Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles

2009 ◽  
Vol 57 (3) ◽  
pp. 924-929 ◽  
Author(s):  
Zareena Azhu Valappil ◽  
Xuetong Fan ◽  
Howard Q. Zhang ◽  
Russell L. Rouseff
Keyword(s):  
Processing Technologies ◽  
Apple Cider ◽  
Aroma Volatiles ◽  
Nonthermal Processing

Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages

2018 ◽  
Vol 81 (9) ◽  
pp. 1549-1556 ◽  
Author(s):  
JESSIE USAGA ◽  
RANDY W. WOROBO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Uv Light ◽  
Processing Unit ◽  
Fruit And Vegetable ◽  
Processing Technologies ◽  
Constant Flow Rate ◽  
Log Reduction ◽  
Nonthermal Processing ◽  
Cold Pressed

ABSTRACT The growing demand for fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the industrial adoption of nonthermal processing technologies, including UV light. Limited studies have explored conditions to overcome the well-known limitations of UV when treating liquid foods with a high content of particles that absorb or scatter UV light. This study addressed the effectiveness of the application of UV light, using a commercial processing unit, to inactivate pathogenic Escherichia coli O157:H7, Salmonella enterica (hereafter Salmonella), and Listeria monocytogenes, as well as spoilage microorganisms, in colored and turbid juices and beverages. The inactivation of cocktails of five strains (or serotypes) of E. coli O157:H7, Salmonella, and L. monocytogenes isolated from fruit- and vegetable-derived products linked to outbreaks was determined in seven colored and turbid cold-pressed juices and beverages. Juices and beverages were UV treated at a constant flow rate of 150 L/h through multiple consecutive passes. The inactivation of aerobic mesophilic bacteria, molds and yeasts, and lactic acid bacteria was also assessed at the cumulative dose that guaranteed a 5-log reduction of the most UV-tolerant pathogen for each product. A 5-log reduction of the three pathogens was achieved in all juices and beverages at a maximum cumulative UV dose of 12.0 ± 0.6 mJ/cm2. The dose required to ensure the targeted reduction varied depending on the tested product and the inoculated pathogen. The reduction of aerobic mesophiles, molds and yeasts, and lactic acid bacteria varied from 0.5 to 3.6, from 0.2 to 2.0, and from 0.5 to 3.6 log CFU/mL, respectively. Thus, the proposed treatment represents a suitable processing alternative to ensure the safety and extend the shelf life of colored and turbid cold-pressed juices and beverages.

scholarly journals Impact of High-Intensity Pulsed Electric Fields on Bioactive Compounds in Mediterranean Plant-based Foods

2009 ◽  
Vol 4 (5) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Pedro Elez-Martínez ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
Bioactive Compounds ◽  
High Intensity ◽  
Processing Parameters ◽  
Heat Treatments ◽  
Processing Technologies ◽  
Nonthermal Processing ◽  
Liquid Products ◽  
Health Related ◽  
Mediterranean Plant

Novel nonthermal processing technologies such as high-intensity pulsed electric field (HIPEF) treatments may be applied to pasteurize plant-based liquid foods as an alternative to conventional heat treatments. In recent years, there has been an increasing interest in HIPEF as a way of preserving and extending the shelf-life of liquid products without the quality damage caused by heat treatments. However, less attention has been paid to the effects of HIPEF on minor constituents of these products, namely bioactive compounds. This review is a state-of–the-art update on the effects of HIPEF treatments on health-related compounds in plants of the Mediterranean diet such as fruit juices, and Spanish gazpacho. The relevance of HIPEF-processing parameters on retaining plant-based bioactive compounds will be discussed.

THERMAL AND NONTHERMAL PROCESSING OF APPLE CIDER: STORAGE QUALITY UNDER EQUIVALENT PROCESS CONDITIONS

2010 ◽  
Vol 33 (5) ◽  
pp. 612-631 ◽  
Author(s):  
ZAREENA AZHUVALAPPIL ◽  
XUETONG FAN ◽  
DAVID J. GEVEKE ◽  
HOWARD Q. ZHANG
Keyword(s):  
Process Conditions ◽  
Storage Quality ◽  
Apple Cider ◽  
Nonthermal Processing

Decontamination of Mesquite Pod Flour Naturally Contaminated with Bacillus cereus and Formation of Furan by Ionizing Irradiation†

2015 ◽  
Vol 78 (5) ◽  
pp. 954-962 ◽  
Author(s):  
XUETONG FAN ◽  
PETER FELKER ◽  
KIMBERLY J. SOKORAI
Keyword(s):  
Bacillus Cereus ◽  
Pathogenic Bacteria ◽  
Domestic Animals ◽  
Radiation Doses ◽  
Ionizing Irradiation ◽  
Processing Technologies ◽  
Human Carcinogen ◽  
Nonthermal Processing ◽  
Nitrogen Fixing Trees ◽  
Effects Of Irradiation On

Mesquite pod flour produced from nitrogen-fixing trees of the Prosopis species has a unique aroma and flavor that is preferred by some consumers. Due to the presence of wildlife, grazing domestic animals, and insects, the pods have a high potential of being contaminated with human pathogenic bacteria, such as Bacillus cereus. Nonthermal processing technologies are helpful to reduce the population of microorganisms in the flour because heating deteriorates the characteristic flavor. A study was conducted to investigate the efficacy of ionizing radiation in decontaminating two types of mesquite pod flours (Prosopis alba and Prosopis pallida) naturally contaminated with B. cereus and the effects of irradiation on the formation of furan, a possible human carcinogen. Results showed that the populations of B. cereus were 3.8 and 5.4 log CFU/g in nonirradiated P. alba and P. pallida flours, respectively, and populations of microflora, mesophilic spores, B. cereus, and B. cereus spores decreased with increasing radiation doses. At 6 kGy, the populations fell below 1 log CFU/g. Irradiation at 6 kGy had no significant effect on the fructose, glucose, or sucrose content of the flour. Nonirradiated P. alba and P. pallida flours contained 13.0 and 3.1 ng/g of furan, respectively. Furan levels increased with irradiation doses at rates of 2.3 and 2.4 ng/g/kGy in the two flours. The level of 3-methylbutanal was reduced or not affected by irradiation, while the hexanal level was increased. Our results suggested that irradiation was effective in decontaminating contaminated mesquite flour. The significance of furan formation and possible changes in flavor due to irradiation may need to be further examined.

scholarly journals An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 502
Author(s):  
Paul Cristian Calugar ◽  
Teodora Emilia Coldea ◽  
Liana Claudia Salanță ◽  
Carmen Rodica Pop ◽  
Antonella Pasqualone ◽  
...  
Keyword(s):  
Apple Juice ◽  
Consumer Preferences ◽  
Current Knowledge ◽  
Raw Materials ◽  
Sensory Profile ◽  
Microbial Quality ◽  
Apple Variety ◽  
Processing Technologies ◽  
Apple Cider ◽  
Volatile Profiles

Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

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