Stability and Sensory Quality of Fresh Fruit and Vegetable Juices: Evaluated with Chromatic Aberration

2013 ◽  
Vol 38 (3) ◽  
pp. 1259-1268 ◽  
Author(s):  
Yin Zhang ◽  
Songming Luo ◽  
Wei Wang
Keyword(s):  
Sensory Quality ◽  
Chromatic Aberration ◽  
Fresh Fruit ◽  
Fruit And Vegetable ◽  
Fruit And Vegetable Juices

Comparison of the Effect of Sterilization Pretreatment Using Four Different Bacteriostatic Agents on the Quality of Penaeus vannamei

2014 ◽  
Vol 884-885 ◽  
pp. 409-414 ◽  
Author(s):  
Ya Wei ◽  
Yong Qiang Zhao ◽  
Shu Xian Hao ◽  
Xian Qing Yang ◽  
Hui Huang ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Chromatic Aberration ◽  
Bacterial Count ◽  
Bactericidal Effect ◽  
Penaeus Vannamei ◽  
Bacterial Colony ◽  
Pretreatment Method ◽  
Pretreatment Time ◽  
Sterilization Effect

Four different bacteriostatic agents H2O2, NaClO, ClO2, and ozone water (O3) were used to the sterilization pretreatment of fresh muscle ofpenaeus vannamei. The bactericidal effect of these bacteriostatic agents were evaluated by aerobic bacterial count method, sensory evaluation and chromatic aberration analysis. The results showed that the optimum pretreatment concentrations of sterilization pretreatment by H2O2, NaClO, ClO2and ozone water (O3) were 3.0 g/kg, 50 mg/kg, 150 mg/kg and 1.0 mg/kg respectively. The optimum pretreatment time of sterilization pretreatment by H2O2, NaClO, ClO2and ozone water (O3) were 60 s, 300 s, 300 s and 300 s respectively. Furthermore, the bactericidal coefficients of sterilization pretreatment by H2O2, NaClO, ClO2and ozone water (O3) were 91.6%, 95.1%, 92.3% and 99.6% respectively. The effects of color and flavor of fresh muscle treated by these four bacteriostatic agents were compared. The results showed that the color and flavor of fresh muscle was less effected by ozone water (O3) method used for sterilization pretreatment method than other three methods. The total number of bacterial colony of sample treated 600 s by 1.0 mg/kg of ozone water (O3) method was reduced to 3.4 lgCFU/g, and the advantages of this method are significant sterilization effect as well as the low influences of color and sensory quality.

Microbiological quality and safety of commercial fresh fruit and vegetable juices in Korea

LWT ◽  
2021 ◽  
pp. 112432
Author(s):  
Soyul Lee ◽  
Areum Han ◽  
Suyoung Jo ◽  
Hyewon Cheon ◽  
Hana Song ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Fresh Fruit ◽  
Quality And Safety ◽  
Fruit And Vegetable ◽  
Fruit And Vegetable Juices

scholarly journals Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 813
Author(s):  
Anna Kocira ◽  
Katarzyna Kozłowicz ◽  
Katarzyna Panasiewicz ◽  
Mariola Staniak ◽  
Ewa Szpunar-Krok ◽  
...  
Keyword(s):  
Antimicrobial Agents ◽  
Edible Films ◽  
Fresh Fruit ◽  
Fruit And Vegetables ◽  
Polymer Materials ◽  
Fruit And Vegetable ◽  
Natural Polymers ◽  
Waste Products ◽  
Vapour Permeability

There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

scholarly journals The Schmidt SigmaStar™ Evaporator: An Improved Evaporator Type for the Fruit Juice Industry

1988 ◽  
Author(s):  
Richard A. Aust
Keyword(s):  
Energy Saving ◽  
Fruit Juice ◽  
New Technology ◽  
West Germany ◽  
Fruit And Vegetable ◽  
New Techniques ◽  
Recovery Plant ◽  
New Energy ◽  
Fruit And Vegetable Juices

Figure 1. Over the years, Schmidt has paid special attention to improvements in processes for concentration and aroma recovery of fruit and vegetable juices. Our new technology was introduced in a symposium on the 26th of January 1983 in Bretten, West Germany, namely: - the new SigmaStar™ evaporator (for which we received a US patent in 1986) - new techniques for aroma recovery - new energy saving methods for multi-effect evaporation in combination with aroma recovery. We will describe and explain the new SigmaStar™ evaporator, the new aroma recovery plant as well as the integrated plant. Thereafter we will report our experiences, the quality of the final products, both aroma and concentrate, and improvements that have been developed over the years. Paper published with permission.

Inhibition of Enzymatic Browning in Fresh Fruit and Vegetable Juices by Soluble and Insoluble Forms of β-Cyclodextrin Alone or in Combination with Phosphates

1996 ◽  
Vol 44 (9) ◽  
pp. 2591-2594 ◽  
Author(s):  
Kevin B. Hicks ◽  
Rebecca M. Haines ◽  
Cindy B. S. Tong ◽  
Gerald M. Sapers ◽  
Yehia El-Atawy ◽  
...  
Keyword(s):  
Fresh Fruit ◽  
Enzymatic Browning ◽  
Fruit And Vegetable ◽  
Fruit And Vegetable Juices

scholarly journals Variations in fresh fruit and vegetable quality by store type, urban–rural setting and neighbourhood deprivation in Scotland

2009 ◽  
Vol 12 (11) ◽  
pp. 2044-2050 ◽  
Author(s):  
Steven Cummins ◽  
Dianna M Smith ◽  
Mathew Taylor ◽  
John Dawson ◽  
David Marshall ◽  
...  
Keyword(s):  
Rural Areas ◽  
Fresh Produce ◽  
Fresh Fruit ◽  
Fruit And Vegetables ◽  
Rural Setting ◽  
Food Store ◽  
Fruit And Vegetable ◽  
Neighbourhood Deprivation ◽  
Urban Rural

AbstractObjectiveNeighbourhood differences in access to fresh fruit and vegetables may explain social inequalities in diet. Investigations have focused on variations in cost and availability as barriers to the purchase and consumption of fresh produce; investigations of quality have been neglected. Here we investigate whether produce quality systematically varies by food store type, rural–urban location and neighbourhood deprivation in a selection of communities across Scotland.DesignCross-sectional survey of twelve fresh fruit and vegetable items in 288 food stores in ten communities across Scotland. Communities were selected to reflect a range of urban–rural settings and a food retail census was conducted in each location. The quality of twelve fruit and vegetable items within each food store was evaluated. Data from the Scottish Executive were used to characterise each small area by deprivation and urban–rural classification.SettingScotland.ResultsQuality of fruit and vegetables within the surveyed stores was high. Medium-sized stores, stores in small town and rural areas, and stores in more affluent areas tended to have the highest-quality fresh fruit and vegetables. Stores where food is secondary, stores in urban settings and stores in more deprived areas tended have the lowest-quality fresh produce. Although differences in quality were not always statistically significant, patterns were consistent for the majority of fruit and vegetable items.ConclusionsThe study provides evidence that variations in food quality may plausibly be a micro-environmental mediating variable in food purchase and consumption and help partially explain neighbourhood differences in food consumption patterns.

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