UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage

Fundo, Joana F.; Miller, Fátima A.; Mandro, Gabriela Fernanda; Tremarin, Andréia; Brandão, Teresa R. S.; Silva, Cristina L. M.

doi:10.1016/j.lwt.2019.01.025

Cited by 44 publications

(45 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The average pH and titratable acidity values of initial melon juice were 5.78 and 970.29 mg/L, respectively (Table 1). The value of pH is close to the pH value of melon juices described in the literature [18,19]. This result is a very important indicator since low acidic beverages contribute to dental erosion.…”

Section: Effect Of Agar Concentration On the Aggregative Stabilitysupporting

confidence: 83%

“…The difference between this study and similar works undertaken in the literature [6][7][8][9][10][18][19][20][21] is that the basic concepts of the stability theory of colloid systems were used for juice stabilization. The maintaining of juice turbidity is explained on the basis of preserving the dispersion of the system, and cases of destabilization explained by the joining and aggregation of particles of the pulp.…”

Section: Effect Of Agar On the Size Distribution Of Melon Juicementioning

confidence: 99%

See 1 more Smart Citation

Stabilization of melon cloudy juice with biopolymer agar

Tazhibayeva¹,

Tyussyupova²,

Khamitova³

et al. 2020

EEJET

View full text Add to dashboard Cite

In the production of natural fruit juices, the uniform distribution of fruit pulp particles in the volume is of great importance, which determines the aggregate stability of the system. To maintain the aggregate stability of fruit juices, stabilizers are used, which are polymers or surfactants. In this regard, the influence of natural polymer agar on the stability of melon juice containing particles of melon pulp has been studied. The initial melon juice had a pH of 5.78 and a titrated acidity of 970.29 mg of citric acid/L, the content of soluble solids in it corresponded to 10.08 TSS Brix. Samples of melon juice with concentrations of 50, 70 and 90 % were used for research. The study of the stability of melon juice in the presence of agar was carried out for 6 days on the Turbiscan device (France). It is shown that at concentrations of agar introduced into melon juice of 0.005 % and 0.01 %, the system retains its aggregate stability, but when switching to a concentration of 0.02 %, the stability of the system decreases. The size of melon pulp particles changes accordingly. If the addition of agar concentration of 0.05 % and 0.01 % to the melon pulp reduces the particle size of the melon pulp, then an increase in the agar concentration to 0.02 % causes a certain increase in the particle size of the fruit pulp. This effect of agar concentration on the aggregate stability of melon juice is explained by the fact that at low concentrations, polymer macromolecules, covering the surface of melon pulp particles, protect them from sticking. When the polymer concentration increases, melon pulp particles begin to stick together due to the coupling of loops and tails of agar macromolecules adsorbed on their surface

show abstract

Section: Effect Of Agar Concentration On the Aggregative Stabilitysupporting

confidence: 83%

Section: Effect Of Agar On the Size Distribution Of Melon Juicementioning

confidence: 99%

Stabilization of melon cloudy juice with biopolymer agar

Tazhibayeva¹,

Tyussyupova²,

Khamitova³

et al. 2020

EEJET

View full text Add to dashboard Cite

show abstract

“…HPP treatment caused a decrease in L*, a*, and b* value ( Table 3 ), indicating apple juice became slightly darker, less red, and less yellow. In the Hunter scale, L* measures the lightness and varies from 100 for perfect white to zero for black [ 44 ]. In this study, the L* value ranged from 22.30 to 26.43 in PET bottles and significantly increased during 28 days of storage.…”

Section: Resultsmentioning

confidence: 99%

“…The positive a* values express the redness of color [ 44 ]. In this study, the a* value ranged from 2.56 to 2.65 in PET bottles and did not significantly ( p > 0.05) change after 28 days of storage.…”

Section: Resultsmentioning

confidence: 99%

Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Cubeddu

Fava

Pulvirenti

et al. 2021

Foods

View full text Add to dashboard Cite

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

show abstract

“…The chromaticity value a* corresponds to red when positive and green when negative. The chromaticity coordinate b* corresponds to yellow when positive and blue when negative (Fundo et al., 2019). The hue and chroma were calculated from a* and b* values, with hue calculated as tan −1 (b*/a*) and chroma as [a* + b*] 1/2 .…”

Section: Methodsmentioning

confidence: 99%

Influence of rootstocks on fruit physical and chemical properties of peach cv. UFSun

Shahkoomahally

Chang

Brecht

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

The subtropical peach cultivar UFSun grafted on five different rootstocks ('Flordaguard', 'Barton', 'MP‐29', 'P‐22', and 'Okinawa') was investigated in terms of the pomological and biochemical parameters of the fruit. Significant differences in fruit weight and size, soluble solids content, titratable acidity, and firmness were found among some rootstocks. The fruit length and diameter were different between the 'MP‐29' and other rootstocks. It was also found that firmness of 'UFSun' fruit was affected by the rootstock. The highest firmness value was found when 'UFSun' was grafted on 'Flordaguard'.' 'MP‐29' fruit had the highest soluble solids content, but there were no differences among the other rootstocks. 'UFSun' fruit from trees grafted on 'MP‐29' were smaller and had the most intense color compared to 'UFSun' fruit from other rootstocks. Rootstock had a significant influence on total fruit phenolic compounds, anthocyanin content, and total antioxidant activity, with fruit from 'UFSun' on 'MP‐29' having the highest values in all of them. A high correlation between fruit total antioxidant activity and total phenolic content was found. Overall, the results showed that 'MP‐29' seems to induce the highest fruit quality, showing higher contents of total soluble solids, total titratable acidity, total phenolic compounds, total antioxidant activity, and total anthocyanin content. Selecting the right combination of the rootstock and cultivar is important for optimizing fruit quality parameters.

show abstract

UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage

Cited by 44 publications

References 36 publications

Stabilization of melon cloudy juice with biopolymer agar

Stabilization of melon cloudy juice with biopolymer agar

Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Influence of rootstocks on fruit physical and chemical properties of peach cv. UFSun

Contact Info

Product

Resources

About