1
|
Zhang Z, Cui T, Tai L, Mu K, Shi Y, Chen F, Liao X, Hu X, Dong L. Effect of High-Pressure Micro-Fluidization on the Inactivation of Staphylococcus aureus in Liquid Food. Foods 2023; 12:4306. [PMID: 38231783 DOI: 10.3390/foods12234306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/17/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
High-pressure homogenization has been extensively studied for its excellent homogenization effect and the prospect of continuous liquid food production, but its sterilization ability still needs to be improved. In this study, we replaced the homogenization valve with two opposing diamond nozzles (0.05 mm inner diameter) so that the fluid collided at high velocity, corresponding to high-pressure micro-fluidization (HPM). Moreover, HPM treatment significantly inactivated Staphylococcus aureus ~7 log in the liquid with no detectable sub-lethal state at a pressure of 400 MPa and a discharge temperature of 50 °C. The sterilization effect of HPM on S. aureus subsp. aureus was attributed to a significantly disrupted cell structure and increased membrane permeability, which led to the leakage of intracellular proteins, resulting in bacterial death. At the same time, HPM treatment was able to significantly reduce the ability of S. aureus subsp. aureus to form biofilms, which, in turn, reduced its virulence. Finally, compared to the simulated system, more effective sterilization was observed in apple juice, with its color and pH remaining unchanged, which suggested that HPM can be used to process other liquid foods.
Collapse
Affiliation(s)
- Zequn Zhang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China
| | - Tianlin Cui
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China
| | - Luyang Tai
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China
| | - Kangyi Mu
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China
| | - Yicong Shi
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China
| | - Fang Chen
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China
| | - Xiaojun Liao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China
| | - Xiaosong Hu
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China
| | - Li Dong
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, Ministry of Agriculture, Beijing 100083, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, No. 17, East Qinghua Road, Haidian District, Beijing 100083, China
| |
Collapse
|
2
|
Kruszewski B, Domian E, Nowacka M. Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot ( Beta vulgaris L.) Juice. Molecules 2023; 28:molecules28052018. [PMID: 36903265 PMCID: PMC10004726 DOI: 10.3390/molecules28052018] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/20/2023] [Indexed: 02/24/2023] Open
Abstract
High-pressure homogenization (HPH) is considered an innovative and modern method of processing and preserving liquid and semi-liquid foods. The aim of this research was to examine the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice. Combinations of the following HPH parameters were tested: the pressure used (50, 100, 140 MPa), the number of cycles (1 and 3) and the applied cooling or no cooling. The physicochemical analysis of the obtained beetroot juices was based on the determination of the extract, acidity, turbidity, viscosity and color values. Use of higher pressures and a greater number of cycles reduces the turbidity (NTU) of the juice. Moreover, in order to maintain the highest possible extract content and a slight color change of the beetroot juice, it was crucial to perform sample cooling after the HPH process. The quantitative and qualitative profiles of betalains have been also determined in the juices. In terms of the content of betacyanins and betaxanthins, the highest values were found in untreated juice at 75.3 mg and 24.8 mg per 100 mL, respectively. The high-pressure homogenization process resulted in a decrease in the content of betacyanins in the range of 8.5-20.2% and of betaxanthins in the range of 6.5-15.0%, depending on the parameters used. Studies have shown that that the number of cycles was irrelevant, but an increase in pressure from 50 MPa to 100 or 140 MPa had a negative effect on pigment content. Additionally, juice cooling significantly limits the degradation of betalains in beetroot juice.
Collapse
Affiliation(s)
- Bartosz Kruszewski
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-593-75-79
| |
Collapse
|
3
|
Marszałek K, Trych U, Bojarczuk A, Szczepańska J, Chen Z, Liu X, Bi J. Application of High-Pressure Homogenization for Apple Juice: An Assessment of Quality Attributes and Polyphenol Bioaccessibility. Antioxidants (Basel) 2023; 12:antiox12020451. [PMID: 36830008 PMCID: PMC9951998 DOI: 10.3390/antiox12020451] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/15/2023] Open
Abstract
In the current work, the influence of high-pressure homogenization (HPH) (200, 250, and 300 MPa) on pH, Brix, turbidity, viscosity, particle size distribution (PSD), zeta potential, color, polyphenol oxidase (PPO), peroxidase (POD), polyphenol profile and bioaccessibility of total phenolic compounds was studied. The results show no change in the apple juice's pH, TSS and density. In contrast, other physiochemical properties of apple juice treated with HPH were significantly changed. Besides total phenolic content (15% degradation) in the HPH-treated apple juice at 300 MPa, the PPO and POD activities were reduced by a maximum of 70 and 35%, respectively. Furthermore, among different digestion stages, various values corresponding to PSD and zeta potential were recorded; the total phenolic content was gradually reduced from the mouth to the intestine stage. The polyphenol bioaccessibility of HPH-treated apple juice was 17% higher compared to the untreated apple juice.
Collapse
Affiliation(s)
- Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 2D Zelwerowicza St., 35601 Rzeszow, Poland
- Correspondence:
| | - Urszula Trych
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland
| | - Adrianna Bojarczuk
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland
| | - Justyna Szczepańska
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland
| | - Zhe Chen
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland
| | - Xuan Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
| |
Collapse
|
4
|
Industry-Scale Microfluidizer: a Novel Technology to Improve Physiochemical Qualities and Volatile Flavor of Whole Mango Juice. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02979-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
5
|
Włodarska K, GliszczyńskaŚwigło A, Sikorska E. differentiation of commercial apple juices based on multivariate analysis of their polyphenolic profiles. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
6
|
Effects of Fruit Storage Temperature and Time on Cloud Stability of Not from Concentrated Apple Juice. Foods 2022; 11:foods11172568. [PMID: 36076755 PMCID: PMC9455847 DOI: 10.3390/foods11172568] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 08/06/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022] Open
Abstract
Apple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. This study researched the influence of water-cored ‘Fuji’ apple fruit storage under different temperatures (0, 20 °C) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. Changes in the physicochemical properties (juice yield, pH, total soluble solids and titratable acid), turbidity stability (turbidity and particle size) and precipitation sensitive substances (insoluble starch, total phenolics, soluble protein and pectin) of NFC apple juice were determined, combined with the respiratory rates and ethylene release of apples, in order to study post-harvest regulation and control of processed fruit. Results indicated that fruit storage temperature and time significantly guided the turbidity stability of NFC apple juice. As a typical respiratory climacteric fruit, apple fruit stored 45 days at 0 °C and 15 days at 20 °C gained the best juice stability, respectively. This is basically consistent with the respiratory peak of fruit when processing raw materials. During the post-ripening process, the insoluble starch in apple gradually hydrolyzed into fructose and glucose, while total phenolics diminished and water-soluble pectin content increased. On the other hand, the amounts of pectin, soluble protein and phenolics in fruit juice declined as the fruit aged in the late storage period (stored 75 days at 0 °C and 40 days at 20 °C). Meanwhile particle size became larger and the turbidity stability of cloudy juices also decreased. This study’s results will provide a sound theoretical basis for improving the turbidity stability of NFC apple juice by regulating the physiological state of processed raw materials.
Collapse
|
7
|
Lai QD, Huynh TTL, Doan NTT, Nguyen HD. Particle size distribution and homogenisation efficiency in high‐pressure homogenisation of wheat germ oil‐water system. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15760] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Quoc Dat Lai
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Thi Thuy Loan Huynh
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
- Faculty of Medicine Dong Nai Technology University 05 Nguyen Khuyen Street Dong Nai Province Vietnam
| | - Ngoc Thuc Trinh Doan
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Hoang Dung Nguyen
- Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| |
Collapse
|
8
|
Liu Y, Liao M, Rao L, Zhao L, Wang Y, Liao X. Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice. Food Sci Nutr 2022; 10:3072-3084. [PMID: 36171764 PMCID: PMC9469897 DOI: 10.1002/fsn3.2906] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 04/11/2022] [Accepted: 04/12/2022] [Indexed: 12/05/2022] Open
Abstract
In this study, composite pear juice was processed by ultra‐high pressure homogenization (UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six different temperatures (4, 20, 30, 40, 60, and 80°C), then microorganism and physicochemical and nutritional properties of the samples were investigated. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y&M) were reduced by 0.89–4.72 log10 CFU/ml and 0.40–3.03 log10 CFU/ml after processing, respectively. There was no significant change on total soluble solid and color, but significant decreases of pH and particle size value were observed, and the antioxidant activity, total phenolic content, viscosity, and suspension stability significantly increased in treated samples. Compared to the untreated samples, polyphenol oxidase (PPO) and peroxidase (POD) activity of UHPH‐treated samples varied between 97%–126% and 81%–165%, respectively, indicating that the PPO and POD activities could be inactivated or activated by UHPH. This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.
Collapse
Affiliation(s)
- Yan Liu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| | - Mengyu Liao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| | - Lei Rao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| |
Collapse
|
9
|
Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02766-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
AbstractA cryo-macerated must of V. vinifera L. cabernet sauvignon was processed by ultra-high-pressure homogenisation (UHPH) sterilisation without the use of SO2. The UHPH treatment of the must was carried out continuously at a pressure of 300 MPa and reaching a maximum temperature of 77 °C for less than 0.2 s. The colloidal structure of the UHPH must was evaluated by atomic force microscopy (AFM) measuring an average particle size of 457 nm. The initial microbial load was 4-log CFU/mL (yeast), 3-log CFU/mL (bacteria). No yeast and non-sporulating bacteria were detected in 1 mL and 10 mL of the UHPH-treated must, respectively. Furthermore, no fermentative activity was detected in the non-inoculated UHPH-treated musts for more than 50 days. A strong inactivation of the oxidative enzymes was observed, with lower oxidation (≈ × 3) than controls. The antioxidant activity of the UHPH-treated must was much higher (106%) than that of the control must. UHPH had a protective effect in total anthocyanins, and especially in acylated anthocyanins (+ 9.3%); furthermore, the fermentation produces fewer higher alcohol (-44,3%) and more 2-phenylethyl acetate (+ 63%).
Collapse
|
10
|
Gottardi D, Siroli L, Braschi G, Rossi S, Ferioli F, Vannini L, Patrignani F, Lanciotti R. High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice. Foods 2021; 10:2998. [PMID: 34945548 PMCID: PMC8701166 DOI: 10.3390/foods10122998] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 12/21/2022] Open
Abstract
Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.
Collapse
Affiliation(s)
- Davide Gottardi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Federico Ferioli
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Lucia Vannini
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| |
Collapse
|
11
|
Szczepańska J, Pinto CA, Skąpska S, Saraiva JA, Marszałek K. Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112038] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
12
|
Szczepańska J, Skąpska S, Połaska M, Marszałek K. High pressure homogenization with a cooling circulating system: The effect on physiochemical and rheological properties, enzymes, and carotenoid profile of carrot juice. Food Chem 2021; 370:131023. [PMID: 34509942 DOI: 10.1016/j.foodchem.2021.131023] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 11/25/2022]
Abstract
The influence of high pressure homogenization (HPH) at 100-150 MPa performed by multiple passes below 35 °C on carrot juice quality and stability was studied. The highest reduction in microorganisms (by 2.47 log) was noted at 150 MPa with 5 passes of the juice through the homogenizer. The PPO and POD's residual activity increased after HPH; PG was at the same level, while PME activity increased or decreased depending on the process parameters used. HPH treatment resulted in a decrease in the apparent dynamic viscosity, turbidity and colour parameters. Five passes at 150 MPa caused an increase in the carotenoid content, especially 9-Z-β-carotene (by 154%) while the TPC did not change significantly. Carrot juice treatment at 150 MPa with 5 passes may extend its shelf-life by 3 days when stored at 4 °C.
Collapse
Affiliation(s)
- Justyna Szczepańska
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532, Warsaw, Poland.
| | - Sylwia Skąpska
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532, Warsaw, Poland.
| | - Marzena Połaska
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Microbiology, 36 Rakowiecka St., 02-532, Warsaw, Poland.
| | - Krystian Marszałek
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Department of Fruit and Vegetable Product Technology, 36 Rakowiecka St., 02-532, Warsaw, Poland.
| |
Collapse
|