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1.
Food Chem ; 398: 133900, 2023 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-35986994

RESUMO

In this study, the use of co-immobilized amylase, pectinase and cellulase enzymes for clarification of apple, grape and pear juices were investigated. Four different co-immobilization method was applied and the highest activity was observed for co-immobilized enzymes onto silica gel. The effect of the enzyme units used in the co-immobilization, reaction temperature and time on turbidity and reducing sugar concentration were optimized by Response Surface Methodology (RSM) via Design Expert Software 8.0.7.1. applying 3-factor Box-Behnken design. Co-immobilized samples were reacted with the substrate solution in batch type and feedback packed bed column reactors and according to turbidity and reducing sugar concentration values, batch reactor efficiency was found to be higher. Finally, freshly squeezed apple, pear and grape juices were interacted with co-immobilized enzymes in the batch reactor system, and turbidity and reducing sugar concentrations were monitored over time. Changes were also observed in antioxidant activities depending on the enzyme treatment.


Assuntos
Celulase , Malus , Pyrus , Vitis , Amilases , Enzimas Imobilizadas , Sucos de Frutas e Vegetais , Poligalacturonase , Açúcares
2.
Food Chem ; 399: 133972, 2023 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-36027810

RESUMO

Pomegranate (Punica grantum L.) fruit juice was concentrated by forward osmosis or thermal evaporation and the samples were stored at ambient (25 °C) and accelerated (37 °C) storage conditions. The anthocyanin content of raw, reconstituted forward osmosis as well as reconstituted thermally evaporated pomegranate juice were 421.1, 414.4 and 357.2 mg/kg respectively. The physicochemical attributes of pomegranate juice concentrate such as anthocyanin content, antioxidant activity, browning index, and hydroxymethyl furfural showed that the quality of the concentrate was markedly affected by storage conditions. Based on the hydroxymethyl furfural content (≤25 mg/kg), it was concluded that the forward osmosis concentrated juices could be stored at ambient and accelerated conditions for ∼101 and ∼66 days, respectively. While, thermally concentrated juice could only be stored for less ∼31 and ∼3 days, respectively. Forward osmosis could be a method to concentrate pomegranate juice with minimum effect on quality attributes with extended shelf life.


Assuntos
Sucos de Frutas e Vegetais , Romã (Fruta) , Antocianinas/análise , Frutas/química , Furaldeído/análise , Cinética , Osmose
3.
Food Chem ; 402: 134501, 2023 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-36303391

RESUMO

An electrochemical sensor was designed to identify food colorants in juices. A green polymeric nanocomposite (beta-cyclodextrin/arginine) decorated with gold nanoparticles-capped cysteamine was fabricated on the surface of gold electrodes. Field emission-SEM and energy-dispersive X-ray spectroscopy showed the morphology and the presence of all elements related to all stages of the electrode modification. For three azo dyes (carmoisine, sunset yellow, and tartrazine), the analytical linear range was 10-8 to 10-4 M, with a low limit of quantification of about 1 nM. The engineered chemosensor showed suitable selectivity for analyzing candidate dyes in the presence of interfering agents. According to the scan rate results, the mass transport was controlled by diffusion, and the reaction on the chemosensor was electrochemically quasi-reversible. The results for different fruit juices confirmed this method's high potential application in detecting artificial color adulteration in food products.


Assuntos
Nanopartículas Metálicas , Tartrazina , Tartrazina/análise , Ouro/química , Sucos de Frutas e Vegetais , Técnicas Eletroquímicas/métodos , Nanopartículas Metálicas/química , Compostos Azo/análise , Eletrodos
4.
Food Chem ; 404(Pt B): 134695, 2023 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-36323035

RESUMO

The theoretical screening and design of green solvents to reduce organic solvents and to develop green and efficient sample pretreatment methods have attracted extensive attention. Here, benzimidazoles (BZDs) with potential reproductive toxicity were used as target compounds, and amino acid ionic liquids (AAILs) were designed and selected via a theoretical calculation. With the functionalized AAIL as monomers, and POSS as the crosslinking agent, novel specific magnetic nanoparticles (Fe3O4@SiO2@MAPs@AAIL-POSS) were prepared and used to develop the magnetic dispersive solid-phase extraction (MDSPE) of trace BZDs from fruit juice and human serum. In the evaluation of the method, Fe3O4@SiO2@MAPs@AAIL-POSS showed specific adsorption, recyclable ability, high adsorption efficiency, a good recovery rate, and a low coefficient of variation. In addition, the adsorption behavior of Fe3O4@SiO2@MAPs@AAIL-POSS on BZDs was verified by investigating the kinetic and thermodynamic of the adsorption process. The study design provides ideas for green rapid detection methods of other food pollutants.


Assuntos
Líquidos Iônicos , Humanos , Líquidos Iônicos/química , Sucos de Frutas e Vegetais , Dióxido de Silício/química , Aminoácidos , Extração em Fase Sólida/métodos , Adsorção , Solventes , Fenômenos Magnéticos , Benzimidazóis , Limite de Detecção , Cromatografia Líquida de Alta Pressão/métodos
5.
Food Chem ; 401: 134122, 2023 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-36096003

RESUMO

To prepare pumpkin juice (PJ) rich in coenzyme Q10, this study analyzed the chemical composition, antioxidant activity, and gut microbiota of pumpkin juice fermented by Rhodobacter sphaeroides (RPJ). The number of viable bacteria in the juice reached 2.8 × 108 CFU/mL; the fermentation process mainly consumed glucose and sucrose; the total sugar content was reduced, ß-carotene was reduced, and a new antioxidant substance, coenzyme Q10, appeared at a content of 12.345 mg/L; levels of volatile alcohols, esters, and ketones significantly increased; and antioxidation ability improved, particularly the ferric ion reducing antioxidant power activity. The gut microbiota of mice shifted by increasing Lactobacillus and Bifidobacterium and protected the gut barrier by reducing Proteobacteria after 48 h of fermentation. Pumpkin juice fermented by Rhodobacter sphaeroides not only produces bioactive substances with antioxidant capacity but can also regulate the gut microbiota of mice.


Assuntos
Cucurbita , Microbioma Gastrointestinal , Rhodobacter sphaeroides , Camundongos , Animais , Antioxidantes/química , Sucos de Frutas e Vegetais , beta Caroteno , Açúcares , Glucose , Sacarose , Cetonas
6.
Food Chem ; 404(Pt B): 134612, 2023 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-36288672

RESUMO

High hydrostatic pressure (HHP) is a non-thermal method of sterilizing orange juice. However, knowledge of the quality variation during its storage is limited. This study aimed to comprehensively analyze metabolite variations during HHP orange juice storage using gas chromatography-mass spectrometer and liquid chromatography-mass spectrometry. Fifty-seven volatiles and 49 non-volatiles were identified. Partial least square analysis results showed that 21 days was a dividing point for metabolites highly varied. Results of relative odor activity value showed nonanal, methyl butanoate, and ethyl butanoate decreased after six days, which might reduce fruity flavor. After 21 days, over 60 % of metabolites such as linalool, α-pinene, and ascorbic acids decreased while α-terpineol and limonin increased, which would likely result in a change of coniferous, tarry, and bitter, as well as decreased organoleptic quality and antioxidative activities. This study provides a theoretical basis to optimize the shelf-life of HHP orange juice and advice for consumers' choices.


Assuntos
Citrus sinensis , Citrus sinensis/química , Pressão Hidrostática , Cromatografia Gasosa-Espectrometria de Massas/métodos , Sucos de Frutas e Vegetais/análise , Odorantes/análise
7.
Food Chem ; 402: 134197, 2023 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-36182779

RESUMO

Carbendazim (CBZ) is beneficial to fruit and vegetable cultivation, but its residue will cause fruit and vegetable juice pollution. In this work, an electrochemical sensor based on carbon nanohorns@reduced graphene oxide coated by gold platinum core-shell nanoparticles (Au@Pt/CNHs@RGO/GCE) was prepared for CBZ detection. The results showed that the assembly of CNHs and RGO assisted by ultrasound improved the electron transfer ability and electrochemical active surface area of CNHs@RGO. Moreover, the coating of Au@Pt nanoparticles further enhanced the sensitivity of the sensor. With the synergistic effect of the three materials, the sensor had a wider linear range (0.05 µmol/L-50 µmol/L), a lower limit of detection (1.64 nmol/L), and satisfactory recovery rates (90.60 % ∼ 97.60 %, carrot juice; 94.00-114.43 %, orange juice). Additionally, the sensor presented good anti-interference and repeatability. This work provides a simple, rapid, economical, sensitive, and accurate sensor for CBZ quantification in fruit and vegetable juice.


Assuntos
Grafite , Nanopartículas Metálicas , Ouro/química , Platina/química , Carbono/química , Sucos de Frutas e Vegetais , Frutas , Nanopartículas Metálicas/química , Grafite/química , Técnicas Eletroquímicas , Eletrodos , Limite de Detecção
8.
Nutrients ; 14(22)2022 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-36432514

RESUMO

Cognitive decline, anxiety, and depression are significant contributors to human ill health and decreased quality of life. Intake of fruits including 100% juice is associated with beneficial effects on several health outcomes. The current study explored the potential associations between consumption of 100% fruit juice and neurocognitive markers in adults. Twenty-four-hour dietary recall data from the National Health and Nutrition Examination Survey (NHANES) 1988-1994, 1999-2018 for adults 20+ years (N = 62,606) were used to assess 100% fruit juice intake, and NHANES questionnaire data were used for the assessment of neurocognition. Association of usual intake of 100% fruit juice with neurocognitive outcomes were assessed by regression analysis after adjusting for demographic, lifestyle, dietary, and health-related covariates. About 21% of adults were fruit juice consumers and the intake was a little over 2 oz per day. Consumers of 100% fruit juice had 16.3% fewer days per month of feeling anxious compared to non-consumers. There were no significant associations of 100% fruit juice usual intake with other neurocognitive measures. A large number of potential confounding variables have been identified to be associated with one or more neurocognitive measures suggesting that these may be important parameters to include in future studies.


Assuntos
Sucos de Frutas e Vegetais , Qualidade de Vida , Adulto , Humanos , Inquéritos Nutricionais , Depressão/epidemiologia , Ansiedade , Cognição
9.
Molecules ; 27(21)2022 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-36364260

RESUMO

Membrane-based processes are increasingly used to clarify and concentrate thermo-sensitive fruit juices and plant extracts as alternatives to conventional processes. This work aimed to evaluate the quality of red fruit juices clarified and concentrated by an integrated membrane process with special regard to the preservation of valuable compounds. A red fruit juice obtained from a blend of pomegranate, cactus pear, and red orange juices of Sicilian origin was clarified by microfiltration (MF) and then pre-concentrated up to 33 °Brix by nanofiltration (NF). The pre-concentrated juice was finally concentrated by osmotic distillation (OD) up to 50 and 60 °Brix. Samples of clarified, pre-concentrated, and concentrated juice were analyzed for their physico-chemical composition and in terms of the antioxidant activity and inhibitory activity against α-amylase and lipase. The results clearly confirmed the assumption of a mild fruit juice processing method, allowing us to preserve the original nutritional and functional properties of the fresh juice. In particular, the OD retentate at 60 °Brix resulted the most active sample against pancreatic lipase and α-amylase inhibitory activity with IC50 values of 44.36 and 214.65 µg/mL, respectively.


Assuntos
Sucos de Frutas e Vegetais , Frutas , Frutas/química , Destilação/métodos , alfa-Amilases , Lipase/análise
10.
Nutrients ; 14(21)2022 Oct 24.
Artigo em Inglês | MEDLINE | ID: mdl-36364727

RESUMO

The purpose of this study was to test the hypothesis that acute intake of inorganic nitrate (NO3-) via supplementation would attenuate the venoconstriction and pressor response to exercise. Sixteen healthy young adults were assigned in a randomized crossover design to receive beetroot juice (BRJ) or an NO3--depleted control beverage (prune juice: CON). Two hours after consuming the allocated beverage, participants rested in the supine position. Following the baseline period of 4 min, static handgrip exercise of the left hand was performed at 30% of the maximal voluntary contraction for 2 min. Mean arterial pressure (MAP) and heart rate (HR) were measured. Changes in venous volume in the right forearm and right calf were also measured using venous occlusion plethysmography while cuffs on the upper arm and thigh were inflated constantly to 30-40 mmHg. The plasma NO3- concentration was elevated with BRJ intake (p < 0.05). Exercise increased MAP and HR and decreased venous volume in the forearm and calf, but there were no differences between CON and BRJ. Thus, these findings suggest that acute BRJ intake does not alter the sympathetic venoconstriction in the non-exercising limbs and MAP response to exercise in healthy young adults, despite the enhanced activity of nitric oxide.


Assuntos
Beta vulgaris , Nitratos , Humanos , Adulto Jovem , Nitratos/farmacologia , Força da Mão/fisiologia , Suplementos Nutricionais , Exercício Físico/fisiologia , Óxidos de Nitrogênio , Óxido Nítrico/farmacologia , Pressão Sanguínea , Método Duplo-Cego , Sucos de Frutas e Vegetais
11.
Food Funct ; 13(23): 12353-12362, 2022 Nov 28.
Artigo em Inglês | MEDLINE | ID: mdl-36367386

RESUMO

Dietary nitrate, found predominantly in green leafy vegetables and other vegetables such as radish, celery, and beetroot, has been shown to beneficially modulate inflammatory processes and immune cell function in animals and healthy individuals. The impact of increased nitrate intake on soluble inflammatory mediators in individuals with hypertension is unclear. We assessed whether the daily consumption of dietary nitrate via beetroot juice for 1-week lowered levels of circulating inflammatory markers in men and women with treated hypertension. Twenty-seven male and female participants were recruited to a randomized, placebo-controlled, double-blind crossover trial. The effects of 1-week intake of nitrate-rich beetroot juice versus 1-week intake of nitrate-depleted beetroot juice (placebo) were investigated. Plasma concentrations of circulating soluble adhesion molecules (ICAM-1, VCAM-1, CD62E, CD62P), inflammatory cytokines (IL-1ß, IL-6, IL-10, IL-12p70, TNF-α) and chemokines (IL-8, MCP-1) were measured by multiplex flow cytometric bead array in samples collected on day 7 of each intervention period. Other outcomes included alterations in nitrate metabolism assessed by measuring nitrate and nitrite concentrations in plasma, saliva, and urine. One week of beetroot juice did not alter levels of the soluble adhesion markers or cytokines assessed. A 7-fold increase in salivary nitrite, an 8-fold increase in salivary nitrate, a 3-fold increase in plasma nitrate and nitrite, and a 4-fold increase in urinary nitrate and nitrite compared to the placebo was observed (p < 0.001 for all comparisons). Increasing dietary nitrate consumption over 7 days is not effective in reducing soluble inflammatory mediators in individuals with treated hypertension. This trial was registered at anzctr.org.au as ACTRN 12613000116729.


Assuntos
Beta vulgaris , Hipertensão , Animais , Nitratos , Nitritos , Citocinas/farmacologia , Sucos de Frutas e Vegetais , Hipertensão/tratamento farmacológico , Antioxidantes/farmacologia , Método Duplo-Cego , Verduras , Estudos Cross-Over , Biomarcadores , Mediadores da Inflamação/farmacologia , Pressão Sanguínea , Suplementos Nutricionais
13.
Vopr Pitan ; 91(5): 124-132, 2022.
Artigo em Russo | MEDLINE | ID: mdl-36394936

RESUMO

Fruits are the most important source of polyphenols, substances that have a positive effect on human health. Modern technologies for the industrial processing of fruits into juice are aimed at preserving the useful components of the raw material in it. The issue of the content of polyphenols in industrial juice products, and, especially, changes in their concentration over time, is important for understanding the nutritional value of juice products and requires further study. The purpose of the work is to study the total content of polyphenols depending on the type of juice products and the time elapsed since the product was manufactured. Material and methods. The total content of polyphenols in terms of gallic acid was determined by the Folin-Ciocalteu method in four popular types of juice products (orange, grapefruit and apple juice, cherry nectar), various brands and with different production dates. The results of the determination in 60 product samples selected from Russian retail chains were analyzed. Results. Polyphenols are found in all types of products in significant amounts: in orange juices from 678 to 870 mg/kg, in grapefruit juices from 447 to 798 mg/kg, in apple juices from 264 to 1320 mg/kg, in cherry nectars from 696 to 1090 mg/kg. The highest average content was found in cherry nectars (859±106 mg/kg), followed by orange (781±54 mg/kg) and grapefruit juices (634±91 mg/kg). In apple juices, there is a significant variation in the content of polyphenols depending on the method of juice production - the highest content of polyphenols was found in straight-pressed apple juices (1119±124 mg/kg). The content of polyphenols in products stored for six months or more does not show any significant differences from the content in fresher products, which suggests a consistently high content of polyphenols in juice products throughout the entire shelf life. Conclusion. The study showed the presence of high concentrations of common polyphenols in juice products. The dependence of total polyphenol content on the time elapsed since the production of juice product was not found. Juice products of industrial production can make a significant contribution to the intake of polyphenols in the human body.


Assuntos
Citrus paradisi , Malus , Humanos , Polifenóis/análise , Néctar de Plantas , Sucos de Frutas e Vegetais/análise , Frutas/química
14.
Int J Mol Sci ; 23(20)2022 Oct 19.
Artigo em Inglês | MEDLINE | ID: mdl-36293365

RESUMO

The Scandinavian region is home to a unique biome with endemic plant species. The aim of this study was to explore this natural diversity and identify plant extracts providing positive skin barrier effects. Six plant extracts were identified as starting material. Following biochemical screening, two candidates outperformed the rest: Betula alba (BA) and Empetrum nigrum (EN). Quantitative PCR analysis showed that BA and EN upregulated barrier genes, when used individually and in combination. Betula alba increased AQP3 and OCLN protein expression, something niacinamide was incapable of. Additionally, the skin barrier was strengthened, evidenced by inhibition of KLK5 and hyaluronidase and showed strong antioxidant and anti-inflammatory activity through DPPH and COX2 inhibition, respectively. A first split-face clinical study was conducted using the combination of extracts versus placebo. There was a significantly better skin restructuring effect and corneocyte cohesion on the side treated with combined extracts. A second split-face clinical study assessed the combined extracts versus 3% niacinamide. Significant variations in skin hydration and TEWL were observed in favor of the extract treated side. In conclusion, we identified a natural alternative to niacinamide for improving skin barrier health, in Scandinavian plant extracts, which yield strong performance, but at a lower concentration.


Assuntos
Ericaceae , Casca de Planta , Antioxidantes , Betula , Ciclo-Oxigenase 2/genética , Sucos de Frutas e Vegetais , Hialuronoglucosaminidase , Niacinamida/farmacologia , Extratos Vegetais/farmacologia
15.
J Microbiol Biotechnol ; 32(10): 1315-1324, 2022 Oct 28.
Artigo em Inglês | MEDLINE | ID: mdl-36198663

RESUMO

Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections. In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2-phenylethanol, and the most represented terpene was ß-damascenone. The sensory attributes showed scores higher than 7 on a 9-point hedonic scale for the FPB.25, illustrating that it was well accepted by panelists. Taken together, our results showed that PFJ could meet current consumer demand regarding natural and functional, fruit-based fermented beverages.


Assuntos
Lactobacillales , Probióticos , Saccharomyces boulardii , Sucos de Frutas e Vegetais , Antioxidantes/farmacologia , Antioxidantes/análise , Saccharomyces cerevisiae , Fermentação , Biotransformação , Terpenos
16.
J Agric Food Chem ; 70(43): 13979-13986, 2022 Nov 02.
Artigo em Inglês | MEDLINE | ID: mdl-36261124

RESUMO

Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3Z)-hex-3-enal and trans-4,5-epoxy-(2E)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final Dornfelder wine prepared thereof, the highest FD factors were found for 2-phenylethyl acetate, 2-phenylethan-1-ol, and (E)-ß-damascenone. However, for example, among others, (3Z)-hex-3-enal no longer appeared as an important odorant. To monitor the olfactory changes occurring in single processing steps from Dornfelder grapes to the final wine, selected odorants in grape juice, must, and young as well as aged wine from the same batch of Dornfelder grapes were quantitated. In particular, (3Z)-hex-3-enal and hexanal decreased considerably during mashing, while, as to be expected, the concentrations of yeast metabolites, e.g., odor-active alcohols and esters, drastically increased during fermentation. To reveal the influence of barrel aging, the odorants of the same Dornfelder wine aged in either barrique barrels or steel tanks were compared.


Assuntos
Vitis , Compostos Orgânicos Voláteis , Vinho , Odorantes/análise , Vinho/análise , Bebidas Alcoólicas/análise , Sucos de Frutas e Vegetais/análise , Compostos Orgânicos Voláteis/análise
17.
Braz J Microbiol ; 53(4): 2157-2172, 2022 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-36219343

RESUMO

In the present study, 20 lactic acid bacteria (LAB) were isolated from different fruit juices, milk, and milk products. Based on preliminary screening methods like emulsification index, oil displacement method, hemolysis, and reduction in surface tension, strain LNH70 was selected for further studies. Further, it was evaluated for preliminary probiotic characteristics, identified by 16 s rRNA sequencing as Lactococcus lactis, submitted to NCBI, and an accession number was obtained (MH174454). In addition, LNH70 was found to tolerate over wide range of temperatures (10-45 °C), pH (3-10), NaCl (up to 9%), bile (0.7%), and phenol (0.1%) concentrations. Further, optimization studies at flask level revealed that lactose as carbon source, peptone as organic nitrogen, and inorganic nitrogen (ammonium sulfate) enhanced biosurfactant production. Chemical composition of purified biosurfactant obtained from LNH70 was characterized by various physico-chemical analytical techniques and identified as xylolipid. Xylolipid biosurfactant exhibited anti-adhesion activity against food borne pathogens in in vitro conditions. Its anti-oxidative property by 1, 1-diphenyl-2-picrylhydrazyl (DPPH), 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and ferric reducing antioxidant power (FRAP) radical scavenging activity was found in range of 60.76 ± 0.5 to 83.50 ± 0.73%. Furthermore, xylolipid (0.05, 0.1, 0.3 mg/mL) when used for its potential as orange and pineapple juices preservation revealed miniature changes in the physico-chemical parameters evaluated in this study. However, the microbial population slightly lowered when xylolipid was used at 0.3 mg/mL after 5th day. Hence, this study supports the potential use of biosurfactant from L. lactis for its application as food preservative.


Assuntos
Lactococcus lactis , Lactococcus lactis/genética , Sucos de Frutas e Vegetais , Oxirredução , Antioxidantes/farmacologia , Antioxidantes/análise , Nitrogênio
18.
Compr Rev Food Sci Food Saf ; 21(6): 4716-4737, 2022 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-36181483

RESUMO

Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95°C for 0.5-5 min. However, the characteristic flavors and phytochemicals are negatively influenced by the intense time-temperature treatment. To retain the thermosensitive compounds in the juice, some nonthermal technologies such as high-pressure processing, pulsed electric field, pulsed light, ultrasound, and ultraviolet treatments have been explored. These techniques ensured microbial safety (5-log reduction in E. coli, S. Typhimurium, or S. cerevisiae) while preserving a maximum ascorbic acid (84-99%) in the juice. The shelf life of these nonthermally treated juice varied between 14 days (UV treated at 7.5 mJ/cm2 ) and 6 months (clarified through microfiltration). Moreover, the inactivation of spoilage enzyme in the juice required a higher intensity. The present review discusses the potential of several nonthermal techniques employed for the pasteurization of pineapple juice. The pasteurization ability of the combined hurdle between mild thermal and nonthermal processing is also presented. The review also summarizes the target for pasteurization, the plan to design a nonthermal processing intensity, and the consumer perspective toward nonthermally treated pineapple juice. The techniques are compared on the common ground like safety, stability, and quality of the juice. This will help readers to select an appropriate nonthermal technology for pineapple juice production and design the intensity required to satisfy the manufacturers, retailers, and consumers.


Assuntos
Ananas , Pasteurização , Pasteurização/métodos , Escherichia coli , Saccharomyces cerevisiae , Sucos de Frutas e Vegetais
19.
Ultrason Sonochem ; 90: 106166, 2022 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-36215891

RESUMO

Although both ultraviolet (UV) radiation and ultrasound (US) treatment have their capabilities in microbial inactivation, applying any one method alone may require a high dose for complete inactivation, which may affect the sensory and nutritional properties of pineapple juice. Hence, this study was intended to analyse and optimise the effect of combined US and UV treatments on microbial inactivation without affecting the selected quality parameters of pineapple juice. US treatment (33 kHz) was done at three different time intervals, viz. 10 min, 20 min and 30 min., after which, juice samples were subjected to UV treatment for 10 min at three UV dosage levels, viz. 1 J/cm2, 1.3 J/cm2, and 1.6 J/cm2. The samples were evaluated for total colour difference, pH, total soluble solids (TSS), titrable acidity (TA), and ascorbic acid content; total bacterial count and total yeast count; and the standardization of process parameters was done using Response Surface Methodology and Artificial Neural Network. The results showed that the individual, as well as combined treatments, did not significantly impact the physicochemical properties while retaining the quality characteristics. It was observed that combined treatment resulted in 5 log cycle reduction in bacterial and yeast populations while the individual treatment failed. From the optimization studies, it was found that combined US and UV treatments with 22.95 min and1.577 J/cm2 ensured a microbiologically safe product while retaining organoleptic quality close to that of fresh juice.


Assuntos
Ananas , Malus , Malus/química , Manipulação de Alimentos/métodos , Saccharomyces cerevisiae , Sucos de Frutas e Vegetais , Viabilidade Microbiana/efeitos da radiação , Ananas/química
20.
Ultrason Sonochem ; 90: 106194, 2022 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-36242792

RESUMO

Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer interest due to its high nutritional profile and alkaline nature. Still, high polyphenolic and sugar content start the fermentation in juice, resulting in dark coloration. Lately, some novel techniques have been introduced to extend shelf life and improve the nutritional value of sugarcane juice. The introduction of such processing technologies is beneficial over conventional processes and essential for producing chemical-free, high-quality, fresh juices. The synergistic impact of these novel technologies is also advantageous for preserving sugarcane juice. In literature, novel thermal, non-thermal and hurdle technologies have been executed to preserve sugarcane juice. These technologies include high hydrostatic pressure (HHP), ultrasound (US), pulsed electric field (PEF), ultraviolet irradiation (UV), ohmic heating (OH), microwave (MW), microfludization and ozone treatment. This review manifests the impact of novel thermal, non-thermal, and synergistic technologies on sugarcane juice processing and preservation characteristics. Non-thermal techniques have been successfully proved effective and showed better results than novel thermal treatments. Because they reduced microbial load and retained nutritional content, while thermal treatments degraded nutrients and flavor of sugarcane juice. Among non-thermal treatments, HHP is the most efficient technique for the preservation of sugarcane juice while OH is preferable in thermal techniques due to less nutritional loss.


Assuntos
Saccharum , Manipulação de Alimentos/métodos , Sucos de Frutas e Vegetais , Temperatura Alta , Ondas Ultrassônicas
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