Development of an optimised papaya pulp nectar using a combination of irradiation and mild heat

Parker, Tory L.; Esgro, Sarah T.; Miller, Samantha A.; Myers, Lauren; Meister, Rustin; Toshkov, S; Engeseth, Nicki J.

doi:10.1016/j.foodchem.2009.05.056

Cited by 28 publications

(22 citation statements)

References 27 publications

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“…Rodrigues and Moretti (2008) found values of 0.61% lipids for a peach flavor SBB, while Caus et al (2008), values from 1.97% to 2.62%, for SBB with strawberry and passion fruit pulps, which is closer to the values found in SBB with mango and papaya pulp of the present study. The proteins content analyzed remained low compared to the value of SE, concluding that none of the pulps interfere with the amount of proteins.…”

Section: Resultssupporting

confidence: 85%

<b>Development of soy-based beverages with papaya and mango pulps<b>

et al. 2014

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ABSTRACT. The objective of this study was to elaborate and characterize Soy-Based Beverages (SBB) with papaya and mango flavors. Three formulations of each SBB were produced with soy extract (SE); papaya or mango pulp flavor; sugar and citrus pectin, in which were evaluated with chemical and sensory analysis. The addition of the pulps to SE did not affect the results (p < 0.05) of the chemical characterization compared to pure SE. The different proportions of pulp and sugar added to SE interfered only in the values for pH, moisture and total soluble solid. The results of the sensory analysis of preference showed that the most preferred papaya and mango flavors was the formulation containing 62.7% SE, 30% pulp, 7% sugar and 0.3% citrus pectin. The acceptance of the most preferred sample of each flavor represented in the scale used, that the judges 'liked' and / or 'liked a lot' the beverage. It was concluded with the chemical characterization that the addition of pulps to SE did not add nutritional qualities compared to pure SE. With the sensory analyses was possible to put in order the samples, and determine which was the most preferred by judges and quantify the attributes of the chosen sample.Keywords: soy extract, fruit pulps pectin, chemical characterization, preference, acceptance.Desenvolvimento de bebidas à base de soja com polpas de mamão e manga RESUMO. O objetivo do trabalho foi elaborar e caracterizar bebidas à base de soja (BBS) com sabores de mamão e de manga. Três formulações de cada BBS foram produzidas com extrato de soja (ES); polpa sabor mamão ou manga; açúcar e pectina cítrica, as quais foram avaliadas com análises químicas e sensoriais. A adição das polpas ao ES não interferiu nos resultados (p < 0.05) da caracterização química quando comparada ao ES puro. As diferentes proporções de polpa e açúcar adicionadas ao ES interferiram somente nos valores de pH, umidade e sólidos solúveis totais. Os resultados da análise sensorial de preferência mostraram que a formulação mais preferida sabor mamão e sabor manga foi a contendo 62,7% de ES, 30% de polpa, 7% de açúcar e 0,3% de pectina cítrica. A aceitação da amostra mais preferida de cada sabor representou na escala utilizada, que os julgadores 'gostaram' e/ou 'gostaram muito' da bebida. Com os resultados da caracterização química concluiu-se que a adição das polpas ao ES não acrescentou qualidades nutricionais em relação ao ES puro. Com as análises sensoriais foi possível ordenar as amostras e determinar qual era a mais preferida pelos julgadores e quantificar os atributos da amostra escolhida.Palavras-chave: extrato de soja, polpas de frutas pectina, caracterização química, preferência, aceitação.

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Section: Resultssupporting

confidence: 85%

<b>Development of soy-based beverages with papaya and mango pulps<b>

et al. 2014

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“…The difference in the TSS of the treatments could be due to sugar compositional changes resulted due to treatments. Similar study has been reported by Parker et al, (2010) during the development of papaya nectar using a combination of irradiation and mild heat treatment.…”

Section: Moisturesupporting

confidence: 88%

Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

Srijaya

Priya

2017

AJDFR

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A multi-target (combination preservation) technique has been extensively applied to develop minimally processed and completely stabilized shelf stable food produces. A combination of irradiation and osmotic dehydration decrease the need for thermal treatments for enhancing the shelf life and microbial safety of cut fruits and vegetables. The present study aims at identifying combined effect of -irradiation pre-treatment and osmotic dehydration treatment on guava. The guavas packed in LDPE pouches were irradiated at 0.25 kGy, and 1.0 kGy dosages at the dose rate of 2.75 kGy/hr. The guava slices with and without irradiation were infused for osmotic dehydration process. Optimization of the process time (3,6 and 9 hr) was also investigated. Further, stored guava slices were analyzed for their physico -chemical, antioxidant and microbial analysis. Mass transfer kinetics of guava slices osmotically dehydrated in sucrose solutions were significantly affected by irradiation dosage and sucrose concentration and treatment duration. The evaluation of hurdle approach on guava slices showed that, combination treated slices were significantly less susceptible to nutrient and colour changes during storage. The synergy between the irradiation and dehydration also resulted in adequate microbiological stability of the slices.

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“…However, GI might result in some drawbacks, like the reduction of viscosity in yam juice (Song and others ), or in a decrease of ascorbic acid in papaya nectar (Parker and others ) and papaya/strawberry nectar blend (Swada and others ). A challenge of irradiation, as reported some years ago by Fan (), was the production of a furan derivative from sugars, or ascorbic acid.…”

Section: Radiation Processingmentioning

confidence: 99%

“…Parker and others () combined γ‐irradiation and heat treatments to inactivate L. innocua and Clostridium sporogenes in papaya nectar; the treated juice showed flavor and a nutritional profile close to untreated controls. In another study, a short thermal treatment was given to ginger and Indian borage ready‐to‐drink beverages, and the juices were then gamma irradiated; with 2 to 3 kGy dose, beverages remained microbiologically safe (Dadasaheb and others ).…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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Development of an optimised papaya pulp nectar using a combination of irradiation and mild heat

Cited by 28 publications

References 27 publications

<b>Development of soy-based beverages with papaya and mango pulps<b>

<b>Development of soy-based beverages with papaya and mango pulps<b>

Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

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