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Dhar R, Chakraborty S. Effect of continuous microwave processing on enzymes and quality attributes of bael beverage. Food Chem 2024; 453:139621. [PMID: 38761728 DOI: 10.1016/j.foodchem.2024.139621] [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] [Received: 03/05/2024] [Revised: 05/03/2024] [Accepted: 05/08/2024] [Indexed: 05/20/2024]
Abstract
Bael (Aegle marmelos) beverage was pasteurized using continuous-microwave (MW) and traditional thermal processing and the activity of native enzymes, pulp-hydrolyzing enzymes, bioactive, physicochemical, and sensory properties were analyzed. First-order and linear biphasic models fitted well (R2 ≥ 0.90) for enzyme inactivation and bioactive alteration kinetics, respectively. For the most resistant enzyme, polyphenoloxidase (PPO), the inactivation target of ≥ 90 % was achieved at 90 °C TMW (final temperature under MW) and 95 °C for 5 min (conventional thermal). MW treatment displayed faster enzyme inactivation and better retention of TPC and AOC. MW treatment at 90 °C TMW showed 5.3 min D-value, 90% total carotenoid content, 3.42 crisp sensory score (out of 5), and no or minor change in physicochemical attributes. Thermal and MW treatment caused the loss of 14 and 10 bioactive compounds, respectively. The secondary and tertiary structural modifications of PPO enzyme-protein revealed MW's lethality primarily due to its thermal effects.
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Affiliation(s)
- Rishab Dhar
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India.
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2
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Kumar S, Pipliya S, Srivastav PP, Srivastava B, Battula SR, Sen R. Cold plasma processing of kiwifruit juice: Effect on physicochemical, nutritional, microstructure, rheological properties and sensory attributes. J Food Sci 2024. [PMID: 39183687 DOI: 10.1111/1750-3841.17284] [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: 02/14/2024] [Revised: 07/08/2024] [Accepted: 07/18/2024] [Indexed: 08/27/2024]
Abstract
This study aimed to compare the untreated, cold plasma (CP)-optimized (30 kV/5 mm/6.7 min), CP-extreme (30 kV/2 mm/10 min), and thermally treated (TT) (90 ℃/5 min) kiwifruit juices based on the physicochemical (pH, total soluble solids (TSS), titratable acidity (TA), total color change (ΔE)), physical (particle size and rheology), microstructure (optical microscope), bioactive compounds (polyphenol, ascorbic acid, and sugar compounds), and sensory characteristics of kiwifruit juice. The pH, TSS, and TA were not significantly affected in CP and TT juice, whereas the ΔE (6.52) of TT juice lies in the range of "greatly visible." The microstructure characteristics of juice significantly changed after CP and thermal treatment. The cell and tissue disruption in CP-extreme and thermally treated juice was more than CP-optimized. The particle size of juice decreased irrespective of treatment, but the span value of CP-optimized juice was the lowest. Further, the CP treatment showed a lower consistency index, apparent viscosity, and pseudoplasticity of juice than the thermal treatment. The CP-treated juice retained bioactive and nutritional attributes more than thermally treated juice. The CP-optimized, CP-extreme, and thermal treatment reduced the sucrose content by 54, 55, and 23%, while the fructose and glucose content were increased by 17, 12, & 93%, and 17, 11 & 99%, respectively. Among the CP-treated juice, CP-optimized (71.36 mg/100g) contained a higher amount of ascorbic acid than the CP-extreme (64.36 mg/100g). Based on the similarity values in the fuzzy logic analysis, the sensory attributes of CP-optimized treated juice were superior to CP-extreme and thermal treated. PRACTICAL APPLICATION: In this era, non-thermal processing techniques are trending for retaining the nutrition and stability of juice. The old plasma (CP)-treated kiwifruit juice had better nutritional, bioactive compounds, and sensory attributes than the thermally treated juice. Further, the CP-treated juice had higher flowability and lower viscosity, making it ideal for juice processing. The conclusions drawn suggest that CP processing is a better alternative for processing kiwifruit juice than thermal processing.
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Affiliation(s)
- Sitesh Kumar
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Sunil Pipliya
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Brijesh Srivastava
- Department of Food Engineering & Technology, Tezpur University, Tezpur, Assam, India
| | - Satyanarayana Reddy Battula
- School of Energy Science and Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Ramkrishna Sen
- Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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3
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Zhang M, Zhou C, Ma L, Su W, Jiang J, Hu X. Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice. Heliyon 2024; 10:e27927. [PMID: 38515695 PMCID: PMC10955300 DOI: 10.1016/j.heliyon.2024.e27927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 01/12/2024] [Accepted: 03/08/2024] [Indexed: 03/23/2024] Open
Abstract
This study has investigated the effect of ultrasound (US) as an emerging non-thermal sterilization technique on microbial growth and quality changes in three freshly squeezed pumpkin juices (Cucurbita maxima Duchesne, Cucurbita moschata Duchesne, and Cucurbita pepo L.).The three pumpkin juices were ultrasonicated at different ultrasonic power (0-400 W), time (0-20 min), and temperature (0-30 °C), and the total colony counts of the treated pumpkin juices were less than 5 log CFU/mL, which complied with the food safety and consumption standards. Based on these results, we further investigated the effects of different ultrasonic power (25 kHz, 10 min, 20 °C, 0-400 W) on the physicochemical properties and sensory quality of the three pumpkin juices. The physicochemical properties (color, sugar content, organic acid content, soluble solids, and carotenoids) of treated pumpkin juice were retained or improved to some extent. The antioxidant capacity was also increased by 9.09%, 10.25%, and 16.9% compared to the untreated group. During sonication, the particle size of all samples decreased significantly, the microstructure broke down significantly, and the sensory qualities of pumpkin juice were well preserved after sonication.
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Affiliation(s)
- Manjun Zhang
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| | - Chunli Zhou
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| | - Long Ma
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| | - Wei Su
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| | - Jian Jiang
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
| | - Xueyan Hu
- School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, 330013, China
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Xiao Q, Huang K, Shi H. Microwave Hyperpolarization Effect─An Orthogonal Incoherent Microwave Field Heating Study. J Phys Chem B 2024; 128:1963-1974. [PMID: 38362874 DOI: 10.1021/acs.jpcb.4c00120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2024]
Abstract
In our previous study, the incoherent combined microwave sources possess a higher water heating rate than a single microwave source. This novel discovery may blaze a new trail in the pursuit of energy conservation. In this paper, a particular orthogonal microwave field device was designed to quantitatively study the effect of incoherent combined microwave heating on 17 solvents. Experimental results indicate that the solvents irradiated with incoherent combined microwaves absorb more microwave energy and experience a faster temperature rise. The multiphysics simulations of water with different microwaves show that the higher heating rate is not caused by the improvement of heating uniformity. In this regard, molecular dynamics simulations of ethanol under the irradiation of incoherent microwave electric fields with perpendicular polarization directions were carried out. The molecular dynamics simulations demonstrate that the main reason for this effect is the higher collision frequency of molecules with incoherent microwave electric fields. This study demonstrates a novel effect of incoherent combined microwave heating and contributes to the development of efficient microwave heating for industrial applications.
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Affiliation(s)
- Qi Xiao
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610064, China
| | - Kama Huang
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610064, China
| | - Hongxiao Shi
- College of Electronics and Information Engineering, Sichuan University, Chengdu 610064, China
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Kravets M, García-Alonso FJ, Abea A, Guàrdia MD, Muñoz I, Bañón S. Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo. Foods 2024; 13:349. [PMID: 38275716 PMCID: PMC10815261 DOI: 10.3390/foods13020349] [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: 12/19/2023] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 01/27/2024] Open
Abstract
Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, these antioxidants can be degraded in oxidation reactions catalysed or not by enzymes during pasteurisation and storage treatments used to stabilise the salmorejo before consumption. Due to its better penetration, the use of dielectric heating by radiofrequency (RF) may improve results of pasteurisation in this product. The objective was to assess the effects of pasteurisation temperature (70-100 °C, at 5 °C intervals) and storage time (0-5 months, at one-month intervals) on levels of ascorbic acid, α-tocopherol and carotenoids and antioxidant capacity (AC) in salmorejo pasteurised (over 10 s) by conventional (CH) or RF continuous heating. Two successive experiments were conducted to select an adequate pasteurisation temperature for use in the shelf-life study. Pasteurisation upon tested conditions allows a good retention of salmorejo antioxidants. Either CH or RF pasteurisers can be used with similar results. Vitamin C (L-ascorbic + dehydroascorbic acids) was more abundant (15-19 mg 100 g-1) than carotenoids (0.9-2.6 mg 100 g-1) (all-trans + cis lycopene and β-carotene) and α-tocopherol (0.8-1.2 mg 100 g-1) in the pasteurised product. Using excessively low temperatures (70 °C) resulted in partial losses of the three antioxidants, possibly due to oxidase residual activities. Intensifying thermal treatment improved this issue with minor losses of the thermolabile vitamin C and increased carotenoid content. Using a suitable temperature (80 °C) did not prevent most vitamin C from being degraded by the first month, while α-tocopherol, and, to a lesser extent, carotenoids, showed good retention levels during shelf life under refrigeration. Vitamins C and E and carotenoids, either by degradation, regeneration or releasing, likely contribute to the AC in salmorejo. Phenolic antioxidant response, radical-scavenging activities and redox potential values confirmed this finding. The pasteurised-chilled salmorejo shows good antioxidant properties with potential health implications, a positive nutritional aspect for consumers of this tomato-oil homogenate. The losses of antioxidants and AC due to pasteurization would be of little relevance compared to the losses accumulated during shelf life.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (F.J.G.-A.)
| | - Francisco Javier García-Alonso
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (F.J.G.-A.)
| | - Andrés Abea
- Institut de Recerca i Tecnologia Agroalimentàries IRTA—Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Institut de Recerca i Tecnologia Agroalimentàries IRTA—Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Institut de Recerca i Tecnologia Agroalimentàries IRTA—Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (F.J.G.-A.)
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Salar FJ, Díaz-Morcillo A, Fayos-Fernández J, Monzó-Cabrera J, Sánchez-Bravo P, Domínguez-Perles R, Fernández PS, García-Viguera C, Periago PM. Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages. Foods 2023; 13:101. [PMID: 38201129 PMCID: PMC10778303 DOI: 10.3390/foods13010101] [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: 11/15/2023] [Revised: 12/20/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
This study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus-maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological burden and phytochemical composition was determined by processing under two MW power levels (600 W and 800 W) and TP at 85 °C for 15 s for 60 days at room temperature (20 °C). The results indicated that, beyond the microbiological quality achieved in the juices treated by both MW and TP technology, there were no differences among the treatments regarding the stability of vitamin C, anthocyanin, and flavanone concentrations. However, anthocyanins were more stable in those beverages with sucrose added, rendering a better red color. Besides, all treatments ensured microbiological stability throughout the entire storage time. In conclusion, MW treatment could be considered as an alternative to TP, which ensures microbial safety, protecting functional compounds associated with health effects.
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Affiliation(s)
- Francisco J. Salar
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
| | - Alejandro Díaz-Morcillo
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain; (A.D.-M.); (J.F.-F.); (J.M.-C.)
| | - José Fayos-Fernández
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain; (A.D.-M.); (J.F.-F.); (J.M.-C.)
| | - Juan Monzó-Cabrera
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain; (A.D.-M.); (J.F.-F.); (J.M.-C.)
| | - Paola Sánchez-Bravo
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel km 3.2, 03312 Orihuela, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
| | - Pablo S. Fernández
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Department Food Science and Technology, CSIC, CEBAS, Campus Universitario-25, Espinardo, 30100 Murcia, Spain; (F.J.S.); (P.S.-B.); (R.D.-P.)
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
| | - Paula M. Periago
- Unidad Asociada de Calidad y Evaluación de Riesgos de Alimentos, CEBAS (CSIC)-UPCT, 30100 Murcia, Spain; (P.S.F.); (P.M.P.)
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
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Asadbeigi S, Ahmadi E, Goodarzi M, Sagharichian A. Analyzing and simulating heat transfer and designing a shell and tube heat exchanger for the pasteurization process of tomato paste: A CFD study. Heliyon 2023; 9:e21593. [PMID: 38027807 PMCID: PMC10661150 DOI: 10.1016/j.heliyon.2023.e21593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 10/21/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
Pasteurization is a vital process to destroy harmful enzymes. This process is very critical to obtain quality tomato paste. In this study, Computational Fluid Dynamics (CFD) has been used to design a shell and tube heat exchanger on an industrial scale and to simulate heat transfer in order to visualize this process and present it to the industry. In this research, a three-dimensional CFD model was simulated using ANSYS FLUENT commercial software. Also, using the Herschel-Bulkley model, the behavior of viscosity in the pasteurization process of tomato paste has been explained. In this stage of the production line, the tomato paste enters a shell and tube heat exchanger at 65 °C and reaches 80 °C at the outlet. Compared with the experimental data, the output temperature of tomato paste predicted by CFD simulation reached 79 °C. In addition, thermophysical properties of tomato paste were measured, and these exact values were used for simulation. Also, the evaluation of this heat exchanger with three hot water inlet mass flow rates has been done in order to provide the results to the factory to avoid spending more energy. And the simulation results showed that the output temperature of tomato paste at three different mass flow rates did not change less than the mass flow rates measured in the factory, and also the output visualizations from this research can be suitable for presenting to the industry and benefiting from them.
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Affiliation(s)
- Sh. Asadbeigi
- Department of Biosystems Engineering, Bu-Ali Sina University, Hamadan, Iran
| | - E. Ahmadi
- Department of Biosystems Engineering, Bu-Ali Sina University, Hamadan, Iran
| | - M. Goodarzi
- Department of Mechanical Engineering, Bu-Ali Sina University, Hamadan, Iran
| | - A. Sagharichian
- Department of Biosystems Engineering, Tarbiat Modares University, Tehran, Iran
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Dufera LT, Hofacker W, Esper A, Hensel O. Effect of packaging materials on lycopene vitamin C and water activity of dried tomato ( Lycopersicon esculentum Mill.) powder during storage. Food Sci Nutr 2023; 11:6223-6230. [PMID: 37823153 PMCID: PMC10563716 DOI: 10.1002/fsn3.3562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/10/2023] [Accepted: 07/03/2023] [Indexed: 10/13/2023] Open
Abstract
In this work, a storage study was conducted to find suitable packaging material for tomato powder storage. Experiments were laid out in a single factor completely randomized design (CRD) to study the effect of packaging materials on lycopene, vitamin C moisture content, and water activity of tomato powder; The factor (packaging materials) has three levels (low-density polyethylene bag, polypropylene bottle, wrapped with aluminum foils, and packed in low-density polyethylene bag) and is replicated three times. During the study, a twin layer solar tunnel dried tomato slices of var. Galilea was used. The dried tomato slices were then ground and packed (40 g each) in the packaging materials and stored at room temperature. Samples were drawn from the packages at 2-month interval for quality analysis and SAS (version 9.2) software was used for statistical analysis. From the result, higher retention of lycopene (80.13%) and vitamin C (49.32%) and a nonsignificant increase in moisture content and water activity were observed for tomato powder packed in polypropylene bottles after 6 months of storage. For low-density polyethylene packed samples and samples wrapped with aluminum foil and packed in a low-density polyethylene bag, 57.06% and 60.45% lycopene retention and 42.9% and 49.23% Vitamin C retention were observed, respectively, after 6 months of storage. Considering the results found, it can be concluded that lycopene and vitamin C content of twin layer solar tunnel dried tomato powder can be preserved at ambient temperature storage by packing in a polypropylene bottle with a safe range of moisture content and water activity levels for 6 months.
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Affiliation(s)
| | - Werner Hofacker
- Institute of Applied Thermo and Fluid Dynamics, Konstanz University of Applied SciencesKonstanzGermany
| | | | - Oliver Hensel
- Department of Agricultural EngineeringUniversity of KasselWitzenhausenGermany
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Kravets M, Cedeño-Pinos C, Abea A, Guàrdia MD, Muñoz I, Bañón S. Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate ( salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods 2023; 12:2837. [PMID: 37569107 PMCID: PMC10417326 DOI: 10.3390/foods12152837] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/12/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a "fresh-like" pasteurised-chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature (70-100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A "fresh-like" good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Andrés Abea
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
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Wang J, Zhang L, Shi J, Vanga SK, Raghavan V. Effect of microwave processing on the nutritional properties and allergenic potential of kiwifruit. Food Chem 2023; 401:134189. [DOI: 10.1016/j.foodchem.2022.134189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 09/04/2022] [Accepted: 09/07/2022] [Indexed: 10/14/2022]
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11
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Guo J, Zhu H, Yang Y, Guo Q. Continuous-Flow Microwave Milk Sterilisation System Based on a Coaxial Slot Radiator. Foods 2023; 12:foods12030459. [PMID: 36765988 PMCID: PMC9914817 DOI: 10.3390/foods12030459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/14/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
Microwave continuous-flow liquid food sterilisation, in which the liquid is mainly heated by microwaves, has the advantages of fast sterilisation speed, energy saving, comprehensive elimination, and less nutrient loss. Circular pipes are commonly used in microwave continuous-flow liquid heating processing. However, with circular pipes, which are widely used in the industry, the heating is uneven owing to the phenomenon of tube focusing when adopting external radiation. In this study, a novel microwave continuous-flow milk sterilisation system based on a coaxial slot radiator is proposed. First, the coaxial slot radiator was designed to realise efficient radiation through the establishment of multi-physics model. The structure of the system was then optimised by comparing the heating efficiency and uniformity of simulation results. The effect of microwave coaxial slot radiator rotation on heating uniformity was simulated and the results show that the heating uniformity is improved obviously. Experimental equipment was set up to verify the results of the simulation. The experimental results are consistent with the simulation results. Finally, the sensitivity analysis of the system is performed to confirm that, when the dielectric properties and types of liquid food change, the heating of the proposed microwave continuous-flow system remains efficient and uniform.
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12
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Microwave decontamination process for hummus: A computational study with experimental validation. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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13
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Teleken JT, Dutra AC, Laurindo JB, Carciofi BAM. Numerical modeling of heating tomato pulp in continuous flow microwave‐assisted thermal processing: Estimation of quality parameters. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Jhony T. Teleken
- Department of Chemical Engineering Federal University of Maranhão São Luís Maranhão Brazil
| | - Anderson C. Dutra
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - João B. Laurindo
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Bruno A. M. Carciofi
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
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14
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Chang X, Zhang L, Xu Q, Zheng Z, Wang R, Li Z. Continuous flow microwave heating and sterilization for liquid food. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Abstract
Continuous flow microwave sterilization for liquid food has advantages of a short time and high retention rate of nutrients. However, uneven microwave heating is the critical factor restricting the industrialization of microwave sterilization. This paper reviews the up-to-date research on the continuous flow microwave heating and the continuous flow microwave sterilization system for liquid food. The causes of the non-uniformity of continuous flow microwave heating are thoroughly discussed and the methods of improving the uniformity are proposed. Finally, the recommendations for future research of continuous flow microwave sterilization for liquid food are presented.
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Affiliation(s)
- Xiaoling Chang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Lixin Zhang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Qing Xu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Guangdong Intelligent Filling Technology Limited Company , Guangdong , Foshan , China
| | - Zhaoqi Zheng
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Ruifang Wang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
| | - Zhanyong Li
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin University of Science & Technology , 300222 , Tianjin , China
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15
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Nonthermal Food Processing: A Step Towards a Circular Economy to Meet the Sustainable Development Goals. Food Chem X 2022; 16:100516. [DOI: 10.1016/j.fochx.2022.100516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 10/24/2022] [Accepted: 11/16/2022] [Indexed: 11/18/2022] Open
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16
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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.
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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
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17
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Abea A, Gou P, Guàrdia MD, Picouet P, Kravets M, Bañón S, Muñoz I. Dielectric Heating: A Review of Liquid Foods Processing Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2092746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Andres Abea
- Food Processing and Engineering, IRTA-TA, Monells, Spain
| | - Pere Gou
- Food Processing and Engineering, IRTA-TA, Monells, Spain
| | | | - Pierre Picouet
- USC 1422 GRAPPE, INRA, Ecole Supérieure d’Agricultures, Univ. Bretagne Loire, Angers, France
| | - Marina Kravets
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Sancho Bañón
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Israel Muñoz
- Food Processing and Engineering, IRTA-TA, Monells, Spain
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18
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Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Wu Y, Mu R, Li G, Li M, Lv W. Research progress in fluid and semifluid microwave heating technology in food processing. Compr Rev Food Sci Food Saf 2022; 21:3436-3454. [PMID: 35686487 DOI: 10.1111/1541-4337.12978] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 04/12/2022] [Accepted: 04/28/2022] [Indexed: 11/30/2022]
Abstract
Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.
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Affiliation(s)
- Yiran Wu
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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20
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Suo G, Zhou C, Su W, Hu X. Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage. ULTRASONICS SONOCHEMISTRY 2022; 84:105974. [PMID: 35288328 PMCID: PMC8921491 DOI: 10.1016/j.ultsonch.2022.105974] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 05/16/2023]
Abstract
Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were stored in the dark for 0, 4, 8, and 12 days at 4 °C and were subsequently analyzed. The combined effects of power level and storage period on color parameters, carotenoid content, particle size distribution, cloud value, rheological characteristics, and microstructure were investigated. The results showed ultrasonic-treated samples had little effect on carotenoid content, cloud value, particle size distribution, and polydispersity during storage compared to those of the untreated samples. The L⁎, a⁎, b⁎, and C* values decreased significantly during 8-12 days of storage, resulting in a significant increase in ΔE, especially 400 W/10 min-treated samples. Meanwhile, the enzyme activity and rheological properties increased significantly on storage days 8-12. However, the microstructure of all samples did not change significantly during storage. Based on these results, during the storage period, the physical and chemical properties of 400 W/10 min-ultrasonic treated pumpkin juice were retained more than those in the untreated pumpkin juice. Therefore, ultrasonic treatment has broad application prospects in preserving bioactive substances and physicochemical properties and improving the storage life of fresh pumpkin juice.
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Affiliation(s)
- Guanwen Suo
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
| | - Chunli Zhou
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
| | - Wei Su
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
| | - Xueyan Hu
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
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21
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Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization). SUSTAINABILITY 2022. [DOI: 10.3390/su14041953] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Consumer interest in food quality and safety has shifted over time, as consumers increasingly prefer minimally processed items. As a result, numerous non-thermal approaches have been implemented due to their potential to preserve the nutritional profile of products along with lengthening their storability. Microwaving, a green processing technique, volumetrically heats the product because of the interactions developed between charged ions, polar water molecules of foodstuff and the incoming electromagnetic waves. The study was mapped out to investigate the effect of microwave exposure time (60, 90 and 120 s) at fixed power (1000 W) and frequency (2450 MHz) on physicochemical properties, phytochemical constituents, antioxidant potential and microbial counts of lemon cordial stored at refrigerated temperature (4 ± 2 °C). The mentioned parameters were analyzed after an interval of 30–90 days. Statistical findings illustrated a highly significant (p ≤ 0.01) impact of microwave treatment and storage on titratable acidity, pH, total soluble solids, total phenolic contents, total flavonoids contents, antioxidant potential and total plate count. Sample microwaved for 120 s showed the highest pH values (2.45 ± 0.050), total soluble solids (56.68 ± 2.612 °B) and antioxidant activity (1212.03 ± 716.5 µg—equivalent of ascorbic acid per 100 mL of cordial); meanwhile, it exhibited the lowest total plate counts (1.75 ± 0.144 Log 10 CFU/mL). Therefore, microwaving can be suggested as a suitable alternate to traditional pasteurization techniques as well as to chemical preservatives.
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22
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Tang Z, Zhao Z, Wu X, Lin W, Qin Y, Chen H, Wan Y, Zhou C, Bu T, Chen H, Xiao Y. A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024222] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zizhong Tang
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Zhiqiao Zhao
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Xulong Wu
- Chengdu Agricultural College, Chengdu, Sichuan, China
| | - Wenjie Lin
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yihan Qin
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hui Chen
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yujun Wan
- Sichuan Food and Fermentation Industry Research and Design Institute, Chengdu,Sichuan, China
| | - Caixia Zhou
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Tongliang Bu
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yirong Xiao
- Sichuan Agricultural University Hospital, Ya’an, Sichuan, China
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23
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Hu L, Wang Y, Guo C, Lai K, Luan D. Exploring the microwave non‐thermal effects on the fatty acid composition of Atlantic salmon (
Salmo salar
) during pasteurization using the same time–temperature profiles method. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Leiqi Hu
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai Ocean University Shanghai China
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Yifen Wang
- Biosystems Engineering Department Auburn University Auburn AL USA
| | - Changkai Guo
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai Ocean University Shanghai China
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Keqiang Lai
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai Ocean University Shanghai China
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Donglei Luan
- Engineering Research Center of Food Thermal‐Processing Technology Shanghai Ocean University Shanghai China
- College of Food Science and Technology Shanghai Ocean University Shanghai China
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24
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The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Xue Q, Xue C, Luan D, Wen Y, Bi S, Wei Z, Mou H. Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111466] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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26
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Du Z, Chen H, Guo X, Qin L, Lin D, Huo L, Yao Y, Zhang Z. Mechanism and industrial application feasibility analysis on microwave-assisted rapid synthesis of amino-carboxyl functionalized cellulose for enhanced heavy metal removal. CHEMOSPHERE 2021; 268:128833. [PMID: 33183788 DOI: 10.1016/j.chemosphere.2020.128833] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/15/2020] [Accepted: 10/30/2020] [Indexed: 06/11/2023]
Abstract
The study presented the successful microwave-assisted (MW-assisted) preparation of a novel adsorbent derived from rice straw (RSMW-AC) and explored its adsorption performance toward heavy metal ions from water. The RSMW-AC was rapidly synthesized through pretreatment and one step grafting via the MW-assisted approach. The quantitative predictive correlations between target performance of RSMW-AC and process parameters were obtained through the response surface methodology (RSM). Meanwhile, the optimal preparation process conditions were determined: NaOH solution concentration, 20%; MW irradiation temperature for pretreatment, 100 and 150 °C; MW irradiation time for pretreatment and grafting, 10 and 60 min; EDTAD-RS mass ratio, 3. The RSMW-AC showed a good adsorption of different heavy metal ions from water (152.39, 55.46, 52.91, 35.60 and 20.11 mg g-1 for Pb(Ⅱ), Mn(Ⅱ), Cd(Ⅱ), Cu(Ⅱ) and Ni(Ⅱ), respectively). The adsorption behaviors followed the Langmuir model and pseudo second-order kinetics model with a highly significant correlation. Also of note was that amino and carboxyl groups were successfully introduced on the rice straw based on characterization results. Furthermore, preparation mechanism was explored to reveal reasons why microwave irradiation could accelerate the preparation of the adsorbent; its adsorption process was dominated by electrostatic attraction and chelation. Finally, the study made the industrial application feasibility analysis of MW-assisted approach used for pretreatment and graft reaction of agro-waste biomass.
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Affiliation(s)
- Zhaolin Du
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Fukang Road 31, Nankai District, Tianjin, 300191, China.
| | - Hongan Chen
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Fukang Road 31, Nankai District, Tianjin, 300191, China
| | - Xiaoyan Guo
- Ministry of Education Key Laboratory of Pollution Processes and Environmental Criteria, Tianjin Key Laboratory of Environmental Technology for Complex Trans-Media Pollution, Tianjin Key Laboratory of Environmental Remediation and Pollution Control, College of Environmental Science and Engineering, Nankai University, Tongyan Road 38, Haihe Education Park, Jinnan District, Tianjin, 300350, China
| | - Li Qin
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Fukang Road 31, Nankai District, Tianjin, 300191, China
| | - Dasong Lin
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Fukang Road 31, Nankai District, Tianjin, 300191, China
| | - Lili Huo
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Fukang Road 31, Nankai District, Tianjin, 300191, China
| | - Yanpo Yao
- Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Fukang Road 31, Nankai District, Tianjin, 300191, China
| | - Zhihao Zhang
- School of Environment, Harbin Institute of Technology, Harbin, 150090, China
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27
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Zhang Y, Yang H, Yan B, Zhu H, Gao W, Zhao J, Zhang H, Chen W, Fan D. Continuous flow microwave system with helical tubes for liquid food heating. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110409] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Guo C, Wang Y, Luan D. Non-thermal effects of microwave processing on inactivation of Clostridium Sporogenes inoculated in salmon fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109861] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Dong X, Wang J, Raghavan V. Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102441] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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30
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Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102425] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Wang J, Wang J, Vanga SK, Raghavan V. High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties. Food Chem 2020; 313:126121. [DOI: 10.1016/j.foodchem.2019.126121] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 12/20/2019] [Accepted: 12/23/2019] [Indexed: 12/20/2022]
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32
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Topcam H, Karatas O, Erol B, Erdogdu F. Effect of rotation on temperature uniformity of microwave processed low - high viscosity liquids: A computational study with experimental validation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102306] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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33
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Abstract
Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.
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34
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Effect of drying temperatures and storage on chemical and bioactive attributes of dried tomato and sweet pepper. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108604] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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Cavalcanti RN, Balthazar CF, Esmerino EA, Freitas MQ, Silva MC, Raices RS, Gut JA, Cruz AG, Tadini CC. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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36
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Souza ALR, Gomes FDS, Tonon RV, Silva LFM, Cabral LMC. Coupling membrane processes to obtain a lycopene‐rich extract. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Siguemoto ÉS, Purgatto E, Hassimotto NM, Gut JA. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.111] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Løvdal T, Droogenbroeck BV, Eroglu EC, Kaniszewski S, Agati G, Verheul M, Skipnes D. Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples. Foods 2019; 8:E229. [PMID: 31252678 PMCID: PMC6678325 DOI: 10.3390/foods8070229] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Revised: 06/18/2019] [Accepted: 06/24/2019] [Indexed: 02/07/2023] Open
Abstract
There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of the production is unsuited for fresh consumption sale (unacceptable color, shape, maturity, lesions, etc.). In countries where the facilities and infrastructure for tomato processing is lacking, these tomatoes are normally destroyed, used as landfilling or animal feed, and represent an economic loss for producers and negative environmental impact. Likewise, there is also a potential in the tomato processing industry to valorize side streams and reduce waste. The present paper provides an overview of tomato production in Europe and the strategies employed for processing and valorization of tomato side streams and waste fractions. Special emphasis is put on the four tomato-producing countries Norway, Belgium, Poland, and Turkey. These countries are very different regards for example their climatic preconditions for tomato production and volumes produced, and represent the extremes among European tomato producing countries. Postharvest treatments and applications for optimized harvest time and improved storage for premium raw material quality are discussed, as well as novel, sustainable processing technologies for minimum waste and side stream valorization. Preservation and enrichment of lycopene, the primary health promoting agent and sales argument, is reviewed in detail. The European volume of tomato postharvest wastage is estimated at >3 million metric tons per year. Together, the optimization of harvesting time and preprocessing storage conditions and sustainable food processing technologies, coupled with stabilization and valorization of processing by-products and side streams, can significantly contribute to the valorization of this underutilized biomass.
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Affiliation(s)
- Trond Løvdal
- Department of Process Technology, Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, N-4068 Stavanger, Norway.
| | - Bart Van Droogenbroeck
- ILVO - Institute for Agricultural and Fisheries Research, Technology and Food Science Unit, 9090 Melle, Belgium.
| | - Evren Caglar Eroglu
- Department of Food Technology, Alata Horticultural Research Institute, 33740 Mersin, Turkey.
| | - Stanislaw Kaniszewski
- Department of Soil Science and Vegetable Cultivation, InHort - Research Institute of Horticulture, 96-100 Skierniewice, Poland.
| | - Giovanni Agati
- Consiglio Nazionale delle Ricerche, Istituto di Fisica Applicata 'Nello Carrara', 50019 Sesto Fiorentino, Italy.
| | - Michel Verheul
- NIBIO - Norwegian Institute of Bioeconomy Research, N-4353 Klepp Stasjon, Norway.
| | - Dagbjørn Skipnes
- Department of Process Technology, Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, N-4068 Stavanger, Norway.
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Zia S, Khan MR, Zeng X, Sehrish , Shabbir MA, Aadil RM. Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14167] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Sania Zia
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Sehrish
- Department of Home Economics Government College Women University Faisalabad 38000 Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
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COSTA VMMD, GARCIA MC, CALIARI M, SOARES JÚNIOR MS, VIEIRA DADP, DAMIANI C. Morphological, mechanical and chemical aspects of processing tomatoes produced in Brazilian savanna. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/1678-457x.10417] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bah A, Albano H, Barbosa JB, Fhoula I, Gharbi Y, Najjari A, Boudabous A, Teixeira P, Ouzari HI. Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices. BIOMED RESEARCH INTERNATIONAL 2019; 2019:6937837. [PMID: 30931330 PMCID: PMC6413396 DOI: 10.1155/2019/6937837] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Accepted: 01/10/2019] [Indexed: 11/29/2022]
Abstract
Tomatoes and tomato based-foods contain beneficial microorganisms and various organic acids that have important nutritional values for human. The objective of this study was to access the physiochemical properties of fermented tomatoes juices and to evaluate the competitiveness of lactic acid bacteria (LAB) against Listeria monocytogenes, Listeria innocua, and Salmonella spp., in artificially contaminated tomato juice. Microbial counting (LAB, fungi Salmonella spp., and Listeria spp.) was performed after fermentation and weekly during storage. Different organic acids (Lactic, succinic, and acetic) and ethanol were also monitored using HPLC method. Color parameters were also determined. The results showed an increase of lactic and acetic acid content, during fermentation and storage of juices inoculated with Lactobacillus plantarum and Leuconostoc mesenteroides at 25°C. Besides, citric acid and ethanol revealed higher content at the end of storage compared to that registered at 4°C. The pH from tomatoes juices decreased from an initial value of 4.5 to below 3.2. Alongside, foodborne pathogen population was significantly suppressed in tomatoes juices when the samples were coinoculated with LAB strains. Moreover, the inhibition of Salmonella species was faster compared to that of Listeria. After four weeks of storage at 4°C, Lb. plantarum and Lc. mesenteroides showed high survival rate, while pathogenic bacteria, yeasts, and molds cell numbers decreased drastically in all the contaminated vials. This work highlights the efficiency of Lb. plantarum and Lc. mesenteroides as potential starters for developing nutritious and safe fermented tomato juice products.
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Affiliation(s)
- Aïssé Bah
- Laboratoire de Microorganismes et Biomolécules Actives (LR03ES03), Faculté des Sciences de Tunis, Université Tunis El Manar, Campus Universitaire, 2092, Tunis, Tunisia
| | - Helena Albano
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Joana Bastos Barbosa
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Imene Fhoula
- Laboratoire de Microorganismes et Biomolécules Actives (LR03ES03), Faculté des Sciences de Tunis, Université Tunis El Manar, Campus Universitaire, 2092, Tunis, Tunisia
| | - Yosra Gharbi
- Laboratoire de Microorganismes et Biomolécules Actives (LR03ES03), Faculté des Sciences de Tunis, Université Tunis El Manar, Campus Universitaire, 2092, Tunis, Tunisia
| | - Afef Najjari
- Laboratoire de Microorganismes et Biomolécules Actives (LR03ES03), Faculté des Sciences de Tunis, Université Tunis El Manar, Campus Universitaire, 2092, Tunis, Tunisia
| | - Abdellatif Boudabous
- Laboratoire de Microorganismes et Biomolécules Actives (LR03ES03), Faculté des Sciences de Tunis, Université Tunis El Manar, Campus Universitaire, 2092, Tunis, Tunisia
| | - Paula Teixeira
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Hadda-Imene Ouzari
- Laboratoire de Microorganismes et Biomolécules Actives (LR03ES03), Faculté des Sciences de Tunis, Université Tunis El Manar, Campus Universitaire, 2092, Tunis, Tunisia
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Jayathunge KGLR, Stratakos AC, Delgado‐Pando G, Koidis A. Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13901] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- K. G. L. R. Jayathunge
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
- Department of Biosystems Technology University of Sri Jayewardenepura Nugegoda Sri Lanka
| | | | | | - Anastasios Koidis
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
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Siguemoto ÉS, Pires MN, Funcia EDS, Gut JAW. Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: Residence time distribution, time–temperature history, and integrated lethality. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12910] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Érica Sayuri Siguemoto
- Department of Chemical Engineering, Escola PolitécnicaUniversity of São Paulo São Paulo Brazil
| | - Marcos Neves Pires
- Department of Chemical Engineering, Escola PolitécnicaUniversity of São Paulo São Paulo Brazil
| | | | - Jorge Andrey Wilhelms Gut
- Department of Chemical Engineering, Escola PolitécnicaUniversity of São Paulo São Paulo Brazil
- FoRC—Food Research CenterUniversity of São Paulo São Paulo Brazil
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44
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Quality assurance in microwave food processing and the enabling potentials of solid-state power generators: A review. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.009] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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45
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Sobreiro PH, Sato LNI, Gut JAW. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450 MHz. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12858] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pedro Henrique Sobreiro
- Department of Chemical Engineering, Escola Politécnica; University of São Paulo; São Paulo Brazil
| | - Laura Naomi Isozaki Sato
- Department of Chemical Engineering, Escola Politécnica; University of São Paulo; São Paulo Brazil
| | - Jorge Andrey Wilhelms Gut
- Department of Chemical Engineering, Escola Politécnica; University of São Paulo; São Paulo Brazil
- FoRC - Food Research Center; University of São Paulo; São Paulo Brazil
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46
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Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12815] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M. T. K. Kubo
- GEPEA (UMR 6144 CNRS), ONIRIS, Site de la Géraudière, CS 82225; Nantes Cedex 3 44322 France
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil
| | - S. Curet
- GEPEA (UMR 6144 CNRS), ONIRIS, Site de la Géraudière, CS 82225; Nantes Cedex 3 44322 France
| | - P. E. D. Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil
| | - L. Boillereaux
- GEPEA (UMR 6144 CNRS), ONIRIS, Site de la Géraudière, CS 82225; Nantes Cedex 3 44322 France
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47
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Siguemoto ÉS, Funcia EDS, Pires MN, Gut JAW. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.06.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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48
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Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2109-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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49
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Aghajanzadeh S, Ziaiifar AM. A review of pectin methylesterase inactivation in citrus juice during pasteurization. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.10.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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50
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Skjerdal T, Gefferth A, Spajic M, Estanga EG, de Cecare A, Vitali S, Pasquali F, Bovo F, Manfreda G, Mancusi R, Trevisiani M, Tessema GT, Fagereng T, Moen LH, Lyshaug L, Koidis A, Delgado-Pando G, Stratakos AC, Boeri M, From C, Syed H, Muccioli M, Mulazzani R, Halbert C. The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods. BIOMED RESEARCH INTERNATIONAL 2017; 2017:6353510. [PMID: 29457031 PMCID: PMC5804369 DOI: 10.1155/2017/6353510] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/10/2017] [Revised: 07/20/2017] [Accepted: 08/27/2017] [Indexed: 01/20/2023]
Abstract
A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes, quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as "good"; "sufficient"; or "corrective action needed" based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users.
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