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Saelee N, Cheong LZ, Chaijan M. Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties. Foods 2023; 12:3256. [PMID: 37685189 PMCID: PMC10487089 DOI: 10.3390/foods12173256] [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: 07/30/2023] [Revised: 08/28/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
This research investigates the enhancement of acetic acid production in the mangosteen vinegar fermentation process through mixed-culture fermentation involving S. cerevisiae TISTR 5279 and G. oxydans TBRC 4013, alongside an analysis of the resulting mangosteen vinegar's qualities and properties using Taguchi Experimental Design (TED). It focuses on key parameters, such as the juice concentration, inoculum ratio, and pasteurization conditions, to optimize acetic acid production. The findings highlight that the unpasteurized condition exerts the most significant influence on acetic acid production yield (p < 0.01), followed by the 3:1 inoculum ratio of S. cerevisiae TISTR 5279 to G. oxydans TBRC 4013 and a 10% mangosteen concentration. The achieved theoretical maximum yield of acetic acid on day 21 was 85.23 ± 0.30%, close to the predicted 85.33% (p > 0.05). Furthermore, the highest recorded acetic acid concentration reached 5.34 ± 0.92%. On day 14 of fermentation, the maximum productivity and yield were 3.81 ± 0.10 g/L/h and 0.54 ± 0.22 g/g, respectively. The resulting mangosteen vinegar exhibited elevated levels of total phenolic content (359.67 ± 47.26 mg GAE/100 mL), total flavonoid content (12.96 ± 0.65 mg CAE/100 mL), and anti-DPPH radical activity (17.67 ± 0.22%), suggesting potential health benefits. Beyond these chemical aspects, the mangosteen vinegar displayed distinct physical and chemical characteristics from the original mangosteen juice, possibly conferring additional health advantages. These findings are promising for industrial vinegar fermentation models and propose the potential use of the product as a valuable dietary supplement.
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Affiliation(s)
- Nisa Saelee
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand;
| | - Ling-Zhi Cheong
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia;
| | - Manat Chaijan
- School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand;
- Food Technology and Innovation Research Center of Excellence, Walailak University, Nakhon Si Thammarat 80160, Thailand
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2
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Juhart J, Medic A, Jakopic J, Veberic R, Hudina M, Stampar F. Use of HPLC-MS to Determine the Loss of Metabolites in Apple Juices under Different Storage Conditions. Foods 2023; 12:2822. [PMID: 37569091 PMCID: PMC10417442 DOI: 10.3390/foods12152822] [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: 06/28/2023] [Revised: 07/19/2023] [Accepted: 07/20/2023] [Indexed: 08/13/2023] Open
Abstract
The focus of this experiment was to compare the color and metabolic profile of apple juice from the red-fleshed cultivar 'Baya Marisa' with the white-fleshed cultivar 'Golden Delicious'. The changes in the phenolic compounds, organic acids, and sugar content during high-temperature short-time pasteurization and after one year of storage under different storage conditions were analyzed. A total of 26 individual phenolic compounds were identified and quantified. The total analyzed phenolics content (TAPC) decreased after pasteurization of the juices of both cultivars. The TAPC of fresh 'Baya Marisa' juice after pasteurization increased or remained the same compared to one-year stored 'Baya Marisa' juice, depending on the storage method. The sucrose content of the apple juice of both cultivars remained the same after pasteurization; interestingly, it decreased significantly after one year of storage, while the fructose and glucose content remained the same after pasteurization and increased significantly after one year of storage for both cultivars.
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Affiliation(s)
| | - Aljaz Medic
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia; (J.J.); (J.J.); (R.V.); (M.H.); (F.S.)
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3
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Xu H, Feng L, Deng Y, Chen L, Li Y, Lin L, Liang M, Jia X, Wang F, Zhang X, Sun Z. Change of phytochemicals and bioactive substances in Lactobacillus fermented Citrus juice during the fermentation process. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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4
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Microfluidization: A promising food processing technology and its challenges in industrial application. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108794] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Yetisen M, Guclu G, Kelebek H, Selli S. Elucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using
GC–MS‐Olfactometry. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mehmet Yetisen
- Department of Food Engineering, Faculty of Engineering Nigde Omer Halisdemir University 51245 Nigde Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Agriculture Cukurova University 01330 Adana Turkey
| | - Hasim Kelebek
- Department of Food Engineering Faculty of Engineering, Adana Alparslan Turkes Science and Technology University 01250 Adana Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture Cukurova University 01330 Adana Turkey
- Department of Nutrition and Dietetics Faculty of Health Sciences, Cukurova University 01250 Adana Turkey
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6
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Pokhrel PR, Boulet C, Yildiz S, Sablani S, Tang J, Barbosa-Cánovas GV. Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113219] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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7
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Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice. Sci Rep 2021; 11:3488. [PMID: 33568711 PMCID: PMC7875981 DOI: 10.1038/s41598-021-83073-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 01/27/2021] [Indexed: 12/23/2022] Open
Abstract
The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato juice obtained from the Apis F1 variety. Pressed juice was exposed to high power ultrasound and frequency 20 kHz with three operational parameters: ultrasound intensity (28 and 40 W cm−2), treatment time (2, 5, and 10 min), and product storage time (1, 4, 7 and 10 days). The temperature of the juice during the sonication ranged from 37 to 52 °C depending on the intensity of ultrasound and time of treatment. Effectiveness of the tested microorganisms eradication in the juice depended on the amplitude and duration of the ultrasound treatment. It was shown that the juice exposed to an ultrasonic field with an intensity of 40 W cm−2 for 10 min was microbiologically pure and free from spoilage microorganism even after 10 storage days. No statistically significant differences in pH were found between the untreated juice and the sonicated samples. The ultrasonic treatment was found to change the content of lycopene in small degree (both an increase and a decrease, depending on the processing time) and to induce a small decrease in the vitamin C content. The study suggests that the ultrasonic treatment can be successfully implemented on an industrial scale for the production of not-from-concentrate (NFC) tomato juice.
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Arilla E, Igual M, Martínez-Monzó J, Codoñer-Franch P, García-Segovia P. Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice. Foods 2020; 9:foods9121832. [PMID: 33317129 PMCID: PMC7764001 DOI: 10.3390/foods9121832] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/05/2020] [Accepted: 12/07/2020] [Indexed: 12/19/2022] Open
Abstract
Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °Brix, pH, acidity, particle size distribution, density, turbidity, rheology, and colour were measured in orange juices with increasing RMD concentrations (2.5, 5, and 7.5%). Control samples without RMD were also prepared. RMD added soluble solids to the orange juice, affecting the °Brix, density, turbidity, and rheology. Slight colour differences were observed, and lower citric acid content was achieved because of orange juice replacement with RMD. Differences in particle size distribution were exclusively because of pulp content. Further studies are needed to elucidate if potential consumers will appreciate such physico-chemical changes in organoleptic terms.
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Affiliation(s)
- Elías Arilla
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
- Correspondence: ; Tel.: +34-96-3879694
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
| | - Pilar Codoñer-Franch
- Department of Pediatrics Obstetrics and Gynecology, University of Valencia, Avenida de Blasco Ibáñez, No. 15, 46010 Valencia, Spain;
- Department of Pediatrics, University Hospital Dr. Peset, Foundation for the Promotion of Health and Biomedical Research in the Valencian Region (FISABIO), Avenida Gaspar Aguilar, No. 90, 46017 Valencia, Spain
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
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9
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Integrating untargeted metabolomics and targeted analysis for not from concentrate and from concentrate orange juices discrimination and authentication. Food Chem 2020; 329:127130. [DOI: 10.1016/j.foodchem.2020.127130] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 05/10/2020] [Accepted: 05/22/2020] [Indexed: 12/22/2022]
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10
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Micro wet milling and spray drying of whole mandarin powder and its characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00679-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102398] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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12
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Islam MZ, Kitamura Y, Kokawa M, Fujii S. Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102408] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Katariya P, Arya S, Pandit A. Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102364] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Increased survival of Lactobacillus rhamnosus ATCC 7469 in guava juices with simulated gastrointestinal conditions during refrigerated storage. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100470] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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Velázquez‐Estrada R, Hernández‐Herrero M, Guamis‐López B, Roig‐Saguès A. Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14089] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rita‐María Velázquez‐Estrada
- Laboratorio Integral de Investigación en Alimentos Tecnológico Nacional de Mexico/Instituto Tecnológico de Tepic Av. Tecnológico 2595, Col. Lagos del Country 63175 Tepic Nayarit México
| | - María‐Manuela Hernández‐Herrero
- CIRTTA‐Departament de Ciència Animal i dels Aliments Universitat Autònoma de Barcelona Travessera dels Turons S/N 08193 Bellaterra Barcelona Spain
| | - Buenaventura Guamis‐López
- CIRTTA‐Departament de Ciència Animal i dels Aliments Universitat Autònoma de Barcelona Travessera dels Turons S/N 08193 Bellaterra Barcelona Spain
| | - Artur‐Xavier Roig‐Saguès
- CIRTTA‐Departament de Ciència Animal i dels Aliments Universitat Autònoma de Barcelona Travessera dels Turons S/N 08193 Bellaterra Barcelona Spain
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16
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Mall V, Sellami I, Schieberle P. Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11073-11082. [PMID: 30240198 DOI: 10.1021/acs.jafc.8b04333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Despite several technological efforts to maximize the quality and shelf life of chilled stored not-from-concentrate orange juice, changes in the overall aroma profile might occur during storage. Besides the degradation of terpenoids, a loss of the aroma-active aldehydes, hexanal, octanal, nonanal, and decanal as well-as of 1-penten-3-one were recently confirmed as a major cause for the changes in the aroma profile of orange juice even during storage under aseptic conditions at 0 °C. To unravel the fate of the aroma-active aldehydes, model experiments were carried out considering the oxidation into the corresponding acids as well as a reaction with free amino acids present in orange juice. The oxidation into the acids could be confirmed by isotope labeling experiments; additionally, the reaction of the four aldehydes mentioned above with l-cysteine yielded four new compounds identified as 2-alkylsubstituted thiazolidine-4-carboxylic acids. Their quantitation in orange juice samples by newly developed stable isotope dilution assays revealed that these acids were already present in the fresh samples but were considerably increased after storage. Labeling experiments in orange juice administered with either labeled octanal or labeled cysteine confirmed that the reaction quickly occurs in the juice. The data contribute another puzzle piece to the loss of aroma-active aldehydes during orange juice storage, which may also be relevant in other foods.
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Affiliation(s)
- Veronika Mall
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie) , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Ines Sellami
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Department für Chemie , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Department für Chemie , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
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17
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Sellami I, Mall V, Schieberle P. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7428-7440. [PMID: 29889522 DOI: 10.1021/acs.jafc.8b02257] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Application of the aroma extract dilution analysis (AEDA) on the volatiles isolated by extraction/SAFE distillation from NFC (not from concentrate) juice from Hamlin oranges revealed 51 odor-active constituents in the flavor dilution (FD) factor range of 8 to 8192 among which vanillin, wine lactone, and ( R)-linalool appeared with the highest FD factors. The AEDA applied on the volatile fraction of the same batch of juice stored at 0 °C for 10 months under aseptic conditions showed clear changes in the aroma profile as well as in the FD factors of key odorants. The reduction in the intensity of the citrus-like, pungent, green odor attributes in the aroma profile correlated with the loss of 1-penten-3-one, acetaldehyde, and ( Z)-3-hexenal and a clear decrease in hexanal, octanal, nonanal, decanal, and ( E, E)-2,4-decadienal. Quantitation done by stabile isotope dilution assays followed by a calculation of odor activity values (ratio of concentration to odor thresholds in citrate buffer) confirmed that the quick loss of 1-penten-3-one and acetaldehyde already within a few weeks and a significant reduction in nearly all aldehydes over the storage time of 10 months were responsible for the changes in the overall aroma profile of the juice. The same approach applied on Hamlin juice from the next harvest year as well as on chilled stored NFC juice from Valencia oranges confirmed the results for another harvest year and another orange variety.
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Affiliation(s)
- Ines Sellami
- Deutsche Forschungsanstalt für Lebensmittelchemie , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany
| | - Veronika Mall
- Deutsche Forschungsanstalt für Lebensmittelchemie , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany
| | - Peter Schieberle
- Department für Chemie , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany
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18
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Aznar M, Úbeda S, Nerin C, Kabir A, Furton KG. Fabric phase sorptive extraction as a reliable tool for rapid screening and detection of freshness markers in oranges. J Chromatogr A 2017; 1500:32-42. [PMID: 28433435 DOI: 10.1016/j.chroma.2017.04.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 04/04/2017] [Accepted: 04/06/2017] [Indexed: 01/03/2023]
Abstract
A simple, fast and sensitive analyte extraction method based on fabric phase sorptive extraction (FPSE) followed by gas chromatography-mass spectrometry (GC-MS) and ultra-performance liquid chromatography-quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) analysis was developed for the analysis of 12 volatile compounds that represent most of the principal chemical families possessing different polarities and volatilities. Five FPSE media coated with different sol-gel sorbent chemistries having different polarities and selectivities were studied: long chain poly(dimethylsiloxane) (PDMS), short chain poly(tetrahydrofuran) (PTHF), Carbowax 20M (CW20M), short chain poly(dimethyl siloxane) (SC PDMS) and polyethylene glycol-polypropylene glycol-polyethylene glycol triblock copolymer (PEG-PPG-PEG). CW20M coated FPSE media was found to be the most efficient extraction media for the analytes of interest in the intended study. The developed methodology was applied to the analysis of orange juice obtained from fresh oranges and oranges after storing at 5°C for two months in order to identify the best chemical markers, both volatiles and non-volatiles, attributed to the freshness of orange. For this purpose, aliquots of the same juice extracts were analysed by GC-MS as well as by UPLC-QTOF-MS. Monoterpenes and terpenoids, such as terpinene, citronellal or estragole were among the volatile compounds that endured the biggest decrease after the extended storage period. Three non-volatile compounds including one amide (subaphyllin) and two flavanoids (tangeretin and nobiletin) also showed a clear decrease in signal intensity (>70%) after orange stored for two months.
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Affiliation(s)
- M Aznar
- Analytical Chemistry Department, GUIA Group, I3A, EINA, University of Zaragoza, Mª de Luna 3, 50018, Zaragoza, Spain
| | - S Úbeda
- Analytical Chemistry Department, GUIA Group, I3A, EINA, University of Zaragoza, Mª de Luna 3, 50018, Zaragoza, Spain
| | - C Nerin
- Analytical Chemistry Department, GUIA Group, I3A, EINA, University of Zaragoza, Mª de Luna 3, 50018, Zaragoza, Spain.
| | - A Kabir
- International Forensic Research Institute, Department of Chemistry and Biochemistry, Florida International University, 11200 SW 8th Street, Miami, FL, 33199, USA.
| | - K G Furton
- International Forensic Research Institute, Department of Chemistry and Biochemistry, Florida International University, 11200 SW 8th Street, Miami, FL, 33199, USA
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19
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Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.11.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Cactus pear peel snacks prepared by instant pressure drop texturing: Effect of process variables on bioactive compounds and functional properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9407-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Herrera C, Castro R, García-Barroso C, Durán-Guerrero E. Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices. J Sep Sci 2016; 39:3586-93. [PMID: 27449561 DOI: 10.1002/jssc.201600590] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 07/12/2016] [Accepted: 07/13/2016] [Indexed: 11/11/2022]
Abstract
A stir bar sorptive extraction method for the determination of volatile compounds in orange juices was developed. The extraction variables were optimized using a reduced two-level factorial screening design (2(5-1) ), and the most suitable analytical conditions for the extraction of the studied compounds were: sample volume 10 mL, extraction time 60 min, stirring speed 1800 rpm, NaCl amount 30% (weight/volume), and twister length 10 mm. The optimized method was further validated, obtaining good linearity and detection and quantification limits low enough to correctly determine the studied compounds. As well, for most of the studied compounds precision and recovery values were good. Several orange juice samples (squeezed and commercial) were extracted following the optimized extraction method and analyzed by gas chromatography coupled to mass spectrometry detection. The method has proven to be suitable for the determination of the aroma of orange juice, of which limonene was the major volatile compound in all the studied samples.
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Affiliation(s)
- Carla Herrera
- Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain
| | - Remedios Castro
- Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain
| | - Carmelo García-Barroso
- Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain
| | - Enrique Durán-Guerrero
- Andalusian Center of Wine Research-CAIV, Analytical Chemistry Department, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Puerto Real, Cádiz, Spain.
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22
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Wibowo S, Grauwet T, Santiago JS, Tomic J, Vervoort L, Hendrickx M, Van Loey A. Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability. Food Chem 2015; 187:140-51. [DOI: 10.1016/j.foodchem.2015.03.131] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Revised: 03/27/2015] [Accepted: 03/28/2015] [Indexed: 10/23/2022]
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23
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Demirdöven A, Baysal T. Effects of electrical pre-treatment and alternative heat treatment applications on orange juice production and storage. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.06.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Rabie MA, Soliman AZ, Diaconeasa ZS, Constantin B. Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (P
hysalis peruviana
L.) Juice. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12320] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohamed A. Rabie
- Department of Food Science; Zagazig University; Zagazig E-44519 Egypt
| | - Amal Z. Soliman
- Special Food and Nutrition; Agriculture Research Center; Food Technology Research Institute; Cairo Egypt
| | - Zoriţa S. Diaconeasa
- Department of Chemistry and Biochemistry; University of Agricultural Sciences and Veterinary Medicine; Cluj-Napoca Romania
| | - Bele Constantin
- Department of Chemistry and Biochemistry; University of Agricultural Sciences and Veterinary Medicine; Cluj-Napoca Romania
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Stinco CM, Fernández-Vázquez R, Heredia FJ, Meléndez-Martínez AJ, Vicario IM. Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Effect of time–temperature conditions and clarification on the total phenolics and antioxidant constituents of muscadine grape juice. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.03.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Igual M, Contreras C, Camacho MM, Martínez-Navarrete N. Effect of Thermal Treatment and Storage Conditions on the Physical and Sensory Properties of Grapefruit Juice. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1088-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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28
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Janzantti NS, Santos GC, Monteiro M. Shelf Life of Fresh and Pasteurized Organic Passion Fruit (Passiflora Edulis F.Flavicarpa Deg.) Pulp. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00772.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Natália S. Janzantti
- Department of Food and Nutrition, School of Pharmaceutical Science; São Paulo State University - UNESP; PO Box 502 Araraquara SP 14801-902 Brazil
| | - Graciela C. Santos
- Department of Food and Nutrition, School of Pharmaceutical Science; São Paulo State University - UNESP; PO Box 502 Araraquara SP 14801-902 Brazil
| | - Magali Monteiro
- Department of Food and Nutrition, School of Pharmaceutical Science; São Paulo State University - UNESP; PO Box 502 Araraquara SP 14801-902 Brazil
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Dutra ADS, Furtado AAL, Pacheco S, Oiano Neto J. Efeito do tratamento térmico na concentração de carotenóides, compostos fenólicos, ácido ascórbico e capacidade antioxidante do suco de tangerina murcote. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2012. [DOI: 10.1590/s1981-67232012005000012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Neste estudo, avaliou-se o efeito do tratamento térmico do suco de tangerina murcote em relação ao teor de carotenóides totais, ao perfil de carotenóides (luteína, zeaxantina, β-criptoxantina e β-caroteno), aos compostos fenólicos totais, ao ácido ascórbico e à capacidade antioxidante. No processo, utilizou-se um trocador de calor tubular, sendo avaliados 11 tratamentos seguindo um ensaio fatorial completo 2² com três repetições no ponto central, com quatro pontos axiais e uma região de observação de 88 a 100 ºC e 16 a 44 s. O teor de caratenóides totais decresceu de forma significativa em quase todos os tratamentos aplicados, se comparado ao valor encontrado para o suco in natura. A maioria dos tratamentos não reduziu de forma significativa os teores dos caratenóides luteína, zeaxantina e β-criptoxantina. Além disso, o teor de β-caroteno não sofreu alterações significativas em todos os tratamentos avaliados. A análise de variância mostrou que, para os caratenóides, não ocorreram interações significativas entre as variáveis temperatura e tempo. Os teores de ácido ascórbico e compostos fenólicos totais apresentaram reduções em seis condições avaliadas, ao passo que, em quatro, observou-se um aumento dos teores de compostos fenólicos totais, causado provavelmente pela evaporação da água presente no suco. A maior redução do teor de ácido ascórbico e o maior aumento para compostos fenólicos totais foi observado para o binômio 100 ºC/30 s. O teor de ácido ascórbico sofreu de forma significativa a influência da temperatura e esse processo de degradação pode ser descrito por meio de um modelo quadrático. Todos os tratamentos utilizados reduziram a capacidade antioxidante do suco, sendo mais intensa para o binômio 100 ºC/30 s. As variações observadas não alteraram de maneira considerável as características nutricionais do suco e os tratamentos térmicos realizados a 94 ºC por 16 a 44 s possibilitaram menores alterações e/ou maiores retenções nos compostos determinados.
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Demirdöven A, Baysal T. Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice. Journal of Food Science and Technology 2012; 51:1817-26. [PMID: 25190836 DOI: 10.1007/s13197-012-0700-5] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/03/2012] [Accepted: 04/04/2012] [Indexed: 11/29/2022]
Abstract
Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate microorganisms and enzymes was used in this study as thermal treatment on orange juice production for pectin methylesterase (PME) inactivation. Response surface methodology (RSM) was used for optimization of OH conditions. The effects of voltage gradient and temperature (independent variables) were investigated on PME activity (response) of orange juice. After optimization orange juice was produced and compared with untreated control juices and conventional thermally heated juices on the aspect of PME inactivation and some quality characteristics. Reduction of PME activities was found approximately 96 % in OH groups where conventional thermally heated juice has 88.3 % reduction value. Total pectin content was increased 1.72-2 % after OH applications. Ascorbic acid contents of OH samples were found between 43.08-45.20 mg/100 mL where conventional thermally heated juice has 42.9 mg/100 mL. As a result, it was determined that OH can be applied as a thermal treatment on orange juice production in moderate temperatures for PME inactivation and may improve functional properties of orange juice.
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Affiliation(s)
- Aslıhan Demirdöven
- Faculty of Engineering and Natural Sciences, Department of Food Engineering, Gaziosmanpaşa University, 60100 Tokat, Turkey
| | - Taner Baysal
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Turkey
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31
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Orange juice pvT-properties for high pressure processing and modeling purposes: Importance of soluble solids concentration. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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Stinco CM, Fernández-Vázquez R, Escudero-Gilete ML, Heredia FJ, Meléndez-Martínez AJ, Vicario IM. Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1447-1455. [PMID: 22250727 DOI: 10.1021/jf2043949] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
This study was aimed at assessing the differences between industrially processed and hand-squeezed orange juices (OJs) in relation to their color, particle size, carotenoid content, and carotenoid bioaccessibility. Specifically, industrial samples of fresh squeezed OJs after the finishing steps (FISO) and the same OJs after pasteurization (PISO), as well as hand-squeezed OJs (HSO) were studied. The results showed that the HSO and PISO were different (p < 0.05) in terms of color (darker and more reddish vs brighter, more yellowish and colorful), particle size (volume and surface area mean diameter), and total carotenoid content (29 ± 5 and 22 ± 3 mg/L, respectively). On the other hand, the industrial extraction of OJs reduced the particle size distribution, and accordingly, the relative bioaccessibility of bioactive carotenoids increased (p < 0.01). Independently of the type of OJ, the bioaccessibility of carotenoids in decreasing order was the following: α-carotene > β-cryptoxanthin > β-carotene > zeaxanthin > lutein.
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Affiliation(s)
- Carla M Stinco
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain
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33
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Keenan DF, Brunton NP, Mitchell M, Gormley R, Butler F. Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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34
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Velázquez-Estrada R, Hernández-Herrero M, Guamis-López B, Roig-Sagués A. Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.09.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Muñoz A, Palgan I, Noci F, Morgan D, Cronin D, Whyte P, Lyng J. Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice. Food Microbiol 2011; 28:1200-4. [DOI: 10.1016/j.fm.2011.04.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2011] [Accepted: 04/16/2011] [Indexed: 10/18/2022]
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36
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Jaworska G, Sady M, Grega T, Bernaś E, Pogoń K. Qualitative comparison of blackcurrant and blackcurrant--whey beverages. FOOD SCI TECHNOL INT 2011; 17:331-41. [PMID: 21844063 DOI: 10.1177/1082013210382480] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study provides a qualitative comparison of blackcurrant and blackcurrant-whey beverages over a 12-month storage period. The amount of extract in the beverages was established as 12%, of which 25% was blackcurrant concentrate. Acid whey was used for the production of blackcurrant-whey beverages. In comparison to blackcurrant-whey beverages, blackcurrant beverages contained significantly more glucose, fructose, sucrose, polyphenols and vitamins C and B1. They also had a higher level of antioxidant activity against ABTS•+ and DPPH, with the difference ranging from 2% to 46%. On the other hand, blackcurrant-whey beverages contained more ash, proteins and vitamin B2 and the presence of lactose was detected. They were also characterized by higher color parameter values evaluated according to the CIE system. A general sensory evaluation awarded blackcurrant beverages with 0.5-1.3 more points than blackcurrant-whey beverages. A descriptive flavor analysis found that blackcurrant taste dominated in both types of beverages; however, in blackcurrant-whey beverages, the taste and smell of whey were also discernible. Changes in the quality of the beverages were observed during the storage period, notably a decrease in their antioxidant properties.
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Affiliation(s)
- G Jaworska
- Department of Raw Material and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
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37
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NAVARRO P, MELENDEZ-MARTINEZ A, HEREDIA F, GABALDON J, PEREZ-LOPEZ A. EFFECTS OF FARMING PRACTICES ON THE QUALITY OF ULTRA-FROZEN MANDARIN JUICE. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2011.00643.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Navarro P, Melendez-Martinez AJ, Heredia F, Gabaldon JA, Carbonell-Barrachina ÁA, Soler A, Perez-Lopez AJ. Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02734.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Plaza L, Sánchez-Moreno C, De Ancos B, Elez-Martínez P, Martín-Belloso O, Cano MP. Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.013] [Citation(s) in RCA: 114] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.07.029] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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41
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Pareek S, Paliwal R, Mukherjee S. Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage. Journal of Food Science and Technology 2010; 48:197-203. [PMID: 23572734 DOI: 10.1007/s13197-010-0154-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2010] [Accepted: 08/21/2010] [Indexed: 11/30/2022]
Abstract
Influence of juice extraction methods and pasteurization temperature and time on quality of mandarin (Citrus reticulata Blanco) juice was studied. The experiment consisted of 65 °C pasteurization temperature with 15, 25 and 35 min holding time; 75 °C with 10, 20 and 30 min and 85 °C with 5, 10 and 15 min holding times and two types of juice extraction methods. The experiment was laid out in factorial completely randomized Design with three replications. Juice extracted with screw type juice extractor and processed at 65 °C for 15 min maintained better qualitative characteristics like total soluble solids, acidity, ascorbic acid, sugars and non-enzymatic browning during 6 months storage. Naringin and limonin contents were minimum with the screw extractor and 65 °C processing temperature for 15 min.
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Affiliation(s)
- Sunil Pareek
- Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture and Technology, Udaipur, 313 001 Rajasthan India
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42
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López-Gómez A, Ros-Chumillas M, Belisario-Sánchez Y. Packaging and the Shelf Life of Orange Juice. Food Packag Shelf Life 2009. [DOI: 10.1201/9781420078459-c10] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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43
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Meléndez-Martínez AJ, Vicario IM, Heredia FJ. Effect of ascorbic acid on deterioration of carotenoids and colour in ultrafrozen orange juice. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2008.12.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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44
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Averbeck M, Schieberle PH. Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1082-4] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Martí N, Mena P, Cánovas JA, Micol V, Saura D. Vitamin C and the Role of Citrus Juices as Functional Food. Nat Prod Commun 2009. [DOI: 10.1177/1934578x0900400506] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The literature on the content and stability of vitamin C (ascorbic acid, AA) in citrus juices in relation to industrial practices is reviewed. The role of vitamin C from citrus juices in human diet is also reviewed. Citrus fruits and juices are rich in several types of bioactive compounds. Their antioxidant activity and related benefits derive not only from vitamin C but also from other phytochemicals, mainly flavonoids. During juice processing, temperature and oxygen are the main factors responsible for vitamin C losses. Nonthermal processed juices retain higher levels of vitamin C, but economic factors apparently delay the use of such methods in the citrus industry. Regarding packing material, vitamin C in fruit juice is quite stable when stored in metal or glass containers, whereas juice stored in plastic bottles has a much shorter shelf-life. The limiting step for vitamin C absorption in humans is transcellular active transport across the intestinal wall where AA may be oxidized to dehydroascorbic acid (DHAA), which is easily transported across the cell membrane and immediately reduced back to AA by two major pathways. AA bioavailability in the presence of flavonoids has yielded controversial results. Whereas flavonoids seem to inhibit intestinal absorption of AA, some studies have shown that AA in citrus extract was more available than synthetic ascorbic acid alone. DHAA is reported to possess equivalent biological activity to AA, so recent studies often consider the vitamin C activity in the diet as the sum of AA plus DHAA. However, this claimed equivalence should be carefully reexamined. Humans are one of the few species lacking the enzyme (L-gulonolactone oxidase, GLO) to convert glucose to vitamin C. It has been suggested that this is due to a mutation that provided a survival advantage to early primates, since GLO produces toxic H2O2. Furthermore, the high concentration of AA (and DHAA) in neural tissues could have been the key factor that caused primates (vertebrates with relative big brain) to lose the capacity to synthesize vitamin C. Oxidative damage has many pathological implications in human health, and AA may play a central role in maintaining the metabolic antioxidant response. The abundance of citrus juices in the Mediterranean diet may provide the main dietary source for natural vitamin C.
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Affiliation(s)
- Nuria Martí
- Unidad Mixta JBT Corp.-IBMC. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Orihuela, Alicante. Spain
| | - Pedro Mena
- Unidad Mixta JBT Corp.-IBMC. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Orihuela, Alicante. Spain
| | - Jose Antonio Cánovas
- Unidad Mixta JBT Corp.-IBMC. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Orihuela, Alicante. Spain
| | - Vicente Micol
- Unidad Mixta JBT Corp.-IBMC. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Orihuela, Alicante. Spain
| | - Domingo Saura
- Unidad Mixta JBT Corp.-IBMC. Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Orihuela, Alicante. Spain
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46
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Sampedro F, Geveke D, Fan X, Rodrigo D, Zhang Q. Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing. J Food Sci 2009; 74:S107-12. [DOI: 10.1111/j.1750-3841.2009.01068.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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LI J, MIAO S, JIANG Y. CHANGES IN QUALITY ATTRIBUTES OF LONGAN JUICE DURING STORAGE IN RELATION TO EFFECTS OF THERMAL PROCESSING. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2008.00235.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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48
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Sheehan VM, Ross P, Fitzgerald GF. Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2007.01.007] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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49
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Ribeiro CP, Borges CP, Lage PL. Sparger effects during the concentration of synthetic fruit juices by direct-contact evaporation. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.03.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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50
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Meléndez-Martínez AJ, Vicario IM, Heredia FJ. Carotenoids, color, and ascorbic acid content of a novel frozen-marketed orange juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:1347-55. [PMID: 17253722 DOI: 10.1021/jf063025b] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
A recently developed food, the so-called ultrafrozen orange juice (UFOJ), has been characterized in terms of carotenoid pigments, ascorbic acid, and color. The juice, obtained from Valencia late oranges, is frozen immediately after the squeezing of the oranges, which makes it a product showing good organoleptic and nutritional quality. In relation to the carotenoid profile, it was observed that the 5,6-epoxy carotenoids violaxanthin and antheraxanthin (specifically (9Z)-violaxanthin and (9Z)- or (9'Z)-antheraxanthin), were by far the major pigments and that dihydroxycarotenoids predominate over monohydroxycarotenoids. As far as color was concerned, it was seen that there were little differences among the juices analyzed. The hue of the samples, ranging from 77.19 degrees to 80.15 degrees and from 79.99 degrees to 83.04 degrees depending on the kind of instrumental measurement, and their chroma (ranging from 63.06 to 72.25 and from 44.40 to 58.38) revealed readily that the juice surveyed exhibited a deep orangeish coloration, the color coordinate best correlated with the total carotenoid content being b*. The levels of ascorbic acid ranged from 332.64 to 441.44 mg/L, with an average content of 391.06 +/- 28.86 mg/L.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Laboratory of Food Color & Quality, Department of Nutrition and Food Science, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain
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