Effects of microwave heating on pigment composition and colour of fruit purees

Ancos, Begoña de; Cano, M. Pilar; Rodríguez-Hernández, Ángeles; Monreal, Marianne

doi:10.1002/(sici)1097-0010(199904)79:5<663::aid-jsfa232>3.0.co;2-l

Cited by 85 publications

(50 citation statements)

References 16 publications

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“…PPO in kiwi fruit and strawberry purées in experiments conducted by De Ancos et al (1999) exhibited a similar susceptibility to microwave treatment, after heating with 475 W for 60 s, 70 % of its activity was retained.…”

Section: Activity Of Ppo and Podmentioning

confidence: 99%

“…De Ancos et al (1999) reported that the stability of the POD depends on the species of fruit, i.e. POD in strawberries was more resistant to microwave inactivation compared to the POD of papaya and kiwi fruit; the microwave heating of strawberry purée (850 W, 60 s) caused only 8 % of this enzyme's inactivation.…”

Section: Activity Of Ppo and Podmentioning

confidence: 99%

“…The highest changes were observed in MV1 samples at 120°C (ΔE=1.41), and the lowest in the MV2 samples at 80°C (ΔE=0.91) and 90°C (ΔE=0.65). Such low ΔE values indicate well-preserved colour of all the microwaved samples, since it has been shown that if ΔE is lower than 1.5, the changes in colour are unnoticeable by inexperienced observers (Barba et al 2013). De Ancos et al (1999 also reported that microwave heating caused only slight colour changes in strawberry purée.…”

Section: Changes In Colourmentioning

confidence: 99%

“…This emerging technology can serve as an alternative to the conventional continuous heating of some fluid products. The radiant energy heats the product directly, without heating the tube walls, so it is possible to preserve higher density of fruit products, such as purée and products with fruit particles (De Ancos et al 1999). Rapid start-up and shutdown are possible, and less heat is lost to the environment (Nikdel and MacKellar 1992).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have been successfully carried out on the microwave pasteurization of fruit products, i.e. apple ciders, purée and juices (Gentry and Roberts, 2005, Tajachakavit et al 1998, Picouet et al 2009); kiwi fruit purée (De Ancos et al 1999, Benlloch-Tinoco et al 2013; pomegranate and black mulberry juices (Fazaeli et al 2013); citrus juices MacKellar, 1992, Nikdel et al 1993) and papaya and strawberry purée (De Ancos et al 1999), showing that due to the reduced time of exposure to energy, they preserve their natural organoleptic characteristics, and this type of treatment also lowers the risk of losing essential thermolabile nutrients.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Marszałek

Mitek

Skąpska

2015

Food Bioprocess Technol

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The impact of continuous microwave heating (MV) at 90 and 120°C for 10 s and at 80 and 90°C for 7 s, as well as conventional thermal processing (CTP) at 90°C for 15 min, on the quality of strawberry purée was studied. Product quality was determined, covering total polyphenols, anthocyanins, phenolic acids, flavonols and vitamin C content, as well as colour parameters, enzymatic activity, and finally, the sensory and microbiological quality. CTP caused higher degradation of polyphenols (ca. 7 %), anthocyanins (ca. 20 %) and vitamin C (ca. 48 %) compared to MV at 120°C. Changes of the colour of MV-preserved purée were insignificant (dE <2), whereas CTP caused significant changes (dE >3). Only MV at 120°C and CTP effectively decreased the level of total microbial count (<1 log cfu/g), but considering enzymes activity, only CTP was effective, inactivating ca. 98 and 100 % of polyphenol oxidase (PPO) and peroxidase (POD), respectively. The most effective inactivation of PPO (82 %) and POD (88 %) after MV was noted at 120°C, but the best compromise between colour and nutrient preservation and enzyme inactivation was achieved at the MV at 90°C. Considering the obtained results, it can be concluded that the microwave heating better preserved the quality of strawberry puree than conventional heat pasteurization.

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Section: Activity Of Ppo and Podmentioning

confidence: 99%

Section: Activity Of Ppo and Podmentioning

confidence: 99%

Section: Changes In Colourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%