Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Salehi, Fakhreddin

doi:10.1080/10942912.2020.1781167

Cited by 44 publications

(31 citation statements)

References 79 publications

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“…Due to the significant changes in the viscosity of juices observed during storage and the differences detected in the discrimination tests (Tables 2, 3), the rheological properties of the six juices included in the descriptive sensory profile were studied. Rheological properties of juices are affected by various quality factors, such as the composition and contents of monomeric and polymeric carbohydrates in the fruit [36,37]. Depectination and clarification of blackcurrant juice (or juice from other similar berries) using enzymes result in more Newtonian fluid behaviour in comparison to the non-Newtonian behaviour of the initial berry puree [37,38].…”

Section: Changes In Rheological Properties During Storagementioning

confidence: 99%

Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale

Laaksonen

Mäkilä

Jokinen

et al. 2020

Eur Food Res Technol

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Blackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or + 4 °C for 1 year, and their sensory profiles, chemical composition and rheological properties were investigated. The juice without enzyme treatment had less intense colour and it was perceived and measured as more viscose than the juice produced with enzyme assistance. Content of monomeric anthocyanins decreased significantly during storage in both juice types under both storing conditions. However, changes in colour intensity were observed only in the non-enzymatic juices. In the discrimination tests based on the appearance, the stored samples were detected as significantly different. Storage resulted in significant changes in contents of hydroxycinnamic acids and flavonols, but this did not have an impact on the bitterness or astringency of the juices. Moreover, sugar and acid contents were mainly unchanged during storage. Storage resulted in a decrease in dynamic viscosity and greater differences in viscoelastic properties for the juice with enzymatic assistance. This study provides important information about the stability of juices typically stored at room temperature for a long time.

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Section: Changes In Rheological Properties During Storagementioning

confidence: 99%

Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale

Laaksonen

Mäkilä

Jokinen

et al. 2020

Eur Food Res Technol

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“…The food industry has shown an increased interest in the producing of healthier, high quality, minimally processed, and more natural VJs and concentrates. Nonthermal processing of VJs such as high‐pressure processing, ultrasonication, pulsed electric field, irradiation, and pulsed light offers an alternative to conventional thermal processing to meet consumer demands for convenient, high quality, and minimally processed food products (Salehi, 2020c, 2020d, 2020e). Some researchers suggested that these methods is an interesting alternative to improve the physical and nutritional properties of VJs.…”

Section: Introductionmentioning

confidence: 99%

“…Some researchers suggested that these methods is an interesting alternative to improve the physical and nutritional properties of VJs. Also, these treatments destroy harmful microorganisms at low or moderate temperatures without significantly changing the organoleptic and nutritional properties of VJs (Salehi, 2020c, 2020d, 2020e).…”

Section: Introductionmentioning

confidence: 99%

Rheological and physicochemical properties of vegetable juices and concentrates: A review

Salehi

2021

J. Food Process. Preserv.

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This review, summarizes the physicochemical and rheological properties (RP) of beetroot (Beta vulgaris L.), carrot (Daucus carota L.), celery (Apium graveolens L.), coriander (Coriandrum sativum L.), fenugreek (Trigonella foenum‐graecum L.), kale (Brassica oleracea L.), spinach (Spinacia oleracea L.), and tomato (Solanum lycopersicum L.) juices, and their concentrates. Carbohydrates, crude fiber, organic acids (ascorbic, citric, malic, and oxalic acids), vitamins (A, B, C, and E), minerals (calcium, potassium, and magnesium), amino acids, and phenolic compounds (PC) are major constituents of vegetable juice (VJ). If consumed in sufficient amount, VJs contribute to nutritional requirements for good health in humans. Vegetable concentrates are typically non‐Newtonian fluids in which the apparent viscosity decreases with increasing shear rate. The apparent viscosity of VJs decreases at higher temperatures. Several equations are employed to describe flow behavior, but most are difficult to use and none give good overall agreement with experimental data from Power‐law and Herschel–Bulkley models. The effect of temperature on apparent viscosity of VJ is generally expressed by the Arrhenius relationship and the activation energy (Ea) for the fluid flow increases with concentration. The Ea values reported for the vegetable products were between 3.6 and 39.7 kJ∙mol−1∙K−1. Higher Ea indicates apparent viscosity is more prone to temperature change. Practical applications Juice can be extracted from fresh vegetables to be used without further change or as concentrates in value added products. Rheological study of vegetable juice, in part how it flows, is important to handling and processing, quality control, and sensory evaluation of derived products. In this study, properties of vegetable juices and concentrates were reviewed. Vegetable concentrates are typically non‐Newtonian fluids. The Power‐law and Herschel–Bulkley models were successfully applied to fit data. Arrhenius model parameters for some VJs at different concentrations were reported in this study. Higher activation energy indicates viscosity is more prone to temperature change. The activation energy values for the vegetable products were between 3.6 and 39.7 kJ/mol∙K.

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“…[12] Apple pomace 0.335-764 W/cm 2 5-55 min 16-40 -Extracts obtained by US showed higher antioxidant activity [13] Avocado puree 20 kHz; 375 W/cm 2 0-10 min -50% US significantly changes particle size, color, AV and polyphenol oxidase activity of avocado puree dilutions. [14] Bayberry juice 20 kHz; 90, 181, 271, 362 and 452 W/cm 2 1-12 min -20, 40, 60, 80 and 100% The inactivation rates of peroxidase by US treatment were also higher than those by US with cooling at the same US intensity and time. Kinetic parameters for peroxidase by US and US with cooling treatment were lower than those of polyphenol oxidase, inferring its more US resistant.…”

mentioning

confidence: 91%

“…The food industry has shown an increased interest in the producing of healthier, high quality, minimally processed and more natural food products. [1,2] The quality of FVJ is defined by their physical properties and enzymatic, microbiological, and sensory characteristics and stability . [3,4] In addition, US can be used as a processing aid in phenolic compound extraction, crystallization, freezing, emulsification, filtration and drying.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review

Salehi

2020

International Journal of Food Properties

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In recent years, the consumers' demands for fruit and vegetable juices (FVJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. Sonication is considered as non-thermal food processing technology and it has gained considerable attention because of its capacity to keep original freshness and nutritional contents in foods, with minor energy utilization and high sensory acceptability, compared to the conventional heat treatment. This review summarized the effect of ultrasound (US) on the physical and chemical parameters, color change, rheological behavior (RB), bioactive compounds (BC) and sensorial properties of apple, citrus, grape, kiwifruit, melon, peach, pineapple, and tomato juices. US processing can be applied in FVJ industry to improve physicochemical properties (i.e., physical stability, changes particle size, and modifying color attributes and turbidity), RB (i.e., texture, viscosity, and consistency), antioxidant properties, emulsifying capacity, microbial and enzymatic stability, and inactivation (i.e., pectinmethylesterase (PME), polyphenol oxidase , and polygalacturonase) of juices. US has positive impact on nutritional status and sensory acceptance of juices as it enhanced the functional properties of FVJ. The rheological properties (RP) of juices including shear stress, apparent viscosity (AV), storage and loss modulus increases with the rise of US time. Therefore, US treatment can be an alternative to thermal treatment to obtain FVJ with high nutritional quality and good sensorial attributes.

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Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Cited by 44 publications

References 79 publications

Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale

Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale

Rheological and physicochemical properties of vegetable juices and concentrates: A review

Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review

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