Effect of non thermal processing technologies on the anthocyanin content of fruit juices

Trends in Food Science and Technology

Volumn 20, Issue 3-4, 2009, Pages 137-145

  Tiwari, B K ^a   O'Donnell, C P ^a   Cullen, P J ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANIN CONTENTS; CONSUMER DEMANDS; HIGH HYDROSTATIC PRESSURES; HUMAN HEALTHS; NON THERMALS; NON-THERMAL PROCESSING; PRESERVATION TECHNOLOGIES; PULSED ELECTRIC FIELDS;

ELECTRIC FIELDS; FOOD PRESERVATIVES; FRUIT JUICES; FRUITS; HYDROSTATIC PRESSURE; OZONE; RAPID THERMAL ANNEALING;

FOOD PRESERVATION;

EID: 67349254663     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2009.01.058     Document Type: Review

References (87)

1. Aguiló-Aguayo I., Sobrino-López A., Soliva-Fortuny R., and Martín-Belloso O. Influence of high-intensity pulsed electric field processing on lipoxygenase and β-glucosidase activities in strawberry juice. Innovative Food Science & Emerging Technologies 9 4 (2008) 455-462
2. Alighourchi H., Barzegar M., and Abbasi S. Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices. Food Chemistry 110 4 (2008) 1036-1040
3. Ayed N., Yu H.L., and Lacroix M. Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation. Food Research International 32 (1999) 539-543
4. Bakowska A., Kucharska A.Z., and Oszmianski J. The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex. Food Chemistry 81 3 (2003) 349-355
5. 2 on orange juice enzymes and microorganisms in a batch system. In: IFT annual meeting book of abstracts No: 50-2, July 15-20, Chicago.
6. Barbagallo R.N., Palmeri R., Fabiano S., Rapisarda P., and Spagna G. Characteristic of β-glucosidase from Sicilian blood oranges in relation to anthocyanin degradation. Enzyme and Microbial Technology 41 5 (2007) 570-575
7. Barth M.M., Zhou C., Mercier J., and Payne F.A. Ozone storage effects on anthocyanin content and fungal growth in blackberries. Journal of Food Science 60 6 (1995) 1286-1288
8. Cano M.P., Hernandez A., and De Ancos B. High pressure and temperature effects on enzyme inactivation in strawberry and orange products. Journal of Food Science 62 (1997) 85-88
9. Cheng L.H., Soh C.Y., Liew S.C., and Teh F.F. Effects of sonication and carbonation on guava juice quality. Food Chemistry 104 (2007) 1396-1401
10. Choi L.H., and Nielsen S.S. The effects of thermal and nonthermal processing methods on apple cider quality and consumer acceptability. Journal of Food Quality 28 (2005) 13-29
11. Clifford M.N. Anthocyanins nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture 80 (2000) 1063-1072
12. Cocito C., Gaetano G., and Delfini C. Rapid extraction of aroma compounds in must and wine by means of ultrasound. Food Chemistry 52 (1995) 311-320
13. Corrales M., Butz P., and Tauscher B. Anthocyanin condensation reactions under high hydrostatic pressure. Food Chemistry 110 3 (2008) 627-635
14. Criegee. Mechanism of ozonolysis. Angewandte Chemie International Edition 14 11 (1975) 745-752
15. Cserhalmi Zs., Sass-Kiss A., Tóth-Markus M., and Lechner N. Study of pulsed electric field treated citrus juices. Innovative Food Science & Emerging Technologies 7 (2006) 49-54
16. Darias-Martin J., Carrillo M., Dias E., and Boulton R.B. Enhancement of red wine colour by pre-fermentation addition of copigments. Food Chemistry 73 (2001) 217-220
17. 2 processing and copigmentation. Journal of Agricultural and Food Chemistry 54 (2006) 6705-6712
18. Del Pozo-Insfran D., Del Follo-Martinez A., Talcott S.T., and Brenes C.H. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure. Journal of Food Science 72 4 (2007) 247-253
19. DeRuiter F.E., and Dwyer J. Consumer acceptance of irradiated foods: dawn of a new era?. Food Service Technology 2 (2002) 47-58
20. Duthie G.G., Duthie S.J., and Kyle J.A.M. Plant polyphenols in cancer and heart disease: implications as nutritional antioxidants. Nutrition Research Reviews 13 (2000) 79-106
21. Elez-Martínez P., Soliva-Fortuny R., and Martín-Belloso O. Comparative study on shelf life of orange juice processed by high-intensity pulsed electric fields or heat treatment. European Food Research and Technology 222 (2006) 321-329
22. FDA. FDA guidance to industry, 2004: recommendations to processors of apple juice or cider on the use of ozone for pathogen reduction purposes. Available online (2004). http://www.cfsan.fda.gov/∼dms/juicgu13.html
23. Garcia-Gonzalez L., Geeraerd A.H., Spilimbergo S., Elst K., Van Ginneken L., Debevere J., et al. High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future. International Journal of Food Microbiology 117 1 (2007) 1-28
24. Garcia-Palazon A., Suthanthangjai W., Kajda P., and Zabetakis I. The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa). Food Chemistry 88 (2004) 7-10
25. Garzon G.A., and Wrolstad R.E. Comparison of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. Journal of Food Science 67 (2002) 1288-1299
26. Gimenez J., Kajda P., Margomenou L., Piggott J.R., and Zabetakis I. A study on the colour and sensory attributes of high hydrostatic-pressure jams as compared with traditional jams. Journal of the Science of Food and Agriculture 81 (2001) 1228-1234
27. Golaszewski R., Sims C.A., O'keefe S.F., Braddock R.J., and Littell R.C. Sensory attributes and volatile components of stored strawberry juice. Journal of Food Science 63 4 (1998) 734-738
28. Gui F., Chen F., Wu J., Wang Z., Liao X., and Hu X. Inactivation and structural change of horseradish peroxidase treated with supercritical carbon dioxide. Food Chemistry 97 (2006) 480-489
29. Gunes G., Blum L.K., and Hotchkiss J.H. Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system. Journal of the Science of Food Agriculture 85 14 (2005) 2362-2368
30. Gunes G., Blum L.K., and Hotchkiss J.H. Inactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide. Journal of Food Protection 69 1 (2006) 12-16
31. Hayasaka Y., and Asenstorfer R.E. Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry. Journal of Agriculture and Food Chemistry 50 4 (2002) 756-761
32. Hertog M.G.L., Kromhout D., Aravanis C., Blackburn H., Buzina R., Fidanza F., et al. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Archives of Internal Medicine 155 (1995) 381-386
33. Hodgins A.M., Mittal G.S., and Griffiths M.W. Pasteurization of fresh orange juice using low-energy pulsed electrical field. Journal of Food Science 67 (2002) 2294-2299
34. Hrazdina G. Reactions of the anthocyanidin-3,5-diglucosides: formation of 3,5-di-(O-β-D-glucosyl)-7-hydroxy coumarin. Phytochemistry 10 (1971) 1125-1130
35. Jeyamkondan S., Jayas D.S., and Holley R.A. Pulsed electric field processing of foods: a review. Journal of Food Protection 62 (1999) 1088-1096
36. Karaca H., and Velioglu Y.S. Ozone applications in fruit and vegetable processing. Food Reviews International 23 1 (2007) 91-106
37. Keyser M., Mu{combining double acute accent}ller I.A., Cilliers F.P., Nel W., and Gouws P.A. Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innovative Food Science & Emerging Technologies 9 3 (2008) 348-354
38. Khadre M.A., Yuoseft A.E., and Kim J. Microbiological aspects of ozone applications in food: a review. Journal of Food Science 66 9 (2001) 1242-1252
39. Kim D., Song H., Lim S., Yun H., and Chung J. Effects of gamma irradiation on the radiation-resistant bacteria and polyphenol oxidase activity in fresh kale juice. Radiation Physics and Chemistry 76 7 (2007) 1213-1217
40. Knorr D. Impact of non-thermal processing on plant metabolites. Journal of Food Engineering 56 (2003) 131-56,134
41. Knorr D., Zenker M., Heinz V., and Lee D.U. Applications and potential of ultrasonics in food processing. Trends in Food Science & Technology 15 (2004) 261-266
42. Korn M., Primo P.M., and DeSousa C.S. Influence of ultrasonic waves on phosphate determination by the molybdenum blue method. Microchemical Journal 73 3 (2002) 273-277
43. Kouniaki S., Kajda P., and Zabetakis I. The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum). Flavour and Fragrance Journal 19 (2004) 281-286
44. Kucharska, A. Z., Oszmianski, J., Kopacz, M., & Lamer-Zarawska, E. (1998). Application of flavonoids for anthocyanins stabilization. II Conference Flavonoids and their employment. Rzeszów, Poland.
45. Mahapatra A.K., Muthukumarappan K., and Julson J.L. Applications of ozone, bacteriocins and irradiation in food processing: a review. Critical Reviews in Food Science and Nutrition 45 6 (2005) 447-461
46. Mason T.J., Riera E., Vercet A., and Lopez-Bueza P. Application of ultrasound. In: Sun D.W. (Ed). Emerging technologies for food processing (2005), Elsevier Ltd, Cambridge, MA 323-351
47. Masuzawa N., Ohdaira E., and Ide M. Effects of ultrasonic irradiation on phenolic compounds in wine. Japanese Journal of Applied Physics 39 (2000) 2978-2979
48. Netzel M., Netzel G., Kammerer D.R., Schieber A., Carle R., Simons L., et al. Cancer cell antiproliferation activity and metabolism of black carrot anthocyanins. Innovative Food Science & Emerging Technologies 8 3 (2007) 365-372
49. Odriozola-Serrano I., Soliva-Fortuny R., and Martin-Belloso O. Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice. LWT - Food Science and Technology 42 1 (2009) 93-100
50. Oey I., Plancken I.V., Loey A.V., and Hendrickx M. Does high pressure processing influence nutritional aspects of plant based food systems?. Trends in Food Science & Technology 19 6 (2008) 300-308
51. Park S.J., Lee J.I., and Park J. Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice. Journal of Food Science 67 (2002) 1827-1834
52. Perez A.G., Sanz C., Rios J.J., Olias R., and Olias J.M. Effects of ozone treatment on postharvest strawberry quality. Journal of Agricultural and Food Chemistry 47 (1999) 1652-1656
53. Portenlänger G., and Heusinger H. Chemical reactions induced by ultrasound and γ-rays in aqueous solutions of l-ascorbic acid. Carbohydrate Research 232 2 (1992) 291-301
54. Raso J., and Barbosa-Cánovas G.V. Nonthermal preservation of foods using combined processing techniques. Critical Reviews in Food Science and Nutrition 43 3 (2003) 265-285
55. Rastogi N.K., Raghavarao K.S., Balasubramaniam V.M., Niranjan K., and Knorr D. Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition 47 1 (2007) 69-112
56. Rentzsch M., Schwarz M., and Winterhalter P. Pyranoanthocyanins - an overview on structures, occurrence, and pathways of formation. Trends in Food Science & Technology 18 10 (2007) 526-534
57. Rivas-Gonzalo J.C., Bravo-Haro S., and Santos-Buelga C. Detection of compounds formed through the reaction of malvidin-3-monoglucoside and catechin in the presence of acetaldehyde. Journal of Agriculture and Food Chemistry 43 (1995) 1444-1449
58. Sadilova E., Carle R., and Stintzing F.C. Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Molecular Nutrition & Food Research 51 (2007) 1461-1471
59. Salleh-Mack S.Z., and Roberts J.S. Ultrasound pasteurization: The effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922. Ultrasonics Sonochemistry 14 (2007) 323-329
60. Schwartz M., Quast P., von Baer D., and Winterhalter P. Vitisin A content of chilean wines from Vitis vinifera cv. Cabernet Sauvignon and contribution to the colour of aged red wines. Journal of Agricultural and Food Chemistry 51 (2003) 6261-6267
61. Señorans F.J., Ibáñez E., and Cifuentes A. New trends in food processing. Critical Reviews in Food Science and Nutrition 43 5 (2003) 507-526
62. Shrikhande A.J., and Francis F.J. Effect of flavonols on ascorbic acid and anthocyanin stability in model systems. Journal of Food Science 39 5 (1974) 904-906
63. Skrede G., Wrolstad R.E., Lea P., and Enersen G. Color stability of strawberry and blackcurrant syrups. Journal of Food Science 57 (1992) 172-177
64. Starr M.S., and Francis F.J. Oxygen and ascorbic acid effect on the relative stability of four anthocyanin pigments in cranberry juice. Food Technology 22 10 (1968) 91-93
65. Suslick K.S. The sonochemical hot spot. Ultrasounds: Its chemical, physical and biological effects (1988), VHC Publishers, New York
66. Suslick K.S., Hammerton D.A., and Cline R.E. Thesonoche medical hot spot. Journal of American Chemical Society 108 (1986) 5641-5642
67. Suthanthangjai W., Kajda P., and Zabetakis I. The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus). Food Chemistry 90 (2005) 193-197
68. Talcott S.T., Brenes C.H., Pires D.M., and Del Pozo-Insfran D. Phytochemical stability and color retention of copigmented and processed muscadine grape juice. Journal of Agricultural and Food Chemistry 51 (2003) 957-963
69. Talcott S.T., Peele J.E., and Brenes C.H. Red clover isoflavonoids as anthocyanin color enhancing agents in muscadine wine and juice. Food Research International 10 (2005) 1205-1212
70. Tiwari B.K., Muthukumarappan K., O'Donnell C.P., and Cullen P.J. Modelling colour degradation of orange juice by ozone treatment using response surface methodology. Journal of Food Engineering 88 4 (2008) 553-560
71. Tiwari B.K., O'Donnell C.P., Muthukumarappan K., and Cullen P.J. Effect of ultrasound processing on quality of fruit juices. Stewart-Post Harvest Review 4 5 (2008) 1-6
72. Tiwari B.K., O'Donnell C.P., Muthukumarappan K., and Cullen P.J. Effect of sonication on orange juice quality parameters during storage. International Journal of Food Science and Technology (2008) 10.1111/j.1365-2621.2008.01858.x
73. Tiwari B.K., O'Donnell C.P., Muthukumarappan K., and Cullen P.J. Anthocyanin and colour degradation in ozone treated blackberry juice. Innovative Food Science and Emerging Technologies (2008) 10.1016/j.ifset.2008.08.002
74. Tiwari B.K., O'Donnell C.P., Patras A., Brunton N.P., and Cullen P.J. Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice. Food Chemistry 113 4 (2009) 1119-1126
75. Tiwari B.K., O'Donnell C.P., Patras A., Brunton N.P., and Cullen P.J. Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage. European Food Research and Technology 228 5 (2009) 717-724
76. Tiwari B.K., O'Donnell C.P., Patras A., and Cullen P.J. Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. Journal of Agricultural and Food Chemistry 56 21 (2008) 10071-10077
77. Valero M., Recrosio N., Saura D., Muñoz N., Martí N., and Lizama V. Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering 80 (2007) 509-516
78. Vilkhu K., Mawson R., Simons L., and Bates D. Applications and opportunities for ultrasound assisted extraction in the food industry - a review. Innovative Food Science & Emerging Technologies 9 (2008) 161-169
79. Wood O.B., and Bruhn C.M. Position of the American dietetic association: food irradiation. Journal of the American Dietetic Association 100 (2000) 246-253
80. Xue J., Chen L., and Wang H. Degradation mechanism of Alizarin red in hybrid gas-liquid phase dielectric barrier discharge plasmas: experimental and theoretical examination. Chemical Engineering Journal 138 (2008) 120-127
81. Yagiz, Y., Lim, S. L., & Balaban, M. O. (2005). Continuous high pressure CO2 processing of mandarin juice. In: IFT annual meeting book of abstracts 54F-16, 2005 July 15-20; New Orleans, LA.
82. Yeom H.W., Streaker C.B., Zhang Q.H., and Min D.B. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. Journal of Agricultural and Food Chemistry 48 (2000) 4597-4605
83. Zabetakis I., Leclerc D., and Kajda P. The effect of high hydrostatic pressure on the strawberry anthocyanins. Journal of Agriculture and Food Chemistry 48 (2000) 2749-2754
84. Zafra-Stone S., Yasmin T., Bagchi M., Chatterjee A., Vinson J.A., and Bagchi D. Berry anthocyanins as novel antioxidants in human health and disease prevention. Molecular Nutrition & Food Research 51 (2007) 675-683
85. Zhang J., Davis T.A., Matthews M.A., Drews M.J., LaBerge M., and An Y.H. Sterilization using high-pressure carbon dioxide. The Journal of Supercritical Fluids 38 3 (2006) 354-372
86. Zhang Y., Hu X.S., Chen F., Wu J.H., Liao X.J., and Wang Z.F. Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage. Food Chemistry 106 (2008) 669-676
87. Zhao L., Zhao G., Chen F., Wang Z., Wu J., and Hu X. Different effects of microwave and ultrasound on the stability of (all-E)-Astaxanthin. Journal of Agriculture and Food Chemistry 54 (2006) 8346-8351