Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice

Gomes, Wesley Faria; Tiwari, Brijesh K.; Rodrı́guez, Óscar; Brito, Edy Sousa de; Fernandes, Fabiano A. N.

doi:10.1016/j.foodchem.2016.08.132

Cited by 112 publications

(42 citation statements)

References 54 publications

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“…In addition, it has been shown that depending upon its intensity, ultrasonic pretreatment may enhance extraction due to the cell wall disruption that in turn releases cell materials thus facilitating the recovery of biologically active compounds compared to other methods (Patist & Batest 2008). In this sense, several researches have been conducted in order to evaluate the combined effect of ultrasound and other extraction methods (Corrales et al 2008;Liu et al 2011;Gomes et al 2017). In general, results indicate that power ultrasound might be used as an effective tool for significantly (p < 0.05) increasing the extraction rate and yield of several bioactive compounds (Balachandran et al 2006).…”

Section: Resultsmentioning

confidence: 99%

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Vega-Arroy¹,

Ruíz-Espinosa²,

Luna-Guevara³

et al. 2017

Czech J. Food Sci.

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The effect of different solvents and extraction methods on total anthoc yanins, phenolic compounds, and antioxidant capacity from x´kijit (renealmia alpinia Rottb. Maas) peels was evaluated. In order to evaluate the effect of solvents on the bioactive compounds extraction efficienc y and antioxidant capacity, a special cubic mixture design model was implemented with ethanol, methanol, and acetone as solvents and conventional (agitation – 1 and 6 h; Soxhlet – 2 and 4 h), novel (power ultrasound – 2.5 and 5 min) methods, and combination of extraction methods. Acceptable correla - tions between predicted and experimental data were obtained for total anthoc yanins ( r2 = 0.95), phenolic compounds (r2 = 0.78), and antioxidant capacity (r2 = 0.97), with methanol exhibiting the highest extraction yield of bioactive compounds and resultant antioxidant capacity. Although the extraction of total anthocyanins (82.2–85.8 mg cyanidine/ kg) and phenolic compounds (183.6–207.0 mg GAE/kg) was best carried out through Soxhlet, the ultrasonic treat- ment showed similar antioxidant capacity values (27.4–34.3 mg Trolox/kg) to those of 2-h Soxhlet. Moreover, a 5-min ultrasound pretreatment significantly increased (p < 0.05) phenolic compounds by 11, 21 and 12% when combined with agitation 1, 6, and 2-h Soxhlet treatments, respectively ; while the antioxidant capacity increased by 26, 48, and 22% for the same treatments. Ultrasound might be used as a valuable, green alternative procedure for improving the solvent extraction of bioactive compounds.

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Section: Resultsmentioning

confidence: 99%

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Vega-Arroy¹,

Ruíz-Espinosa²,

Luna-Guevara³

et al. 2017

Czech J. Food Sci.

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“…Shahbaz and others () reported that L. monocytogenes and S. aureus were completely inactivated when treated with a combination of HHP and TUVP. In a prebiotic cranberry juice fortified with FOS the retention of organic acids was high (>90%) and an increase in anthocyanin content (up to 24%) was observed when US was followed by HPP (Gomes and others ).…”

Section: Improving the Effectiveness Of Nonthermal Processingmentioning

confidence: 99%

“…Rodríguez‐Roque and others () found that the bioaccessibility of ascorbic acid was not modified by HHP treatment using a juice‐blend mixed with milk or soymilk. HHP preserved fructooligosaccharides (FOS) in cranberry juice (Gomes and others ). Recently, Hao and others () highlighted the possible application of HHP process as a valuable tool to reduce the content of patulin, a mycotoxin of concern in beverages, in different juice blends.…”

Section: High‐pressure 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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“…Considering the health benefits of prebiotic and increased demand for functional foods by consumers, fruit juice has been recommended and is suitable for the eISSN: 2550-2166 © 2019 The Authors. Published by Rynnye Lyan Resources functional food production due to its bioactive components, and meets the demands on healthy, tasty and practical products (Gomes et al, 2017). Few studies have been carried out to develop fruit juice with prebiotic properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Azlan¹,

Hamzah²,

Majid³

2019

Food Res.

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Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes.

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Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice

Cited by 112 publications

References 54 publications

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

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

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

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