Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

Currently, thermal pasteurisation (TP) remains the most widely applied technique for commercial orange juice preservation; however, a high temperature causes adverse effects on the quality attributes of orange juice. In order to explore a novel non-thermal sterilization method for orange juice, the impacts of thermosonication combined with nisin (TSN) and TP treatments on the quality attributes including microbial and enzyme inactivation and the physicochemical, nutritional, functional, and sensory qualities of orange juice were studied. Both TP and TSN treatments achieved desirable bactericidal and enzyme inactivation effects, and nisin had a significant synergistic lethal effect on aerobic bacteria in orange juice (p < 0.05). Additionally, TSN treatment significantly improved the color attributes of orange juice and well maintained its physicochemical properties and sensory quality. More importantly, TSN treatment significantly increased the total polyphenols content (TPC) and total carotenoids (TC) by 10.03% and 20.10%, increased the ORAC and DPPH by 51.10% and 10.58%, and the contents of total flavonoids and ascorbic acid were largely retained. Correlation analysis of antioxidant activity showed that the ORAC and scavenging ability of DPPH radicals of orange juice are mainly attributed to TC and TPC. These findings indicate that TSN shows great potential application value, which could guarantee the microbiological safety and improve the quality attributes of orange juice.

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Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

Foods ◽

10.3390/foods9101512 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1512

Author(s):

Tingting Ma ◽

Jiaqi Wang ◽

Lukai Wang ◽

Yanhao Yang ◽

Wanyi Yang ◽

...

Keyword(s):

Grape Juice ◽

Lethal Effect ◽

Enzyme Inactivation ◽

Total Phenolic ◽

Microbial Safety ◽

Obvious Effect ◽

Total Anthocyanin ◽

Thermal Sterilization ◽

Mold And Yeast

: The effects of ultrasound (US), thermosonication (TS), ultrasound combined with nisin (USN), TS combined with nisin (TSN), and conventional thermal sterilization (CTS) treatments on the inactivation of microorganisms in grape juice were evaluated. TS, TSN, and CTS treatments provided the desirable bactericidal and enzyme inactivation, and nisin had a synergistic lethal effect on aerobic bacteria in grape juice while not having any obvious effect on the mold and yeast. Compared with CTS, the sensory characteristics of grape juice treated with TS and TSN are closer to that of fresh juice, its microbial safety is ensured, and the physicochemical properties are basically unchanged. More importantly, the total phenolic content and antioxidant capacity of juice treated with TS and TSN were significantly increased, and the total anthocyanin and flavonoid contents were largely retained. Taken together, these findings suggest that TS and TSN has great potential application value and that it can ensure microbial safety and improve the quality of grape juice.

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Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15533 ◽

2021 ◽

Author(s):

Jingya Qian ◽

Guanmin Yan ◽

Shuhao Huo ◽

Chunhua Dai ◽

Haile Ma ◽

...

Keyword(s):

Magnetic Field ◽

Orange Juice ◽

Quality Attributes ◽

Pulsed Magnetic Field

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Supercritical carbon dioxide processing of orange juice: effects on pectinesterase, microbiology and quality attributes

Supercritical Fluid Processing of Food and Biomaterials ◽

10.1007/978-1-4615-2169-3_11 ◽

1994 ◽

pp. 133-154 ◽

Cited By ~ 1

Author(s):

A. G. Arreola ◽

M. O. Balaban ◽

M. R. Marshall ◽

C. I. Wei ◽

A. J. Peplow ◽

...

Keyword(s):

Carbon Dioxide ◽

Supercritical Carbon Dioxide ◽

Orange Juice ◽

Quality Attributes ◽

Supercritical Carbon

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Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:2019.0010 ◽

2019 ◽

Vol 76 (1) ◽

pp. 63

Author(s):

Sanda ANDREI ◽

Andrea BUNEA ◽

Daria Antonia DUMITRAŞ ◽

Adela PINTEA

Keyword(s):

Ascorbic Acid ◽

Thermal Processing ◽

Tomato Juice ◽

Antioxidant Compounds ◽

Ascorbic Acid Concentration ◽

Total Polyphenols ◽

Total Carotenoids ◽

Time Processing ◽

Thermally Processed ◽

Lycopene Content

The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial.

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Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality

Foods ◽

10.3390/foods9091183 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1183

Author(s):

Radka Langová ◽

Miroslav Jůzl ◽

Olga Cwiková ◽

Ivica Kos

Keyword(s):

Vitamin C ◽

Negative Impact ◽

Quality Attributes ◽

Quality Parameters ◽

Soluble Solids ◽

Vitis Vinifera L ◽

Dried Grapes ◽

Colony Forming Units ◽

Colour Parameters ◽

Increasing Temperature

The influence of the drying technique on certain quality attributes of dried grapes was analysed. Five varieties of grape were used in this study (Bezsemenné, Perlette, Vrboska, Beauty seedless, and Jakubské). All the varieties were dried using four methods: drying at 40 °C, combined drying (70, 65, and 60 °C), drying at 70 °C, and lyophilisation. The quality attributes such as total soluble solids, water activity, content of vitamin C, the colour parameters (L*, a*, b*), and microbiological (colony forming units, moulds, yeasts) and sensory (smoothness, gloss, colour, odour, chewability, juiciness, flavour, and overall impression) analysis were determined, depending on the method of drying. Lyophilised grapes from the Jakubské variety had the highest vitamin C content. They contained 0.58 mg of vitamin C per 100 g of dried grapes. However, no significant differences between varieties in vitamin C content were found. This confirmed concerns about the negative impact on the nutritional quality of dried grapes with increasing temperature. The lowest total count of microorganisms (CFU), moulds, and yeasts were determined after using highest drying temperature (70 °C). Higher CFU values were determined in lyophilised grapes, and then followed by grapes dried at 40 °C. Lyophilised grapes and grapes dried at 40 °C achieved the best sensory rating in general. The final product was intended to have a unique appearance while maintaining the evaluated quality parameters.

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Estimation of the Weights of Almond Nuts Based on Physical Properties through Data Mining

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46210631 ◽

2018 ◽

Vol 46 (2) ◽

pp. 579-584 ◽

Cited By ~ 3

Author(s):

Feyza GÜRBÜZ ◽

Bünyamin DEMİR ◽

İkbal ESKİ ◽

Zeynel Abidin KUŞ ◽

Kadir Uğurtan YILMAZ ◽

...

Keyword(s):

Data Mining ◽

Fruits And Vegetables ◽

Geometric Mean ◽

Shape Index ◽

Quality Attributes ◽

Quality Parameters ◽

Mining Operations ◽

Market Values ◽

Kernel Length ◽

Mean Diameter

Quality attributes are the major parameters designating market values of the agricultural goods and commodities. Several practices are applied to improve quality parameters of the fruits and vegetables. Such quality attributes should also be estimated through various approaches before to design of equipment and tools used in handling and processing of these goods and to design storage facilities. Data mining is a novel approach used to estimate various attributes or quality parameters of the fruits from previously measured attributes. Different algorithms embedded into data mining operations may yield quite accurate and reliable equations for estimation of quality attributes. Almond is a significant cash crop for growers. Since almond is quite tolerant to droughts and salinity, it is preferred in various parts of the country by producers. Weight is the primary quality parameter designating market value of the almonds. This study was conducted to estimate nut weights of seven different almond varieties and to develop an equation for the estimation of nut weights. Data mining approach was used to estimate nut weights from physical fruit quality attributes (kernel length, width, thickness, arithmetic mean diameter, geometric mean diameter, sphericity, surface area, volume, shape index and aspect ratio). Present findings revealed quite significant, accurate and practicable rules to estimate the nut weights of different almond varieties. It was concluded that data mining could be used as a reliable tool to estimate the nut weights of different almond varieties from the physical attributes of the fruits.

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Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters

Food and Bioprocess Technology ◽

10.1007/s11947-020-02540-8 ◽

2020 ◽

Vol 13 (11) ◽

pp. 1954-1967

Author(s):

M García Carrillo ◽

M Ferrario ◽

M Schenk ◽

S Guerrero

Keyword(s):

Orange Juice ◽

Candida Parapsilosis ◽

Physiological State ◽

Quality Parameters ◽

Physicochemical Quality ◽

Juice Processing ◽

Uv C

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Comparative Studies on Different Citrus Cultivars: A Revaluation of Waste Mandarin Components

Antioxidants ◽

10.3390/antiox9060517 ◽

2020 ◽

Vol 9 (6) ◽

pp. 517 ◽

Cited By ~ 2

Author(s):

Giulia Costanzo ◽

Maria Rosaria Iesce ◽

Daniele Naviglio ◽

Martina Ciaravolo ◽

Ermenegilda Vitale ◽

...

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Photosynthetic Pigment ◽

Citrus Reticulata ◽

Total Polyphenols ◽

Total Carotenoids ◽

Citrus Clementina ◽

Total Chlorophyll Content ◽

Photosynthetic Pigment Content ◽

Seed Extracts

Peel, pulp and seed extracts of three mandarin varieties, namely Phlegraean mandarin (Citrus reticulata), Kumquat (Citrus japonica), and Clementine (Citrus clementina) were compared and characterised in terms of photosynthetic pigment content, total polyphenols amount, antioxidant activity and vitamin C to assess the amount of functional compounds for each cultivar. The highest polyphenols content was found in the Phlegraean mandarin, especially in peel and seeds, whereas Kumquat exhibited the highest polyphenols amount in the pulp. The antioxidant activity was higher in the peel of Phlegraean mandarin and clementine compared to Kumquat, which showed the highest value in the pulp. The antioxidant activity peaked in the seeds of Phlegraean mandarin. The vitamin C in the Phlegraean mandarin was the highest in all parts of the fruit, especially in the seeds. Total chlorophyll content was comparable in the peel of different cultivars, in the pulp the highest amount was found in clementine, whereas kumquat seeds showed the greatest values. As regards total carotenoids, peel and pulp of clementine exhibited higher values than the other two cultivars, whereas the kumquat seeds were the richest in carotenoids. Among the analysed cultivars Phlegraean mandarin may be considered the most promising as a source of polyphenols and antioxidants, compared to the clementine and Kumquat, especially for the functional molecules found in the seeds. Moreover, regardless of cultivars this study also highlights important properties in the parts of the fruit generally considered wastes.

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Nutritional composition of commercially-produced 100% orange juice reveals large variability in vascular health bioactive, hesperidin

Proceedings of The Nutrition Society ◽

10.1017/s0029665120002682 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Johan De Rycker ◽

Carrie Ruxton ◽

Markus Jungen ◽

Ralf Schweiggert

Keyword(s):

Blood Pressure ◽

Vitamin C ◽

Orange Juice ◽

Vascular Function ◽

Vascular Health ◽

Citrus Fruits ◽

Total Carotenoids ◽

Bioactive Substances ◽

Large Variability ◽

Compliance Testing

AbstractIt is well-accepted that fruits contain a wide array of nutrients and bioactive substances which may contribute towards the prevention of chronic disease. Citrus fruits, as well as their juices, are recognised for their rich polyphenol content, specifically the flavanones; hesperidin, naringin and narirutin. Citrus fruits and juices are also rich in vitamin C and provide a source of folate, potassium and provitamin A.Randomised controlled trials have reported significant improvements to vascular function and blood pressure following consumption of 100% orange juice (OJ) with the effects potentially mediated through hesperidin and/or potassium (which has an EU claim for supporting normal blood pressure). Further clinical research may be facilitated by up-to-date information on the composition of OJ.By auditing more than 350 fruit processing companies worldwide, the non-profit organisation SGF International collects authentic OJ samples for regular compliance testing. Samples of unpasteurized OJ from the production line are removed by trained staff immediately post-extraction and frozen at -18°C within a few minutes. The samples are posted in this state to accredited laboratories where key nutrients and bioactives are tested. SGF's Database of Authentic Samples (2018) provides the following data (mg/litre) as sample size, mean, standard deviation, minimum, maximum for hesperidin (231, 520, 175, 109, 1160), L-ascorbic acid (615, 450, 98, 120, 721), potassium (1242, 1758, 204, 1197, 2340), total carotenoids (575, 7, 3, 2, 21) and pectins (1043, 334, 132, 19, 932).On average, there was more hesperidin in OJ than vitamin C, giving an estimated composition of 78 mg hesperidin and 67.5 mg vitamin C per 150 mL serving. Samples from Chinese producers had the greatest variability in hesperidin (109–1160 mg/L) while samples from Argentina, South Africa and Spain had the smallest variability. When OJ from not-from-concentrate (n = 62) and concentrate (n = 169) were compared, mean levels of hesperidin were significantly higher in the not-from-concentrate juice (576 mg/L [sd 228 mg/L] vs. 500 mg/L [sd 146 mg/L]; P = 0.016; Welch's t-test).Vascular benefits in humans have been detected at OJ intakes of 500 ml/day or hesperidin intakes of 290 mg/day (Morand et al. 2011). From a quality assurance perspective, the AIJN sets an acceptable range for hesperidin as 250–700mg/L. Raising the upper cut-off could increase the hesperidin content of commercially-available OJ with potential benefits for vascular health.Morand C et al. (2011) Am J Clin Nutr 93: 73–80.

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