Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice

Pontes

et al. 2017

Braz. J. Food Technol.

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Avaliação do armazenamento a frio sobre os compostos bioativos e as características físico-químicas e microbiológicas do suco de umbu pasteurizadoEvaluation of cold storage on the bioactive compounds and physical-chemical and microbiological characteristics of pasteurized umbu juice ResumoEste trabalho teve como objetivo avaliar o efeito do armazenamento a 6 °C nas características do suco de umbu pasteurizado. A pasteurização foi realizada a 86 °C por 25 s em um pasteurizador de superfície raspada, sendo o suco de umbu mantido a 6 °C por 90 dias. O suco pasteurizado atendeu ao padrão estabelecido pela legislação brasileira com contagem <3 NMP.g -1 para coliformes a 45 °C e ausência de Salmonella sp. Nesta condição de processo, a pasteurização foi eficiente também para a redução de bactérias aeróbias mesófilas. O teor de compostos fenólicos totais e, em particular, da rutina, assim como a atividade antioxidante do suco, não foram afetados pelo tratamento térmico. Ao longo do armazenamento, apesar de não perceptível visualmente, os parâmetros de cor do suco variaram significativamente (p<0,05). Apesar de pequena, também houve variação significativa (p<0,05) nos teores dos compostos fenólicos e de carotenoides. Por outro lado, o suco de umbu se manteve microbiologicamente estável durante o armazenamento, sendo, portanto, possível sua conservação por um período de 90 dias sem o uso de aditivos, quando submetido à pasteurização e mantido sob refrigeração. Palavras-chave: Spondias tuberosa; Vida de prateleira; Carotenoides; Compostos fenólicos. AbstractThis work aimed to evaluate the effect of storage at 6 °C on the characteristics of pasteurized umbu juice. Pasteurization was carried out at 86 °C for 25 s in a scraped surface heat exchanger and storage at 6 °C for 90 days. The pasteurized umbu juice conformed to the standards established by Brazilian legislation, presenting <3 MPN.g -1 for coliforms at 45 °C and absence of Salmonella sp. Under these processing conditions, pasteurization was also efficient in reducing the mesophilic aerobic bacteria. The phenolic compounds content, and specifically that of rutin, and the antioxidant activity of the juice were not affected (p<0.05) by the heat treatment. Although not visually perceptible, the colour parameters of the umbu juice were significantly affected by storage (p<0.05). Although small, there was also significant variation (p<0.05) in the phenolic compounds and carotenoid contents. On the other hand, the umbu juice remained microbiologically stable during storage, showing that it is possible to preserve it for a period of 90 days without the use of preservatives when submitted to pasteurization and kept under refrigeration. Keywords

Section: Methodsunclassified

Avaliação do armazenamento a frio sobre os compostos bioativos e as características físico-químicas e microbiológicas do suco de umbu pasteurizado

Pontes

et al. 2017

Braz. J. Food Technol.

“…Although thermal processing is still the most widely applied sterilization processing technology in food industry, which ensures microbiological safety of products (Rawson et al, 2011), it has been also widely reported that thermal treatment causes non-enzyme browning severely (Damasceno, Fernandes, Magalhães, & Brito, 2008;Vaikousi, Koutsoumanis, & Biliaderis, 2008). Because of the Maillard reaction enhanced by the thermal pasteurization, the browning compounds were formed and subsequently darkened the juice color, making the NEBI increased with apple juice production performed (Santhirasegaram et al, 2015).…”

Section: Effect On Physicochemical Propertiesmentioning

confidence: 99%

“…Compared to the juicing processing, the turbidity was increased by 70.3%, 84.9% and 90.1% by pre-pasteurization, homogenization and pasteurization, respectively. The increase in the turbidity after the thermal treatments (pre-pasteurization and pasteurization) could be attributed to the increased concentration of colloidal pectin in juice because thermal pasteurization greatly ruptures cell structure, which allows pectin to leak out (Santhirasegaram et al, 2015). In NFC juice production, homogenization has been suggested as a manner to stabilize various cloudy substances.…”

Section: Effect On Physicochemical Propertiesmentioning

confidence: 99%

“…The thermal treatment and homogenization are usually applied to extend shelf life and improve quality of fruit juice (He, Tao, Zeng, Zhang, Tao, Qin, & Chen et al, 2016). It has been reported that both the unit operations affected fresh juice quality to some extent (Azofeifa, Quesada, Pérez, Vaillant, & Michel, 2015; Aguilar-Rosas, Ballinas-Casarrubias, NevarezMoorillon, Martin-Belloso, & Ortega-Rivas, 2007;He et al, 2016;Rawson et al, 2011;Santhirasegaram, Razali, George, & Somasundram, 2015). However, the effects of the unit operations on NFC apple juice quality should further shed light on exploring the potential way to improve the juice sensory and nutritional properties.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Tian

Sun

Yang

et al. 2018

CyTA - Journal of Food

The effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and characterized by total soluble solid (TSS), titratable acidity (TA), pH, turbidity, non-enzymatic browning index (NEBI), color quality, aromas and phenolic constituents. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for analyzing juice aromas and polyphenols. The results showed that homogenization only affected (increased) the juice turbidity, and only the TSS content was not affected by the unit operations. The TA, pH, aroma component and polyphenol content of the NFC apple juice were significantly decreased, while the turbidity, NEBI and color values were significantly increased by pre-pasteurization. Pasteurization had less effect on these properties than pre-pasteurization. Therefore, those were the thermal treatments that mainly affected the juice quality during NFC apple juice production.Cambios en las propiedades fisicoquímicas, aromas y polifenoles durante la producción de jugo de manzana no procedente de concentrado (NFC) RESUMENEl presente estudio investigó los efectos detectados en las unidades de producción de jugo de manzana no procedente de concentrado (NFC). Después de realizarse los principales pasos del proceso (extracción, prepasteurización, homogeneización y pasteurización), se recogieron muestras que fueron caracterizadas a partir de la presencia de sólidos solubles totales (TSS), la acidez valorable (TA), el pH, la turbidez, el índice de oscurecimiento no enzimático (NEBI), la calidad de color, el aroma y los componentes fenólicos. Para valorar el aroma del jugo y la presencia de polifenoles se llevó a cabo un análisis de componentes principales (PCA) y un análisis de clúster jerárquico (HCA). Los resultados confirmaron que la homogeneización solo afectó la turbidez del jugo, aumentándola, siendo el contenido de TSS el único aspecto no afectado por la unidad de producción. La TA, el pH, el componente de aroma y el contenido fenólico del jugo de manzana NFC se redujeron significativamente, mientras, debido a la prepasteurización, se registraron aumentos en la turbidez, el NEBI y los valores de color. La pasteurización tuvo menos efecto en estas propiedades que la prepasteurización. Por lo tanto, se concluye que, durante la producción de jugo de manzana NFC, la calidad es afectada principalmente por los tratamientos térmicos. ARTICLE HISTORY

“…Considering the instrumental color, it was observed that the pulps combination visually favored the formulated products. it contributes to sensory quality by inactivating the oxidative enzymes (Santhirasegaram et al, 2015).…”

Section: Instrumental Color and Physicochemical Characteristicsmentioning

confidence: 99%

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

et al. 2017

On the present study a banana, strawberry and juçara smoothie was developed using an experimental mixture design. The juçara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability and the antioxidant capacity. From five formulations, only the one with the highest percentage of strawberry was rejected, most likely due to its lower sugar content and higher acidity. On general, panelists chose the sweeter formulations, which were those with a higher percentage of banana. Relating to the consistency, the best formulation was the one containing the same proportion of strawberry and banana pulp, which provided a better flow to the product. Additionally, this sample showed intermediate values of phenolic compounds and antioxidant capacity, as well as desirable physicochemical characteristics. On spite of being possible to obtain four formulations with good sensory acceptance, the one with equal amounts of banana and strawberry pulp is highlighted due to its antioxidant capacity and sensory characteristics, statistically corroborated by the desirability function.Keywords: anthocyanins; Euterpe edulis; mixture experimental design; functional food; juice.Practical Application: This study may contribute to increase the added-value of juçara fruit and the availability of a healthy product for consumers.