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Bhukya J, Mohapatra D, Naik R. Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Jithender Bhukya
- Outreach campus PG School IARI ICAR‐Central Institute of Agricultural Engineering Bhopal India
| | - Debabandya Mohapatra
- Outreach campus PG School IARI ICAR‐Central Institute of Agricultural Engineering Bhopal India
| | - Ravindra Naik
- Regional Center, ICAR‐Central Institute of Agricultural Engineering Coimbatore India
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Vigneshwaran G, More PR, Arya SS. Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension. Curr Res Food Sci 2022; 5:313-324. [PMID: 35198990 PMCID: PMC8844773 DOI: 10.1016/j.crfs.2022.01.025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 01/19/2022] [Accepted: 01/31/2022] [Indexed: 10/31/2022] Open
Abstract
Fresh tomato juice was processed by hydrodynamic cavitation (HC) at 5 to 15 psi pressures for 5–30 min. A full factorial design was applied to optimize the HC treatment of tomato juice quality. Optimal conditions were recorded at 10 psi for 10 min, which showed no significant (p < 0.05) change in lycopene content to that of freshly obtained unprocessed tomato juice (control). After processing, the retention of 93% ascorbic acid and 96.6% of total phenolic compounds (TPC) was observed. Similarly, sedimentation and viscosity were mildly affected by HC processing (89.2 and 94.4% of values in the treated sample, respectively). While pH, total soluble solids (TSS), titratable acidity (TA) of HC treated sample remained unchanged (p < 0.05). The results were also compared with the conventional thermally processed tomato juice (90 °C for 90 s). Although thermal treatment resulted in the inactivation of 92.2% of pectin methylesterase and a 5 log reduction in total plate counts, it also showed significant reductions in ascorbic acid (61.4%), TPC (72.3%), and physical properties (37.7% of SI and 83.2% viscosity). However, HC processing could achieve a maximum of 4.9% inactivation of PME and 1 log reduction at high treatment conditions, respectively (15 psi for 30 min). The shelf-life study showed more retention of bioactives and better physicochemical properties in tomato juice samples stored at 4 °C for 15 days than the control. Sensory evaluation revealed that the overall acceptability of the optimized HC treated (0.714) sample was better than the thermally treated sample (0.591). The observed results concluded that HC-treated tomato juice was comparatively better than thermally-treated tomato juice in retaining bioactive compounds. Consequently, HC constitutes a promising approach in food processing to improve and retain the beneficial properties of tomato juice. Hydrodynamic cavitation is a sustainable alternative to obtain health-promoting foods. The optimum HC conditions were 10 psi for 10 min for tomato processing. Stability of lycopene was observed in HC treated juice. HC processed tomato juice showed excellent stability compared to untreated juice. HC treated tomato juice had shelf-life up to 15 days at 4 °C with good sensory and quality attributes.
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Bhukya J, Naik R, Mohapatra D, Sinha LK, Rao K. Orifice based hydrodynamic cavitation of sugarcane juice: Changes in Physico-chemical parameters and Microbiological load. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111909] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Pérez-Lavalle L, Carrasco E, Valero A. Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products. Foods 2020; 9:E1558. [PMID: 33126448 PMCID: PMC7692465 DOI: 10.3390/foods9111558] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/09/2020] [Accepted: 10/13/2020] [Indexed: 12/12/2022] Open
Abstract
Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of this product which is mainly caused by moulds, has led to the development and evaluation of alternatives that help mitigate this problem. This article presents different strategies ranging from chemical, physical and biological technologies to combined methods applied for microbial decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA), ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL) and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions in derivative products. A combination of methods at moderate intensities or levels is a promising strategy to increase microbial decontamination with a minimal impact on product quality.
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Affiliation(s)
- Liliana Pérez-Lavalle
- Faculty of Basic and Biomedical Sciences, Universidad Simón Bolívar, Barranquilla 080002, Colombia
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
| | - Elena Carrasco
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
| | - Antonio Valero
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
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Fan Y, Mehta DV, Basheer IM, MacIntosh AJ. A review on underwater shockwave processing and its application in food technology. Crit Rev Food Sci Nutr 2020; 62:980-988. [PMID: 33938777 DOI: 10.1080/10408398.2020.1832439] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Underwater shockwave processing (USP) is a non-thermal food processing method where a high-energy impulse is generated near a food product submerged in a liquid. The resulting shockwave transfers energy to the food, and is used to improve quality, safety, and nutritional aspects. This review presents the origin and evolution of the technology, principles of shockwave generation, mechanism of action, and applications in the food industry. The most common food application of USP is currently meat tenderization, where it is used to improve the sensory characteristics of meat as a value-added process. The use of USP as a pretreatment process has also been investigated to increase the yield and nutritional value of extracted juice and oil via softening of plant tissues. This technique also has an impact on food-borne pathogens and spoilage microorganisms in food, however, it is more effective when combined with other hurdles. Major challenges facing the industrial implementation of underwater shockwave technology include the lack of appropriate packaging materials resistant to the disruptive effects of shockwaves, the capital investment required, and a lack of regulatory information pertaining to USP. So far, most studies of underwater shockwaves on food are at the laboratory scale and validation stage. Further research endeavors and collaboration between food scientists, engineers, and regulators are necessary to scale up this technology to industrial implementation.
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Affiliation(s)
- Ying Fan
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
| | - Devanshu V Mehta
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
| | - Iqdiam M Basheer
- Agricultural and Biological Engineering Department, University of Florida, Gainesville, Florida, USA
| | - Andrew J MacIntosh
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida, USA
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Arya SS, Sawant O, Sonawane SK, Show PL, Waghamare A, Hilares R, Santos JCD. Novel, Nonthermal, Energy Efficient, Industrially Scalable Hydrodynamic Cavitation – Applications in Food Processing. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1669163] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- S. S. Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, São Paulo, Brazil
| | - O. Sawant
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Sachin K. Sonawane
- Food Science and Technology, School of Biotechnology and Bioinformatics, D. Y. Patil University, Navi Mumbai, India
| | - P. L Show
- Department of Chemical and Environmental Engineering, The University of Nottingham Malaysia Campus, Semenyih, Malaysia
| | - A. Waghamare
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Ruly Hilares
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, São Paulo, Brazil
| | - Júlio César Dos Santos
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, São Paulo, Brazil
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Zhang L, Wu G, Wang W, Yue J, Yue P, Gao X. Anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice as affected by thermal pretreatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1625366] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lingli Zhang
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
- Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, China
| | - Guangsheng Wu
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Wenbo Wang
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Junyang Yue
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Pengxiang Yue
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Xueling Gao
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
- Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, China
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Terán Hilares R, Dos Santos JG, Shiguematsu NB, Ahmed MA, da Silva SS, Santos JC. Low-pressure homogenization of tomato juice using hydrodynamic cavitation technology: Effects on physical properties and stability of bioactive compounds. ULTRASONICS SONOCHEMISTRY 2019; 54:192-197. [PMID: 30765218 DOI: 10.1016/j.ultsonch.2019.01.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 01/13/2019] [Accepted: 01/29/2019] [Indexed: 05/23/2023]
Abstract
Hydrodynamic cavitation (HC) technology, offers benefits in many processes, specifically due to its low operational cost and simple configuration. In the present work, physical properties, microbial quality and stability of bioactive compounds of HC-treated tomato juice were evaluated considering different processing conditions. Significant effects of the induced cavitation such as a reduction in particle size and an increase in the apparent viscosity were observed in the HC-treated samples. Moreover, the HC-treated tomato juice showed higher stability without sedimentation for 14 days compared to a sedimentation index of 68% observed in samples before treatment and control experiment. Lycopene and phenolic contents in tomato juice were not altered even after HC-treatment. Finally, the microbiological quality was also improved, mainly for the samples treated above 55 °C. Therefore, this technology can be envisaged as a promising strategy for food processing to enhancing desirable properties in juices.
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Affiliation(s)
- Ruly Terán Hilares
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, Brazil.
| | - Joana Gonçalves Dos Santos
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, Brazil
| | - Nicole Bacic Shiguematsu
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, Brazil
| | - Muhammad Ajaz Ahmed
- Department of Chemical Engineering, MNS University of Engineering and Technology, Multan, Pakistan
| | - Silvio Silvério da Silva
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, Brazil
| | - Júlio César Santos
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, Brazil
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