Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Achir, Nawel; Dhuique-Mayer, Claudie; Hadjal, Thiziri; Madani, Khodir; Pain, Jean-Pierre; Dornier, Manuel

doi:10.1016/j.ifset.2015.11.002

Cited by 91 publications

(39 citation statements)

References 29 publications

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“…() demonstrated that the grapefruit had a lower value of electrical conductivity relative to orange juice. The same result was also obtained in this study (Achir et al., ; Stojceska et al., ), which was attributed to the higher acid value of the lemon juice (Karadeniz, ).…”

Section: Resultssupporting

confidence: 90%

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Ohmic Heating of Lemon and Grapefruit Juices Under Vacuum Pressure— Comparison of Electrical Conductivity and Heating Rate

Fadavi

Salari

2019

Journal of Food Science

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Ohmic heating fundamentally depends on electrical conductivity. In this study, grapefruit and lemon juices were ohmically heated under vacuum conditions. The electrical conductivity was measured at voltage gradients (10, 20, and 30 V/cm) and vacuum pressure (0 [atmospheric pressure], −30, and −60 kPa) for four temperature ranges (30, 40, 50, and 60 °C), meanwhile the heating rate was also reported at the same level of pressure and voltage gradient. The electrical conductivity and heating rate considerably vary by voltage gradient relative to pressure. Grapefruit had considerably lower electrical conductivity (about 20%) relative to lemon juice for the same pressure–voltage gradient treatment, while the percent reduction of heating rate (grapefruit relative to lemon) varied from 19 to 32%. The multivariate linear regression of electrical conductivity, including temperature and voltage, was found to be a more suitable model. pH assessments showed that pressure significantly affected the pH of grapefruit and lemon juices (P < 0.01). The combination of different treatments, which created a shorter residence time, caused a greater decrease in pH.

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Section: Resultssupporting

confidence: 90%

“…The comparison between electrical conductivity of orange and grapefruit juice reported by Achir et al. () and Stojceska et al. () demonstrated that the grapefruit had a lower value of electrical conductivity relative to orange juice.…”

Section: Resultsmentioning

confidence: 94%

Ohmic Heating of Lemon and Grapefruit Juices Under Vacuum Pressure— Comparison of Electrical Conductivity and Heating Rate

Fadavi

Salari

2019

Journal of Food Science

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“…Most studies on the degradation kinetics of carotenoids were carried out in carrot juice (Koca, Burdurlu, & Karadeniz, 2007), citrus juice (Achir et al, 2016), papaya puree (Ahmed, Shivhare, & Sandhu, 2002), orange juice (Fratianni, Cinquanta, & Panfili, 2010), and cashew apple juice . Kinetic modeling is a useful tool to predict the affection of thermal process on carotenoids degradation.…”

Section: Introductionmentioning

confidence: 99%

Changes in color and carotenoids of sweet corn juice during high‐temperature heating

et al. 2018

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Background and objectives Changes in color and carotenoid content of sweet corn juice due to thermal treatment were studied. The visual color was assessed using the CIELAB system, and predominant carotenoids were identified by the C30‐HPLC‐APCI‐MS technique. Findings The color L* and b* values were overall decreased, while ΔE value increased to some extent during heating treatment. First‐order kinetic models were well applied to describe carotenoid changes with activation energies of 12.34–17.66 kJ/mol. Several carotenoids showed important changes and had different susceptibilities to high temperature. According to the principal component analysis, PC1 was associated with lutein, zeaxanthin, and α‐cryptoxanthin contents and PC2 with L*×b*/a* value. Limited degradation of carotenoids in juice system led to an imperceptible color change. However, the color L* value was a good indicator monitoring the changes in zeaxanthin and lutein of sweet corn juice. Conclusions There was a good relationship between visual color L* value and dominant zeaxanthin/lutein content in sweet corn juice during thermal processing, suggesting the suitability of the visual color parameter in place of carotenoid content for online quality control. Significance and novelty Although limited degradation of carotenoids in sweet corn juice system led to an imperceptible color change, the color L* value could be applied for monitoring the changes in zeaxanthin and lutein.

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“…One of the more traditional preservation method used is heat treatment (Jittanit, Suriyapornchaikul, & Nithisopha, ), such as pasteurization and UHT sterilization, which can extend product life, inactivate enzymes and increase consumer safety. Normally, for orange juice, the pasteurization is equivalent to 90–95 °C for 60–90 s (Demirdöven & Baysal, ), which can induce harmful effects on the product, such as nutritional losses and sensorial damage (Achir et al, ; Sandhu & Minhas, ).…”

Section: Discussionmentioning

confidence: 99%

“…However, it can cause irreversible losses in antioxidant properties and nutritional compounds, as well as undesirable changes in its sensory and physicochemical properties (Khandpur & Gogate, 2015). Due that, new thermal and non-thermal technologies have been developed as an alternative to traditional thermal processing to minimize the effects on quality and nutritional attributes of products, instead of to meet both safety and shelf life requirements (Achir et al, 2016;Vel azquez-Estrada, Hern andez-Herrero, R€ ufer, Guamis-L opez, & Roig-Sagu es, 2013;Xu et al, 2015;Zhao et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Drivers of liking by TDS and acceptance of orange juice subject to different preservation processes

Rodrigues

Veríssimo

Pinheiro

et al. 2018

J Food Process Preserv

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This study aimed to use the Temporal Dominance of Sensations (TDS) in conjunction with consumer acceptance to identify the drivers of liking of orange juice and to verify the influence of the preservation method in the sensory profile of this product as well as their acceptability. Five brands of Brazilian orange juice (100% pure) subject to different preservation methodologies (conventional thermal processing, thermal processing under vacuum, and non‐thermal processing) were used in the study. A trained panel evaluated the samples by the TDS test and then, a consumer test was carried out. It was verified that the preservation method had a great influence on the orange juice characteristics. Furthermore, consumers had a clear preference for products that have characteristics that are as close as possible to the natural product, that is, the natural taste of orange and acid taste attributes were those which characterized the most accepted products by Brazilians. Practical applications In this work, it was possible to verify that the TDS method, in combination with the sensorial acceptance, is adequate to obtain the drivers of liking for orange juice. In addition, the sensorial profile of Brazilian consumers was specifically verified for orange juice and the importance of the conservation and processing method in obtaining high quality products. That is, faced with consumer demand, the need of the industries to seek alternative conservation methods and differentiated manufacturing processes to obtain products with characteristics more similar to the natural was clearly verified in this work.

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Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Cited by 91 publications

References 29 publications

Ohmic Heating of Lemon and Grapefruit Juices Under Vacuum Pressure— Comparison of Electrical Conductivity and Heating Rate

Ohmic Heating of Lemon and Grapefruit Juices Under Vacuum Pressure— Comparison of Electrical Conductivity and Heating Rate

Changes in color and carotenoids of sweet corn juice during high‐temperature heating

Drivers of liking by TDS and acceptance of orange juice subject to different preservation processes

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