Shelf life of unpasteurized sour orange juice in Iran

Amiri, Sedigheh; Niakousari, Mehrdad

doi:10.1051/fruits:2007040

Cited by 10 publications

(3 citation statements)

References 19 publications

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“…It seems that some new factors or different mechanisms are involved in TPC and TAC loss after 5 or 10 days of storage, resulting in the loss rate change and increase. These results were in agreement with other studies on AAC in unpasteurized sour orange juice (Amiri & Niakousari, 2008), TAC in reconstituted pomegranate juice (Alighourchi & Barzegar, 2009), and AAC and TAC in strawberry juice and concentrate (Garzón & Wrolstad, 2002).…”

Section: Resultssupporting

confidence: 93%

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Hosseinifarahi

Jamshidi

Amiri

et al. 2020

J Food Process Preserv

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The aim of this study was to evaluate the effect of salicylic acid (SA), Aloe vera gel (AV), and SA + AV on quality parameters of strawberry over 15 days. Weight loss, decay, and firmness increased, while ascorbic acid (AAC), total anthocyanin (TAC), total phenolic (TPC) contents, total antioxidant activity (TAA), and sensory attributes decreased significantly during the storage time in all samples. All treatments suppressed water loss, decay, and firmness and maintained higher AAC, TAA, and TPC compared to the control. AAC loss followed a first‐order kinetic model, but TPC and TAC loss followed a zero‐order kinetic until day 5 or 10 and a first‐order reaction until the end of storage. Most of the recorded quality attributes were better preserved in the SA + AV samples, followed by the AV and then the SA treatments. The data of this study confirmed that the postharvest application of 1 mM SA + AV can improve the quality attributes of strawberry during storage. Practical applications As strawberry is mainly lost during the postharvest period, it is important to take proper strategies to overcome this problem. The results of the present study showed that the coating of the strawberry fruit with AV + SA (especially at 1 mM) retained fruit firmness, AAC, TPC, sensory attributes, and TAA and delayed strawberry decay as well. Besides, the function of AV in keeping the quality parameters of the strawberry fruit was better than that of SA. When SA is to be used as a postharvest treatment, 2 mM SA might give better results in the retention of AAC, TAC, and TPC, and 1 mM SA might give fruits with more firmness and less decay. The results of this study showed that strawberry is a good source of AAC (276.35 mg/100 g) and TPC (1,146.69 mg gallic acid equivalent/100 g) that declined to 186 and 480 mg/100 g, respectively, in the control sample after 15 days of storage, which were still high values. Meanwhile, in the samples treated with 1 mM SA + AV, AAC and TPC were 240 and 758.54 mg/100 g after 15 days of storage, respectively. In conclusion, the use of SA and AV, either alone or particularly in combination, may enhance the health aspects of strawberry through retaining AAC and TPC and therefore, increasing TAA of strawberry and also, maintaining a lower rate of weight and firmness loss.

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Section: Resultssupporting

confidence: 93%

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Hosseinifarahi

Jamshidi

Amiri

et al. 2020

J Food Process Preserv

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“…C: the population of the bacterium at time t (CFU/g), C0: the population of the bacterium at time zero (CFU/g), k: the growth rate of the bacterium (per week), and t: the storage time (week) [29].…”

Section: Mathematical Modelingmentioning

confidence: 99%

Effect of Thymol and Nanostructured Lipid Carriers (NLCs) Incorporated with Thymol as Antimicrobial Agents in Sausage

et al. 2022

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The aim of this study was to evaluate the antimicrobial activity of thymol and thymol-loaded nanostructured lipid carriers (NLCs) on inoculated sausages at 4 °C over a period of 28 days. To this end, sausage samples containing 600 mg/kg thymol, 600 mg/kg thymol-loaded NLC, 600 mg/kg thymol + 60 mg/kg nitrite, and 600 mg/kg thymol-loaded NLC + 60 mg/kg nitrite were prepared, and each treatment was divided into three portions to be inoculated with S. aureus, E. coli, and C. perfringens (105.5 CFU/g). The mean diameter and zeta potential of thymol-NLCs were 140 nm and −0.52 mV, respectively. Thymol-NLCs showed (two-fold) higher values for MIC and MBC than that of thymol, but similar halo diameters were detected for both against all bacteria examined in the agar well diffusion test. The control and nitrite-containing sausages showed an increasing trend in bacterial growth and the bacterial population was the largest in these samples. The bacterial growth within samples treated with thymol or thymol-NLCs was around 3.90–4.67 log CFU/g lower in comparison with the control. In this regard, no significant differences were detected between the thymol and thymol-NLC samples against each bacterium. A first-order reaction was detected for bacterial growth in all sausages. Overall, the higher antimicrobial property of thymol and its NLC compared with nitrite makes thymol a good alternative to nitrite with regards to its antimicrobial capability.

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“…Among citrus family, the sour orange ( Citrus aurantium L.) is popular for its characteristics, such as being a source of vitamin C, organic acids, mineral, soluble and insoluble fibers and also its antioxidant capacity (Amiri and Niakousari ). In some parts of Iran, between mid‐October and March, when fresh sour orange is abundant, consumers store a large amount of unpasteurized sour orange juice (SOJ) at room or low temperatures for their future consumptions.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Thermal and Thermosonication Treatments on Pectin Methyl Esterase Inactivation of Sour Orange Juice (C itrus aurantium )

Koshani

Ziaee

Niakousari

et al. 2014

Journal of Food Processing and Preservation

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The objective of this study was to analyze and optimize the critical process parameters in inactivation of pectin methyl esterase (PME) in sour orange juice by thermal and thermosonication processes using response surface methodology. A central composite design was employed for experimental design and process optimization. The thermal inactivation of PME was carried out at temperatures between 40 and 80C for 5-25 min. At thermosonication process, temperature and time were kept as before while the process was optimized with an ultrasound intensity of 60-100 W. Simultaneous application of ultrasound and thermal process enhanced the enzyme inactivation. The optimal process condition for PME inactivation in thermal process and thermosonication (at 80 W) were 21.80 min at 75C and 9.8 min at 63C, respectively. The results indicate that thermosonication of sour orange juice could entirely inactivate the PME. PRACTICAL APPLICATIONSToday, preservation by elevation of temperature for short periods of time (up to 90C) is still the most common processing method for microbial or enzyme inactivation that leads to longer shelf life. Because of the exposure to high temperature, this thermal method has disadvantages for many food products particularly fruit juice. The production of new substances from heat-catalyzed reactions and the modification of macromolecules as well as the deformation of plant and animal structures may reduce in a loss of quality. Therefore, thermal treatment can cause undesirable alterations of sensory attributes, i.e., texture, flavor, color, smell and nutritional qualities, i.e., vitamins and proteins. Ultrasound is an efficient nonthermal (minimal) processing alternative.

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Shelf life of unpasteurized sour orange juice in Iran

Cited by 10 publications

References 19 publications

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Quality, phenolic content, antioxidant activity, and the degradation kinetic of some quality parameters in strawberry fruit coated with salicylic acid andAloe veragel

Effect of Thymol and Nanostructured Lipid Carriers (NLCs) Incorporated with Thymol as Antimicrobial Agents in Sausage

Optimization of Thermal and Thermosonication Treatments on Pectin Methyl Esterase Inactivation of Sour Orange Juice (C itrus aurantium )

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