Effect of Thermal and Alternate Thermal Processing on Bottle Gourd (<i>L</i>
                        <i>agenaria siceraria</i>
) Juice

Bhat, Suheela; Saini, Charanjiv Singh; Kumar, Manish; Sharma, Harish Kumar

doi:10.1111/jfpp.12911

Cited by 21 publications

(24 citation statements)

References 8 publications

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“…The decrement in the amount of organic acids was higher in pasteurized juice sample as compared to microwave processing. The reduction of organic acid after pasteurization processing of bottle ground juice was also reported (Bhat, Saini, Kumar, & Sharma, ). On the other hand, Igual et al () reported that the concentration of citric, malic, and tartaric acids in grapefruit juice fall to 10%, 4%, and 20% after microwave processing as compared to fresh juice which was less effective than conventional pasteurization.…”

Section: Resultssupporting

confidence: 52%

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Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage

Sattar

Ahmad

Nisa

et al. 2019

J Food Process Preserv

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The health benefits of blended functional drinks make them popular among consumers and a highly profitable product sector. In this study, the compositions of peach juice, plum juice, and sugar solution were optimized by D‐optimal mixture design in the ratio of 72:25:3 to develop a functional beverage with acceptable sensory attributes. The results also showed that a blending of fruit juices significantly increases the amount of bioactive compounds (TPC: 432 µg/100 ml; TFC: 169.5 µg CE/100 ml) along with antioxidant capacity. The integrated effect of conventional pasteurization (90°C, 10 min) and microwave heating (for 1, 1.5 and 2 min, 850 W, at 60°C,) on the resultant fluctuations in the physicochemical and bioactive attributes revealed that microwave processing held for 1.5 min was far superior than other treatments and it also enhanced the functional components of beverage including TPC to 33% and antioxidants to 16% (DPPH) and 24% (FRAP), respectively. Practical applications This research indicates the significance of peach and plum juices as viable ingredients to produce functional beverages in different commercially available products such as probiotic and energy drinks, etc., possessing important antioxidant and nutritional properties with potential health benefits for the consumers. The optimization was performed exclusively on the basis of desirability indices in terms of sensory attributes, which is useful in providing a beverage with optimal taste and aroma to consumers. Moreover, it also focuses on the use of novel processing techniques such as microwave processing in which stabilizes the quality and sensory characteristics of drinks to a maximum extent as well as increasing the functional compounds including phenolic and flavonoid contents, antioxidant capacity and organic acids more efficiently causing minimal deterioration in the final product as compared to conventional thermal processing.

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Section: Resultssupporting

confidence: 52%

Section: Hplc Quantification Of Organic Acidsmentioning

confidence: 85%

Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage

Sattar

Ahmad

Nisa

et al. 2019

J Food Process Preserv

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“…With regard to the applications of OH in the juice industry, a broad range of studies focused on its suitability for replacing traditional heating processes, studying in turn its effects on the nutrients in processed juices (Traffano‐Schiffo and others ) (Table ). Bhat and others () confirmed this statement, suggesting that OH is a promising alternative to conventional thermal technologies with a maximum retention of functional components and the complete destruction of microorganisms in bottle gourd juice. Similarly, other studies reported: (1) the lack of the effect on the flavor of many juice blends during the refrigerated storage for 2 wk (Dima and others ); (2) the retention of the carotenoids in orange and grapefruit juices (Achir and others ); (3) a moderate loss of ascorbic acid in carrot/celery/beetroot juice blend (Profir and Vizireanu ); and (4) any effect on the overall quality of orange and pineapple juices (Tumpanuvatr and Jittanit ).…”

Section: Thermal Treatmentsmentioning

confidence: 78%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

192

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Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle-based technology approaches have been also reviewed.

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“…Ascorbic acid was estimated by following the standard method (Bhat et al, ). The ascorbic acid was calculated as:

mg AA / 100 g of sample = \frac{titre \times dye factor \times volume made \times 100}{Wt of sample taken}

…”

Section: Methodsmentioning

confidence: 99%

“…Bottle gourd, which is widely consumed, has not been so far explored for the scientific aspects. Application of different processing techniques have recently been reported (Bhat, Saini, & Sharma, ; Bhat, Saini, Kumar, & Sharma, ; Bhat & Sharma, ). However, juice extraction is a critical phenomenon in case of vegetables like bottle gourd due to intensive enzymatic activity and phenolic content.…”

Section: Introductionmentioning

confidence: 99%

Peroxidase as indicator enzyme of blanching in bottle gourd ( Lagenaria siceraria ): Changes in enzyme activity, color, and morphological properties during blanching

Bhat

Saini

Kumar

et al. 2019

J Food Process Preserv

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This study investigated the effect of ohmic and conventional blanching on different characteristics of bottle gourd. The varying temperature–time combinations (60–90°C for 1–5 min) were used and optimum temperature–time of blanching was selected according to peroxidase activity and color retention. Residual peroxidase activity reached a level of no detection at 80°C for 4 min in ohmic blanching and 90°C for 5 min in conventional blanching. Ohmic blanching (80°C—4 min) was more effective than conventional blanching (90°C—5 min) at lesser temperature–time combinations. The temperature dependence of enzyme inactivation followed first‐order reaction with R2 ranging from 0.955 to 0.997 in all temperature ranges. Increase in blanching temperature led to increase in rate constant, k from 0.26 to 2.6 at 60 to 90○C in conventional blanching and 0.30–1.6 at 60 to 80○C, respectively, in ohmic blanching. Color of blanched samples was well retained in both conventional and ohmic blanched samples as compared to control sample. Hue angle (h○) and (−a*) values of blanched samples increased with increasing temperature and time of blanching. Minimum browning index was observed in ohmically blanched (BO) samples. Microstructural and textural study of bottle gourd cubes blanched under optimized conditions (80°C—4 min; 90°C—5 min) were studied. Ohmic blanching was found more pronounced in faster degradation of residual enzyme activity and retention of color. Laser diffraction analysis of BO samples of bottle gourd showed highest decrease in particle size. Losses in functional properties were more pronounced in conventional blanched samples. Practical applications Consumer demand for bottle gourd juice (BGJ) owing to its high nutritional value and pharmacological benefits has led emphasis on improving its quality and market value. However, due to high enzymatic activity BGJ turn brown that appears to be unacceptable and leads to loss of market value. Peroxidases being high heat‐resistant enzymes can act as potential trace markers for complete enzyme inactivation. Moreover, retention of color without much degradation to nutritional quality need to be assessed for increasing benefits and maximum returns.

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Effect of Thermal and Alternate Thermal Processing on Bottle Gourd (L agenaria siceraria ) Juice

Cited by 21 publications

References 8 publications

Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage

Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Peroxidase as indicator enzyme of blanching in bottle gourd ( Lagenaria siceraria ): Changes in enzyme activity, color, and morphological properties during blanching

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