Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

Rivas, Alejandro; Rodrigo, D.; Martínez, Antonio; Barbosa‐Cánovas, Gustavo V.; Rodrigo, María Jesús

doi:10.1016/j.lwt.2005.07.002

Cited by 252 publications

(201 citation statements)

References 21 publications

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“…No significant changes over storage time were observed. 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°).…”

Section: Colour Measurementsupporting

confidence: 92%

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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%

“…The positive ionic charge of chitosan gives it the ability to chemically bind fats, lipids and bile acids Bellomo, & Intelisano, 2001;Bull et al, 2004;Rivas, Rodrigo, Martínez, Barbosa-Cánovas, & Rodrigo, 2006). Unpasteurised orange juice is gaining popularity among consumers.…”

mentioning

confidence: 99%

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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“…Similar results were found by Jorge et al (2004) in their study on the pasteurization of umbu pulps in the green stage of maturation and by Ibarz, Pagán and Garza (1999) in their studies on the pasteurization of pear puree. The color parameters of a mixed carrot and orange juice were not affected by HTST pasteurization (RIVAS et al, 2006). These changes in the color parameters as a function of time and temperature have been extensively studied for various products (CHUTINTRASRI; NOOMHORM, 2007;GARZA et al, 1999;AHMED;SHIVHARE;SINGH, 2004;KRAPFENBAUER et al, 2006) and according to Lozano and Ibars (1997), who studied different fruit purees, these changes are due to various mechanisms including the Maillard reaction, degradation of pigments, and the polymerization of phenolic compounds; some fruits being are more sensitive than others.…”

Section: Variations In the Color Parametersmentioning

confidence: 97%

“…The HTST (High Temperature-Short Time), heat processing of foods, is known to result in a greater retention of quality factors such as flavor, color, texture, and nutrients, and it has mostly been applied to fruit juices (KRAPFENBAUER et al, 2006;RIVAS et al, 2006) and dairy products. However, this process has not yet been used for umbu pulps and could be an interesting alternative to slow pasteurization.…”

Section: Introductionmentioning

confidence: 99%

Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp

Oliveira¹,

Borges²,

Furtado³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Nevertheless, the process can destroy nutritional components, such as vitamins [4][5][6]. Although fruit juices on the market have a long shelf life, consumers find it unattractive when the nutrients they contain are depleted [7]. For that reason, the global juice industry faces new challenges, as today's consumers are demanding minimally processed, additive-free, high quality, fresh-like and microbiologically safe foods [5,6,8,9].…”

Section: Introduction mentioning

confidence: 99%

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

Eveline¹,

Puteri²,

Yakhin³

et al. 2017

JAST-B

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Nowadays, consumers are demanding for minimally processed, additive-free, high quality, fresh-like and microbiologically safe foods. However, as food deterioration is the constant threat along the entire food chain, food preservation remains as necessary today as in the past. In this paper, several citrus essential oils, including sweet orange, lemon and lime essential oil applied directly in fresh orange juice as a natural preservative, were analyzed for their antimicrobial activity. The antimicrobial activity of each citrus essential oil was assessed against Saccharomyces cerevisiae, Lactobacillus plantarum and Aspergillus niger using broth macrodilution. Among all citrus essential oils tested, sweet orange essential oil with 0.10% concentration showed significant antimicrobial activity against microorganisms tested. Hence, it was chosen to be applied in the fresh orange juice. Then, shelf life analysis was conducted during 7 d of storage at 5 °C and during 2 d of storage at 25 °C using selected concentration of the selected citrus essential oil in the fresh orange juice. Based on the results obtained, the addition of sweet orange essential oil with 0.10% concentration was not able to prolong the shelf life of the fresh orange juice according to the Indonesian National Standard (SNI). However, the formulation of fresh orange juice itself was able to improve its shelf life when compared to the shelf life of the commercial orange juice.

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Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice

Cited by 252 publications

References 21 publications

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

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

Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

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