Change of the rheological properties of mango juice by high pressure homogenization

Zhou, Linyan; Guan, Yunjing; Bi, Jinfeng; Li, Xuan; Yi, Jianyong; Chen, Qinqin; Wu, Xiaoqing; Zhou, Mo

doi:10.1016/j.lwt.2017.04.038

Cited by 110 publications

(100 citation statements)

References 40 publications

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“…Zhou et al . employed HPH to process mango juice, suggesting that no significant change was observed for zeta potential . Similar behavior was observed by Leite et al .…”

Section: Resultsmentioning

confidence: 99%

“…High‐pressure homogenization (HPH) is considered to be one of the most promising technologies for food processing due to the increasing acceptance by consumers of pressure processed foods . In the process of HPH, fluid is forced through a narrow orifice under conditions of high pressure, and allows the continuous process of fluid foodstuffs with proved efficiency inactivating pathogenic and most of the spoiling microorganisms in different kind of foods . Additionally, modification of physical and chemical properties of foodstuff such as consistency reduction of concentrated juice, decrease of particle size and improvement of texture uniformity can also be achieved by HPH …”

Section: Introductionmentioning

confidence: 99%

“…8 In the process of HPH, fluid is forced through a narrow orifice under conditions of high pressure, and allows the continuous process of fluid foodstuffs with proved efficiency inactivating pathogenic and most of the spoiling microorganisms in different kind of foods. 9 Additionally, modification of physical and chemical properties of foodstuff such as consistency reduction of concentrated juice, decrease of particle size and improvement of texture uniformity can also be achieved by HPH. [10][11][12][13] With the improvements in high-pressure homogenizers, a special homogenizer has been developed called dynamic high-pressure microfluidization (DHPM), which is considered to be an emerging and promising technique for continuous production of fluid foods.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Wang

et al. 2019

J Sci Food Agric

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BACKGROUND Dynamic high‐pressure microfluidization (DHPM) is an emerging and promising technique for continuous production of fluid foods. This study aimed to investigate the influence of DHPM and conventional homogenization (CH) on the quality of peach juice. Processing was performed by passing peach juice through CH at 20 MPa and DHPM at 20–160 MPa for one or three passes. The effect of DHPM pressure and passing number were also assessed. RESULTS The results indicate that DHPM could maintain the antioxidant activity of peach juice much better than CH processing. Total phenolic compounds were decreased by 11.7% and 7.9%–15.8% through CH and DHPM processing in different conditions. Moreover, particle size, non‐enzymatic browning index and turbidity decreased significantly under DHPM and CH processing, and decreased more and more with the increasing of DHPM pressure and treatment times. However, vitamin C content and zeta‐potential did not reveal remarkable variation before and after these two types of processing. CONCLUSION Taken together, DHPM is able to maintain the quality and stability of peach juice, which can be a reliable technological alternative to CH to produce fresh‐like peach juices. © 2019 Society of Chemical Industry

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“…Zhou et al . employed HPH to process mango juice, suggesting that no significant change was observed for zeta potential . Similar behavior was observed by Leite et al .…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Wang

et al. 2019

J Sci Food Agric

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“…The pH of mango juice is around 4 (Zhou et al, 2017). The pH of mango juice is around 4 (Zhou et al, 2017).…”

Section: Effect Of the Acid To Alkali Ratio On Tablet Propertiesmentioning

confidence: 98%

Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder

Sun

Wang

et al. 2019

Food Science & Nutrition

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Tableting of fruit powders is gaining popularity because of the advantages it brings in, such as ease of storage, transportation, and use, and effervescent tablets could be a good alternative to accomplish fast dissolving. The present study provides a specific effervescent tablet formulation that is appropriate for the delivery of mango, cactus, and Chlorella fruit powder. The direct compression method was employed. A series of disintegration time, tensile strength, and moisture content tests were performed on the different formulations at each stage. The effects of effervescent agents' ratio, fruit powder proportion, acid and alkali content, and mannitol and lactose content on tablet properties were investigated. The results indicated that the tablet properties were highly influenced by formulation, especially the ratios of effervescent agents, fruit powders, acid to alkali ratio, as well as mannitol to lactose ratio. The best performing formulation was as follows, 45% effervescent agents (citric acid monohydrate:sodium bicarbonate = 1.3:1), 35% adhesives (mannitol:lactose = 1:8), and 20% mixed fruit powders (mango:cactus:Chlorella fruit powders = 14:5:1). With this formula, the moisture content was 3.62% and the disintegration time was 154 s, as well as a sufficient tensile strength of 2.32 MPa. Our study presented useful findings regarding the specific effects of changing ingredient ratios on tablet strength and other properties and provided a basis for the potential of using mango, cactus and microalgae powders as novel functional ingredients for fruit powder effervescent tablets. This may be used as a basis for further research on tableting.

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“…[9][10][11][12][13] Even so, it is improbable to predict the behaviour of each product after the HPH, since every vegetable matrix presents its own composition and structure arrangement, leading to different resistance profile during the high shear promoted by HPH. The release of internal cell content and/or cell fragments due to HPH process is unique to each food matrix, leading to different changes in particle-particle and particle-serum interaction.…”

Section: Introductionmentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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Multiple passes of high-pressure homogenisation (MP-HPH) was used to promote desirable rheological changes on frozen concentrated orange juice (FCOJ, 66ºBrix), up to 150 MPa and three passes. The final product structure (particle size distribution), rheological properties (steady-state shear and time-dependent flow) and colour were evaluated. By increasing both, homogenisation pressure and number of passes, MP-HPH process showed a decreasing asymptotic effect on the FCOJ consistency. The mean particle size decreased and the particle size distribution changed with the increase in pressure and number of passes. The process showed no impact on product colour. MP-HPH can be an interesting alternative for the production of FCOJ, providing similar effects as a single pass through the HPH equipment, but with lower costs and higher production rates. ARTICLE HISTORY

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Change of the rheological properties of mango juice by high pressure homogenization

Cited by 110 publications

References 40 publications

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

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