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Abliz A, Huang Y, Rouzi R, Xu D, Gao Y, Liu J. Effects of Emulsifiers on Physicochemical Properties and Carotenoids Bioaccessibility of Sea Buckthorn Juice. Foods 2024; 13:1972. [PMID: 38998478 PMCID: PMC11241759 DOI: 10.3390/foods13131972] [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: 05/21/2024] [Revised: 06/19/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
The need to improve the physicochemical properties of sea buckthorn juice and the bioavailability of carotenoids is a major challenge for the field. The effects of different natural emulsifiers, such as medium-chain triglycerides (MCTs), tea saponins (TSs) and rhamnolipids (Rha), on the physical and chemical indexes of sea buckthorn juice were studied. The particle size of sea buckthorn juice and the carotenoids content were used as indicators for evaluation. The effects of different addition levels of MCT, Rha and TS on the bioavailability of carotenoids in sea buckthorn juice were investigated by simulating human in vitro digestion tests. The results showed that those emulsifiers, MCT, Rha and TS, can significantly reduce the particle size and particle size distribution of sea buckthorn juice, improve the color, increase the soluble solids content, turbidity and physical stability and protect the carotenoids from degradation. When the addition amount of Rha was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 45.20%; when the addition amount of TS was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 37.95%. Furthermore, the bioaccessibility of carotenoids was increased from 36.90 ± 2.57% to 54.23 ± 4.17% and 61.51 ± 4.65% through in vitro digestion by Rha and TS addition, respectively. However, the total carotenoids content (TCC) of sea buckthorn juice and bioaccessibility were not significantly different with the addition of MCT. In conclusion, the findings of this study demonstrate the potential of natural emulsifiers, such as MCT, Rha and TS, to significantly enhance the physicochemical properties and bioavailability of carotenoids in sea buckthorn juice, offering promising opportunities for the development of functional beverages with improved nutritional benefits.
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Affiliation(s)
- Arzigül Abliz
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanan Huang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Reziwanguli Rouzi
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jinfang Liu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
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2
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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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3
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Koushesh Saba M, Darvishi H, Zarei L, Sogvar OB. Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment. FOOD SCI TECHNOL INT 2023:10820132231206415. [PMID: 37801509 DOI: 10.1177/10820132231206415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/08/2023]
Abstract
The shelf-life of fresh-cut apples is limited because of their high water loss, deterioration rate, and surface browning. In this research, the effects of ultrasonic, ultrasonic + carboxymethyl cellulose (CMC) 1% coatings, ultrasonic + ascorbic acid (AA) 2%, and combination of ultrasonic + AA 2% and CMC 1% on fresh-cut apples were studied. Physicochemical, antioxidant properties, and microbial stability of ready to eat treated fresh-cut apple was investigated during storage at 4 °C for 12 days. Results showed that the treated fresh-cut had less changes of L*, flesh firmness, soluble solid content, and titratable acidity than that of untreated. Vitamin C, total phenol, total flavonoid, antioxidant capacity, and superoxide dismutase activity were greater in treated fresh-cut apple than that of untreated ones. Ultrasonic application mostly declined polyphenol oxidase and peroxidase activity changes. The combined treatment of ultrasonic + AA 2% + CMC 1% had the greatest impact on reducing microbial load among the treatments. These results revealed that the simultaneous application of ultrasonic and AA followed by CMC coating might have the potential to be used in minimally processed industry.
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Affiliation(s)
- Mahmoud Koushesh Saba
- Department of Horticultural Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
| | - Hosain Darvishi
- Department of Biosystems Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
| | - Lolav Zarei
- Department of Horticultural Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
| | - Ommol Banin Sogvar
- Department of Horticultural Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
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Rathnakumar K, Kalaivendan RGT, Eazhumalai G, Raja Charles AP, Verma P, Rustagi S, Bharti S, Kothakota A, Siddiqui SA, Manuel Lorenzo J, Pandiselvam R. Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022). ULTRASONICS SONOCHEMISTRY 2023; 96:106407. [PMID: 37121169 PMCID: PMC10173006 DOI: 10.1016/j.ultsonch.2023.106407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/31/2023] [Accepted: 04/13/2023] [Indexed: 05/14/2023]
Abstract
Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.
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Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin, Madison 53707, WI, the United States of America
| | - Ranjitha Gracy T Kalaivendan
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Gunaseelan Eazhumalai
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Anto Pradeep Raja Charles
- Food Ingredients and Biopolymer Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, the United States of America
| | - Pratishtha Verma
- Department of Dairy and Food Science, South Dakota State University, Brookings - 57007, SD, the United States of America
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Sweety Bharti
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straβe 7, 49610 Quakenbrück, Germany
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
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Lepaus BM, Santos AKPDO, Spaviero AF, Daud PS, de São José JFB. Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance. Molecules 2023; 28:molecules28052196. [PMID: 36903442 PMCID: PMC10005015 DOI: 10.3390/molecules28052196] [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: 11/02/2022] [Revised: 01/13/2023] [Accepted: 01/26/2023] [Indexed: 03/02/2023] Open
Abstract
Ultrasound combined with high temperatures (thermosonication) is an alternative to thermal treatments applied for juice preservation purposes. Blend juices, such as orange-carrot juice, are an interesting option for consumers due to their diversity of unique flavors. The main aim of the present study is to investigate thermosonication's impact on the overall quality of an orange-carrot juice blend over 22-day storage at 7 °C, in comparison to thermal treatment. Sensory acceptance was assessed on the first storage day. The juice blend was prepared based on using 700 mL of orange juice and 300 g of carrot. The effect of ultrasound treatment at 40, 50, and 60 °C for 5 and 10 min, as well as of thermal treatment at 90 °C for 30 s, on the physicochemical, nutritional, and microbiological quality of the investigated orange-carrot juice blend was tested. Both the ultrasound and the thermal treatment could maintain pH, °Brix, total titratable acidity, total carotenoid content, total phenolic compounds, and the antioxidant capacity of untreated juice samples. All ultrasound treatments improved samples' brightness and hue value, and made the juice brighter and redder. Only ultrasound treatments at 50 °C/10 min and at 60 °C/10 min have significantly reduced total coliform counts at 35 °C. Thus, they were selected along with untreated juice for sensory analysis, whereas thermal treatment was used for comparison purposes. Thermosonication at 60 °C for 10 min recorded the lowest scores for juice flavor, taste, overall acceptance, and purchase intention. Thermal treatment and ultrasound at 60 °C for 5 min recorded similar scores. Minimal variations in quality parameters were observed over 22-day storage in all treatments. Thermosonication at 60 °C for 5 min has improved samples' microbiological safety and resulted in good sensorial acceptance. Although thermosonication has the potential to be used in orange-carrot juice processing, further investigations are necessary to enhance its microbial effect on this product.
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Affiliation(s)
- Bárbara Morandi Lepaus
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | | | - Arthur Favoretti Spaviero
- Graduation in Nutrition, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | - Polliany Strassmann Daud
- Graduation in Nutrition, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | - Jackline Freitas Brilhante de São José
- Integrated Health Education Department, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
- Correspondence: ; Tel.: +55-27-3335-7223
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Strieder MM, Arruda HS, Pastore GM, Silva EK. Inulin-type dietary fiber stability after combined thermal, mechanical, and chemical stresses related to ultrasound processing of prebiotic apple beverage. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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7
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Lepaus BM, Santos AKPDO, Spaviero AF, Daud PS, de São José JFB. Stability parameters during refrigerated storage and changes on the microstructure of orange-carrot blend juice processed by high-power ultrasound. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.891662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
The effect of ultrasound treatments (40 kHz; 40, 50, or 60°C; 5 or 10 min) and thermal treatment (90°C; 30 s) on the stability parameters of orange-carrot juice were evaluated. Microscopic structure, particle size distribution and turbidity were analyzed on the first day. Sedimentation and cloudiness were evaluated over 22 days of storage at 7 and 25°C. Changes in microstructure and disruption of the cell wall were evidenced after treatment at 60°C/10 min. The particle size distribution was heterogeneous with an increase of small particles after ultrasonication. Ultrasonicated and thermal treated samples did not show any differences in turbidity. Cloudiness increased after sonication and decreased over the storage in all samples. Sedimentation process at 7°C was homogeneous among samples while it was delayed in samples treated with ultrasounds at 60°C for 10 min. Ultrasound processing improved the quality of juices and can be proposed as a potential novel processing technique for blended vegetable-fruit juices.
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8
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Basak S, Chakraborty S. The potential of nonthermal techniques to achieve enzyme inactivation in fruit products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Zhou X, Wang W, Ma X, Xu E, Liu D. Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds. Foods 2021; 10:1695. [PMID: 34441472 PMCID: PMC8391196 DOI: 10.3390/foods10081695] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/06/2021] [Accepted: 07/20/2021] [Indexed: 01/18/2023] Open
Abstract
In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45-360 W) and time (10-60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.
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Affiliation(s)
- Xinyue Zhou
- Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Z.); (X.M.); (E.X.)
| | - Wenjun Wang
- Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Z.); (X.M.); (E.X.)
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaobin Ma
- Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Z.); (X.M.); (E.X.)
| | - Enbo Xu
- Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Z.); (X.M.); (E.X.)
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (X.Z.); (X.M.); (E.X.)
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
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Rojas ML, Kubo MTK, Caetano‐Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15113] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Meliza Lindsay Rojas
- Dirección de Investigación y Desarrollo Universidad Privada del Norte (UPN) Trujillo Peru
| | - Mirian T. K. Kubo
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | | | - Pedro 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 Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo Brazil
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11
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Menelli GS, Fracalossi KL, Lepaus BM, De São José JFB. Effects of high-intensity ultrasonic bath on the quality of strawberry juice. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1918768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Kallyne Lopes Fracalossi
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
| | - Bárbara Morandi Lepaus
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Vitória, Espírito Santo, Brazil
| | - Jackline Freitas Brilhante De São José
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Vitória, Espírito Santo, Brazil
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12
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Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102362] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Changes in the Microbial Content and Quality Attributes of Carrot Juice Treated by a Combination of Ultrasound and Nisin During Storage. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02498-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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14
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Putnik P, Pavlić B, Šojić B, Zavadlav S, Žuntar I, Kao L, Kitonić D, Kovačević DB. Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices. Foods 2020; 9:E699. [PMID: 32492780 PMCID: PMC7353510 DOI: 10.3390/foods9060699] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/15/2020] [Accepted: 05/17/2020] [Indexed: 12/11/2022] Open
Abstract
Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (L.K.); (D.K.)
| | - Branimir Pavlić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.); (B.Š.)
| | - Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (B.P.); (B.Š.)
| | - Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia;
| | - Irena Žuntar
- Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovačića 1, 10000 Zagreb, Croatia;
| | - Leona Kao
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (L.K.); (D.K.)
| | - Dora Kitonić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (L.K.); (D.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (L.K.); (D.K.)
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15
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Khan SA, Dar AH, Bhat SA, Fayaz J, Makroo HA, Dwivedi M. High Intensity Ultrasound Processing in Liquid Foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1768404] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Sciences and Technology Awantipora, India
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Sciences and Technology Awantipora, India
| | - Shakeel Ahmad Bhat
- College of Agricultural Engineering and Technology, SKUAST Kashmir (Sher e Kashmir University of Agricultural Sciences and Technology Kashmir), India
| | - Jibreez Fayaz
- Department of Food Technology, Islamic University of Sciences and Technology Awantipora, India
| | - Hilal Ahmad Makroo
- Department of Food Technology, Islamic University of Sciences and Technology Awantipora, India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
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16
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Yıkmış S. Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00391-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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