Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Zvaigzne, Gaļina; Kārkliņa, D.; Moersel, Joerg-Thomas; Kuehn, Sasha; Krasnova, I.; Segliņa, Dalija

doi:10.1515/prolas-2017-0084

“…3a and 3c). The results confirm the degradation of ascorbic acid during thermal treatments, as reported by some authors (13,30), which Fig. 2.…”

Section: Determination Of Vitamin C Concentrationsupporting

confidence: 90%

“…In this way, the pasteurization (80 °C, 40 s) decreased the absorption percentage of l-citrulline in human colon cancer cells (Caco-2) (10). Other authors mention that thermal processing can degrade bioactive compounds (11,12) and modify organoleptic properties (13). For this reason, other preservation alternatives have been developed that ensure the safety of food without affecting its quality.…”

Section: Introductionmentioning

confidence: 99%

Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure

Marengo-Orozco

¹

,

Tarazona-Díaz

²

,

Rodríguez

³

2020

Food Technol. Biotechnol. (Online)

1

0

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Research background Passion fruit and carrot with vegetables that contain a good antioxidant capacity, however, their consumption is low. There is no information available on the use of these in beverages and with processes such as high hydrostatic pressures that allow the safety of the drink without affecting its quality. Experimental approach. In this study the effect of high hydrostatic pressures (HHP) (500 MPa, 250 s, 25 °C) and thermal processing (65 °C, 10 min; 75 °C, 2 min and 95 °C, 1 min) were evaluated, in the formulation of a cold pressed beverage composed of purple passion fruit, green passion fruit and carrot juice; Taking into account: antioxidant capacity, vitamin C content, sensorial evaluation and microbiological behavior at 8 °C. Results and conclusions. The formulation, 67 % purple passion fruit, 17 % green passion fruit and 17 % carrot was the one that stood out for its antioxidant capacity, high vitamin C content and sensorial evaluation. The HHP method preserved the antioxidant capacity and vitamin C, generated the best scent and showed no microbial growth during storage at 8 °C. Novelty and scientific contribution. In this study were used tropical raw materials that have good sensory acceptance and antioxidant capacity, which could be used in the generation of high value-added foods. Additionally, the research demonstrated that HHP is a conservation method that maintains the antioxidant capacity, vitamin C and aroma of the beverage to a greater extent compared to thermal treatments; the latter is of interest for its use in minimally processed products and functional food.

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“…3a and 3c ). The results confirm the degradation of ascorbic acid during thermal treatments, as reported by some authors ( 13 , 30 ), which is notable in P 3 method compared to HPP ( Figs. 3a and 3d ) at 25 °C.…”

Section: Resultssupporting

confidence: 91%

“…The highest concentration of l -ascorbic acid (0.24 mg/g) was determined in mixture 7, which was subjected to HPP ( Table 1 ), similar to the results of Rao et al ( 30 ) for peach juice pasteurized at 90 °C for 1 min ((263.4±9.5) mg/L), or those for fresh purple passion fruit juice (0.29 mg/g) ( 31 ). However, the vitamin C concentration of the formulation is lower than what was described for fresh orange juice (536.5 mg/L) ( 13 ) and for beverage R.W. Knudsen Mega C (Knudsen & Sons, Inc.) (4606 mg /L) ( 28 ).…”

Section: Resultsmentioning

confidence: 81%

“…In this way, the pasteurization (80 °C, 40 s) decreased the absorption percentage of l -citrulline in human colon cancer cells (Caco-2) ( 10 ). Other authors mention that thermal processing can degrade bioactive compounds ( 11 , 12 ) and modify organoleptic properties ( 13 ). For this reason, other preservation alternatives have been developed that ensure the safety of food without affecting its quality.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure

Marengo-Orozco

¹

,

Tarazona-Díaz

²

,

Rodríguez

³

2020

Food Technol. Biotechnol. (Online)

2

0

View full text Add to dashboard Cite

Research background Passion fruit and carrot with vegetables that contain a good antioxidant capacity, however, their consumption is low. There is no information available on the use of these in beverages and with processes such as high hydrostatic pressures that allow the safety of the drink without affecting its quality. Experimental approach. In this study the effect of high hydrostatic pressures (HHP) (500 MPa, 250 s, 25 °C) and thermal processing (65 °C, 10 min; 75 °C, 2 min and 95 °C, 1 min) were evaluated, in the formulation of a cold pressed beverage composed of purple passion fruit, green passion fruit and carrot juice; Taking into account: antioxidant capacity, vitamin C content, sensorial evaluation and microbiological behavior at 8 °C. Results and conclusions. The formulation, 67 % purple passion fruit, 17 % green passion fruit and 17 % carrot was the one that stood out for its antioxidant capacity, high vitamin C content and sensorial evaluation. The HHP method preserved the antioxidant capacity and vitamin C, generated the best scent and showed no microbial growth during storage at 8 °C. Novelty and scientific contribution. In this study were used tropical raw materials that have good sensory acceptance and antioxidant capacity, which could be used in the generation of high value-added foods. Additionally, the research demonstrated that HHP is a conservation method that maintains the antioxidant capacity, vitamin C and aroma of the beverage to a greater extent compared to thermal treatments; the latter is of interest for its use in minimally processed products and functional food.

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Packaging Requirements of Processed Citrus Juice and Products

Gupta,

Guha,

Srivastav

2024

Citrus Fruits and Juice

0

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Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Cited by 8 publications

References 24 publications

Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure

Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure

Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure

Packaging Requirements of Processed Citrus Juice and Products

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