High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

“…This result was in accordance with earlier studies about orange juice (Wicklund et al 2005), strawberry juice (Li et al 2010), apple juice (Guerrero-Beltran et al 2005), and pomegranate juice (Keenan et al 2012). Uckoo et al (2013) reported that the content of ascorbic acid in grapefruit juice by HPP at 400 MPa/31°C/3 min and thermal processing at 85°C/45 s declined by 32.5 and 18.9 % during refrigerated storage. Landl et al (2010) also reported a greater loss of ascorbic acid content about 75.2 and 81.8 % after HPP (400-600 MPa/31°C/3 min) and mild conventional pasteurization (75°C/10 min) during 21 days of storage at 5°C, respectively.…”

“…1b, HPP-treated grapefruit juice had a significant higher content of ascorbic acid than HTST-treated grapefruit juice, which could be attributed to ascorbic acid degradation by high temperature. Uckoo et al (2013) reported 4.8 and 11.9 % loss of ascorbic acid in grapefruit juices by HPP at 400 MPa/31°C/ 3 min and thermal processing at 85°C/45 s, showing greater loss of ascorbic acid in grapefruit juice by thermal processing; however, these loss percentages of ascorbic acid were different from this study, which resulted from different processing parameters. During 30 days of refrigeration storage, ascorbic acid in HPP-and HTST-treated samples showed a reduction by 21.1 and 22.4 %.…”

“…The inactivation of TPC and Y & M by HPP was reported in grapefruit juice (Uckoo et al 2013), orange juice ( During refrigeration, no TPC in HPP-treated samples was detected before 25 days of storage, and the TPC was 1.60 log 10 CFU/mL at day 30, while the TPC in HTST-treated samples was detected as 1.55 log 10 CFU/mL at day 9 and showed no significant increase in the following 16 days. The Y & M in HPP-treated samples was below the detection limit during 30 days of refrigerated storage, while it was detected in HTST-treated samples after 25 days of refrigerated storage.…”

“…The Y & M is more sensitive to HPP and was inactivated in orange juice (Timmermans et al 2011), pomegranate juice (Varela-Santos et al 2012), pear juice (Rendueles et al 2011), and cranberry juice (Lavinas et al 2008). Uckoo et al (2013) reported that the count of TPC and Y & M in grapefruit juice was always under detection limit after HPP (400 MPa/3 min) and thermal processing (85°C/45 s) during 28 days of storage at 4°C. Mckay et al (2011) also reported that the TPC and Y & M in apple juice (pH 3.3-3.7) after HPP (500 MPa/1 min/20°C) did not increase during 35 days of storage at 4°C.…”

Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries

“…The ascorbic acid content of blueberry samples was analyzed by HPLC of the method described by Uckoo et al, (2013). Portions (10 g) of blueberry samples were homogenized with 10 mL of 3% metaphosphoric acid for 5 min using a commercial blender (Kenwood).…”