Search results for "Pasteurization"
showing 10 items of 66 documents
Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain
2007
Abstract The growing interest in new functional foods with special characteristics and health properties has led to the development of new beverages based on fruit juice–skim milk mixtures. The proliferation of ready-to-drink beverages has caused the market to focus its interest on these products. Commercial conventionally pasteurized or sterilized beverages based on a mixture of fruit juice and skim milk were evaluated nutritionally for their concentrations of vitamin C, vitamin A and phenolic compounds and their total antioxidant capacity, taking the influence of physicochemical parameters into account. The main contribution to the total antioxidant capacity (TEAC, trolox equivalent antio…
Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method”
2014
The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. The experiment was first carried out on the laboratory level in order to select the optimal combination of pasteurization time/temperature so as to obtain the proper balance between the consistency of the pulp and the microbiological quality of the final product. Pasteurization at industrial scale was then carried out in a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and mic…
PCR-fingerprinting and RAPD approaches for tracing the source of yeast contamination in a carbonated orange juice production chain.
2005
Aims: To investigate the sort and the origin of the contamination of a packed fruit juice. Methods and Results: Fifty-eight yeast isolates were collected in a survey of two different visits to a carbonated orange juice factory. In each visit, samples were collected, six times, from seven points in the production chain. For each visit, no significant differences were observed among the yeast average values obtained in the control points considered. The random amplified polymorphic DNA (RAPD) with primer P24 and the PCR-fingerprinting with the microsatellites primers (GTG)5 and (GAC)5 were used, in order to discriminate the isolates, rendering 29 composite profiles; the most frequent one (24/…
Green food processing: concepts, strategies, and tools
2019
Abstract One of the developmental aspects of food science is testing and adapting advanced technologies for food production, which save resources and improve food quality. More often than not, this includes technologies operating at lower temperatures, shorter time, and resulting in better preservation of the thermolabile compounds in the foods, as compared to conventional technologies. Nutritionally rich but thermally sensitive raw materials such as fruit, vegetables, meats, and others can particularly benefit from the application of such advanced food technologies. Technologies with the most tested potential for industrial implementation include nonthermal plasma, pulsed electric field, h…
Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices.
2020
The current popularity of minimally processed foods is an opportunity for natural antimicrobial agents to be combined with mild heat treatments to act synergistically in reducing viral foodborne pathogens. Viral inactivation by heat-treatments (at 25, 40, 50 and 63 °C for 30 min) combined with aged green tea extract (aged-GTE) was initially evaluated in phosphate buffered saline (PBS) against murine norovirus (MNV-1) and hepatitis A virus (HAV) by cell culture, and against human norovirus by in situ capture RT-qPCR. The combination of aged-GTE and heat treatment at 50 °C for 30 min exerted strong antiviral activity, reducing by more than 5 log MNV-1 infectivity in PBS. Heating at 40 °C for …
Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage
2010
Abstract The degradation of ascorbic acid was determined in a ready-to-drink orange juice–milk beverage treated by high intensity pulsed electric fields (PEF). The effects of PEF treatment were compared to those of heat pasteurization (90 oC, 20 s). Four electric field strengths (15, 25, 35, 40 kV/cm) and six treatment times for each field (from 40 µs to 700 µs) were studied. Ascorbic acid degradation was adjusted to an exponential model. The obtained ascorbic acid degradation rate constants (kE) were − 0.11·10− 3 ± 0.03·10− 3 μs− 1, − 0.23·10− 3 ± 0.07·10− 3 μs− 1, − 0.42·10− 3 ± 0.09·10− 3 μs− 1 and − 0.60·10− 3 ± 0.06·10− 3 μs− 1 for field strengths of 15, 25, 35 and 40 kV/cm, respective…
Use of a logistic model to assess spoilage by Byssochlamys fulva in clarified apple juice
2010
Abstract The percentage P (%) of spoiled bottles (n = 40) of clarified apple juice due to Byssochlamys fulva, was modeled by using a logistic model: P = P max 1 + exp ( k ( τ − t ) ) where Pmax (%) the maximum percentage of spoiled bottles, k (h− 1) a slope parameter and τ (h) the time for P = Pmax/2. Bottles of pasteurized apple juice were inoculated with B. fulva IOC 4518 ascospores for low and high initial loads, 4.8 ± 2.3 ascospores/100 mL and 19.3 ± 4.6 ascospores/100 mL respectively and incubated at 21 °C and 30 °C. Pmax was not significantly different from 100% except for a low initial load at 21 °C. Model parameters were estimated with a good accuracy, RMSE in the range 3.89–7.50. T…
Refrigerated Fruit Juices: Quality and Safety Issues
2007
Fruit juices are an important source of bioactive compounds, but techniques used for their processing and subsequent storage may cause alterations in their contents so they do not provide the benefits expected by the consumer. In recent years consumers have increasingly sought so-called "fresh" products (like fresh products), stored in refrigeration. This has led the food industry to develop alternative processing technologies to produce foods with a minimum of nutritional, physicochemical, or organoleptic changes induced by the technologies themselves. Attention has also focused on evaluating the microbiological or toxicological risks that may be involved in applying these processes, and t…
High-performance liquid chromatographic determination of furfural compounds in infant formulas
2002
Furfural contents in adapted and follow-up infant formulas were measured by RP-HPLC. The evolution of furfural compound contents during storage (a year at 20 and 37 °C) was studied. 2-Furylmethylketone and 5-methyl-2-furaldehyde were not detectable in analysed samples. The differences in the furfural compounds at point zero between both infant formulas has to be ascribed to the differences in protein and iron contents. An increase in free 5-hydroxymethyl-2-furfuraldehyde (HMF), 2-furaldehyde (F) and HMF+F contents was observed in all samples, although the differences were not statistically significant. The storage temperature affected the total HMF content and the storage time affected the …
Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field
2007
High-intensity pulsed electric fields (HIPEF) is an emerging non-thermal food preservation technology which has the potential to pasteurize pumpable liquid foods. Its application is being studied to evaluate it as potential alternative or complementary process to thermal pasteurization. Orange juice-milk beverage with added bioactive components is a ready-to-drink beverage developed as an alternative to traditional soft drinks. In the present work, two HIPEF treatments (35 and 40 kV/cm) and six different treatment times (from 40 to 180 µs) were evaluated to assess their effect on the fatty acid profile of an orange juice-milk beverage fortified with n-3 fatty acids and oleic acid. The effec…