Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 3, 2011, Pages 261-268

  Keenan, Derek F ^a   Brunton, Nigel ^a   Butler, Francis ^b   Wouters, Rudy ^c   Gormley, Ronan ^b  

^a TEAGASC   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c ORAFTI   (Belgium)

Author keywords

Apple puree; Inulin; Oligofructose; Polyphenols; Prebiotic; Quality

Indexed keywords

APPLE PUREE; INULIN; OLIGO-FRUCTOSE; POLYPHENOLS; PREBIOTICS;

CHEMICAL STABILITY; FOOD ADDITIVES; FRUITS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; PASTEURIZATION; PHENOLS;

HYDRAULICS;

MALUS X DOMESTICA;

EID: 79960093241     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.04.003     Document Type: Article

References (49)

1. ACNFP-The Advisory Committee on Novel Foods and Processes, 2001 High pressure processing Letter to Orchard House regarding a request for a scientific opinion on high pressure processed fruit-based products 2001 http://www.acnfp.gov.uk/acnfppapers/nfissues/48094 Accessed 01/05/2009
2. A. Adekunte, B.K. Tiwari, A. Scannell, P.J. Cullen, and C. O'Donnell Modelling of yeast inactivation in sonicated tomato juice International Journal of Food Microbiology 137 1 2009 116 120
3. AOAC Moisture in dried fruits. Association of Official Analytical Communities Official Method 934.06 Methods of Analysis 15 1990 912
4. AOAC Official methods of analysis 16th ed 1995 Association of Official Analytical Chemists Washington, DC 16
5. A. Baron, J.-M. Dénes, and C. Durier High pressure treatment of cloudy apple juice LWT-Food Science and Technology 39 9 2006 1005 1013
6. C. Blecker, C. Fougnies, J.-C. Van Herck, J.-P. Chevalier, and M. Paquot Kinetic study of the acid hydrolysis of various oligofructose samples Journal of Agricultural and Food Chemistry 50 2002 1602 1607 (Pubitemid 34233232)
7. M.C. Bourne Food texture and viscosity: Concept and measurement 2nd ed 2002 Academic Press London (Chapter 4)
8. J. Boyer, and R.H. Liu Apple phytochemicals and their health benefits Nutrition Journal 3 2004 1 15
9. M. Buckley, C. Cowan, and M. McCarthy The convenience food market in Great Britain: Convenience food lifestyle (CFL) segments Appetite 49 2007 600 617 (Pubitemid 350030333)
10. P. Butz, A. Fernández García, R. Lindauer, S. Dieterich, A. Bognar, and B. Tauscher Influence of ultra high pressure processing on fruit and vegetable products Journal of Food Engineering 56 2-3 2003 233 236 (Pubitemid 35384653)
11. H.R. Cardarelli, F.C.A. Buriti, I.A. Castro, and S.M.I. Saad Inulin and oligofructose improve sensory quality and increase the probiotic viable count of in potentially synbiotic petit-swiss cheese LWT-Food Science and Technology 41 6 2008 1037 1046 (Pubitemid 351374945)
12. J.C. Cheftel Effect of high hydrostatic pressure on food constituents: An overview C. Balny, R. Hayashi, K. Hereman, P. Masson, High-pressure and biotechnology (pp) 224 1992 John Libbey Eurotext Ltd.; UK London 195 209
13. P.A.A. Coussement Inulin and oligofructose: Safe intakes and legal status The Journal of Nutrition 129 1999 1412 1417
14. L. Dao, and M. Friedman Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry Journal of Agricultural and Food Chemistry 40 1992 2152 2158
15. A. French, and A. Waterhouse Chemical structure and characteristics M. Suzuki, N. Chatterton, Science and technology of fructans 1993 London/Tokyo CRC Press 41 81
16. Fernández García, P. Butz, and B. Tauscher Antioxidative capacity, nutrient and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging European Food Research and Technology 213 4-5 2001 290 296
17. G.R. Gibson Dietary modulation of human gut microflora using the prebiotic inulin and oligofructose The Journal of Nutrition 129 1999 1438 1441
18. L. Gonzàlez-Tomàs, S. Bayarri, and E. Costell Inulin-enriched dairy desserts: Physicochemical and sensory aspects Journal of Dairy Science 92 2009 4188 4199
19. G.W. Gould Sous vide foods: Conclusions of an ECFF botulinum working party Food Control 10 1 1999 47 51 (Pubitemid 129311854)
20. H. Hoebregs Fructans in foods and food products, ion exchange chromatographic method: Collaborative study Journal of AOAC International 80 1997 1029 1037
21. J. Huebner, R.L. Wehling, and R.W. Hutkins Functional activity of commercial prebiotics International Dairy Journal 17 7 2007 770 775 (Pubitemid 46498732)
22. J. Huebner, R.L. Wehling, A. Parkhurst, and R.W. Hutkins Effect of processing conditions on the prebiotic activity of commercial prebiotics International Dairy Journal 18 3 2008 287 293 (Pubitemid 350166920)
23. D.F. Keenan, N.P. Brunton, T.R. Gormley, F. Butler, B.K. Tiwari, and A. Patras Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies Innovative Food Science and Emerging Technologies 11 4 2010 551 556
24. S. Khanizadeh, R. Tsao, R. Djamila, R. Yang, M.T. Charles, and V.H.P. Rupasinghe Polyphenol composition and total antioxidant of selected apple genotypes for processing Journal of Food Composition and Analysis 21 5 2008 396 401
25. J.G. Krishnan, G. Padmaja, S.N. Moorthy, G. Suja, and M.S. Sajeev Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours Innovative Food Science and Emerging Technologies 11 2 2010 387 393
26. L.H.E.S. Laboissière, R. Deliza, A.M. Barros-Marcellini, A. Rosenthal, L.M.A.Q. Camargo, and R.G. Junqueira Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice Innovative Food Science and Emerging Technologies 8 4 2007 469 477 (Pubitemid 350089994)
27. A. Landl, M. Abadias, C. Sárraga, I. Viñas, and P.A. Picouet Effect of high pressure processing on the quality of acidified Granny Smith apple purée product Innovative Food Science and Emerging Technologies 11 4 2010 557 564
28. B. Lata, A. Trampczynska, and J. Paczesna Cultivar variation in apple peel and whole fruit composition Scientia Horticulturae 121 2009 176 181
29. R. Maceiras, E. Álvarez, and M.A. Cancela Rheological properties of fruit purees: Effect of cooking Journal of Food Engineering 80 3 2007 763 769 (Pubitemid 46096647)
30. M.J. McCann, C.I.R. Gill, G. O'Brien, J.R. Rao, W.C. McRoberts, P. Hughes, R. McEntee, and I.R. Rowland Anti-cancer properties of phenolics from apple waste on colon carcinogenisis in vitro Food and Chemical Toxicology 45 2007 224 1230
31. R.S. Meyer, K.L. Cooper, D. Knorr, and H.L.M. Lelieveld High-pressure sterilization of foods Food Technology 54 11 2000 67 72
32. T.G. Mezger The rheology handbook 2nd ed 2006 Vincentz Network GMbH & Co KG Hannover (Chapter 8)
33. M. Murata, M. Tsurutani, M. Tomita, and S. Honma Relationship between apple ripening and browning: Changes in polyphenol content and polyphenol oxidase Journal of Agricultural and Food Chemistry 43 1995 1115 1121
34. P. Novotna, H. Valentova, J. Strohalm, K. Kyhos, A. Landfeld, and M. Houska Sensory evaluation of high pressure treated apple juice during its storage Czech Journal of Food Science 17 5 1999 196 198
35. J. Oszmiański, M. Wolniak, A. Wojdyło, and I. Wawer Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity Food Chemistry 107 4 2008 1473 1484 (Pubitemid 350167568)
36. A. Patras, N.P. Brunton, S. Da Pieve, and F. Butler Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées Innovative Food Science and Emerging Technologies 10 3 2009 308 313
37. A.V. Rao Dose-response effects of inulin and oligofructose on intestinal bifidogenesis effect The Journal of Nutrition 129 1999 1442 1445
38. C. Rößle, M.A.E. Auty, N. Brunton, R.T. Gormley, and F. Butler Evaluation of fresh-cut apple slices enriched with probiotic bacteria Innovative Food Science and Emerging Technologies 11 1 2009 203 209
39. C. Rößle, N. Brunton, R.T. Gormley, R. Wouters, and F. Butler Alginate coating as a carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples Journal of Food Science 76 1 2010 H19 H29
40. C. Rössle, H.H. Wijngaard, R.T. Gormley, F. Butler, and N. Brunton Effect of storage on the content of polyphenols of minimally processed skin-on apple wedges from ten cultivars and two growing seasons Journal of Agricultural and Food Chemistry 58 2010 1609 1614
41. S.M. Son, K.D. Moon, and C.Y. Lee Inhibitory effects of various antibrowning agents on apple slices Food Chemistry 73 1 2001 23 30 (Pubitemid 32178198)
42. K. Surowka Texture of food and methods of its investigation Przemysl Spozywczy 10 2002 13 17
43. F. Tansey, R. Gormley, and F. Butler The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots Innovative Food Science and Emerging Technologies 11 1 2010 137 145
44. B.K. Tiwari, K. Muthukumarappan, C.P. O'Donnell, M. Chenchaiah, and J.P. Cullen Effect of ozonation on the rheological and colour characteristics of hydrocolloid dispersions Food Research International 41 10 2008 1035 1043
45. V.M. Totlani, and D.G. Peterson Epicatechin carbonyl-trapping reactions in aqueous Maillard systems: Identification and structural elucidation Journal of Agricultural and Food Chemistry 54 2006 7311 7318 (Pubitemid 44554957)
46. V.M. Totlani, and D.G. Peterson Influence of epicatechin reactions on the mechanisms of Maillard product formation in low moisture model systems Journal of Agricultural and Food Chemistry 55 2007 414 420 (Pubitemid 46586326)
47. R. Tsao, and R. Yang Optimization of a new mobile phase to know the complex and real polyphenolic composition: Towards a total phenolic index using high-performance liquid chromotography Journal of Chromatography 1018 2003 29 40 (Pubitemid 37204888)
48. R. Tsao, R. Yang, S. Xie, E. Sockovie, and S. Khanizadeh Which polyphenolic compounds contribute to the total antioxidant activities of apple? Journal of Agricultural and Food Chemistry 53 2005 4989 4995 (Pubitemid 40937625)
49. C. Weemaes, L. Ludikhuyze, I. Van Den Broeck, and M. Hendrickx Kinetic study of antibrowning agents and pressure inactivation of avocado polyphenoloxidase Journal of Food Science 64 5 1999 823 827 (Pubitemid 29536849)