Optimization of time-electric field combination for PPO inactivation in sugarcane juice by ohmic heating and its shelf life assessment

Saxena, Juhi; Makroo, Hilal Ahmad; Srivastava, Brijesh

doi:10.1016/j.lwt.2016.04.015

Cited by 55 publications

(40 citation statements)

References 22 publications

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“…Titratable acidity results for raw juice greater that those found in this work (0.1% and 0.2%) were reported by Saxena et al and Sanda et al respectively.…”

Section: Resultssupporting

confidence: 55%

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Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

et al. 2019

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Sugarcane juice is highly susceptible to microbial outgrowth, and the use of active packaging may enhance its preservation. In this study, the microbiological stability of pasteurized (85°C/30 s) cane juice was evaluated. The juice was aseptically filled into high‐density polyethylene (HDPE‐TiO2) bottles that had been incorporated with inorganic agents microstructured with silver and zinc oxide (Ag/ZnO). The processed batches were stored at 5°C in the dark. Physicochemical, microbiological, and sensory tests were conducted with the freshly processed juice and the beverage stored to evaluate the product's stability. The maximum thresholds set for mesophiles, psychrotrophs, and moulds and yeasts counts were 5, 4, and 3 logCFU/mL, respectively. The pH values, soluble solids, and titratable acidity ranged from 5.10 to 5.37, 14.3 to 24.0 °Brix, and 0.05% to 0.13% citric acid, respectively. The estimated microbiological stability for the processed juice was 50 days. The average scores on the nine‐point hedonic scale tests ranged between 5.0 and 7.7. The microstructured inorganic agents with Ag/ZnO had no influence on the microbiological stability of the product.

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“…Titratable acidity results for raw juice greater that those found in this work (0.1% and 0.2%) were reported by Saxena et al and Sanda et al respectively.…”

Section: Resultssupporting

confidence: 55%

“…Saxena et al reported pH values and soluble solids for raw cane juice of 4.42 and 19.6 °Brix, respectively. In a study by Ramachandran et al on the optimization of cane juice's shelf life, the pH value was 5.2.…”

Section: Resultsmentioning

confidence: 99%

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

et al. 2019

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“…Thermal pasteurization processes such as ultra-high-temperature sterilization (Jittanit, Wiriyaputtipong, Charoenpornworanam, & Songsermpong, 2011), microwave treatments (Barba, Calabretti, d'Amore, Piccinelli, & Rastrelli, 2008), ohmic heating (Saxena, Makroo, & Srivastava, 2016), and infrared heating (Aghajanzadeh, Kashaninejad, & Ziaiifar, 2016) were the most common methods studied to ensure food safety and extend shelf life (Sulaiman, Farid, & Silva, 2017). However, high-temperature processing could negatively affect citrus juices by changing the color, flavor, odor, and reducing antioxidants compounds and vitamins (Espachs-Barroso, Van Loey, Hendrickx, & Martín- Belloso, 2006).…”

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confidence: 99%

Electric field applications on dried key lime juice quality with regression modeling

Altemimi

Ali

Al‐Hilphy

et al. 2018

J Food Process Preserv

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Key lime (Citrus aurantifolia L.) is an important source of juice and vitamins. A continuous nonthermal juice pasteurizer (CNTJP) using electric field with alternating current was designed and constructed. The effect of electric field was investigated on dried (black) lime juice using voltage gradients (X1) of 24–88 V/cm and mass flow rates (X2) of 12–50 kg/hr. The treated juice was evaluated for physicochemical properties, phytochemical compounds with antioxidant capacity, and microbial quality. The results showed that there were no significant effects (p > .05) between CNTJP treatment and both the thermal treatment and the control sample regarding the total soluble solids and pH values. However, the titration acidity value of dried juices in thermal treatment was significantly higher (p < .05) compared to the control and CNTJP samples. There was a significant difference (p < .05) between CNTJP samples and both the control and the thermal treatment samples regarding the total phenolic content, ascorbic acid content, and antioxidant activity (1,1‐diphenyl 2‐picrylhydrazyl). Also, the results showed that coliform bacteria, yeast, and mold were not capable of growing in control samples (fresh juice) or all samples treated by CNTJP treatments or thermal treatments. However, the total viable count of CNTJP samples varied between 1.93 and 4.79 (Log10 CFU/mL), whereas the total viable counts of the control sample and thermal treatment were 5.99 and 3.82 (Log10 CFU/mL), respectively. At the optimum conditions of mass flow rate of 28.24 kg/hr and voltage gradient of 82.38 V/cm, the highest electrical conductivity was 0.65 S/m. Practical applications Nonthermal, high‐throughput pasteurization systems are highly desirable as alternatives to overcome the negative effects of thermal pasteurization. Electric field (EF) is one potential alternative technology. Although this study did not focus on effectiveness of log reduction of pathogens, EF resulted in fewer pathogenic indicators than nontreated dried lime juice. Electric field did demonstration superiority over thermal pasteurization for maintaining total phenolic content, ascorbic acid, and antioxidant activity in dried lime juice. Maximizing healthy characteristics of fruit juice during pasteurization can lead to a product with a higher retail value than traditional thermal processing. This potential higher economic value for EF‐treated juice could offset implementation and processing costs. The EF system described in this study can be readily scaled up by having parallel lines of size similar to this study or by increasing the tubing and electrode sizes or both.

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“…To visualize the effect of EFS on PPO inactivation at 80 ± 1 °C, three levels of EFS (24, 32, and 48 V/cm) were applied for 15–75 s. A temperature of 80 ± 1 °C was chosen as the optimum temperature for PPO inactivation based on our earlier investigation (Saxena et al, ) while the treatment time range was selected as reported by Saxena, Makroo, and Srivastava (). The two‐fraction model, which estimates the existence of the labile and stable fractions, gave the best fit for all processing conditions employed.…”

Section: Resultsmentioning

confidence: 99%

“…PPO inactivation based on our earlier investigation(Saxena et al, 2016a) while the treatment time range was selected as reported bySaxena, Makroo, and Srivastava (2016b). The two-fraction model, which estimates the existence of the labile and stable fractions, gave the best fit for all processing conditions employed.…”

mentioning

confidence: 99%

Kinetics of the inactivation of polyphenol oxidase and formation of reducing sugars in sugarcane juice during Ohmic and conventional heating

Saxena

Makroo

Bhattacharya

et al. 2017

J Food Process Engineering

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Enzymatic browning and jaggery formation are the major issues that limit the applications of thermal treatment to sugarcane juice. Kinetics of polyphenol oxidase (PPO) inactivation and formation of reducing sugar (RS) during conventional heating (CH) and Ohmic heating (OH) of sugarcane juice were investigated. The CH treatment was varied from 60 to 90 °C for 300–1,200 s and OH treatment from 24 to 48 V/cm electric field strength (EFS) for 15–75 s at 80 ± 1 °C. PPO inactivation kinetics followed the nth‐order (n = 1.6) for CH while the two‐fraction model was suitable during OH treatment. The inactivation constant k showed a reciprocal quadratic dependency on EFS and temperature. The D‐value for CH varied between 2,635 and 359 s, and for OH, it was between 42 and 96 s for labile and between 0.007 and 0.30 s for stable PPO fractions. The temperature sensitivity (ZT) of PPO was 32.6 °C for CH system; the electric field sensitivities for OH treatment for labile (ZV,L) and stable (ZV,S) fractions of PPO were 69.8 and 15.6 V/cm, respectively. The calculated temperature coefficient (Q10,T) was 2.12, and its analogous electric field coefficients (Q8,V) for labile and stable PPO fractions were 1.28 and 3.00, respectively. The RS formation was low in the range of temperature used during CH treatment but followed the second‐order kinetics during OH system, while the formation rate followed the quadratic dependence. Practical applications Sugarcane juice is one of the natural refreshing summer drinks in several tropical countries. The processing of sugarcane juice by Ohmic heating (OH) may be a pragmatic alternative method to preserve the fresh juice. The use of Ohmic heating can reduce the treatment temperature of the juice leading to improved quality attributes in the finished product. The inactivations of polyphenol oxidase and sugar inversion due to processing treatments is the two important criteria in such products.

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Optimization of time-electric field combination for PPO inactivation in sugarcane juice by ohmic heating and its shelf life assessment

Cited by 55 publications

References 22 publications

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

Electric field applications on dried key lime juice quality with regression modeling

Kinetics of the inactivation of polyphenol oxidase and formation of reducing sugars in sugarcane juice during Ohmic and conventional heating

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