1
|
Preetha P, Varadharaju N, Jeevarathinam G, Deepa J, Kumar APM, Balakrishnan M, Rajkumar P, Pandiselvam R. Optimization of continuous flow pulsed light system process parameters for microbial inactivation in tender coconut water, pineapple and orange juice. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- P. Preetha
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - N. Varadharaju
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - G. Jeevarathinam
- Department of Food Technology Hindusthan College of Engineering and Technology Coimbatore Tamil Nadu India
| | - J. Deepa
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - A. P. Mohan Kumar
- Department of Farm Machinery and Power Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - M. Balakrishnan
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - P. Rajkumar
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| |
Collapse
|
2
|
Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02978-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
3
|
Salazar F, Pizarro-Oteíza S, Kasahara I, Labbé M. Effect of ultraviolet light-emitting diode processing on fruit and vegetable-based liquid foods: A review. Front Nutr 2022; 9:1020886. [PMID: 36523335 PMCID: PMC9745123 DOI: 10.3389/fnut.2022.1020886] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 11/10/2022] [Indexed: 09/10/2023] Open
Abstract
Ultraviolet light-emitting diode (UV-LED) technology has emerged as a non-thermal and non-chemical treatment for preserving liquid fruit and vegetable foods. This technology uses ultraviolet light to interact with the food at different wavelengths, solving problems related to product stability, quality, and safety during storage. UV-LED treatment has been shown to affect microbe and enzyme inactivation, and it increases and improves retention of bioactive compounds. Moreover, computational simulations are a powerful and relevant tool that can be used optimize and improve the UV-LED process. Currently, there are a limited studies of this technology in liquid fruit and vegetable-based foods. This review gathers information on these food type and shows that it is a promising technology for the development of new products, is environmentally friendly, and does not require the addition of chemicals nor heat. This is relevant from an industrial perspective because maintaining the nutritional and organoleptic properties ensures better quality. However, due to the scarce information available on this type of food, further studies are needed.
Collapse
Affiliation(s)
- Fernando Salazar
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | | | | | | |
Collapse
|
4
|
Shaik L, Chakraborty S. Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Compr Rev Food Sci Food Saf 2022; 21:4716-4737. [PMID: 36181483 DOI: 10.1111/1541-4337.13042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 08/05/2022] [Accepted: 08/28/2022] [Indexed: 01/28/2023]
Abstract
Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95°C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm2 ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.
Collapse
Affiliation(s)
- Lubna Shaik
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| |
Collapse
|
5
|
Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
Collapse
Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| |
Collapse
|
6
|
Antonio-Gutiérrez O, López-Díaz AS, Mani-López E, Palou E, López-Malo A, Ramírez-Corona N. Insights on the effectiveness of pneumatic and ultrasonic atomization in combination with UVC light for processing of fruit juices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2925-2930. [PMID: 35734128 PMCID: PMC9206946 DOI: 10.1007/s13197-022-05468-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/08/2021] [Accepted: 04/09/2022] [Indexed: 06/15/2023]
Abstract
This study evaluated the effectiveness of spraying juices, during shortwave ultraviolet irradiation (UVC) treatments as an alternative to promote more contact area, by means of ultrasonic atomization (UA) and pneumatic atomization (PA). Four juices with dissimilar physical characteristics were processed to assess the effect of suspended solids and turbidity. Antioxidant activity, anthocyanins, ascorbic acid, and inactivation of Saccharomyces cerevisiae inoculated in the juices were evaluated. Five decimal reduction cycles were reached after two passes of orange or grapefruit juice through the UVC + UA arrangement. On the other hand, five decimal reduction cycles were achieved after three passes in the UVC + PA arrangement. Losses of 11% and 14% of ascorbic acid were observed in orange and grapefruit juice, respectively, while anthocyanin content presented losses of 50% and antioxidant activity decreased by 40% for pomegranate and blueberry juice, correspondingly.
Collapse
Affiliation(s)
- Oscar Antonio-Gutiérrez
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, 72810 San Andrés Cholula, Puebla México
| | - Andrea Selene López-Díaz
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, 72810 San Andrés Cholula, Puebla México
| | - Emma Mani-López
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, 72810 San Andrés Cholula, Puebla México
| | - Enrique Palou
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, 72810 San Andrés Cholula, Puebla México
| | - Aurelio López-Malo
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, 72810 San Andrés Cholula, Puebla México
| | - Nelly Ramírez-Corona
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, 72810 San Andrés Cholula, Puebla México
| |
Collapse
|
7
|
Senthilnathan K, Muthusamy S. Optimal Process Condition (
UV‐C
): Quantitative Findings on the Mineral profile, Bio‐active profile, & changes in the quality attributes of fresh microgreen juice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Sukumar Muthusamy
- Centre for Food Technology, A.C.Tech Anna University Chennai Tamilnadu India
| |
Collapse
|
8
|
Physical, Chemical and Microbiological Properties during Storage of Red Prickly Pear Juice Processed by a Continuous Flow UV-C System. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The effects of pH (3.6 and 7.0) and irradiation UV-C dose irradiation (0, 9.81, 15.13, and 31.87 mJ/cm2) on the physicochemical properties and natural microbiota of red prickly pear juice were evaluated during processing and storage. Thermal treatments were used as the control applying high temperatures for a short time (HTST 80 °C/30 s) or ultra-high temperature (UHT 130 °C/3 s). UV-C treatments applied to juices with both pHs inactivated coliforms and mesophiles with the same efficacy as thermal treatments. Yeasts and molds were inactivated at a dose of >15.13 mJ/cm2 at both pHs. The UV-C doses showed no differences in betalains, polyphenols, or antioxidant activity. However, a decrease in these compounds was observed during storage. The lowest reductions in betacyanins (11.1–16.7%) and betaxanthins (2.38–10.22%) were obtained by UV-C treatment at pH 3.6. Thermal treatments (HTST and UHT) caused a reduction greater than UV-C irradiation in betacyanins, betaxanthins, polyphenols, and antioxidant activity after treatment. However, after storage at pH 3.6, the contents of these compounds reached those of the UV-C treatments, except for polyphenols. In specific pigments, betanin retention was highest at pH 3.6 (62.26–87.24%), and its retention decreases with UV-C dose increase and storage. The indicaxanthin retentions were higher (75.85–92.27%) than those of betanin, and the reduction was mainly due to storage. The physical properties (pH, acidity, and °Brix) were not affected by treatments, except for the color. The results suggest that a dose of 15.13 mJ/cm2 of a continuous UV-C system is a non-thermal alternative for the processing of red prickly pear juice at pH 3.6, preserving its properties.
Collapse
|
9
|
Vargas-Ramella M, Pateiro M, Gavahian M, Franco D, Zhang W, Mousavi Khaneghah A, Guerrero-Sánchez Y, Lorenzo JM. Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.037] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
10
|
Huang C, Peng B. Photocatalytic degradation of patulin in apple juice based on nitrogen-doped chitosan-TiO2 nanocomposite prepared by a new approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110726] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
11
|
Dhar R, Chakraborty S. Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13517] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rishab Dhar
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| |
Collapse
|
12
|
Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10165458] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of this study was to determine the combined usage possibilities of ultraviolet (UV) and ultrasonic (US) processes in the pasteurization of pomegranate juice. For this purpose, UV, US, and combined UV+US pasteurization of pomegranate juice were optimized using experimental designs, such as the Central Composite Design (CCD) and Factorial Design (FD), and compared with the conventional pasteurization process. Total phenolic content (TPC), color a*, water-soluble dry matter (°Brix), turbidity, anthocyanin, DPPH, HPLC TPC, and yeast and mold count were used as quality parameters during all of the processes. The results showed that the application of 50 °C, 3.5 L/min flow rate and 5.1 mW/cm2 UV dose, and 10 min US (200 Watt) together reduced the microbial population below the detection limits. The integration of UV+US processes into the pasteurization process could limit microbial activity at lower temperatures and times than the conventional pasteurization process, thus preserving the existing bioactive compounds.
Collapse
|
13
|
Vollmer K, Chakraborty S, Bhalerao PP, Carle R, Frank J, Steingass CB. Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02460-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
AbstractThe effect of pulsed light (PL) on numerous important quality characteristics of pineapple juice was studied and compared with untreated and thermally pasteurised samples. The laboratory scale PL batch system used was operated with each three different voltages (1.8, 2.1, and 2.4 kV) and numbers of pulses (47, 94, and 187). Treatments with 2.4 kV and either 94 or 187 pulses (757/1479 J·cm−2) resulted in a 5-log reduction in aerobic mesophiles and the yeast and mould counts. Peroxidase was more resistant to PL than polyphenol oxidase, whereas the bromelain activity was completely retained in all PL-treated juices. Colour and antioxidant capacity were minimally affected, while vitamin C, genuine pineapple furanones, and phenolic compounds declined. In contrast, thermal pasteurisation was more detrimental to colour, antioxidant capacity, and vitamin C content, but resulted in a superior inactivation of microorganisms and enzymes and retention of phenolic compounds. Principal component analysis (PCA) permitted the differentiation of fresh, thermally pasteurised, and all PL-treated juices. PCA on the basis of the individual juice constituents additionally arranged the latter juices according to the number of pulses and voltage levels applied, particularly promoted by the oxidation of ascorbic to dehydroascorbic acid. In conclusion, PL treatment represents a promising new alternative to conventional thermal preservation techniques, whereby the inactivation of deteriorative enzymes may be further optimised.
Collapse
|
14
|
Wiktor A, Mandal R, Pratap Singh A. Pulsed Light treatment below a Critical Fluence (3.82 J/cm 2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution. Foods 2019; 8:E380. [PMID: 31480632 PMCID: PMC6770825 DOI: 10.3390/foods8090380] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 08/28/2019] [Accepted: 08/30/2019] [Indexed: 12/29/2022] Open
Abstract
Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bioactive compounds is ambiguous, therefore the aim of this study was to analyze the effect of PL treatment of a gallic acid aqueous solution-as a model system of phenolic abundant liquid food matrices. The effect of PL treatment was evaluated based on colour, phenolic content concentration and antioxidant activity measured by DPPH assay using a design of experiments approach. The PL fluence (which is the cumulative energy input) was varied by varying the pulse frequency and time. Using Response Surface Methodology, prediction models were developed for the effect of fluence on gallic acid properties. It was demonstrated that PL can modify the optical properties of gallic acid and cause reactions and degradation of gallic acid. However, application of PL did not significantly alter the overall quality of the model gallic acid solution at low fluence levels. Cluster analysis revealed that below 3.82 J/cm2, changes in gallic acid were minimal, and this fluence level could be used as the critical level for food process design aiming to minimize nutrient loss.
Collapse
Affiliation(s)
- Artur Wiktor
- Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada
- Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Ronit Mandal
- Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Anubhav Pratap Singh
- Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada.
| |
Collapse
|
15
|
Yang Y, Shen H, Tian Y, You Z, Guo Y. Effect of thermal pasteurization and ultraviolet treatment on the quality parameters of not-from-concentrate apple juice from different varieties. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1569725] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Yali Yang
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
| | - Hailiang Shen
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
| | - You Tian
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
| | - Zhe You
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
| | - Yurong Guo
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, P.R. China
| |
Collapse
|
16
|
Inactivation of ascospores of Talaromyces macrosporus and Neosartorya spinosa by UV-C, UHPH and their combination in clarified apple juice. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
17
|
UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.025] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
18
|
Roobab U, Aadil RM, Madni GM, Bekhit AED. The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review. Compr Rev Food Sci Food Saf 2018; 17:437-457. [DOI: 10.1111/1541-4337.12336] [Citation(s) in RCA: 112] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 12/07/2017] [Accepted: 12/18/2017] [Indexed: 02/07/2023]
Affiliation(s)
- Ume Roobab
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Rana Muhammad Aadil
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Ghulam Muhammad Madni
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | | |
Collapse
|
19
|
Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| |
Collapse
|
20
|
Inactivation kinetics of Alicyclobacillus acidoterrestris in apple juice submitted to ultraviolet radiation. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.008] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
21
|
Antonio-Gutiérrez O, López-Malo A, Ramírez-Corona N, Palou E. Enhancement of UVC-light treatment of tangerine and grapefruit juices through ultrasonic atomization. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.10.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
22
|
Assatarakul K. Degradation kinetic models and inactivation of pathogenic microorganisms by dimethyl dicarbonate in fresh mandarin juice. J Food Saf 2016. [DOI: 10.1111/jfs.12319] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kitipong Assatarakul
- Department of Food Technology; Faculty of Science; Chulalongkorn University; Bangkok 10330 Thailand
| |
Collapse
|
23
|
|
24
|
Mohd-Hanif H, Shamsudin R, Adzahan NM. UVC dosage effects on the physico-chemical properties of lime ( Citrus aurantifolia) juice. Food Sci Biotechnol 2016; 25:63-67. [PMID: 30263487 DOI: 10.1007/s10068-016-0099-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2015] [Revised: 02/16/2016] [Accepted: 03/03/2016] [Indexed: 11/26/2022] Open
Abstract
Lime juice is in high demand due to a sour taste. Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. Lime juice was irradiated with ultraviolet-C (UVC) at dosages of 22.76, 30.19, and 44.24 mJ/cm2 to investigate effects on the physicochemical properties of lime juice. pH values of lime juice did not change while total soluble solids, turbidity, titratable acidity, sweetness, and color values of lime juice did change after UV treatments. Changes in quality index indicators were prominent at the highest UV dosage of 44.24 mJ/cm2. A low UVC dosage was effective for treatment of lime juice with minimal changes in juice properties.
Collapse
Affiliation(s)
- Hani Mohd-Hanif
- 1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia
| | - Rosnah Shamsudin
- 1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia
- 2Institute of Advanced Technology, Universiti Putra Malaysia, 43400 UPM, Serdang Selangor, Malaysia
| | - Noranizan Mohd Adzahan
- 3Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia
| |
Collapse
|
25
|
Mansor A, Shamsudin R, Mohd Adzahan N, Hamidon MN. Performance of UV Pasteurization with Quartz Glass Sleeve on Physicochemical Properties and Microbial Activity of Pineapple Juice. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12263] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Atikah Mansor
- Department of Process and Food Engineering; Faculty of Engineering; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Rosnah Shamsudin
- Department of Process and Food Engineering; Faculty of Engineering; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Institute of Advance Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Noranizan Mohd Adzahan
- Department of Electrical and Electronic Engineering; Faculty of Engineering; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Mohd Nizar Hamidon
- Department of Food Technology; Faculty of Food Science and Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
- Institute of Advance Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| |
Collapse
|
26
|
Mansor A, Shamsudin R, Adzahan NM, Hamidon MN. Efficacy of Ultraviolet Radiation as Non-thermal Treatment for the Inactivation of Salmonella Typhimurium TISTR 292 in Pineapple Fruit Juice. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.aaspro.2014.11.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|