Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

Wang, Chung-Yi; Wang, Yiting; Wu, Shen‐Chun; Shyu, Yuan‐Tay

doi:10.1007/s13197-018-3452-z

Cited by 16 publications

(11 citation statements)

References 29 publications

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“…Hence, the preservation treatment was not a relevant parameter concerning physicochemical characteristics. These results agree with those previously obtained by Chung et al and Nayak et al in fruit juices [48,49]. On the other hand, the samples treated under both conditions exhibited significant color differences (∆E) in comparison with the untreated beverage (p < 0.05) in the aftermath of processing (Table 2).…”

Section: Initial Impact Of Proccesing On the Overall Quality Parameters In Juicessupporting

confidence: 92%

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Salar

Periago

Agulló

et al. 2021

Foods

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The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.

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Section: Initial Impact Of Proccesing On the Overall Quality Parameters In Juicessupporting

confidence: 92%

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Salar

Periago

Agulló

et al. 2021

Foods

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“…The treatment at 600 MPa for 5 min ensured microbiological safety of grapefruit juice stored at 4°C for 21 days and preserved antioxidants and antioxidant capacity (Wang et al, 2018). The pressurization process (300-500 MPa) extended the microbiological shelflife of beetroot juice from 1 to 7-14 days, respectively, with refrigerated storage (Sokołowska et al, 2014).…”

Section: Lactococcus Lactis Subsp Cremorismentioning

confidence: 99%

High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension

Ateş

Evrendilek

Uzuner

2021

J. Food Process. Preserv.

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High hydrostatic pressure (HHP) processing of traditional fermented turnip juice (shalgam) was studied with respect to quality attributes, microbial inactivation, and shelflife extension. According to Box-Behnken design, shalgam samples were processed using 3-15 min, 4-40°C, and 200-500 MPa. The optimum processing conditions involved 34.23°C, 15 min, and 500 MPa for the color intensity and tone of 3.43 and 0.69 and the numbers of viable total mold and yeast, Lactococcus lactis subsp. cremoris, and Lactobacillus paracasei of 3.09, 2.51, and 2.68 log cfu/ml, respectively. Shalgam samples processed under the optimum conditions were stored at 4 and 22°C for 90 days. The control samples at 4 and 22°C were spoiled at 60 and 45th days, respectively. The storage time rather than the HHP processing affected physical properties, organic acids, phenolic compounds, and anthocyanins of shalgam. The treatment samples had significantly lower microbial growth during the storage time. Practical applicationsDue to the deteriorated color, bioactive, and sensory properties, the traditional heat processing of shalgam with the addition of antimicrobial agents (such as sodium benzoate) to extend its shelflife is not desirable by consumers. Alternative processing technologies are needed to extend its shelflife with no significant changes in its important properties. Its HHP treatment appeared as a practical option that preserved its quality parameters and extended its shelflife. of shalgam has not been explored with respect to the quantification of changes in physical, and bioactive properties, microbial inactivation, and shelflife extension. The objectives of this study were to:(1) process shalgam juice using Box-Benhken design-estimated HHP parameters; (2) determine their effects on its physical, and bioactive properties; (3) inactivate endogenous microflora and spoilage bacteria; (4) optimize and validate the HHP parameters for shelflife, and (5) extent its shelflife at 4 and 22°C. | MATERIAL S AND ME THODS | Shalgam samplesShalgam samples produced by the traditional method (Incedayi et al., 2008) were kindly provided by Kemal Kükrer Gıda ve İhtiyac Maddeleri Pazarlama San. ve Tic. A.Ş. (Adana, Turkey). The samples were transferred at refrigeration temperature on the same day and processed immediately upon their receipt. | Lactic acid bacteriaLactobacillus paracasei and Lactococcus lactis subsp. cremoris cultures isolated from shalgam samples were obtained from Çukurova University Food Engineering Department (Adana, Turkey) in MRS (Fluka, Seelze, Germany) and M17 (Fluka, Seelze, Germany) slants, respectively. Cultures were activated transferring them into MRS (Fluka, Seelze, Germany) and M17 (Fluka, Seelze, Germany) broth, following the anaerobic incubation at 30 ± 2°C for 2 days. Cultures were harvested collecting pellets after centrifugation at 400× g for 5 min. The cell pellets were washed multiple times and inoculated into the control samples at the level of 10 5 -10 6 cfu/ml (Yan et al., 2008). | High hydrostatic pressureA pilot...

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“…Beyond the effects of ultrasound on the enzymatic activity and microbiological burden of beverages, ultrasound-based processing has been demonstrated on the capacity to preserve physicochemical parameters and phytochemical profile of beverages of plant based-drinks (Belgheisi and Kenari, 2019; Wang et al, 2019). In this regard, the contribution of ultrasound to the quantitative phytochemical profile of vegetable drinks has been attributed to the elimination of the oxygen trapped in the juices during the cavitation process (Aadil et al, 2013), since this constitutes one of the main factors responsible for the (poly)phenolic degradation.…”

Section: Ultrasoundmentioning

confidence: 99%

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

Salar

Domínguez‐Perles

Garcı́a-Viguera

2022

Food sci. technol. int.

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Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.

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Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

Cited by 16 publications

References 29 publications

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

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