Novel processing techniques and spinach juice: Quality and safety improvements

Manzoor, Muhammad Faisal; Ahmed, Zahoor; Ahmad, Nazir; Aadil, Rana Muhammad; Rahaman, Abdul; Roobab, Ume; Siddique, Rabia; Zeng, Xin‐An; Siddeeg, Azhari

doi:10.1111/1750-3841.15107

Cited by 45 publications

(40 citation statements)

References 50 publications

(60 reference statements)

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“…We aim to investigate the combined impact of PEF and US treatment on the quality of spinach juice to define the best processing conditions to ensure the best quality of spinach juice. The combined impact of US and PEF processing on microbiological analysis in spinach juice was already published in our article (Manzoor, Ahmed, et al., 2020).…”

Section: Introductionmentioning

confidence: 62%

Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Manzoor

Ahmed

Ahmad

et al. 2021

J Food Process Preserv

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This study aimed to investigate the combined effects of ultrasound (US) and pulsed electric field (PEF) treatment on spinach juice. The spinach juice was sonicated at a frequency of 40 kHz, radiating power 200 W, and temperature 30°C for 21 min in an ultrasonic bath, followed by PEF treatment (pulse frequency: 1 kHz, flow rate: 60 ml/min, temperature: 30°C, time: 335 µs, and electric field strength 9 kV/cm).The combined treatment (US-PEF) has achieved the highest value of flavonoids, phenolic, flavonols, anthocyanin, carotenoids, total chlorophyll, vitamin C, DPPH, and total antioxidant capacity than single treatments of US and PEF as well as untreated sample. The inactivation of peroxidase and polyphenol oxidase was increased during US-PEF treatment from 0.85 and 0.025 Abs/min (untreated) to 0.18 and 0.011 Abs/ min, respectively. There was a slightly visible variation in color values among all the treatments. Practical applicationsNowadays, novel processing techniques, are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that combined treatment (US-PEF) could improve the TPC, TFC, total flavonols, antioxidant activities, chlorophyll, carotenoids, vitamin C, and anthocyanins content while reducing the activity of the enzyme. The verdicts described that US-PEF can enhance the quality of spinach juice at an industrial scale. How to cite this article: Faisal Manzoor M, Ahmed Z, Ahmad N, et al. Probing the combined impact of pulsed electric field and ultra-sonication on the quality of spinach juice. J Food

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Section: Introductionmentioning

confidence: 62%

Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Manzoor

Ahmed

Ahmad

et al. 2021

J Food Process Preserv

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“…The infrared spectra analysis also identified the vibration signs of biofuel from the waste date palm. The results revealed that wave numbers 2,900 and 3,300 cm −1 link to CH and OH molecule groups, respectively (Boulal et al., 2016; Manzoor et al., 2019, 2020; Mehani et al., 2013).…”

Section: Resultsmentioning

confidence: 99%

Efficient utilization of date palm waste for the bioethanol production through Saccharomyces cerevisiae strain

Arslan

Naqvi

Jaskani

et al. 2021

Food Science & Nutrition

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Dates (Phoenix dactylifera L.) are rich in nutritional compounds, particularly in sugars. Sugars offer anaerobic fermentation, used for bioethanol production. Recently, researchers and industrialists finding ways to produce low‐cost bioethanol on large scale using agricultural wastes. Date palm residual is the largest agricultural waste in Pakistan, which can be the cheapest source for bioethanol production, whereas the current study was designed to explore the possible utilization and the potential of date palm waste for bioethanol production through Saccharomyces cerevisiae grown in yeast extract, Bacto peptone, and d‐glucose medium. The fermentation process resulted in the production of 15% (v/v) ethanol under the optimum condition of an incubation period of 72 hr and three sugars (glucose, fructose, and sucrose) were found in date waste. The functional group of ethanol (C2H5OH) was also found via Fourier‐transform infrared spectroscopy (FTIR) analysis. Therefore, S. cerevisiae could be recommended for ethanol production due to short fermentation time at 25% inoculum in 30°C and reduced the processing cost. Common date varieties of low market value are a preferred substrate for the process of producing industrial ethanol. Additionally, proximate analysis of date fruit by near‐infrared spectroscopy revealed moisture contents (16.84%), crude protein (0.3%), ash (9.8%), crude fat (2.6%), and neutral detergent fibers (13.4%). So, date fruit contains various nutrients for microbial growth for ethanol production.

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“…Ultrasound is an inexpensive technique that reduced energy consumption, as well as processing time (Manzoor et al., 2019; Rahaman et al., 2019; Siddeeg et al., 2019a). The influence of ultrasound on the freshness of liquid juices has been studied in spinach juice (Manzoor et al., 2020), blackberry juice (Cervantes‐Elizarrarás et al., 2017), pear juice (Saeeduddin et al., 2016), and strawberry juice (Bhat & Goh, 2017). The outcome of these investigations is to maintain the quality of juices without losing its bioactive compounds and inactivate pathogenic microbes.…”

Section: Introductionmentioning

confidence: 99%

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Manzoor

Ahmad

Ahmed

et al. 2020

Journal of Food Science

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The present work was designed to study the impact of dielectric barrier discharge (DBD) plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial analysis of sugarcane juice. The results showed that plasma and US treatment did not significantly affect the pH and color of the juice. Total soluble solids (°Brix) value increased from 16.30 ± 0.10 for untreated to 20.50 ± 0.15 during plasma treatment at 45 V for 2 min and 16.65 ± 0.27 during US treatment (40 kHz, power 240 W, and time 40 min). The maximum increase of 25% in total phenolic contents (TPC) and 21% in total flavonoid contents (TFC) was observed in a plasma‐treated sample at 40 and 45 V (for 2 min) respectively, whereas 18% in TPC and 16% TFC was observed in the US‐treated sample (40 kHz, power 240 W, and time 30 min) as compared to control sample. Plasma treatment increased the antioxidant activities (Ferric reducing antioxidant power (FRAP) assay and 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) activity) toward maximum at 40 V and only 6% of vitamin C was degraded than others. Similarly, plasma treatment significantly reduced particle size, which further led to decreased significantly (P < 0.05) the apparent viscosity of sugarcane juice with a rise in shear rate and drove to a speedy breakdown on initial shearing. A significant reduction was observed in the microbial load among all treatments as compared to the control. Significant reductions of 3.6 and 0.50 log CFU/mL were observed in the total aerobic mesophilic and yeast and mold counts after DBD plasma treatment at 45 V for 2 min, respectively. Thus, we can conclude that novel technology like plasma treatment can be effectively used at an industrial scale for the preservation and processing of sugarcane juice. Practical Application Nowadays, novel processing techniques are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that DBD plasma treatment could improve the TPC, TFC, antioxidant activities, vitamin C, and rheological properties while reducing the activity of the microbial load better than the US and thermal treatment. The verdicts described that novel processing methods can enhance the quality of sugarcane juice at an industrial scale.

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Novel processing techniques and spinach juice: Quality and safety improvements

Cited by 45 publications

References 50 publications

Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice

Efficient utilization of date palm waste for the bioethanol production through Saccharomyces cerevisiae strain

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

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