The Effects of Thermal and Nonthermal Processing Methods on Apple Cider Quality and Consumer Acceptability

Choi, Lynn H.; Nielsen, S. Suzanne

doi:10.1111/j.1745-4557.2005.00002.x

Cited by 121 publications

(68 citation statements)

References 19 publications

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“…Most studies reported that UV-C treated juices were not significantly different than fresh juices but were significantly different from heat treated juices ( Table 2). The pasteurized samples were significantly less preferred for odor, color, cloudiness, acidity, overall flavor and overall likeness than the control and UV-C-treated samples [17]. After non-thermal treatments, juice samples exhibited the lowest variation in hedonic scores, when compared to the control [42,43].…”

Section: Sensory Properties Of Uv-c-irradiated Juicesmentioning

confidence: 98%

“…[16] UV-C dose = NA Consumer acceptability study showed no significant difference between untreated cider samples and UV-C-pasteurized samples. [17] UV-C dose = 17.55 mJ/cm 2 The triangle test indicated non-significant differences between untreated and UV-C-treated apple cider. [18] Orange juice UV-C dose = 12-48 kJ/L Triangle test indicated a significant difference between UV-C and heat treated orange juice in terms of overall flavor and aroma characteristics.…”

Section: Juice Type Irradiation Condition Observation Referencesmentioning

confidence: 98%

“…Juices treated with UV-C when compared with thermally treated juice, has relatively better taste, color profile, and ascorbic acid content, similar to that of the freshly pressed juice [17,43]. A good product can only be launched to reach its target consumers with the aid of a suitable and fitting marketing strategy [97].…”

Section: Market Potential and Cost Implicationsmentioning

confidence: 99%

“…UV-C irradiated juice obtained a considerably higher perceived positioning compared to the different commercialized brands, which were largely thermally treated. UV-C pasteurization is a low-cost alternative to thermal pasteurization for small processing operations [17,18,[98][99][100].…”

Section: Market Potential and Cost Implicationsmentioning

confidence: 99%

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Fruit Juice Production Using Ultraviolet Pasteurization: A Review

et al. 2016

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Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of fruit juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of fruit product, juice color, juice composition, and juice physical characteristics, among other variables, are imperative to produce a safe and wholesome juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of fruit juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated fruit juices, ranging from popular apple and orange juice to lesser-known pummelo and pitaya juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology.

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Section: Sensory Properties Of Uv-c-irradiated Juicesmentioning

confidence: 98%

Section: Juice Type Irradiation Condition Observation Referencesmentioning

confidence: 98%

Section: Market Potential and Cost Implicationsmentioning

confidence: 99%

Section: Market Potential and Cost Implicationsmentioning

confidence: 99%

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Fruit Juice Production Using Ultraviolet Pasteurization: A Review

et al. 2016

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“…Due to poor penetration depth, light radiation is traditionally applied to disinfect transparent fluids, such as air and drinkable water [6]. UV-C and PL processing has also been proposed to extend the shelf life of different foods, such as sugar syrups, apple cider and fruit juices [11,71,74,91,96]. It is noteworthy that the presence in the fluid of soluble solids, absorbing and scattering light, may impair the process efficiency by reducing light penetration [32,109].…”

mentioning

confidence: 99%

Photo-Induced Modification of Food Protein Structure and Functionality

Manzocco

2015

Food Eng Rev

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Light processing is nowadays recognised as an efficient technology to non-thermally inactivate a wide range of microorganisms to increase food safety. However, exposure of foods to light can provide further advantages associated with the development of photoreactions involving polymers. Proteins are major target polymers for photoreactions due to abundance of endogenous chromophores, ability to bind exogenous ones and rapid reactivity with other excited state species. As food structure and functions are the result of the status of food constituents, photo-induced structural modification of food proteins can lead to new product characteristics or improved functionalities. This review paper summarises recent developments of the application of light radiation to modify protein structure, inducing changes in their technological and biological functions

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Application of Vibrational Spectroscopy to Investigate Radiation‐Induced Changes in Food

Severcan¹,

Bozkurt²

2001

Handbook of Vibrational Spectroscopy

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This chapter is mainly focused on the application of vibrational spectroscopy, namely mid‐infrared, near infrared and Raman spectroscopy, to irradiated food. The chapter begins with an introduction to the basis of radiation and the effects of radiation on biological systems; this is followed by a brief discussion on the usage of radiation in food science and the general spectroscopic methods used in the detection of irradiation. The applications of different chemometric techniques, such as principal component analysis (PCA), partial least squares regression (PLS), canonical variate analysis (CVA), linear discriminant analysis (LDA) and cluster analysis to vibrational spectroscopic data of irradiated food are presented. In addition, the discrimination of radiation dose in food using vibrational spectroscopy together with chemometric methods is described. The application of detailed molecular investigation, such as determination of content, structure, and function of macromolecules, is specifically illustrated in the analysis of hazelnut samples using mid‐IR spectroscopy. Determination of radiation‐induced lipid peroxidation and protein secondary structural alterations in food are discussed. Applications of NIR spectroscopy on irradiated food, such as determination of food quality and the effect of radiation on different food samples are also discussed.

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The Effects of Thermal and Nonthermal Processing Methods on Apple Cider Quality and Consumer Acceptability

Cited by 121 publications

References 19 publications

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

Photo-Induced Modification of Food Protein Structure and Functionality

Application of Vibrational Spectroscopy to Investigate Radiation‐Induced Changes in Food

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