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Zhang W, Li Y, Jiang Y, Hu X, Yi J. A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing. Foods 2023; 12:581. [PMID: 36766110 PMCID: PMC9913905 DOI: 10.3390/foods12030581] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/17/2023] [Accepted: 01/19/2023] [Indexed: 01/31/2023] Open
Abstract
This study investigated the prospect of producing cloud-stable orange-based juice by combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase inhibitor (PMEI) during chilled storage. Kiwifruit is rich in a PMEI, which greatly improves the cloud loss caused by the pectin methylesterase (PME) demethylation of pectin. The results show that the cloud loss of orange juice occurred after 3 days, while the orange-kiwifruit mixed juice and kiwifruit puree were cloud stable during 28 days' storage. Although, the kiwifruit puree contained larger particles compared to the orange juice, its higher viscosity and solid-like behavior were dominant, improving the cloud stability of the juice systems. In addition, the particle size distribution and rheological properties were highly related to PME activity, PMEI activity, and pectin characterization. The kiwifruit PMEI showed higher resistance to HPP and storage time than PME. More water-solubilized pectin fractions with a high molecular mass were found in the kiwifruit puree, leading to its high viscosity and large particle size, but a more chelator-solubilized pectin fraction with a low esterification degree was observed in the orange juice, resulting in its cloud loss. In general, the outcome of this work provides a novel strategy to improve the cloud stability of orange-based juices using natural PMEIs and nonthermal processing technologies.
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Affiliation(s)
- Wanzhen Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yantong Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
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2
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Ravichandran C, Jayachandran LE, Kothakota A, Pandiselvam R, Balasubramaniam V. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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3
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Pérez-Lamela C, Franco I, Falqué E. Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review. Molecules 2021; 26:5265. [PMID: 34500700 PMCID: PMC8434123 DOI: 10.3390/molecules26175265] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/16/2022] Open
Abstract
Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.
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Affiliation(s)
- Concepción Pérez-Lamela
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain
| | - Inmaculada Franco
- Food Technology Area, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain;
| | - Elena Falqué
- Analytical Chemistry Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo–Ourense Campus, E32004 Ourense, Spain;
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4
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Guénard-Lampron V, Masson M, Blumenthal D. Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients. J Texture Stud 2021; 52:665-678. [PMID: 33905538 DOI: 10.1111/jtxs.12604] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 04/06/2021] [Accepted: 04/20/2021] [Indexed: 11/29/2022]
Abstract
Dysphagic people need to change their diet to avoid pain or risk of choking. For example, they can eat texture modified foods (including pureed and transitional foods, that is, food that start with one texture and change into another because of moisture or heating). Simple testing methods proposed by the IDDSI initiative can be performed to characterize texture modified food but these methods are not always relevant for understanding oral texture and mouthfeel properties. Sensory characterization is essential to develop or optimize a food product and to meet consumer's expectations and needs especially for dysphagic persons. However, sensory methods and texture descriptors are complex to target and evaluate for different severity of dysphagia. Sensory texture descriptors can be determined by different methods and assessed in different ways. This review is useful for listing the sensory methods used to generate sensory descriptors to characterize the oral texture of cereal and pureed foods. We found that 55% of the reviewed publications used specific oral texture descriptors and that 17 descriptors could be identified as the most used and relevant for all the products studied (sticky), for pureed (e.g., cohesiveness, floury, and soft) and for cereal-based foods (e.g., hard, fatty, and crispy). These results should be considered to facilitate the choice of sensory texture descriptors in future studies on pureed and transitional foods such as cereal-based foods according to the IDDSI level. This review also demonstrates that it is difficult to find a consensus between studies using different evaluation methods for the same descriptor.
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Affiliation(s)
| | - Marine Masson
- UMR Sayfood, AgroParisTech, INRAE, Université Paris-Saclay, Massy, France
| | - David Blumenthal
- UMR Sayfood, AgroParisTech, INRAE, Université Paris-Saclay, Massy, France
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5
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Rinaldi M, Langialonga P, Dhenge R, Aldini A, Chiavaro E. Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03738-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Sanz V, López-Hortas L, Torres M, Domínguez H. Trends in kiwifruit and byproducts valorization. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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7
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Cui B, Fan R, Ran C, Yao Y, Wang K, Wang Y, Fu H, Chen X, Wang Y. Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102564] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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8
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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102233] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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9
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Rodriguez A, Cap M, Ramos N, Godoy F, Mascheroni RH, Vaudagna SR. High‐pressure processing of persimmon purée: Stability during chilled storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14306] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Anabel Rodriguez
- Centro de Investigación de Agroindustria Instituto Nacional de Tecnología Agropecuaria (INTA Instituto Tecnología de Alimentos Hurlingham Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | - Mariana Cap
- Centro de Investigación de Agroindustria Instituto Nacional de Tecnología Agropecuaria (INTA Instituto Tecnología de Alimentos Hurlingham Argentina
| | - Nelsi Ramos
- Facultad de Ingeniería Universidad Nacional de Luján Luján Buenos Aires Argentina
| | - Fernanda Godoy
- Centro de Investigación de Agroindustria Instituto Nacional de Tecnología Agropecuaria (INTA Instituto Tecnología de Alimentos Hurlingham Argentina
| | - Rodolfo H. Mascheroni
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) La Plata Argentina
| | - Sergio R. Vaudagna
- Centro de Investigación de Agroindustria Instituto Nacional de Tecnología Agropecuaria (INTA Instituto Tecnología de Alimentos Hurlingham Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
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Vallespir F, Rodríguez Ó, Cárcel JA, Rosselló C, Simal S. Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2901-2909. [PMID: 30471127 DOI: 10.1002/jsfa.9503] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 10/18/2018] [Accepted: 11/16/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance (20.5 kW m-3 ) during low-temperature drying of kiwifruit (at 5, 10 and 15 °C, and 1 m s-1 ) on drying kinetics, bioactive compounds (such as ascorbic acid, vitamin E, and total polyphenols), and antioxidant activity was studied. RESULTS Drying time was shortened by 55-65% when using power ultrasound. A diffusion model was used to evaluate the drying kinetics. The effective diffusion coefficient increased by 154 ± 30% and the external mass transfer coefficient increased by 158 ± 66% when ultrasound was applied during drying, compared with drying without ultrasound application. With regard to bioactive compounds and antioxidant activity, although samples dried at 15 °C presented significantly higher (P < 0.05) losses (39-54% and 57-69%, respectively) than samples dried at 5 °C (14-43% and 23-50%, respectively) when ultrasound was not applied, the application of ultrasound during drying at 15 °C significantly reduced (P < 0.05) those losses in all quality parameters (15-47% and 47-58%, respectively). CONCLUSION Overall, low-temperature drying of kiwifruit was enhanced by acoustic assistance preserving bioactive compounds and antioxidant activity, especially at 15 °C. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Francisca Vallespir
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Óscar Rodríguez
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Juan A Cárcel
- ASPA Group, Food Technology Department, Polytechnic University of Valencia, Valencia, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
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11
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Patrignani F, Mannozzi C, Tappi S, Tylewicz U, Pasini F, Castellone V, Riciputi Y, Rocculi P, Romani S, Caboni MF, Gardini F, Lanciotti R, Dalla Rosa M. (Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice. Front Microbiol 2019; 10:246. [PMID: 30837971 PMCID: PMC6389688 DOI: 10.3389/fmicb.2019.00246] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 01/30/2019] [Indexed: 02/02/2023] Open
Abstract
The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at evaluating the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles on quality and functionality of organic kiwifruit juice stored at three different temperatures, i.e., 5, 15, and 25°C. The results showed that only the treatment performed at 200 MPa for 3 cycles was able to significantly increase the shelf-life of organic kiwifruit juices when stored at refrigeration temperature, avoiding also phase separation that occurred in the sample treated at 0.1 MPa (control) after 20 days of refrigerated storage. The obtained data showed also that the highest applied pressure was able to increase some quality parameters of the juice such as viscosity and luminosity (L∗) and increased the availability of total phenol content consequently enhancing the juice total antioxidant activity. The application of a treatment at 200 MPa for 3 cycles allowed to obtain a stable kiwifruit juice for more than 40 days under refrigerated storage. A challenge to implement this technology in food process as full alternative to thermal treatment could be represented by the adoption of pressure level up to 400 MPa followed by the packaging in aseptic conditions.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Cinzia Mannozzi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Federica Pasini
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | | | - Ylenia Riciputi
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Santina Romani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
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12
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García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Élez-Martínez P, Ramírez R. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. FOOD SCI TECHNOL INT 2017; 24:145-160. [PMID: 29020810 DOI: 10.1177/1082013217735965] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure treatment was compared with an equivalent thermal treatment. The addition of ascorbic acid during purée manufacture was also evaluated. The main objective of this study was to assess the effects on microorganisms, polyphenoloxidase, color and bioactive compounds of high-hydrostatic pressure, or thermal-processed plum purées made of moderate intensity pulse electric field-treated or no-moderate intensity pulse electric field-treated plums, after processing during storage. The application of moderate intensity pulse electric field to plums slightly increased the levels of anthocyanins and the antioxidant activity of purées. The application of Hydrostatic-high pressure (HHP) increased the levels of bioactive compounds in purées, while the thermal treatment preserved better the color during storage. The addition of ascorbic acid during the manufacture of plum purée was an important factor for the final quality of purées. The color and the bioactive compounds content were better preserved in purées with ascorbic acid. The no inactivation of polyphenoloxidase enzyme with treatments applied in this study affected the stability purées. Probably more intense treatments conditions (high-hydrostatic pressure and thermal treatment) would be necessary to reach better quality and shelf life during storage.
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Affiliation(s)
- J García-Parra
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - F González-Cebrino
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - J Delgado-Adámez
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - R Cava
- 2 Faculty of Veterinary Science, Research Group Tradinnoval, University of Extremadura, Cáceres, Spain
| | - O Martín-Belloso
- 3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - P Élez-Martínez
- 3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - R Ramírez
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
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13
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Lyu X, Peng X, Wang S, Yang B, Wang X, Yang H, Xiao Y, Baloch AB, Xia X. Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13575] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Xiaoying Lyu
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Xiaoli Peng
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Baowei Yang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Xin Wang
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Hua Yang
- Institute of Quality and Standard for Agro‐products Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China
| | - Yingping Xiao
- Institute of Quality and Standard for Agro‐products Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China
| | - Allah Bux Baloch
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
| | - Xiaodong Xia
- College of Food Science and Engineering Northwest A&F University Yangling Shaanxi 712100 China
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14
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Mukhopadhyay S, Sokorai K, Ukuku D, Fan X, Juneja V. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree. Food Res Int 2017; 91:55-62. [DOI: 10.1016/j.foodres.2016.11.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 11/16/2016] [Accepted: 11/27/2016] [Indexed: 11/24/2022]
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15
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16
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Hu W, Sun DW, Pu H, Pan T. Recent Developments in Methods and Techniques for Rapid Monitoring of Sugar Metabolism in Fruits. Compr Rev Food Sci Food Saf 2016; 15:1067-1079. [DOI: 10.1111/1541-4337.12225] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 07/26/2016] [Accepted: 07/26/2016] [Indexed: 12/22/2022]
Affiliation(s)
- Weihong Hu
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
| | - Da-Wen Sun
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
- Food Refrigeration and Computerized Food Technology, Univ. College Dublin, Agriculture and Food Science Centre; Natl. Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Hongbin Pu
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
| | - Tingtiao Pan
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
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17
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Yi J, Kebede BT, Grauwet T, Van Loey A, Hu X, Hendrickx M. Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1783-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Huang Z, Li J, Zhang J, Gao Y, Hui G. Physicochemical properties enhancement of Chinese kiwi fruit (Actinidia chinensis Planch) via chitosan coating enriched with salicylic acid treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9385-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-015-1663-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2015.09.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Swami Hulle NR, Srinivasa Rao P. Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:359-69. [PMID: 26787955 PMCID: PMC4711477 DOI: 10.1007/s13197-015-2056-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2015] [Accepted: 10/07/2015] [Indexed: 10/22/2022]
Abstract
The effect of high pressure processing (HPP) (600 MPa/15 min/56 °C) and thermal processing (TP) (95 °C/5 min) on the quality characteristics of aloe vera-litchi mixed beverage samples (ALMB) stored at 4, 15 and 25 °C were studied. The total color difference and browning index of ALMB samples increased with the storage period for both HPP and TP treated samples under all storage conditions. HPP of ALMB resulted in inactivation of pectinmethylesterase (PME), polyphenoloxidase (PPO) and peroxidase (POD) to 34, 65 and 62 %, respectively after immediate processing, whereas, TP treatment lead to 83, 79 and 78 %, respectively. The residual activity of all the studied enzymes decreased with storage period. The ascorbic acid loss of up to 22 % was observed after HPP treatment and up to 31 % for thermally treated samples. Minimal changes were noted for phenolics content after HPP as well as thermal processing. The natural microbiota present in samples was below the detection limit (1 log CFU/mL) throughout the storage period. The shelf life of HPP and TP treated samples stored at 4 °C was estimated to be 100 and 80 days, respectively, based on the sensory quality, ascorbic acid degradation and instrumental color difference.
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Affiliation(s)
- Nishant R. Swami Hulle
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302 India
| | - P. Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302 India
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22
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Tomadoni B, Moreira MDR, Espinosa JP, Ponce A. Individual and Combined Effects of Pomegranate Extract and Ultrasonic Treatments on Kiwifruit Juice Quality Parameters. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12339] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Barbara Tomadoni
- Consejo Nacional de Ciencia y Tecnología (CONICET); Mar del Plata Argentina
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP; Mar del Plata Argentina
| | - Maria Del Rosario Moreira
- Consejo Nacional de Ciencia y Tecnología (CONICET); Mar del Plata Argentina
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP; Mar del Plata Argentina
| | - Juan Pablo Espinosa
- Consejo Nacional de Ciencia y Tecnología (CONICET); Mar del Plata Argentina
- Instituto Nacional de Tecnología en Materiales (INTEMA); Mar del Plata Argentina
| | - Alejandra Ponce
- Consejo Nacional de Ciencia y Tecnología (CONICET); Mar del Plata Argentina
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP; Mar del Plata Argentina
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23
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Lamanauskas N, Šatkauskas S, Bobinaitė R, Viškelis P. Pulsed Electric Field (PEF) Impact on A
ctinidia kolomikta
Drying Efficiency. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12161] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Nerijus Lamanauskas
- Department of Biology; Vytautas Magnus University; Kaunas LT-54333 LT-44404 Lithuania
- Institute of Horticulture; Lithuanian Research Centre for Agriculture and Forestry; Babtai LT-54333 Lithuania
| | - Saulius Šatkauskas
- Department of Biology; Vytautas Magnus University; Kaunas LT-54333 LT-44404 Lithuania
| | - Ramunė Bobinaitė
- Department of Biology; Vytautas Magnus University; Kaunas LT-54333 LT-44404 Lithuania
- Institute of Horticulture; Lithuanian Research Centre for Agriculture and Forestry; Babtai LT-54333 Lithuania
| | - Pranas Viškelis
- Institute of Horticulture; Lithuanian Research Centre for Agriculture and Forestry; Babtai LT-54333 Lithuania
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