Thermosonication: An alternative processing for fruit and vegetable juices

Anaya-Esparza, Luis Miguel; Velázquez-Estrada, Rita M.; Roig, Anna; García-Galindo, Hugo Sergio; Sáyago‐Ayerdi, Sonia G.; Montalvo‐González, Efigenia

doi:10.1016/j.tifs.2016.11.020

Cited by 172 publications

(123 citation statements)

References 110 publications

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“…Furthermore, the presence of gases (air, oxygen or an inert gas) in the solution has been reported as necessary for enzyme inactivation (Grintsevich, Adzerikho, Mrochek, & Metelitza, 2001). In any case, enzyme inactivation mechanisms are specific to each enzyme and depend on their amino acid composition and their conformational structure (Anaya-Esparza et al, 2017).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…TS treatment has been found to be more efficient than thermal treatment for the inactivation of different types of enzymes responsible for deterioration of fruits and vegetable juices, among them, pectin methylesterase, PPO, lipoxygenases and peroxidases (Baltacioglu, Bayindirli, & Severcan, 2017). Recently, Anaya Esparza et al (Anaya-Esparza et al, 2017) reviewed the advantages and limitations offered by the application of TS on different fruit and vegetable juices. In this work, the effect of TS on PPO and PME inactivation in Golden Delicious cloudy apple juice has been studied.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

Illera

Sanz

Román

et al. 2018

Innovative Food Science & Emerging Technologies

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Cloudy apple juice has been treated by thermosonication in batch mode as an alternative processing to thermal treatment. Thermosonication was found to be effective to inactivate polyphenol oxidase; however, pectinmethylesterase was found to be more resistant. An increase of the working ultrasound amplitude and the amount of energy supplied to the juice led to lower enzyme residual activities.Enzyme inactivation kinetics were determined at different temperatures (from 44 to 67 ºC).Inactivation data were described by the first order kinetic model and the Weibull model, both models yielding good fitting. Thermosonication treatment caused a homogenization effect reflected in the shifting of the particle size distribution towards smaller diameters. The effect of the nature of dissolved gases in the juice on enzyme inactivation was studied by displacing the air dissolved in the juice by bubbling nitrogen or carbon dioxide, previous to the thermosonication experiments. Higher inactivation rates were obtained by displacing the air with nitrogen.Industrial relevance: Consumers demand of natural and fresh-like products has driven the food industry to investigate alternative technologies to replace conventional food heat treatments that may affect food quality. Among these technologies, thermosonication treatment is an attractive technology that can inactivate microorganisms and enzymes. This work shows that some enzymes that cause deleterious effect on cloudy apple juice can be more effectively inactivated by thermosonication than by thermal treatment, in the same temperature range, reducing the damages caused by heating

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Section: Accepted Manuscriptmentioning

confidence: 99%

Section: Accepted Manuscriptmentioning

confidence: 99%

Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

Illera

Sanz

Román

et al. 2018

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

show abstract

“…Some articles addressed fruit juice processing (Echavarría and others ; Chen and others ; Evrendilek and others ; Abdullah and Chin ; Aneja and others ; Zinoviadou and others ; Koutchma and others ; Shah and others, ; Anaya‐Esparza and others ; Jiménez‐Sánchez and others ,b), but to the best of our knowledge no report gives a comprehensive picture of all available nonthermal technologies, as well as on the approaches to improve their effectiveness in different kind of products including fruit and vegetable juices, juice blends, smoothies, enriched and fermented beverages. This review covers researches on this topic in the last 5 to 10 y, with a particular emphasis on products derived from different botanical sources.…”

Section: Introductionmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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“…State of the art of assuring and demonstrating 5 log reduction was described in terms of applying optimized nonthermal treatment [1,20,42]. Nonthermal techniques can be combined [10,13,[43][44][45][46] or be used with antimicrobial agents [47][48][49] or in combination with mild heating [1,22,50]. It is necessary to follow critical control processes of nonthermal processing [51][52][53] in order to have no recovery or revitalization of microorganisms after processing [54,55].…”

Section: Microbial Food Safetymentioning

confidence: 99%

“…However, besides assuring food safety, more attention is needed to maintain or improve food quality. Quality of food after nonthermal processing has shown both positive [21,22] and negative [23][24][25] e ects depending on the technique and processing parameters.…”

Section: Introductionmentioning

confidence: 99%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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Thermosonication: An alternative processing for fruit and vegetable juices

Cited by 172 publications

References 110 publications

Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

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