Performance

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Carbonation of not from concentrate apple juice positively impacts shelf-life

Cited by 6 publications

References 25 publications

Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink

Improving the Antioxidant Activity of a Carbonated Lemon Soft Drink

Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods

Effect of Sodium Ortho and Pyrosilicates (Na4SiO4–Na6Si2O7) Mixture during the CO2 Chemical Capture Performance

Contact Info

Product

Resources

About

Effect of Sodium Ortho and Pyrosilicates (Na₄SiO₄–Na₆Si₂O₇) Mixture during the CO₂ Chemical Capture Performance