Emerging Preservation Methods for Fruit Juices and Beverages

Rupasinghe, H.P. Vasantha; Yu, Liang

doi:10.5772/32148

Cited by 35 publications

(9 citation statements)

References 76 publications

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“…Therefore, orange juice under proper quality control and application of good manufacturing practices will still maintain its nutritional values, organoleptic qualities, not exceeding its microbiological limits as provided by Nigerian Agency for Food and Drug Administration Committee (NAFDAC) still serves as a most invigorating fruit drink. The technologies for commercial production have been revolutionized with the fruit juices with the introduction of ultra-high pressurized packaging such as hydrostatic pressure (HHP), high pressure homogenization, pulsed electric field (PEF) and ultrasound (US) (Quek et al, 2012;Vasantha and Li, 2012). These emerging non-thermal techniques should be encouraged since they have the potential to provide "fresh-like" and safe fruit juices with prolonged shelf life.…”

Section: Conclusion and Recommendationmentioning

confidence: 99%

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Obasi¹,

Whong²,

Ameh³

2017

Afr. J. Food Sci.

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Physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf-life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in terms of the nutritional composition when compared with the commercially processed orange juice had a better quality considering the parameters assessed. The results of the laboratory prepared orange juice showed that the chemically treated, pasteurized, concentrated and carbonated orange juice had pH 1.6 to 4.5, TTA 0.03 to 0.31%, maturity ratio 1.16 to 8.55, total soluble solids (TSS) ranging from 26 to 33°Brix. The vitamin C content for the untreated juice (fresh) and the commercially produced were 43 and 2.67 mg/100 ml, respectively. The experimental samples of chemically treated, pasteurized, concentrated and carbonated had vitamin C content ranging from 22-29, 27-32, 28-30 and 17-29 mg/100 ml, respectively. Sodium and phosphorus were found in small amounts ranging from 0.01-0.12 and 0.001-0.02%, respectively in the orange juice. Among the various processing methods concentrated orange juice ranked first followed by chemically treated, pasteurized and carbonated in terms of the sensory evaluation as assessed by the panelists.

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Section: Conclusion and Recommendationmentioning

confidence: 99%

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Obasi¹,

Whong²,

Ameh³

2017

Afr. J. Food Sci.

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“…p ) + N res (4) where N res represents the residual cell concentration where the tail starts, d is the applied UV dose (kJ/m 2 ), δ (kJ/m 2 ) is a scale parameter indicating the UV 254 nm dose for the first decimal reduction, and p (dimensionless) is a shape parameter.…”

Section: Curve Fitting and Statistical Analysismentioning

confidence: 99%

“…Although thermal pasteurization is widely used during fruit and vegetable juice processing to ensure its microbial safety and quality, thermal treatments are detrimental for juice organoleptic and nutritional quality. Therefore, some non-thermal pasteurization methods have been proposed during the last decades, including HPP, pulsed electric fields, ultrasound and ultraviolet light [4]. Currently, HPP is widely used to pasteurize juices of superior quality as it does not produce heat-related deterioration like loss of vitamins and nutrients, discoloration and textural and organoleptic changes [5].…”

Section: Introductionmentioning

confidence: 99%

Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light

Colás-Medà

Nicolau-Lapeña

Viñas

et al. 2021

Foods

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Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice production. To simulate fruit disinfection before processing, the orange peel was artificially inoculated with each of the bacterial spores and submitted to UV-C light (97.8–100.1 W/m2) with treatment times between 3 s and 10 min. The obtained product, the orange juice, was also tested by exposing the artificially inoculated juice to UV-C light (100.9–107.9 W/m2) between 5 and 60 min. A three-minute treatment (18.0 kJ/m2) reduced spore numbers on orange peel around 2 log units, while more than 45 min (278.8 kJ/m2) were needed to achieve the same reduction in orange juice for all evaluated bacterial spores. As raw fruits are the main source of bacterial spores in fruit juices, reducing bacterial spores on fruit peels could help fruit juice processors to enhance the microbiological quality and safety of fruit juices.

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“…Chemical methods may be efficient to completely inactivate spores, but they are not safe for consumption and environment protection. Ultrasound alone is difficult to meet a 5-log reduction of microbes required by FDA (Rupasinghe & Yu, 2012). Ultraviolet irradiation may be efficient for sterilizing transparent drinks, but it has weakness, e.g.…”

Section: Introductionmentioning

confidence: 99%

Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop

2023

Food Environ Virol

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Aseptic packaging of high quality beverage is necessary and its cold-pasteurization or sterilization is vital. Studies on application of ultrafiltration or microfiltration membrane to cold- pasteurization or sterilization for the aseptic packaging of beverages have been reviewed. Designing and manufacturing ultrafiltration or microfiltration membrane systems for cold-pasteurization or sterilization of beverage are based on the understanding of size of microorganisms and theoretical achievement of filtration. It is concluded that adaptability of membrane filtration, especially its combination with other safe cold method, to cold- pasteurization and sterilization for the aseptic packaging of beverages should be assured without a shadow of doubt in future.

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Emerging Preservation Methods for Fruit Juices and Beverages

Cited by 35 publications

References 76 publications

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light

Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop

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