Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85–92]

Yi, Junjie; Kebede, Biniam; Dang, Doan Ngoc Hai; Buvé, Carolien; Grauwet, Tara; Loey, Ann Van; Hu, Xiaosong; Hendrickx, Marc

doi:10.1016/j.lwt.2017.03.040

Cited by 12 publications

(10 citation statements)

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“…The concentration of butyl hexanoate and hexyl butanoate decreased until they were undetectable. This is mainly due to the esterase‐catalyzed hydrolysis reaction (Yi et al., 2017). Although the varied trends of esters were consistent in thermal and HHP orange juice, their magnitude degrees were different (Tables 1 and 2).…”

Section: Resultsmentioning

confidence: 99%

“…Aside from fresh foods, most oranges are consumed largely as juice. With increasing health consciousness, minimally processed, natural‐appearing foods have become more popular (Yi et al., 2017). Among the orange juice products, the novel product of not from concentrate (NFC) orange juice, which undergoes minimal processing and is not concentrated, has dominated the market for juice.…”

Section: Introductionmentioning

confidence: 99%

“…It can be classified as thermal or nonthermal sterilization methods based on whether heat treatment is required. Thermal sterilization, including pasteurization, high‐temperature short time (HTST), and ultra‐high temperature (UHT), which are inexpensive, effective methods for inactive microorganisms and enzymes, is still widely used in the juice industry (Yi et al., 2017). However, the high temperature involved in thermal sterilization drastically diminishes the freshness of the juice to some extent.…”

Section: Introductionmentioning

confidence: 99%

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Metabolomic profiles of not from concentrate orange juice after different sterilization treatments based on HS‐SPME‐GC‐MS and UPLC‐QTOF‐MS

Sun

Xing

Zhang

et al. 2023

Journal of Food Science

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Not from concentrate (NFC) orange juice is minimally processed, natural-appearing food, and has become more popular. Sterilization is an important stage for NFC orange juice production. Here we present a comprehensive analysis of the effect of sterilization on the metabolites of NFC orange juices, including three thermal (pasteurization, high-temperature short time, and ultrahigh temperature) and one nonthermal (high hydrostatic pressure) method. A total of 108 metabolites, including 59 volatiles and 49 nonvolatiles were identified in orange juice. Of which, only butyl butanoate and 3-carene were detected in fresh orange juice. Sterilization significantly changed the metabolites of orange juice, and different methods caused various changes. Esters were downregulated by both thermal and nonthermal sterilization, while most flavonoids and terpenes were upregulated. With comparative analyses of three thermal sterilization, we found that high temperature and relatively short-time treatment preserved esters and ascorbic acid more effectively than low temperature and prolonged treatment. Aldehydes, however, were the opposite. Nonthermal sterilization is effective in preserving the metabolites of orange juice, especially for esters, terpenes, and flavonoids. In addition, 19 distinct metabolites were characterized between thermal and nonthermal samples by chemometrics analysis.These findings provide a new sight of the optimization of sterilization methods and references for different types of NFC orange juice identification. K E Y W O R D Schemometrics analysis, data fusion, high hydrostatic pressure, metabolomics, not from concentrate orange juice, sterilization Practical Application: This study provides a reference for the optimization of sterilization methods and identification of HHP and thermal NFC orange juice and also benefits the purchase of consumers.Ruixue Sun and Ranran Xing contributed equally to this work.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Metabolomic profiles of not from concentrate orange juice after different sterilization treatments based on HS‐SPME‐GC‐MS and UPLC‐QTOF‐MS

Sun

Xing

Zhang

et al. 2023

Journal of Food Science

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“…A colorimeter (Sanenshi Technology Co., Ltd., Shenzhen, China) was used to determine the color change of R. roxburghii juice using CIE L , a , and b system. The values of L (light/dark), a (red/green), and b (yellow/blue) of R. roxburghii juice were determined by a color difference instrument, and the value of ∆ E was calculated according to the following equations (Yi et al., 2017):

\begin{equation}E\ = \sqrt[2]{{{L}^2 + {a}^2 + {b}^2}}\ \end{equation}

…”

Section: Methodsmentioning

confidence: 99%

Exploring the mechanism of browning of Rosa roxburghii juice based on nontargeted metabolomics

Zhu

et al. 2023

Journal of Food Science

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To explore the mechanism of Rosa roxburghii juice browning, this experiment was based on nontargeted metabolomics to study the effects of browning on the nutrition, flavor, metabolites, and metabolic pathways of R. roxburghii juice before and after storage. The results showed that the total soluble solids, superoxide dismutase (SOD), vitamin C (VC), total phenol, and total flavonoid of R. roxburghii juice decreased significantly before and after storage. The color difference value ∆E, browning index, and flavor and taste of R. roxburghii juice changed significantly (p < 0.05). A total of 541 metabolites were detected before and after browning of R. roxburghii juice by nontargeted metabolomics, including 435 differential metabolites, of which 221 were upregulated, and 214 were downregulated. The differential metabolites were mainly amino acids and peptides, carbohydrates, and carbohydrate conjugates. There were a total of 76 metabolic pathways enriched by differential metabolites, involving mainly galactose metabolism; alanine, aspartate and glutamate metabolism; and pantothenate and CoA biosynthesis. The experimental results showed that after browning of R. roxburghii juice, VC, total phenol, total flavonoid, and SOD activity were seriously lost, and the flavor deteriorated. The contribution of differential metabolites and metabolic pathways to the browning of R. roxburghii juice was sugar metabolism > amino acid metabolism > ascorbate and aldarate metabolism > phenols.

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“…Consequently, chemical changes that are normally expected to happen in foods during processing such as lipid oxidation not related to contaminants (e.g. in Wiggers et al., 2004; Gou et al., 2010; Escobedo‐Avellaneda et al., 2011; Borda et al., 2013; Medina‐Meza et al., 2014; Yi et al., 2017; Carrera et al., 2020) are not considered.…”

Section: Assessmentmentioning

confidence: 99%

The efficacy and safety of high‐pressure processing of food

Koutsoumanis¹,

Álvarez‐Ordóñez²,

Bolton³

et al. 2022

EFS2

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High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism‐related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5–8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above‐mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows’ milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready‐to‐eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.

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Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85–92]

Cited by 12 publications

References 0 publications

Metabolomic profiles of not from concentrate orange juice after different sterilization treatments based on HS‐SPME‐GC‐MS and UPLC‐QTOF‐MS

Metabolomic profiles of not from concentrate orange juice after different sterilization treatments based on HS‐SPME‐GC‐MS and UPLC‐QTOF‐MS

Exploring the mechanism of browning of Rosa roxburghii juice based on nontargeted metabolomics

The efficacy and safety of high‐pressure processing of food

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