Optical Absorption and Scattering Properties at 900–1650 nm and Their Relationships with Soluble Solid Content and Soluble Sugars in Apple Flesh during Storage

Li, Fang; Wei, Kangli; Feng, Li; Tu, Kang; Peng, Jing; Wang, Jiahong; Pan, Leiqing

doi:10.3390/foods9121881

Cited by 21 publications

(5 citation statements)

References 47 publications

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“…The absorbance values for Beverage 2 (6% fiber) were lower than the control at 1100 nm but with decreasing wavelength, the absorbance increased. The higher absorption coefficient of the solution indicates the limited penetration depth of light as these are inversely proportional to each other (Fang et al, 2020). The UV–Vis absorption spectra revealed no significant alteration in light absorption in the 700 nm region corresponding to red region of visible spectrum, which confirms minimal changes in perception of color, as also discussed later in the section on instrumental color measurements.…”

Section: Resultsmentioning

confidence: 99%

Section: Uv-vis Absorption Spectrummentioning

confidence: 99%

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Pulsed light processing of low sugar, added fiber RTD mango beverage

Pravallika,

Shaik,

Alzahrani

et al. 2024

J Food Process Engineering

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Ready‐to‐drink (RTD) mango beverage enriched with short‐chain fructooligosaccharides (scFOS) was developed to reduce added sugar and incorporate a soluble prebiotic fiber. The impact of pulsed light (PL) technology on microbial inactivation, enzyme activity, and quality attributes in scFOS‐enriched mango RTD beverages was investigated. Effective PL fluence of 0.12–1.2 J/cm2 was employed on mango beverage in order to maximize the retention of nutritional properties along with inactivation of microbial and enzymatic activity. There is complete inactivation of microbial load and enzymatic activity with 72.45, 84.17, 88, 78.79, and 77.63% retention of ascorbic acid, antioxidants, total phenolics, total flavonoids, and total carotenoids in 6% scFOS mango beverage at an effective fluence of 1.2 J/cm2. There is no wide change in TSS, pH, and TA in all the PL treatments. The scFOS increased viscosity, and it also protected bioactives, namely, carotenoids, ascorbic acid, and phenolics, from photoxidation caused by PL. Results showed that scFOS allowed a substantial reduction in added sugar and increased soluble fiber content in the beverage. Sensory score of 3 and 6% scFOS‐enriched beverages were closely comparable with control. The study showcases the potential of scFOS to enhance the nutritional profile of beverages. It also highlights the effectiveness of PL processing in pasteurization fruit beverages, meeting stakeholders' demands for microbial safety, enzymatic stability, and nutrient retention.Practical applicationsThe practical applications of this research hold significant promise for the food and beverage industry. The innovative formulations of ready‐to‐drink (RTD) mango beverages not only reduce added sugar by up to 52% but also increase fiber content from 0.6 to 6%, meeting consumer demands for healthier options. The integration of pulsed light technology effectively targets microbial and enzyme inactivation, complying with Food and Drug Administration standards and offering a viable processing method. The incorporation of short‐chain fructooligosaccharides enhances the protection of bioactive compounds during pulsed light treatment, ensuring higher retention of antioxidants, vitamins, and other valuable components. This advancement contributes to improved nutritional profiles while maintaining sensory appeal. These findings have the potential to revolutionize RTD beverage production, addressing health‐conscious consumer preferences, and enhancing product quality.

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Section: Resultsmentioning

confidence: 99%

Section: Uv-vis Absorption Spectrummentioning

confidence: 99%

Pulsed light processing of low sugar, added fiber RTD mango beverage

Pravallika,

Shaik,

Alzahrani

et al. 2024

J Food Process Engineering

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“…Higher absorbance values were observed in the UV range (200–240 nm). The relative absorbance of the peak was found to increase with an increase in the concentration of sc‐FOS, reflecting monosaccharides' absorption in the near UV range (Assaker & Rima, 2019; Fang et al, 2020). This trend aligns with observations in various fruit juices (Ferrario et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Pulsed light treatment of water enriched with short‐chain fructooligosaccharides

Shaik,

Pravallika,

Chakraborty

et al. 2024

J Food Process Engineering

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Short‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. The beverage industry is leveraging sc‐FOS in a variety of innovative functional drinks. However, sc‐FOS drinks are vulnerable to microbial spoilage due to the presence of free sugars and high water activity. This study explored the potential of pulsed light (PL) technology to pasteurize water enriched with sc‐FOS at 3% and 6% levels of usage. PL treatments were carried out at 1.7, 1.9, and 2.1 kV for 120, 180, and 240 s, corresponding to fluence ranging between 0.28 and 1.03 J/cm2. The microbial inactivation (of Saccharomyces cerevisiae, Escherichia coli, and Listeria monocytogenes), pH, titratable acidity (TA), total soluble solids (TSS), color profile, and sc‐FOS integrity were investigated. A 5‐log10 inactivation in the microbial populations was obtained at 1.9 kV/ 240 s (equivalent to 0.85 J/cm2 fluence). Of the log‐linear and Weibull models evaluated, Weibull model was found to best‐fit the inactivation kinetics. Insignificant effects of PL were observed on pH, TA, TSS, and color. More than 98% sc‐FOS content was retained in all samples after PL flashing. Therefore, PL technology can be explored as an industrial antimicrobial intervention for functional beverages, including water enriched with sc‐FOS.Practical applicationsShort‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. This study explored the potential of pulsed light (PL) technology to pasteurize water enriched with sc‐FOS at 3% and 6% levels of usage. The study establishes that pulsed light (PL) treatment can be an effective nonthermal pasteurization condition for functional water enriched with short‐chain fructooligosaccharides (sc‐FOS). A PL fluence of 0.85 J/cm2 can be employed for the pasteurization of a 3% sc‐FOS drink (considered a source of dietary fiber) and a drink with 6% sc‐FOS (considered a fiber‐enriched drink). PL fluence up to 1.03 J/cm2 has no concerning effect on the total sugars or sc‐FOS content of the water enriched with FOS after PL treatment, thus making it suitable for an industrial application.

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“…Since sugars and malic acid are the main substrates for respiration in apples (Hulme and Rhodes, 1971), the soluble solids that decreased with the TA are considered to be sugars and it is logical that the SSC decreases during storage. Nevertheless, many publications have reported that SSC changed very little during refrigerated storage of at least 90 days after harvest (Fang et al, 2020;Kolniak-Ostek et al, 2014;Li et al, 2010;Shirzadeh and Kazemi, 2011). Therefore, under standard refrigeration conditions, the increase in the SSC due to dehydration and the decrease in soluble solids due to respiration were likely to be comparable.…”

Section: Discussionmentioning

confidence: 99%

Factors Explaining Variations in Soluble Solids Content of Apples during Ripening and Storage

Iwanami,

Moriya-Tanaka,

Hanada

et al. 2024

Hortic J

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Sweetness is one of the most important drivers of consumer preference in apples (Malus × domestica Borkh.). The increase in sugar during the ripening period of fruit is mainly brought about by the hydrolysis of starch accumulated before the ripening period. However, sugars are also continuously translocated into the fruit during the ripening period, as seen in watercored fruits. The objective of this study was to estimate the contribution of translocated sugars that accumulated in the apoplast to the increase in soluble solids content (SSC) of fruit during ripening. The amount of apoplastic solution (AS) tended to be high in the fruit of trees on vigorous rootstocks, such as 'JM2' and 'Marubakaido'. On the other hand, fruit with more AS had lower SSC. Therefore, although AS increased during ripening, the contribution of AS to the increase in SSC was small. After fruit matured and during storage, dehydration increased the SSC of the fruit. On the other hand, the SSC decreased simultaneously due to a reduction in organic acids and any soluble solids, which was expressed as a decrease in titratable acidity (TA). Under standard refrigerated conditions, the increase in SSC due to dehydration and the decrease in SSC due to respiration were likely to be quantitatively comparable. The contribution of translocated sugars to the increase in SSC during ripening was small, suggesting that managing trees and fruit to increase starch accumulation before fruit ripening is crucial for the production of fruits with high sugar content.

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Optical Absorption and Scattering Properties at 900–1650 nm and Their Relationships with Soluble Solid Content and Soluble Sugars in Apple Flesh during Storage

Cited by 21 publications

References 47 publications

Pulsed light processing of low sugar, added fiber RTD mango beverage

Pulsed light processing of low sugar, added fiber RTD mango beverage

Pulsed light treatment of water enriched with short‐chain fructooligosaccharides

Factors Explaining Variations in Soluble Solids Content of Apples during Ripening and Storage

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