Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

C, Cortés Vizcaíno; Esteve, María J.; Frígola, Ana

doi:10.1016/j.foodcont.2007.03.001

Cited by 157 publications

(124 citation statements)

References 39 publications

(51 reference statements)

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“…This is in agreement with other authors (Ayhan et al, 2001;Bull et al, 2004;Rivas et al, 2006;Cortés et al, 2008). The °Brix values in fr sh e orange juice were higher (12 to 13.2°) compared to those found b y other authors (Cortés et al, 2008) in untreated fresh orange juice (11.8 ± 0.1°) and also higher than those found in previous stu ies by d the authors in juices enriched with chitin (9.8 to 11.4°). These differences in the fresh juice without chitosan might be due to different factors, i.e.…”

Section: Colour Measurementsupporting

confidence: 92%

“…This also might imply a decrease in the buffering property of the juice, but such effect was not observed in this study, as all the samples showed a similar pH increase over storage time and no interaction effect resulted from storage time and chitosan concentration. Also the pH increase the jui es c undergo over storage time has been associated to microbial spoilage (Del Caro, Piga, Vacca, & Agabbio, 2004;Cortés et al, 2008). The pH was significantly (p b 0.05) affected by chitosan concentration (FA) and storage time (FB).…”

Section: Total Soluble Solids (Brix)mentioning

confidence: 99%

“…The greatest obstacle to commercial marketing of orange juice is the limited shelf-life (Watada, Ko, & Minott, 1996;Ayhan, Yeom, Zhang, & Min, 2001;Soliva-Fortuny & Martín-Belloso, 2003;Cortés, Esteve, & Frigola, 2008;Cortés, Esteve, Rodrigo, Torregrosa, & Frígola, 2006). Microbial spoilage, off-flavours production and ascorbic acid degradation are three of the most important causes of quality loss during the shelf-life of this product.…”

mentioning

confidence: 99%

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Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Martín‐Diana¹,

Rico²,

Baviera

et al. 2009

Innovative Food Science & Emerging Technologies

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Ab s t r a c tOptimisation of the incorporation of chitosan in orange juice was accomplished by the evaluation of quality and nutritional markers. Response surface methodology was applied to obtain quadratic and second degree response surface model equations. The analyses showed that increases in chitosan concentration extende d the quality of the orange juice significantly (p b 0.05), reducing enzymatic and non-enzymatic browning and controlling the spoilage during the storage time; however, concentrations N 1 g L− 1 produced a significant (p N 0.05) reduction in the concentrations of ascorbic acid and carotenoids associated with the positive charge of chitosan and its ability to flocculate and coagulate negatively charged substances. Also, concentration s N 1 g L− 1 were scored as unacceptable for the sensory panel due to an increase in bitterness. The study recommends the use of chitosan at concentrations up to 1 g L− 1 to extend quality and preserve asco ic acid rb and carotenoids during storage time of fresh orange juice, thus avoidi g the use of standard thermal n treatments which produces a negative impact on the nutritional value. Industrial relevance: One of the major problems of fresh orange juice is its limited shelf-life. Spoilage and quick degradation of vitamins are two of the most important causes of quality loss during the shelf-life of this product. Moreover, the U. S. Food and Drug Administration issued a warning to consumers again t s drinking unpasteurised orange juice products because of the potential contamination with Salmonella typhimurium and its association with an outbreak of human disease caused by this organism [FDA issues nationwide health alert on Orchid Island unpasteurised orange juice. Products Recalls, Market Withdrawals and Safety Alerts.]. The main objective of this study was the study of chitosan as a natural preservative for extending the shelf-life of orange juice and as an alternative to pasteurisation.

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Section: Colour Measurementsupporting

confidence: 92%

Section: Total Soluble Solids (Brix)mentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Martín‐Diana¹,

Rico²,

Baviera

et al. 2009

Innovative Food Science & Emerging Technologies

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“…Total color differences (ΔE) of the UV-C-and heat-treated LMJ samples were generally not noticeable (between 0-0.5) during 30 days of storage. Likewise, Cortes, Esteve, and Frígola (2008) also found an increase in the ΔE of pasteurized and HIPEF-treated orange juice depending on the deterioration of color pigments during 7 weeks of storage.…”

Section: Multivariate Statistical Analysis Of Physicochemical Propertmentioning

confidence: 71%

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Kaya

Yıldız

Ünlütürk

2015

Innovative Food Science & Emerging Technologies

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“…Pulsed Electric Field (PEF) processing has the potential to pasteurise various foods non-thermally. The electric field affects the cell membranes (Barsotti & Cheftel 1999), and may cause irreversible membrane breakage, alteration in transport of ions, and changes in enzyme structure (Calderón-Miranda et al 1999), for what inactivates microorganisms without significant adverse effects on flavor and nutrients (Cortés et al , 2008. The aim of this work is to study the transformations of antheraxanthin and mutatoxanthin when natural orange juice is treated by means of pasteurisation (90°C, 20 s) or PEF (30 kV/cm, 100 µs), and also its evolution during seven weeks of storage in refrigeration at two different temperatures (2°C and 10°C).…”

Section: Introductionmentioning

confidence: 99%

Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF

C¹,

Esteve²,

Frígola³

2009

Czech J. Food Sci.

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Pulsed Electric Field (PEF) processing inactivates microorganisms without significant adverse effects on flavor and nutrients. In this work was studied the transformations of antheraxanthin and mutatoxanthin when natural orange juice is treated by pasteurisation (90°C, 20 s) or PEF (30 kV/cm, 100 µs), and also its evolution during seven weeks of storage in refrigeration at two different temperatures (2°C and 10°C). The results showed that antheraxanthin concentration decreased during the storage. The decrease was greater in the untreated, pasteurised and PEF-treated orange juices stored at 10°C and this carotenoid was not detected from the 6 th week onwards. The same result was observed in the PEF-treated juice stored at 2°C. However, in the untreated and pasteurised juices stored at 2°C, this carotenoid was detected throughout the storage period, although its concentration decreased. Mutatoxanthin was detected in the 6 th week of storage, appearing in the cases in which antheraxanthin disappeared. This was not observed in the untreated or pasteurised orange juices stored at 2°C.

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Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

Cited by 157 publications

References 39 publications

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Anteroxanthin Concentration during Refrigerated Storage in Orange Juice Treated by PEF

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