Effects of pressure homogenization on particle size and the functional properties of citrus juices

Betoret, Ester; Betoret, Noelia; Carbonell, José Vicente; Fito, P.

doi:10.1016/j.jfoodeng.2008.10.028

Cited by 90 publications

(76 citation statements)

References 21 publications

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“…Particle size was explicated in terms of diameter at maximum peak of the graph (Dpeak) and the volume-weighted mean diameter (D[4,3]) was calculated from Eq. (4) where n i was a symbolized number of particles of diameter (d i ) (Betoret, Betoret, Carbonell, & Fito, 2009). …”

Section: Physicochemical Properties Of Grape Juice Samplesmentioning

confidence: 99%

Processing of clear and turbid grape juice by a continuous flow UV system

Kaya

Ünlütürk

2016

Innovative Food Science & Emerging Technologies

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The inactivation of inoculated (S. cerevisiae) and spoilage microorganisms, i.e. yeasts and lactic acid bacteria (LAB), in clear and turbid grape juice was investigated using a pilot scale UV system. The biodosimetry method was used for UV dose prediction in a continuous flow UV reactor. Weibull model was applied for fitting the inactivation data. The flow rates (774, 820 ml/min) in this system were very close to the ones used in fruit juice processing. S. cerevisiae in clear juice was reduced by 3.39 ± 0.04 at 65.50 mJ/cm 2 of UV dose. 1.54 ± 0.04 and 1.64 ± 0.03 log CFU/ml reductions were obtained for spoilage yeasts and LAB in turbid juice at UV dose of 78.56 and 67.97 mJ/cm 2 , respectively. The soluble solids (°Brix) and pH of grape juice samples were not affected by UV-C treatment (p N 0.05). Although the color parameters slightly were changed after irradiation, the color of PCGJ and FSTGJ did not show visual difference compared to the untreated samples.

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Section: Physicochemical Properties Of Grape Juice Samplesmentioning

confidence: 99%

Processing of clear and turbid grape juice by a continuous flow UV system

Kaya

Ünlütürk

2016

Innovative Food Science & Emerging Technologies

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“…Mandarin juice was obtained as previously described by Betoret et al (2009). In brief, Ortanique fruit was harvested in an orchard located in Turís (Valencia), Spain, and squeezed immediately for juice preparation.…”

Section: Food Materialsmentioning

confidence: 99%

Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats

Codoñer‐Franch

Betoret

López-Jaén

et al. 2013

International Journal of Food Sciences and Nutrition

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Codoñer Franch, P.; Betoret Valls, ME.; López Jaén, AB.; Betoret Valls, N.; Fito Maupoey, P.; Valls Bellés, MV. (2013). Dried apple enriched with mandarin juice counteracts tamoxifen induced oxidative stress in rats. International Journal of Food Sciences and Nutrition. 64(7): 815-821. doi:10.3109/09637486.2013.798267. Dried apple enriched with mandarin juice by vacuum impregnation counteracts the liver oxidative effect of tamoxifen in rats. AbstractWe have investigated the effects of a product made of apple dehydrated enriched by vacuum impregnation of mandarin juice in decreasing oxidative stress biomarkers in rat induced liver injury by tamoxifen. A experimental design was undertaken in six groups of animals. One group fed a standard diet. Two groups were supplemented with 0.745 g/d of apples snacks/day either impregnated or not with mandarin juice during 28 days. Three groups of rats were treated with tamoxifen 1.54 mg/kg/day during 21 days; of these, one group was supplemented with the apple snacks and the other with the apple snacks impregnated with mandarin juice. Plasma aminotransferases were determined as index of hepatocellular damage and interleukin-6 as measure of inflammation. Plasma and liver carbonyl groups, indicative of protein oxidation, and α-tocopherol as evaluation of antioxidant defense were measured. The modified base 8-hydroxydexyguanosine as indicative of DNA damage was determined in liver. Tamoxifen induced an increase in aminotranferases and both plasma and liver markers of oxidative stress and DNA damage that decrease significantly after apple snack consumption; in most of cases they even reach normal values as those achieved previous to induce the injury with tamoxifen. The effect of the mandarin juice incorporated to the structure of apple mainly accounts for increasing levels of α-tocopherol in plasma and liver. The present study shown the potential protective action of the products made of dehydrated apple either impregnated or not with mandarin juice by vacuum impregnation for counteracting the chemically induced liver injury in rats.

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“…Additionally, the color attributes of HPH-treated juices are not significantly altered, in comparison with the untreated product [121,122,125], whereas the cloudiness and opalescence stability are significantly improved [123,126].…”

Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 91%

“…HPH and UHPH treatments are reported to better preserve the natural functional compounds of the juices, such as vitamins C and A, flavonoids, and polyphenols, while reducing the microbial load to the desired value [121][122][123].…”

Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 99%

“…For example, both HPH and UHPH treatments reported to induce a significant reduction of the suspended particle size distribution in juices [121,125,126] and the juice viscosity [125,127,128]. Additionally, the color attributes of HPH-treated juices are not significantly altered, in comparison with the untreated product [121,122,125], whereas the cloudiness and opalescence stability are significantly improved [123,126].…”

Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 99%

See 1 more Smart Citation

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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Effects of pressure homogenization on particle size and the functional properties of citrus juices

Cited by 90 publications

References 21 publications

Processing of clear and turbid grape juice by a continuous flow UV system

Processing of clear and turbid grape juice by a continuous flow UV system

Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

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