Production of Shelf-Stable Annurca Apple Juice with Pulp by High Pressure Homogenization

2009 ◽  
Vol 5 (4) ◽  
Author(s):  
Francesco Donsì ◽  
Luigi Esposito ◽  
Ermelinda Lenza ◽  
Beatrice Senatore ◽  
Giovanna Ferrari
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Apple Juice ◽  
High Pressure Homogenization ◽  
Organoleptic Properties ◽  
Polyphenolic Content ◽  
Microbial Stability ◽  
Shelf Stable ◽  
Thermal Pasteurization ◽  
Physical Instability

Annurca apple juice was processed by high pressure homogenization (HPH) to inactivate the endogenous microbial flora, with the aim of maintaining the organoleptic properties and the polyphenolic content of the fresh juice. In particular, it was shown that the shelf life of clear juice can be prolonged for many weeks of storage both at 4°C and 37°C upon HPH treatment at 250 MPa. Instead, the juice with pulp required higher pressure levels (300 MPa) for microbial stabilization both at 4°C and 37°C. The sample stored at 37°C exhibited a physical instability, with deviation in color and pH, which reduced the shelf life, but the samples stored at 4°C exhibited an excellent microbial stability and no observable variation of pH and color, suggesting that HPH can represent a good option for non thermal pasteurization of Annurca apple juice.Interestingly, the HPH treatment delivered also significant changes to the distribution of suspended particles, whose comminution had a measurable effect on viscosity.

scholarly journals Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 295
Author(s):  
Arianna Cubeddu ◽  
Patrizia Fava ◽  
Andrea Pulvirenti ◽  
Hossein Haghighi ◽  
Fabio Licciardello
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Processing ◽  
Color Variation ◽  
Mechanical Resistance ◽  
Refrigerated Storage ◽  
Pet Bottles ◽  
Suitability Assessment ◽  
Fungal Load ◽  
Microbial Stability

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

scholarly journals A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 169 ◽  
Author(s):  
Biniam Kebede ◽  
Pui Lee ◽  
Sze Leong ◽  
Vidya Kethireddy ◽  
Qianli Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
High Pressure Processing ◽  
Life Changes ◽  
Processing Technologies ◽  
Promotion Strategies ◽  
Thermal Pasteurization ◽  
Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

scholarly journals Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110286
Author(s):  
J.N. Sauceda-Gálvez ◽  
I. Codina-Torrella ◽  
M. Martinez-Garcia ◽  
M.M. Hernández-Herrero ◽  
R. Gervilla ◽  
...  
Keyword(s):  
High Pressure ◽  
Ultraviolet Radiation ◽  
Apple Juice ◽  
Short Wave ◽  
High Pressure Homogenization ◽  
Combined Effects ◽  
Ultra High Pressure

Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice

2014 ◽  
Vol 10 (2) ◽  
pp. 169-180 ◽  
Author(s):  
Thiago Soares Leite ◽  
Pedro E. D. Augusto ◽  
Marcelo Cristianini
Keyword(s):  
High Pressure ◽  
Physical Properties ◽  
Apple Juice ◽  
High Pressure Homogenization ◽  
Cashew Apple Juice ◽  
Cashew Apple

Use of ultra-high-pressure homogenization to preserve apple juice without heat damage

2009 ◽  
Vol 29 (1) ◽  
pp. 52-56 ◽  
Author(s):  
J. Saldo ◽  
Á. Suárez-Jacobo ◽  
R. Gervilla ◽  
B. Guamis ◽  
A. X. Roig-Sagués
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Homogenization ◽  
Heat Damage ◽  
Ultra High Pressure

scholarly journals High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2998
Author(s):  
Davide Gottardi ◽  
Lorenzo Siroli ◽  
Giacomo Braschi ◽  
Samantha Rossi ◽  
Federico Ferioli ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Functional Properties ◽  
Biocontrol Agent ◽  
Fruit Juices ◽  
Combined Effect ◽  
High Pressure Homogenization ◽  
Carrot Juice ◽  
Combined Treatments ◽  
Β Carotene

Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.

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