Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices

Journal of Food Engineering

Volumn 92, Issue 1, 2009, Pages 37-43

  Aguiló Aguayo, Ingrid ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

5 Hydroxymethyl furfural; Color; High intensity pulsed electric fields; Response surface methodology; Strawberry, tomato and watermelon juices

Indexed keywords

ALDEHYDES; CHEMICAL REACTIONS; COLOR; ELECTRIC FIELD EFFECTS; ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; FURFURAL; METHANOL; OPTICAL PROPERTIES; SURFACE PROPERTIES;

5-HYDROXYMETHYL FURFURAL; COLOR DIFFERENCES; HIGH-INTENSITY PULSED ELECTRIC FIELDS; PULSE FREQUENCIES; PULSE WIDTHS; RESPONSE SURFACE METHODOLOGY; STRAWBERRY JUICES; STRAWBERRY, TOMATO AND WATERMELON JUICES;

FRUITS;

CITRULLUS LANATUS VAR. LANATUS; FRAGARIA X ANANASSA; LYCOPERSICON ESCULENTUM; PHYSALIS GRISEA; PHYSALIS PUBESCENS INTEGRIFOLIA;

EID: 58249133054     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.017     Document Type: Article

References (23)

1. Aguiló-Aguayo, I., Soliva-Fortuny, R., Martín-Belloso, O., 2007. Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat. European Food Research and Technology. doi: 10.1007/s00217-007-0761-2.
2. Aguiló-Aguayo I., Odriozola-Serrano I., Quintão-Teixeira L.J., and Martín-Belloso O. Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions. Food Chemistry 107 (2008) 949-955
3. Association of the Industry of Juices, Nectars from Fruits, Vegetables (AIJN). Association of the Industry of Juices and Nectars of the European Economic Community Code of Practice for Evaluation of Fruit and Vegetable Juices (1996), AIJN, Brussels
4. Bozkurt H., Gögüs F., and Eren S. Nonenzymic browning reactions in boiled grape juice and its models during storage. Food Chemistry 64 1 (1999) 89-93
5. Cohen E., Birk Y., Mannheim C.H., and Saguy I.S. A rapid method to monitor quality of apple juice during thermal processing. Lebensmittel-Wissenschaft und Technologie 31 7-8 (1998) 612-616
6. Cortés C., Esteve M.J., and Frígola A. Color of orange juice treated by high-intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Control 19 2 (2007) 151-158
7. Cserhalmi Zs., SassKiss A., Tóth-Markus M., and Lechner N. Study of pulsed electric field treated citrus juices. Innovative Food Science and Emerging Technologies 7 1-2 (2006) 49-54
8. Dunn J. Pulsed electric field processing: an overview. In: Barbosa-Canovas G.V., and Zhang Q.H. (Eds). Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (2001), Technomic Publishing Co., Lancaster, PA pp. 1-30
9. Elez-Martínez P., Aguiló-Aguayo I., and Martín-Belloso O. Inactivation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters. Journal of the Science of Food and Agriculture 86 1 (2006) 71-81
10. Mackinney G., and Chichester C.O. Color deterioration in strawberry preserves. Canner 114 12 (1952) 13
11. Min S., Jin Z.T., and Zhang Q.H. Commercial scale pulsed electric field processing of tomato juice. Journal of Agricultural and Food Chemistry 51 11 (2003) 3338-3344
12. Min S., Evrendilek G.A., and Zhang H.Q. Pulsed electric fields: processing system, microbial and enzyme inhibition, and shelf life extension. IEEE Transactions on Plasma Science 35 1 (2007) 59-73
13. Mosqueda-Melgar J., Raybaudi-Massilia R.M., and Belloso-Martín O. Influence of treatment time and pulse frequency on Salmonella enteriditis, Escherichia coli and Listeria monocytogenes populations inoculated in melon and watermelon juices treated by pulsed electric fields. International Journal of Food Microbiology 117 2 (2007) 192-200
14. Mosqueda-Melgar J., Raybaudi-Massilia R.M., and Martín-Belloso O. Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juice. Food Microbiology 25 3 (2008) 479-491
15. Mosqueda-Melgar J., Raybaudi-Massilia R.M., and Martín-Belloso O. Inactivation of Salmonella enterica Ser. Enteritidis in tomato juice by combining of high-intensity pulsed electric fields with natural antimicrobials. Journal of Food Science 73 2 (2008) M47-M53
16. Mosqueda-Melgar, J., Raybaudi-Massilia, R.M., Martín-Belloso, O., 2008c. Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials. Innovative Food Science and Emerging Technologies. doi: 10.1016/j.ifset.2007.09.003.
17. Odriozola-Serrano I., Aguiló-Aguayo I., Soliva-Fortuny R., Gimeno-Anó V., and Martín-Belloso O. Lycopene, vitamin C, antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters. Journal of Agricultural and Food Chemistry 55 22 (2008) 9036-9042
18. Quitão-Teixeira, L.J., Aguiló-Aguayo, I., Ramos, A.M., Martín-Belloso, O., 2007. Inactivation of oxidative enzymes by high-intensity pulsed electric field for retention of color in carrot juice. Food Bioprocess Technology. doi: 10.1007/s11947-007-0018-x.
19. Rivas A., Rodrigo D., Martínez A., Barbosa-Cánovas G.V., and Rodrigo M. Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice. LWT-Food Science and Technology 39 10 (2006) 1163-1170
20. Smith K., Mittal G.S., and Griffiths M.W. Pasteurization of milk using pulsed electrical field and antimicrobials. Journal of Food Science 67 6 (2002) 2304-2308
21. Spano N., Casula L., Panzanelli A., Pilo M.I., Piu P.C., Scanu R., Tapparo A., and Sanna G. An RP-HPLC determination of 5-hydroxymethylfurfural in honey: the case of strawberry tree honey. Talanta 68 4 (2006) 1390-1395
22. Tosun I. Color changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage. Grasas y Aceites 55 3 (2004) 259-263
23. Zhang Q., Barbosa-Cánovas G.V., and Swanson B.G. Engineering aspects of pulsed electric field pasteurization. Journal of Food Engineering 25 (1995) 261-281