Scattering efficiency of a cloudy apple juice: Effect of particles characteristics and serum composition

Benítez, Elisa Inés; Genovese, Diego Bautista; Lozano, Jorge

doi:10.1016/j.foodres.2007.03.004

Cited by 29 publications

(20 citation statements)

References 19 publications

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“…According to Koutchma (2008), turbidity of clear fresh juice as well as juice with pulp can differ considerably based on the suspended solids content and range from 1000 NTU up to >4000 NTU. Clarity is attributed to the presence of suspended matter that is dispersed in the juice, which can be in the form of pectin, sugars or other organic acids (Benitez et al, 2007). In this study (see Figure 1), UV treatment resulted in enhanced absorbance, which can be attributed to inactivation of pectin esterase and other related enzymes.…”

Section: Turbidity and Claritymentioning

confidence: 56%

Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice

Bhat

Stamminger

2014

Food sci. technol. int.

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Freshly prepared, hand-pressed strawberry fruit juice was exposed to ultraviolet radiation (254 nm) at room temperature (25 ℃ ± 1 ℃) for 15, 30 and 60 min with 0 min serving as control. Results revealed decrease in pH, total soluble solids and titratable acidity, while colour parameters (L*, a* and b* values) and clarity of juice (% transmittance) increased significantly. All the results corresponded to exposure time to ultraviolet radiation. Bioactive compounds (total phenolics, ascorbic acid and anthocyanins) decreased along with a recorded reduction in polyphenol oxidase enzyme and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activities, which were again dependent on exposure time. Results on the microbial studies showed significant reduction by 2-log cycles in aerobic plate count as well as in total yeast and mould counts. Though negative results were observed for certain parameters, this is the first time it was endeavoured to demonstrate the impact of ultraviolet radiation radiation on freshly prepared, hand-pressed strawberries juice.

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Section: Turbidity and Claritymentioning

confidence: 56%

Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice

Bhat

Stamminger

2014

Food sci. technol. int.

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“…Typical chemical and physical parameters (Benitez et al. , 2007) such as pH, sugar content (°BX), TA, absorbance (A) at 420 nm and turbidity [Nephelometric Turbidity Units (NTU)] were measured before and after each SC treatment.…”

Section: Methodsmentioning

confidence: 99%

Supercritical CO₂ and N₂O pasteurisation of peach and kiwi juice

Spilimbergo

Lara²

2010

Int J of Food Sci Tech

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The microbial inactivation and qualitative parameters (pH, sugar content, titratable acidity, absorbance at 420 nm and turbidity) of peach and kiwi juices treated at 35°C with supercritical carbon dioxide (SC-CO 2 ) and nitrous oxide (SC-N 2 O) were determined as a function of pressure and treatment time. Total inactivation of both naturally occurring microorganisms and Saccharomyces cerevisiae strain (10 5 cfu mL )1 ) was obtained after 15 min of SC-CO 2 ⁄ N 2 O treatment, 10 MPa and 35°C, for both juices. No significant changes in chemical-physical or in sensorial characteristics between untreated and treated juice were detected. The results obtained demonstrate the feasibility and the potential of SC-CO 2 ⁄ N 2 O treatment as an alternative low temperature pasteurisation process for peach and kiwi juices.

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“…Prior to the measure, the milled material was passed through a sieve (mesh aperture 1.000 μm), therefore, and milled and micro-milled samples were dispersed in ultrapure water (Milli-Q Advantage A10, Millipore, Schwalbach, Germany). A refractive index of 1.46 was used for the particles [28]. Particle diameters (median; x 50,0 ) were calculated from particle size distribution densities on the basis of numbers (q 0 ).…”

Section: Particle Size Analysismentioning

confidence: 99%

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

2012

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Chokeberries (Aronia melanocarpa) are nowadays believed to exhibit potential cardioprotective and antidiabetic effects principally due to their high content in bioactive phenolic compounds. The stability of the phenolic compounds was studied during different stages of a juice production line and a method for the valorization of pomace was evaluated. Samples were taken from a commercial juice production plant, extracted and analyzed for phenolic constituents and antioxidant potential. Prototypes of functional food ingredients were produced from the pomace by wet milling and micro-milling. Alongside juice processing, the contents of phenolic berry constituents did not vary to a great extent and the overall antioxidant activity increased by about 34%. A high quality juice and a by-product still rich in polyphenols resulted from the process. The phenolic compounds content and the overall antioxidant activity remained stable when milling and micro-milling the pomace. During coarse milling, extractability of total phenolic compounds increased significantly (40% to 50%). Nanosized materials with averaged particle sizes (x 50,0 ) of about 90 nm were obtained by micro-milling. These materials showed significantly enhanced extractability of total phenolic compounds (25%) and total phenolic acid (30%), as well as antioxidant activity (35%), with unchanged contents of total procyanidins and anthocyanins contents. OPEN ACCESSAgriculture 2012, 2 245

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Scattering efficiency of a cloudy apple juice: Effect of particles characteristics and serum composition

Cited by 29 publications

References 19 publications

Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice

Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice

Supercritical CO₂ and N₂O pasteurisation of peach and kiwi juice

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

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Scattering efficiency of a cloudy apple juice: Effect of particles characteristics and serum composition

Cited by 29 publications

References 19 publications

Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice

Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice

Supercritical CO2 and N2O pasteurisation of peach and kiwi juice

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

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Supercritical CO₂ and N₂O pasteurisation of peach and kiwi juice