The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

Nguyen, Hoang Hai; Shpigelman, Avi; Buggenhout, Sandy Van; Moelants, Katlijn; Haest, Helena; Buysschaert, Olivier; Hendrickx, Marc; Loey, Ann Van

doi:10.1007/s00217-015-2578-8

Cited by 16 publications

(9 citation statements)

References 28 publications

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“…In addition, the phenolic diffusion may be associated with a cell wall breakdown due to the water movement, which may allow the migration of phenolic compounds from the fruit slice to the juice. Melo et al (2014) and Nguyen et al (2016) also reported migration of some water-soluble compounds between pieces of fruit and juice during storage. They attributed the influx to differences in concentration, the increased permeability in disrupted tissues, and a damaged cell wall.…”

Section: Correlation Between the Antioxidant Propertiesmentioning

confidence: 97%

“…Thirty percent firmness loss was already found after 4 days of storage. It may be associated with cell wall degradation due to the water movement from the juice to the fruit tissue during storage because of a water potential difference (Melo et al 2014;Nguyen et al 2016). Mesophilic aerobic bacteria (a) and yeasts and molds (b) counts, and firmness (c) of C strawberry slices (without UV treatment, without juice addition), UV strawberry slices (with UV treatment, without juice addition), (C + J) F strawberry slices (without UV treatment, with juice addition), (UV + J) F strawberry slices (with UV treatment, with juice addition), (C + J) J juice (juice added to slices untreated with UV), and (UV + J) J juice (juice added to slices treated with UV) during storage.…”

Section: Firmnessmentioning

confidence: 99%

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UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

Avalos-Llano

Molina

Sgroppo

2020

Food Bioprocess Technol

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The effects of UV-C treatment (5.8 kJ m −2) alone and combined with the addition of orange juice on the bioactive properties, microbiological, and sensory quality of fresh-cut strawberries for 12 days at 0°C were studied. During storage, the contents of ascorbic acid (AA), total phenols, flavonoids, and anthocyanins were enhanced in strawberry slices only treated with UV-C (UV slices), whereas ellagic acid slightly decreased in correlation with the antioxidant capacity. After 12 days of storage, AA level in UV slices was 10% higher than those in the other samples studied. In addition, UV slices showed higher contents of phenols (about 14%), flavonoids (about 23%), and anthocyanins (11-41%) than untreated slices during storage. However, fresh-cut strawberries UV-C treated and immersed in juice showed slight but significant AA decrease due to its oxidation to dehydroascorbic acid. Also, phenolic compounds decreased that was associated with their diffusion to the juice and correlated with the antioxidant capacity. Although both UV-C treatments alone and combined with juice immersion reduced microbial load, UV-C applied alone allowed obtaining the highest microbial reductions. After 8 days of storage, the most significant reductions were found, 1.4 log units for mesophilic bacteria and 1.3 log units for molds and yeasts. In addition, UV-C applied alone allowed maintaining firmness and obtaining a product with the best sensory quality throughout storage. Hence, the irradiation at 5.8 kJ m −2 applied alone was the most effective preserving treatment and may be useful to obtain a value-added product.

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Section: Correlation Between the Antioxidant Propertiesmentioning

confidence: 97%

Section: Firmnessmentioning

confidence: 99%

UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

Avalos-Llano

Molina

Sgroppo

2020

Food Bioprocess Technol

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“…The frozen untreated tissues were homogenised using the grindomixer (GM200, Retsch, Germany) and thawed in a 20 °C water bath. The dry matter content of the purees was determined in triplicate using a method slightly modified from Nguyen et al (2016). The puree was dried in porcelain crucibles placed in a vacuum oven (UniEquip 1445-2, Planegg, Germany) at 70 °C under 0.8-0.2 bar pressure with pressure reduction steps of 0.2 bar every hour, followed by overnight drying at 40 °C and atmospheric pressure.…”

Section: Dry Matter Determinationmentioning

confidence: 99%

Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin

Moens

Laet

Wambeke

et al. 2020

Innovative Food Science & Emerging Technologies

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For the first time, the effect of pulsed electric field (PEF) and mild thermal processing on the texture of cortex and vascular carrot tissue during subsequent thermal processing (i.e. cooking behaviour) was compared and the degree of methylesterification (DM) of pectin from the pretreated tissues was investigated. The PEF and mild thermal pretreatment slowed down the cooking behaviour of the carrot tissues, especially when the pretreatments were combined. The DM of pectin from vascular tissue was lowered after both types of pretreatments, the effect being most pronounced in the case of the combination of the PEF and mild thermal pretreatment. In contrast, the DM of cortex pectin only decreased after the mild thermal pretreatment and after the combination pretreatment. This study demonstrates that besides mild thermal pretreatments also PEF pretreatments can be considered in the context of texture preservation of thermally processed fruits and vegetables.

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“…In recent years, we have witnessed the development and application of more reliable, effective and fast mathematical modelling, such as the Weibull hazard model used for estimating the shelf-life of pezik pickles, for example [10]. Fast mathematical modeling, such as the Q10 model [11], has been widely used forshelf-life evaluation of food products such as frozen shrimp [12], for kinetics analysis of quality changes in Pangasius fillets at stable and dynamic temperatures, for simulating downstream cold chain conditions [13], and also for analysis of chilled pork [14], ketchup [15] or juice drinks [16]. Multiple linear regression (MLR) is an another prediction tool which can help to forecast food deterioration and shelflife based on a number of factors.…”

Section: Introductionmentioning

confidence: 99%

Multiple regression models and Artificial Neural Network (ANN) as prediction tools of changes in overall quality during the storage of spreadable processed Gouda cheese

Stangierski

Weiss

Kaczmarek

2019

Eur Food Res Technol

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The aim of the study was to compare the ability of multiple linear regression (MLR) and Artificial Neural Network (ANN) to predict the overall quality of spreadable Gouda cheese during storage at 8 °C, 20 °C and 30 °C. The ANN used five factors selected by Principal Component Analysis, which was used as input data for the ANN calculation. The datasets were divided into three subsets: a training set, a validation set, and a test set. The multiple regression models were highly significant with high determination coefficients: R 2 = 0.99, 0.87 and 0.87 for 8, 20 and 30 °C, respectively, which made them a useful tool to predict quality deterioration. Simultaneously, the artificial neural networks models with determination coefficient of R 2 = 0.99, 0.96 and 0.96 for 8, 20 and 30 °C, respectively were built. The models based on ANNs with higher values of determination coefficients and lower RMSE values proved to be more accurate. The best fit of the model to the experimental data was found for processed cheese stored at 8 °C.

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The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

Cited by 16 publications

References 28 publications

UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin

Multiple regression models and Artificial Neural Network (ANN) as prediction tools of changes in overall quality during the storage of spreadable processed Gouda cheese

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