Microbial Inactivation and Physicochemical Properties of Ultrasound Processed Pomegranate Juice

The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100%amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R2 > 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P > 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.

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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

Food Science and Technology International ◽

10.1177/1082013216685484 ◽

2016 ◽

Vol 23 (3) ◽

pp. 265-276 ◽

Cited By ~ 21

Author(s):

Alifdalino Sulaiman ◽

Mohammed Farid ◽

Filipa VM Silva

Keyword(s):

Antioxidant Activity ◽

Electric Field ◽

Sensory Analysis ◽

Thermal Processing ◽

Apple Juice ◽

Treatment Time ◽

Pulsed Electric Field ◽

Color Difference ◽

Soluble Solids ◽

Total Color Difference

Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices’ antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.

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Use of Cold Plasma To Inactivate Escherichia coli and Physicochemical Evaluation in Pumpkin Puree

Journal of Food Protection ◽

10.4315/0362-028x.jfp-18-136 ◽

2018 ◽

Vol 81 (11) ◽

pp. 1897-1905 ◽

Cited By ~ 6

Author(s):

L. C. O. SANTOS ◽

A. L. V. CUBAS ◽

E. H. S. MOECKE ◽

D. H. B. RIBEIRO ◽

E. R. AMANTE

Keyword(s):

Escherichia Coli ◽

Corona Discharge ◽

Cold Plasma ◽

Treatment Time ◽

Physicochemical Characteristics ◽

Carotenoid Content ◽

E Coli ◽

Process Gas ◽

Total Carotenoid Content ◽

Plasma Corona

ABSTRACT This work aimed to study the pumpkin puree processing by cold plasma corona discharge as an alternative to heat treatment to reduce Escherichia coli contamination and evaluate physicochemical alterations, using argon (Ar) as the process gas. The treatment time to verify E. coli inactivation was between 2 and 20 min, while physicochemical alterations were analyzed at 5, 10, 15, and 20 min. Cold plasma corona discharge technology to inactivate E. coli proved to be promising, reaching 3.62 log cycles of reduction at 20 min of treatment. The inactivation kinectics showed a tendency of higher decrease with time. Physicochemical characteristics indicate that plasma induces a decrease of pH; however, there is an indication that process gases have an important role and react with the environment and procedure reactive species. This technology may reduce the total carotenoid content of pumpkin puree and in color, mainly the a* parameter, which showed great reduction.

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Effect of High Pressure Processing on Color and Textural Properties of Eggs

Journal of Food Research ◽

10.5539/jfr.v2n4p11 ◽

2013 ◽

Vol 2 (4) ◽

pp. 11 ◽

Cited By ~ 19

Author(s):

Ajaypal Singh ◽

Hosahalli Ramaswamy

Keyword(s):

High Pressure ◽

Treatment Time ◽

Chemical Properties ◽

Textural Properties ◽

Egg Yolk ◽

Color Difference ◽

Physicochemical Characteristics ◽

Pilot Scale ◽

High Pressure Processing ◽

Egg Components

Effect of high pressure processing (HPP) on physicochemical characteristics like color and texture of whole liquid egg (WLE), egg white (EW) and egg yolk (EY) were evaluated. A full factorial design involving several pressure levels (600-900 MPa) and treatment time (0-15 min) was employed for this study and the high pressure treatment were given in a temperature and pressure controlled pilot scale HP unit. HPP caused significant changes in various physic-chemical properties in various egg components. Use of pressure levels > 600 MPa resulted in formation of solid gels for all components of eggs. Pressure induced gels were soft and highly elastic. Hardness and cohesiveness of all egg components were found to increase (p < 0.05) with increase in treatment intensity, and increase in EY was higher than in other egg components. The springiness of WLE increased with pressure and treatment time and were higher than in EW and EY. Color changes as indicated by the total color difference (?E) showed a significant (p < 0.05) increase with an increase in pressure level and treatment time.

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Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system

Food Science and Technology International ◽

10.1177/1082013219843395 ◽

2019 ◽

Vol 25 (7) ◽

pp. 562-572 ◽

Cited By ~ 8

Author(s):

Manreet S Bhullar ◽

Ankit Patras ◽

Agnes Kilonzo-Nthenge ◽

Bharat Pokharel ◽

Michael Sasges

Keyword(s):

Pathogenic Bacteria ◽

Microbial Inactivation ◽

Coconut Water ◽

Inactivation Kinetics ◽

E Coli ◽

Log Reduction ◽

Ultraviolet C ◽

Log Linear ◽

Kinetics Of ◽

Collimated Beam

This study investigated the effect of ultraviolet-C irradiation on the inactivation of microorganisms in coconut water, a highly opaque liquid food (1.01 ± 0.018 absorption coefficient). Ultraviolet-C inactivation kinetics of two bacteriophages (MS2, T1UV) and three surrogate bacteria ( Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes) in 0.1% (w/v) peptone and coconut water were investigated. Ultraviolet-C irradiation at 254 nm was applied to stirred samples, using a collimated beam device. A series of known ultraviolet-C doses (0–40 mJ cm−2) were applied for ultraviolet-C treatment except for MS2 where higher doses were delivered (100 mJ cm−2). Inactivation levels of all organisms were proportional to ultraviolet-C dose. At the highest dose of 40 mJ cm−2, three surrogates of pathogenic bacteria were inactivated by more than 5-log10 (p < 0.05) in 0.1% (w/v) peptone and coconut water. Results showed that ultraviolet-C irradiation effectively inactivated bacteriophage and surrogate bacteria in highly opaque coconut water. The log reduction kinetics of microorganisms followed log-linear and exponential models with higher R2 (>0.95) and low root mean square error values. The D10 values of 3, 5.48, and 4.58 mJ cm−2 were obtained from the inactivation of E. coli, S. Typhimurium, and L. monocytogenes, respectively. Models for predicting log reduction as a function of ultraviolet-C irradiation dose were found to be significant (p < 0.05). Fluid optics were the key controlling parameters for efficient microbial inactivation. Therefore, the ultraviolet-C dose must be calculated not only from the incident ultraviolet-C intensity but must also consider the attenuation in the samples. The results from this study imply that adequate log reduction of vegetative cells and model viruses is achievable in coconut water and suggested significant potential for ultraviolet-C treatment of other liquid foods.

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Ultraviolet-C Light Effect on the Physicochemical and Antioxidant Properties of Blackberry, Blueberry, and Raspberry Nectars

Journal of Food Research ◽

10.5539/jfr.v5n5p11 ◽

2016 ◽

Vol 5 (5) ◽

pp. 11

Author(s):

Jose Fernando Haro-Maza ◽

Jose Angel Guerrero-Beltran

Keyword(s):

Antioxidant Capacity ◽

Treatment Time ◽

Antioxidant Properties ◽

Physicochemical Characteristics ◽

Light Treatment ◽

Point Of View ◽

Soluble Solids ◽

Total Phenolic ◽

Constant Flow Rate ◽

Uv C

The effect of UV-C light on foodborne microorganisms (mesophilic aerobic bacteria (MAB), molds, and yeasts), physicochemical characteristics (color, total soluble solids, pH, and acidity), and antioxidant properties (ascorbic acid, antioxidant capacity (AC), total monomeric anthocyanins (TMA), and total phenolic compounds (TPC)) in blackberry, blueberry, and raspberry nectars was evaluated. Nectars were UV-C light treated at five times (5, 10, 15, 20, and 25 minutes) at constant flow rate (16.48 mL/s). The best UV-C light treatment for the three nectars, from the microbiological point of view, was 25 min. A statistical difference (p < 0.05) in TPC, within treatment times, was observed in nectars; their content was reduced as the treatment time increased, except for the blackberry nectar. The same effect was observed for the antioxidant capacity. The TMA content increased with the UV-C light treatment.

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Effect of different pasteurisation temperature on physicochemical properties, bioactive compounds, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)

Food Research ◽

10.26656/fr.2017.4(s6).057 ◽

2020 ◽

Vol 4 (S5) ◽

pp. 157-164

Author(s):

T.Y. Kong ◽

N.Z.N. Hasnan ◽

Nur Diyana A. ◽

Nurin-Zulkifli I.M. ◽

R.K. Basha ◽

...

Keyword(s):

Antioxidant Activity ◽

Physicochemical Properties ◽

Antioxidant Activities ◽

Titratable Acidity ◽

Bioactive Compound ◽

Microbial Inactivation ◽

Soluble Solids ◽

Pomegranate Juice ◽

Antioxidant Compounds ◽

Insignificant Difference

Reconstituted pomegranate juice (RPJ) was thermally treated with high-temperature pasteurisation (HTP) at 95°C and mild-temperature pasteurisation (MTP) at 80°C for 30 s respectively. As a comparison, the effect on physicochemical properties, including antioxidant activities and microbial inactivation was eavluated. Both MTP and HTP showed effective inactivation of microbial growth to negligible level with MTP taking almost half pasteurisation-time (-46.3%) as compared to HTP, indicating possible less energy usage. MTP and HTP treatment delivered insignificant difference in pH, titratable acidity, total soluble solids and colour changes (ΔE) based on Commission Internationale de l’Elcairage (CIE) colour system. A significantly higher CIE a values and reduction in L and b were obtained for MTP-juice indicating an increase in red tonalities due to increase in anthocyanin contents. As for antioxidant activity and extractability of bioactive compound, interestingly HTP delivered better results due to more phenols and anthocyanin were released during the heating, leading to further release of initially membrane‐bound phenols. These findings suggested that both HTP and MTP are able to meet the microbiological safety and comparable physicochemical qualities. Nonetheless, HTP has shown higher functional values due to higher extractability of antioxidant compounds.

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Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China

Frontiers in Nutrition ◽

10.3389/fnut.2021.796294 ◽

2021 ◽

Vol 8 ◽

Author(s):

Rui Wang ◽

Fang Zhang ◽

Shengyue Zan ◽

Chang Gao ◽

Changping Tian ◽

...

Keyword(s):

Xanthine Oxidase ◽

Total Phenolics ◽

Sour Cherry ◽

Physicochemical Characteristics ◽

Prunus Cerasus ◽

Soluble Solids ◽

Inhibitory Effects ◽

Food Ingredient ◽

Nutritional Characteristics ◽

New Ideas

This study aims to analyze the physicochemical characteristics and activities of 21 sour cherry cultivars in China. The evaluated accessions differ in several quality traits including weight, moisture, color, total soluble solids, and total acids. Glucose and malic acid were the predominant individual sugar and organic acid in all accessions. The potassium (K) and iron (Fe) were of the highest contents in Érid jubileum (453.887 mg/100 g FW) and Meili (2.988 mg/100 g FW), respectively. The contents of total phenolics (TP) were from 9.309 to 24.118 mg GAE/g DW, and total flavonoids (TF) were 8.935–27.198 mg RE/g DW, which were highly positively correlated (r = 0.892, p < 0.001). M-15, Érdi fubileum, and Érid jubileum showed the highest inhibitory effects on xanthine oxidase, and the IC50 inhibitory were 2.619, 3.117, and 3.940 mg/ml, respectively. This work evaluated the quality and nutritional characteristics of 21 sour cherry cultivars grown in China and explored their potential as an innovative food ingredient for hyperuricemia by evaluating the inhibitory effects of xanthine oxidase. And these results provide valuable data and new ideas for the future sour cherry breeding program as well as a processing guide.

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Effect of High-Pressure Processing and Nisin on Microbial Inactivation and Quality of Avocado Dressing

Transactions of the ASABE ◽

10.13031/trans.13879 ◽

2020 ◽

Vol 63 (4) ◽

pp. 1099-1107

Author(s):

Manolya E. Oner

Keyword(s):

High Pressure ◽

Flow Behavior ◽

High Pressure Processing ◽

Microbial Inactivation ◽

Soluble Solids ◽

List Type ◽

Total Soluble Solids ◽

E Coli ◽

Log Reduction ◽

Solids Content

HighlightsA =7-log reduction of E. coli and L. innocua was accomplished using HPP at 600 MPa for 3 min.There was a synergy between HPP and nisin in all treatments to inactivate both E. coli and L. innocua.HPP and nisin did not affect the color, pH, and total soluble solids content of avocado dressing.Viscosity measurements of avocado dressing samples after HPP showed a good fit to a power-law model.Abstract. The effect of high-pressure processing (HPP) (200, 300, 400, 500, and 600 MPa) and nisin (0, 100, and 200 ppm) on L. innocua and E. coli inactivation and on the color, pH, TSS, and viscosity of avocado dressing was investigated. HPP at 600 MPa for 3 min resulted in 7 log CFU mL-1 reductions of both L. innocua and E. coli in avocado dressing. Combining HPP at =500 MPa with 100 ppm nisin exhibited significant additional L. innocua and E. coli inactivation, indicating high synergy between HPP and nisin. Pressure levels up to 600 MPa did not affect the color, pH, and total soluble solids of avocado dressing. The avocado dressing followed pseudoplastic flow behavior, and the viscosity of the samples decreased with increasing pressure and temperature. HPP was effective in controlling E. coli and L. innocua in avocado dressing without significant quality loss. Keywords: Color, Escherichia coli, High-pressure processing, Listeria innocua, Nisin, Viscosity.

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Physicochemical and Bioactive Characterisation of Edible and Waste Parts of “Piel de Sapo” Melon

Horticulturae ◽

10.3390/horticulturae6040060 ◽

2020 ◽

Vol 6 (4) ◽

pp. 60 ◽

Cited By ~ 1

Author(s):

Fátima Alves Miller ◽

Joana Freitas Fundo ◽

Ester Garcia ◽

João Rodrigo Santos ◽

Cristina Luisa Miranda Silva ◽

...

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Bioactive Compounds ◽

Total Phenolics ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Soluble Solids ◽

Total Carotenoids ◽

Total Antioxidant ◽

Solids Content

Several scientific studies point fruits as rich sources of antioxidants but mainly focus on their edible part. However, fruits wastes are abundant sources of bioactive compounds and nutrients, which are considered to be health beneficial. The main purpose was to characterise juice, pulp, peel and seeds of Piel de Sapo melon, in terms of several physicochemical characteristics (soluble solids content, titratable acidity, pH, potassium, colour and water activity), some bioactive compounds (total phenolics, vitamin C, chlorophylls and total carotenoids) and total antioxidant activity. Juice, pulp, peel and seeds represent 47, 19, 27 and 5% of melon total weight, respectively. Peel and seeds stood out by their higher concentration of total phenolics compounds and antioxidant activity when compared to edible parts. The highest potassium concentration was found in seeds. Chlorophylls were only detected in peel, while carotenoids were not detected in any part of the melon analysed. Juice and pulp contributed to 69% of vitamin C amount of the whole fruit. However, its concentration in peel was equivalent to the ones observed in juice and pulp. These results pointed out the importance of fruit wastes valorisation and the development of strategies for their re-utilisation.

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Inactivation of Pathogens on Pork by Steam-Ultrasound Treatment

Journal of Food Protection ◽

10.4315/0362-028x.jfp-10-338 ◽

2011 ◽

Vol 74 (5) ◽

pp. 769-775 ◽

Cited By ~ 37

Author(s):

RIKKE K. MORILD ◽

PIA CHRISTIANSEN ◽

ANDERS H. SØRENSEN ◽

ULF NONBOE ◽

SØREN AABO

Keyword(s):

Treatment Time ◽

Skin Surface ◽

Ultrasound Treatment ◽

Pathogen Inactivation ◽

Power Ultrasound ◽

E Coli ◽

High Power Ultrasound ◽

Significant Difference ◽

Viable Bacteria ◽

The Mean

The objective of the study was to evaluate a new pathogen inactivation concept that combines application of pressurized steam simultaneously with high-power ultrasound through a series of nozzles. On skin and meat surfaces of pork jowl samples, counts of total viable bacteria were reduced by 1.1 log CFU/cm2 after treatment for 1 s and by 3.3 log CFU/cm2 after treatment for 4 s. The mean reduction of 1.7 to 3.3 log CFU/cm2 on the skin surface was significantly higher than the reduction of 1.1 to 2.5 log CFU/cm2 on the meat surface. The inactivation of Salmonella Typhimurium, Salmonella Derby, Salmonella Infantis, Yersinia enterocolitica, and a nonpathogenic Escherichia coli was studied on inoculated samples that were treated for 0.5 to 2.0 s. With one exception, no significant differences in reduction were observed among the bacterial types. After treatment for 0.5 s, the 0.9-to 1.5-log reductions of E. coli were significantly higher than the 0.4- to 1.1-log reductions for Salmonella and Y. enterocolitica. Overall, reductions increased by increasing treatment time; reductions were 0.4 to 1.5 log CFU/cm2 after treatment for 0.5 s and 2.0 to 3.6 log CFU/cm2 after treatment for 2 s. Reductions on the skin (1 to 3.6 log CFU/cm2) were significantly higher than reductions on the meat surface (1 to 2.5 log CFU/cm2). The reduced effect on the meat surface may be explained by greater protection of bacteria in deep structures at the muscle surface. No significant difference in reduction was observed between samples inoculated with 104 CFU/cm2 and those inoculated with 107 CFU/cm2, and cold storage of samples for 24 h at 5°C after steam-ultrasound treatment did not lead to changes in recovery of bacteria.

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