Effect of hyperbaric storage at room temperature on color degradation of strawberry juice

Bermejo-Prada, Ana; Otero, Laura

doi:10.1016/j.jfoodeng.2015.08.030

Cited by 28 publications

(23 citation statements)

References 19 publications

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“…Polyphenoloxidase (PPO) and peroxidase (POD) activities in the GJB were determined using a modified method developed by Bermejo-Prada and Otero (2016) [9]. In both assays, enzyme extraction was carried out by combining 3 mL of freshly thawed juice with 3 mL of an extraction buffer consisting of 0.2 M sodium phosphate buffer (pH 6.5), 1 M sodium chloride, 1% (w/v) polyvinylpolypirrolidone (PVPP), and 1% (v/v) Triton X-100.…”

Section: Polyphenoloxidase and Peroxidasementioning

confidence: 99%

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

et al. 2018

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Abstract:A novel industrial-scale ultraviolet-C (UV-C) light processor from AseptoRay (MGT, Israel) was used to treat a raw cold-pressed green juice blend (GJB) consisting of kale, romaine, celery, apple, and lemon. The effect of UV-C light energies of 0.88 kJ L −1 and 2.93 kJ L −1 on microbial, enzymatic, nutritional, quality, and sensory parameters of the GJB was studied. Using 2.93 kJ L −1 , 3.7 log reduction in aciduric bacteria and 3.9 logs in aerobic colony count were achieved, while lactic acid bacteria, coliforms, yeasts, and moulds were reduced by >3, >2, 2.1, and 2.1 logs, respectively. A minor increase in polyphenoloxidase (PPO) enzyme activity was seen with 0.88 kJ L −1 and a slight change in colour (not visually observed) was detected using 2.93 kJ L −1 . No other significant change in nutritional and quality parameters or enzyme activities was detected. Further, the stability of the GJB was explored. Kale and romaine contributed the most significant source of spoilage enzyme activity, cloud loss, and browning in the GJB. These stability parameters were shown to be affected by pressing temperature and pH. The commercial UV-C treatment process explored in this study is a viable alternative to high pressure processing (HPP) for improved microbial safety of fresh green juice blends.

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Section: Polyphenoloxidase and Peroxidasementioning

confidence: 99%

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

et al. 2018

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“…For example, candidates could include pectin-and pectate-lyases as well as debranching enzymes that catalyze changes in pectin side chains such as galactosidases or arabinofuranosidases. In this connection, Bermejo-Prada [50] observed that, at room temperature, pressure up to 200 MPa significantly reduced the catalytic activity of the crude strawberry β-galactosidase extract, and therefore, this enzyme could not be directly implicated in the enhanced pectine demethoxylation observed at 200 MPa. Studies on purified tomato PG also showed a reduced activity of this enzyme under pressure (100-400 MPa) at temperatures between 30 • C and 50 • C [46,51].…”

Section: Enzymatic and Chemical Reactionsmentioning

confidence: 99%

“…In real juices, there exists some rough information about the effect of hyperbaric storage on the rate of degradation of some bioactive compounds. To avoid microbial interferences, Bermejo-Prada and Otero [52] added an antimicrobial agent to strawberry juice and observed that HS-RT, either at 50 MPa or at 200 MPa, for 1-14 days did not affect the degradation rate of total phenolics. In contrast, Pinto, Moreira, Fidalgo, Santos, Vidal, Delgadillo, and Saraiva [19] reported that the total phenolics in watermelon juice degraded more quickly at 50-100 MPa than at atmospheric pressure.…”

Section: Enzymatic and Chemical Reactionsmentioning

confidence: 99%

“…However, the usual total phenolics analysis in juices by the Folin-Ciocalteau method only gives rough estimations, and more specific methods should be employed to obtain detailed information about the degradation of specific compounds under pressure. In this sense, Bermejo-Prada and Otero [52] showed that HS-RT up to 200 MPa did not affect the net degradation rate of total monomeric anthocyanins (TMA) in strawberry juice, although differences could exist in the mechanisms implied in TMA degradation at atmospheric and high pressure. Thus, significant peroxidase inactivation and lower polymerization were observed in the samples stored at 200 MPa when compared with those maintained at atmospheric pressure.…”

Section: Enzymatic and Chemical Reactionsmentioning

confidence: 99%

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Hyperbaric Storage at Room Temperature for Fruit Juice Preservation

Otero

2019

Beverages

Self Cite

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Hyperbaric storage is an innovative preservation method that consists of storing food under pressure, either at room or at low temperature, for time periods of days, weeks, or months. Recent scientific literature shows that hyperbaric storage at room temperature (HS-RT) could be an efficient method for fruit juice preservation. Depending on the level applied, pressure can inhibit and even inactivate the endogenous microflora of the fresh juice, while properly preserving other organoleptic and quality indicators. Even though the method has not yet been implemented in the food industry, its industrial viability has been evaluated from different points of view (product quality, consumer acceptation, vessel design, economic, or environmental, among others). The results reveal that HS-RT is effective in extending the shelf-life of both acidic and low-acidic fruit juices. Moreover, the energetic costs and the carbon footprint of HS-RT are considerably lower than those of refrigeration, therefore, HS-RT could be a reliable and environmentally friendly alternative to conventional cold storage. However, before industrial implementation, much more research is needed to clarify the effects of the storage conditions on the agents that cause fruit juice deterioration.

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“…Since 2012, an increasing number of studies regarding hyperbaric storage (HS) as a new food preservation methodology have been published (Bermejo‐Prada et al , ). Among them, fruit juices (Bermejo‐Prada & Otero, ; Lemos et al , ), ready‐to‐eat meals (Moreira et al , ), whey cheese (Duarte et al , ), sliced cooked ham (Fernandes et al , ), raw bovine meat (Freitas et al , ), raw pork meat (Fernandes et al , ), hake loins (Otero et al , ) were successfully stored under pressure at different storage conditions (pressure level/temperature) over different periods of time.…”

Section: Introductionmentioning

confidence: 99%

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

Santos

Delgadillo

Saraiva

2020

Int J of Food Sci Tech

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Summary Hyperbaric storage (HS) was evaluated as a new food preservation methodology at room temperature (RT) for beef and pork meat, both minced and in pieces, and compared to refrigeration (RF) storage. The meat samples were stored at 50, 75 and 100 MPa and variable RT up to 60 days. HS at 75 and 100 MPa could not only inhibit microbial growth but also inactivate microorganisms. Regarding physicochemical analyses, an overall equal to better pH maintenance in HS samples was achieved, and similar colour differences between HS and RF were observed. Generally, similarities in moisture content and drip loss between HS (mostly 75 and 100 MPa) and RF were detected (tendency for lower values in the former and higher values in the latter for the higher pressure level). Protein solubility revealed a decrease of sarcoplasmic protein values during storage with a pressure level dependency in some samples.

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Effect of hyperbaric storage at room temperature on color degradation of strawberry juice

Cited by 28 publications

References 19 publications

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

Hyperbaric Storage at Room Temperature for Fruit Juice Preservation

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

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