Effect of ultrasonic waves on pasteurization of sour cherry juice
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The objective of this study was to explore the effects of ultrasound probe diameter, reactor diameter, and juice level in the reactor upon effectiveness of ultrasound waves on decontamination of sour cherry juice. Results showed that the effects of probe diameter, reactor diameter and reactor height were significant (P<0.01). In addition, by increasing the probe diameter from 30 to 40 mm no significant effect was seen in reactors with 65 and 75 mm diameter; however, for 85 mm diameter reactor, the effect of ultrasound waves diminished and, as a result, the total microbial count increased. Increasing the probe diameter from 20 to 30 and then 40 mm, on the average decreased the total microbial count by 15% and 5%, respectively. This effect was obvious at 85 mm diameter, and any increase in height steepened the slope of total microbial count. Finally, using the response surface method (RSM), optimum values were obtained for reactor diameter, reactor height, and probe diameter.Keywords:
Pasteurization
Fruit juice
Pasteurization
Agricultural experiment station
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Abstract A comparison was made of the relative efficiencies of Universal Preenrichment (UP) broth and lactose broth for the recovery of a variety of Salmonella serovars from pasteurized and unpasteurized apple cider and pasteurized apple juice. Bulk portions of juice were contaminated with single Salmonella serovars at high and low levels of 0.4 and 0.04 CFU/mL, respectively. The juice was aged for a minimum of 5 days at 2–5°C. On the day analysis was initiated, each of 20 test portions (25 mL) of the contaminated juice was preenriched in UP broth and in lactose broth. The Bacteriological Analytical Manual Salmonella culture method was followed thereafter. For pasteurized apple cider, UP broth recovered significantly (p < 0.05) more Salmonella-positive test portions than did lactose broth (112 and 75, respectively). For unpasteurized apple cider, UP broth recovered significantly more Salmonella-positive test portions than did lactose broth (326 and 221, respectively). For pasteurized apple juice, UP broth recovered more Salmonella-positive test portions than did lactose broth (93 and 81, respectively). However, this difference was not statistically significant. These results indicate that UP broth should replace lactose broth for the analysis of pasteurized and unpasteurized apple cider and pasteurized apple juice.
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The consumption of beetroot juice may lower blood pressure (BP) and therefore reduce the risk of cardiovascular events. The aim of this study was to produce of beetroot juice blends with carrot and apple juice as healthy beverage and new product as a reduction in BP. Juices from beetroot (Beta vulgaris), carrot (Drocus carota), and apple (Mallus Pumilla Fam.) were optimized to a blended beverage which was pasteurized (90°C for 25 sec) and stored for 21 days in glass bottles at refrigerated temperature. Physic-chemical and sensory analysis was evaluated. Marginal changes in pH, total soluble solids, acidity, vitamin C and total carotenoids were observed. The highest content of total carotenoids in the beetroot, carrot, and apple juice blends of 50:20:30 (V/V/V) (T4) was found (55.03mgL-1) to be increased with increasing the proportion of carrot juice. Estimation of vitamin C content of the same sample at 21 day (30.40mg/100ml) showed high improvement in nutritional value of beetroot juice incorporated with carrot and apple juice. The mean nitrate and nitrite levels in the juices ranged from 0.005 to 0.002mg/L and 0.092 to 0.005 mg/L. during storage period; respectively. The mean overall acceptability scores of more than 8 for juice samples up to 30% apple juice incorporation indicated the commercial scope for manufacturing good and nutritious beetroot juice blended with carrot and apple juice, which will also be helpful in providing dietary requirement of beta carotene to the consumer. Heat pasteurization was effective for inactivating the microbial flora. However, the shelf life of juice was established within 21 days. The product is recommended for children, youth and elderly persons to be used within 21 days.
Carrot juice
Pasteurization
Daucus carota
Fruit juice
Betalain
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Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage
The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Total phenol content decreased in all juices at both temperatures but there was a trend to lower levels in unpasteurized over pasteurized juices. Differences in the decline of total anthocyanins between pasteurized and unpasteurized juices varied according to the juice type and the storage temperature. At 4 °C storage, anthocyanins declined in all juices according to pseudo 1st-order kinetics and there were only small differences in the rates between pasteurized and unpasteurized juices. However, at 20 °C, although pasteurized and unpasteurized BC juices and pasteurized mixed juices followed pseudo 1st-order kinetics, there was a different pattern in unpasteurized mixed juices; a rapid initial decline was followed by a slowing down. The effect of the added juice on anthocyanin decline was also different at either temperature. At 4 °C, the anthocyanins decreased faster in mixed juices than BC juice alone, but at 20 °C, at least in pasteurized mixed juices, the decline was similar or even slower than in BC juice; there were only small differences among the 3 mixed juices. At 20 °C, in pasteurized and unpasteurized BC juices, the rate of decrease was essentially the same for all 4 individual anthocyanins but in the mixed juices the 2 glucosides decreased significantly faster than the 2 rutinosides.
Pasteurization
Fruit juice
Food Preservation
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Total isothiocyanates (ITCs) in juices prepared from cruciferous vegetables have been analysed. The white and red cabbage, broccoli, cauliflower and Brussels sprouts were used for juice preparation. The influence of preservation technology (freezing, heat pasteurization and high-pressure pasteurization) was studied. The ITCs content was lowest in white cabbage and the highest in Brussels sprouts. With exception of broccoli juice the ITCs content is decreased with pasteurization technology. Freezing is the most gentle preservation method for these substances. For broccoli high pressure treated juice, the ITCs content is comparable with frozen juice.
Pasteurization
Red cabbage
Cruciferous vegetables
Sulforaphane
Pascalization
Fruit juice
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A comparative study was made of the evolution and modification of various carotenoids and vitamin A in untreated orange juice, pasteurized orange juice (90 degrees C, 20 s), and orange juice processed with high-intensity pulsed electric fields (HIPEF) (30 kV/cm, 100 micros), during 7 weeks of storage at 2 and 10 degrees C. The concentration of total carotenoids in the untreated juice decreased by 12.6% when the juice was pasteurized, whereas the decrease was only 6.7% when the juice was treated with HIPEF. Vitamin A was greatest in the untreated orange juice, followed by orange juice treated with HIPEF (decrease of 7.52%) and, last, pasteurized orange juice (decrease of 15.62%). The decrease in the concentrations of total carotenoids and vitamin A during storage in refrigeration was greater in the untreated orange juice and the pasteurized juice than in the juice treated with HIPEF. During storage at 10 degrees C, auroxanthin formed in the untreated juice and in the juice treated with HIPEF. This carotenoid is a degradation product of violaxanthin. The concentration of antheraxanthin decreased during storage, and it was converted into mutatoxanthin, except in the untreated and pasteurized orange juices stored at 2 degrees C.
Pasteurization
Orange juice
Fruit juice
Food Preservation
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Abstract The effects of high intensity pulsed electric fields (HIPEF) or thermal pasteurization (TP) over phenolic compounds in mixed beverages were evaluated after processing and during chilled storage, having untreated beverage as reference. Total phenolic (TPC, 57.0–58.8 mg of galic acid/100mL) and flavonoid (TFC, 4.14–4.33 mg of quercetin/100mL) contents remained constant in fruit juice-skim milk (FJ-SM) and -whole milk (FJ-WM) beverages just after HIPEF or TP. Nonetheless, concentration of most individual phenolics augmented. TPC in HIPEF treated beverages remained constant through storage, while in thermally pasteurized beverages tended to decrease (5–15%). No significant changes were observed in TFC in untreated and treated beverages over time. The concentration of individual phenolics in fresh and treated beverages remained constant or decrease with time, except hesperidin, which significantly increased (19–61%) after 56 days. Hence, HIPEF is a feasible technology to obtain mixed beverages with antioxidant properties. Practical Applications Fruit juice-milk beverages can be considered as a great source of phenolic compounds with high antioxidant properties. Hence, these kind of beverages are attracting the attention of consumers to introduce healthy products in their diets. Currently, food scientists are focused on developing technologies able to preserve bioactive substances in foods. This study demonstrates that the concentration of phenolic acids and flavonoids in mixed beverages could be well preserved by the application of non-thermal technologies such as HIPEF. Although some fluctuation on phenolic compounds concentration in FJ-WM or FJ-SM beverages occur during the storage; at the end, HIPEF treated beverages had a higher content than those thermally treated. Hence, HIPEF processing might be considered as a potential alternative to TP for the preservation of mixed beverages with high content of antioxidant compounds.
Pasteurization
Fruit juice
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Yacon juice,water chestnut juice and defatted milk powder were used as the main ingredients to make a mixed milk beverage,and a study was carried out on the processing parameters.The results showed that yacon juice:water chestnut juice = 3:1,sugar 8%,defatted milk powder 1.25% and mixed juice 30% gave a beverage with the favorite flavor;CMC-Na 0.04%,pectin 0.07% and sodium alginate 0.08% could best stabilized the beverage.After 2 homogenizations at 25-30 MPa,filling and sealing as well as pasteurization at 95℃ for 15min were fulfilled to make a mixed milk beverage featured by abundant nutrients and nice flavor.The quality guaranteed period could last as long as 6 months if the beverage was stored at room temperature in a cool and well ventilated place.
Pasteurization
Yacón
Beverage industry
Fruit juice
Pectin
Whole milk
Lemon juice
Soy milk
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The study evaluated the effect of pasteurization temperatures and storage methods on physicochemical properties and sensory attributes of cantaloupe juice. Cantaloupe juice was pasteurized at (85 °C/90 sec and 95 °C/45 sec) and the juice was stored at (4 °C and room temperature) for 28 days. Pasteurization at 95 °C for 45 seconds has a good effect on nutritional values compared with pasteurization at 85 °C for 90 seconds. The refrigerator storage at 4 °C for 28 days allowed maintaining a higher level of quality parameters compared to ambient storage. The results of HPLC analysis confirmed that flavonoids are primarily responsible for the antioxidant activity in the cantaloupe juice, which accounts for 43.71% of total phenolic compounds in the cantaloupe juice. Pasteurization at 85 °C/90 sec harmed sensory attributes while pasteurization at 95 °C/45 sec maintained all sensory attributes. Also, the increase in the storage period leads to a noticeable decrease in the sensory attributes.
Pasteurization
Sensory Analysis
Fruit juice
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