Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

Tarafdar, Ayon; Kaur, Barjinder Pal

doi:10.1155/2021/3326302

Cited by 8 publications

(3 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the stability of TA values of white grape juice, cloudy pomegranate juice, apple juice, and kiwifruit juice was provided in comparison with control samples after HHP treatment at 600 MPa-20 °C-3 min, 300–400 MPa-2.5–25 min, 200–400 MPa-10 min, and 500 MPa-10 min-25 °C, respectively. In another study, slight decreases in the range of 0.1–0.26% were observed in the titration acidity values in sugarcane juice samples at higher pressures in the range of microfluidization (150–200 MPa-1 and 3 cycles), while the pH value did not change in the range of 5.2–5.7 when compared to the control sample …”

Section: Resultsmentioning

confidence: 90%

See 1 more Smart Citation

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Ozturk,

Alpas,

Arici

2024

ACS Omega

View full text Add to dashboard Cite

The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box−Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100−500 MPa), temperature (20−40 °C), and time (5−15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 g lactic acid /L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-Oglucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.

show abstract

Section: Resultsmentioning

confidence: 90%

“…In another study, slight decreases in the range of 0.1–0.26% were observed in the titration acidity values in sugarcane juice samples at higher pressures in the range of microfluidization (150–200 MPa-1 and 3 cycles), while the pH value did not change in the range of 5.2–5.7 when compared to the control sample. 44 …”

Section: Resultsmentioning

confidence: 99%

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Ozturk,

Alpas,

Arici

2024

ACS Omega

View full text Add to dashboard Cite

show abstract

“…It is also called high-pressure homogenization (HPH), which uses high shear force to break particles in the interaction chamber and modified their physicochemical properties [4] . In literature, the impact of microfluidization on physicochemical, microbial and enzymatic properties of various juices has been recorded [69] , [70] . Fig.…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

Mukhtar

Nabi

Arshad

et al. 2022

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

Pulsed light processing of sugarcane juice: quality evaluation and microbial load assessment

Jayachandran,

O J,

Pulissery

2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDFreshly extracted sugarcane juice is an ideal substrate for microbial fermentation and browning reactions. The present study is the first report on the potential of pulsed light (PL) processing in improving microbial stability with the retention of major bioactive. PL processing at different levels of voltage (2.1–2.7 kV) and number of pulses (100–200) was explored. The present study aimed to investigate the impact of PL processing on the quality of sugarcane juice, bioactive composition and microbial load.RESULTSThe microbial load, such as aerobic mesophiles, yeast and mold, and total coliform, was reduced to below 1 log colony‐forming units mL−1 in juice samples subjected to intense PL treatment at 2.7 kV. The maximum value of the total color difference of the sugarcane juice was below 4.0, even at extreme levels of PL process parameters. In comparison with the unprocessed juice, the reduction in total phenols (Folin ciocalteu reagent assay) and the total antioxidant capacity (2,2‐diphenyl‐1‐picrylhydrazyl free radical scavenging assay) was limited to 6% and 16.7%, respectively, when treated at 2.7 kV/200 pulses. The pH and total soluble solids of the juice remained unaffected in all the processed samples. Among the process parameters considered, the treatment voltage was found to significantly affect the quality parameters and microbial load.CONCLUSIONPL processing at 2.1 kV/170 pulses gave an optimally processed juice with a microbial load below the permissible limit and desirability value of 0.77. The results suggest that the PL treatment is effective for enhancing the microbial stability and maintaining the bioactive components of the sugarcane juice. Furthermore, the outcomes from the present study are expected to pave the way for further in‐depth investigation of the effect of PL treatment on the critical quality attributes and shelf life of sugarcane juice. The technology will be useful for adoption by different stakeholders, including manufacturers and retailers in the food processing sector. © 2024 Society of Chemical Industry.

show abstract

Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

Cited by 8 publications

References 13 publications

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

Pulsed light processing of sugarcane juice: quality evaluation and microbial load assessment

Contact Info

Product

Resources

About