Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks

Innovative Food Science and Emerging Technologies

Volumn 17, Issue , 2013, Pages 27-36

  Zhao, Liang ^a   Wang, Siyuan ^a   Liu, Fengxia ^a   Dong, Peng ^a   Huang, Wenshu ^a   Xiong, Ling ^a   Liao, Xiaojun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cucumber juice drinks; High hydrostatic pressure; Nisin; Odorant; Shelf life; Thermal pasteurization

Indexed keywords

CUCUMBER JUICE DRINKS; HIGH HYDROSTATIC PRESSURE; NISIN; ODORANT; SHELF LIFE;

ANTIBIOTICS; BEVERAGES; CHLOROPHYLL; DIGITAL STORAGE; HYDROSTATIC PRESSURE; INDUSTRIAL RESEARCH; QUALITY CONTROL;

PASTEURIZATION;

BACTERIA (MICROORGANISMS); CUCUMIS SATIVUS;

EID: 84873060874     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.10.004     Document Type: Article

References (68)

1. L.J. Arauz, A.F. Jozala, P.G. Mazzola, and T.C. Vessoni Penna Nisin biotechnological production and application: A review Trends in Food Science and Technology 20 2009 146 154
2. S.A. Avdiushko, X.S. Ye, J. Kuc, and D.F. Hildebrand Lipoxygenase is an abundant protein in cucumber exudates Planta 193 3 1994 349 357
3. K.S. Bahçeci, A. Serpen, V. Gökmen, and J. Acar Study of lipoxygenase and peroxidase as indicator enzymes in green beans: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage Journal of Food Engineering 66 2 2005 187 192
4. F.J. Barba, M.J. Esteve, and A. Frigola Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage Journal of Agricultural and Food Chemistry 58 18 2010 10070 10075
5. T. Baysal, and A. Demirdöven Lipoxygenase in fruits and vegetables: A review Enzyme and Microbial Technology 40 4 2007 491 496
6. E.P. Black, A.L. Kelly, and G.F. Fitzgerald The combined effect of high pressure and nisin on microorganisms in milk Innovation Food Science & Emerging Technologies 6 2005 286 292
7. M.H. Boehlens, and L.J. van Gemert Physicochemical parameters related to organoleptic properties of flavour components Developments in food flavours 1986 23 49
8. I.S. Boziaris, and M.R. Adams Effect of chelators and nisin produced in situ on inhibition and inactivation of Gram negatives International Journal of Food Microbiology 53 1999 105 113
9. A.P. Buedo, M.P. Elustondo, and M.J. Urbicain Non-enzymatic browning of peach juice concentrate during storage Innovative Food Science and Emerging Technologies 1 2001 255 260
10. P. Butz, R. Edenharder, A.F. García, H. Fister, C. Merkel, and B. Tauscher Changes in functional properties of vegetables induced by high pressure treatment Food Research International 35 2002 295 300
11. K. Cai, Y. Fang, Y. Xia, Y. Shi, and Y. Xu Extraction of soybean lipoxygenase and factors affecting its enzyme activity Chemistry and Industry of Forest Products 24 2 2004 52 56
12. F.M. Clydesdale, and F.J. Francis Pigments Food Chemistry 1976 385 426
13. M.R. Corbo, A. Bevilacqua, D. Campaniello, D. D'Amato, B. Speranza, and M. Sinigaglia Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - A review International Journal of Food Science and Technology 44 2009 223 241
14. S. Dede, H. Alpas, and A. Bayindirli High hydrostatic pressure treatment and storage of carrots and juices: Antioxidant activity and microbial safety Journal of the Science of Food and Agriculture 87 2007 773 872
15. J. Delves-Broughton, P. Blackburn, R.J. Evans, and J. Hugenholtz Applications of the bacteriocin, nisin Antonie Van Leeuwenhoek 69 1996 193 202
16. F.A. Fazzalari Compilation of odor and taste threshold values data ASTM Data Series DS 48A 1978 American Society for Testing and Materials Philadelphia, PA
17. H.P. Fleming, W.Y. Cobb, J.L. Etchells, and T.A. Bell The formation of carbonyl compounds in cucumbers Journal of Food Science 33 6 1968 572 576
18. D.A. Fross, E.A. Dunstone, E.H. Ramshaw, and W. Stark The flavor of cucumbers Food Science 27 1962 90 93
19. W. Grosch, and J. Schwarz Linoleic and linolenic acid as precursors of the cucumber flavor Lipids 6 1971 351 352
20. K. Hauben, E. Wuytack, C. Soontjens, and C. Michiels High pressure transient sensitization of Escherichia coli to lysozyme and nisin by disruption of outer-membrane permeability Journal of Food Protection 59 1996 350 355
21. O. Heinisch, E. Kowalski, K. Goossens, J. Frank, K. Heremans, and H. Ludwig Pressure effects on the stability of lipoxygenase Fourier transform-infrared spectroscopy (FT-IR) and enzyme activity studies Zeitschrift für Lebensmittel-Untersuchung und -Forschung 201 1995 562 565
22. I.M. Helander, and T. Mattila-Sandholm Permeability barrier of the Gram-negative bacterial outer membrane with special reference to nisin International Journal of Food Microbiology 60 2000 153 161
23. M. Heyert, J.M. Perrier-Cornet, and P. Gernais A simple method for measuring the pH of acid solutions under high pressure Journal of Physical Chemistry A 103 1999 1785 1789
24. D.A. Jacobo-Velázquez, and C. Hernández-Brenes Biochemical changes during the storage of high hydrostatic pressure processed avocado paste Journal of Food Science 75 6 2010 S264 S270
25. N. Kalchayanand, T. Sikes, C.P. Dunne, and B. Ray Hydrostatic pressure and electroporation efficiency in combination with bacteriocins Applied and Environmental Microbiology 60 1994 4174 4177
26. T.R. Kemp, D.E. Knavel, and L.P. Stolz Cis-6-nonenal: A flavor component of muskmelon fruit Phytochemistry 11 11 1972 3321 3322
27. E.L. Kim, N.H. Choi, V.K. Bajpai, and S.C. Kang Synergistic effect of nisin and garlic shoot juice against Listeria monocytogenes in milk Food Chemistry 110 2008 375 382
28. J.D. Klein, and S. Lurie Postharvest heat treatment and fruit quality Postharvest News Information 2 1991 15 19
29. D.U. Lee, V. Heinz, and D. Knorr Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg Innovative Food Science & Emerging Technologies 4 2003 387 393
30. L. Li, L. Feng, J.Y. Yi, C. Hua, F. Chen, and X.J. Liao High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage International Journal of Food Microbiology 142 1-2 2010 180 184
31. Q. Li, X. Wu, H. Li, M. Hang, and D. Zhu Improved method for detecting lipoxygenase activity from cucumber fruit Journal of Northeast Agricultural University 39 5 2008 62 65
32. X.J. Liao, and X.S. Hu A review on the minimal process of fruits and vegetables Food and Fermentation Industries 24 1998 39 41
33. M. Linton, J.M.J. McClements, and M.F. Patterson Survival of Escherichia coli O157:H7 during storage of pressure-treated orange juice Journal of Food Protection 62 1999 1038 1040
34. C. Liu, and Q.W. He Advances in the study on cucumber flavor compounds Acta Horticulturae Sinica 31 2 2004 269 273
35. C. Liu, Q.W. He, and Y. Liu Head-space solid phase microextraction and GC-MS analysis of fragrance of cucumber Acta Horticulturae Sinica 29 6 2002 581 583
36. A. López-Malo, E. Palou, G.V. Barbosa-Cánovas, J. Welti-Chanes, and B.G. Swanson Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree Food Research International 31 8 1998 549 556
37. J.E. Lozano, and A. Ibarz Colour changes in concentrated fruit pulp during heating at high temperatures Journal of Food Engineering 31 1997 365 373
38. L.R. Ludikhuyze, I. Van den Broeck, C.A. Weemaes, and M.E. Hendrickx High pressure and thermal denaturation kinetics of soybean lipoxygenase: A study based on gel electrophoresis Lebensmittel-Wissenschaft und -Technologie 31 1998 680 686
39. B. Mertens, and D. Knorr Developments of nonthermal processes for food preservation Food Technology 46 1992 156 161
40. I. Oey, M. Lille, A. Van Loey, and M. Hendrickx Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: A review Trends in Food Science & Technology 19 6 2008 320 328
41. H. Ogawa, K. Fukuhisa, Y. Kubo, and H. Fukumoto Pressure inactivation of yeasts, molds, and pectinesterase in satsuma mandarin juice effects of juice concentration, pH, and organic acids, and comparison with heat sanitation (Food & Nutrition) Agricultural and Biological Chemistry 54 5 1990 1219 1225
42. C. Palma-Harris, R.F. McFeeters, and H.P. Fleming SPME technique for measurement of generation of fresh cucumber flavor compounds Journal of Agricultural and Food Chemistry 49 2001 4203 4207
43. C. Palma-Harris, R.F. McFeeters, and H.P. Fleming Fresh cucumber flavor in refrigerated pickles: Comparison of sensory and instrumental analysis Journal of Agricultural and Food Chemistry 50 2002 4875 4877
44. E. Palou, C. Hernández-Salgado, A. López-Malo, G.V. Barbosa-Cánovas, B.G. Swanson, and J. Welti-Chanes High pressure-processed guacamole Innovative Food Science & Emerging technologies 1 1 2000 69 75
45. X.L. Pang, X.F. Guo, Z.H. Qin, Y.B. Yao, X.S. Hu, and J.H. Wu Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation Journal of Agricultural and Food Chemistry 60 2012 4179 4185
46. S. Parnell High pressure processing of fruit and vegetables Institute of Food Technology Annual Meeting Book of Abstracts 2003 Institute of Food Technologists Chicago 89 Chicago, Illinois, 13-16 July, Abstract no: 34-1
47. M.F. Patterson Microbiology of pressure-treated foods Journal of Applied Microbiology 98 6 2005 1400 1409
48. M.F. Patterson, A.M. McKay, M. Connolly, and M. Linton The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage Food Microbiology 30 1 2012 205 212
49. D.R. Phillips, and T. Galliard Flavour biogenesis: Partial purification and properties of a fatty acid hydroperoxide cleaving enzyme from fruits of cucumber Phytochemistry 17 1978 355 358
50. I. Pradas, B. del Pino, F. Peña, V. Ortiz, J.M. Moreno-Rojas, and A. Fernández-Hernández The use of high hydrostatic pressure (HHP) treatments for table olives preservation Innovative Food Science & Emerging Technologies 13 2012 64 68
51. W. Qi, P. Qian, J. Yu, X. Zhang, C. Zhang, and R. Lu Synergistic inactivation of Bacillus subtilis by high hydrostatic pressure and nisin at neutral pH Wei Sheng Wu Xue Bao 51 1 2011 35 42
52. H.S. Ramaswamy, E. Riahi, and E. Idziak High-pressure destruction kinetics of E. coli (29055) in apple juice Journal of Food Science 68 2003 1750 1756
53. J. Raso, M.L. Calderón, M. Góngora, G.V. Barbosa-Cánovas, and B.G. Swanson Inactivation of Zygosaccharomyces bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields Journal of Food Science 63 1 1998 1042 1044
54. D.S. Robinson, Z.C. Wu, C. Domoney, and R. Casey Lipoxygenases and the quality of foods Food Chemistry 54 1995 33 43
55. K.S. Rymal, and T.O.M.N. Nakayama Identification of some volatile compounds from cucumber Journal of Agricultural and Food Chemistry 22 4 1974 717 718
56. M.F. San Martín, G.V. Barbosa-Cánovas, and B.G. Swanson Food processing by high hydrostatic pressure Critical Reviews in Food Science and Nutrition 42 6 2002 627 645
57. C. Sánchez-Moreno, L. Plaza, and B. De Ancos Impact of high-pressure and traditional thermal pasteurization of tomato puree on carotenoids, vitamin C and antioxidant activity Journal of the Science of Food and Agriculture 86 2 2006 171 179
58. A. Schieberle, S. Ofner, and W. Grosch Evaluation of potent odorants in cucumber (Cucumis sativus) and muskmelons (Cucumis melo) by aroma extract dilution analysis Journal of Food Chemistry 55 1 1990 193 195
59. S.J. Schwartz, and T.V. Lorenzo Chlorophyll stability during continuous aseptic processing and storage Journal of Food Science 56 4 1991 1059 1062
60. S.C. Sheu, and A.O. Chen Lipoxygenase as blanching index for frozen vegetable soybeans Journal of Food Science 56 2 1991 448 451
61. C.M. Shook, T.H. Shellhammer, and S.J. Schwartz Polygalacturonase, pectinesterase, and lipoxygenase activities in high-pressure-processed diced tomatoes Journal of Agricultural and Food Chemistry 49 2001 664 668
62. A. Van Loey, V. Ooms, C. Weemaes, I. Van den Broeck, L. Ludikhuyze, and Indrawati Thermal and pressure-temperature degradation of chlorophyll in broccoli (Brassica oleracea L. italica) juice: A kinetic study Journal of Agricultural and Food Chemistry 46 12 1998 5289 5294
63. A. Vega-Gálvez, C. Giovagnoli, M. Pérez-Won, J.E. Reyes, J. Vergara, and M. Miranda Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters Innovative Food Science & Emerging Technologies 13 2012 57 63
64. H.Y. Wang, Y.Y. Ni, X.S. Hu, J.H. Wu, X.J. Liao, and F. Chen Kinetics of amino acid loss in carrot juice concentrate during storage LWT - Food Science and Technology 40 2007 785 792
65. R.R. Wang, T.T. Wang, Q. Zheng, X.S. Hu, Y. Zhang, and X.J. Liao Effects of high hydrostatic pressure on color of spinach purée and related properties Journal of the Science of Food and Agriculture 92 7 2012 1417 1423
66. R. Wang, X. Zhou, and Z.X. Chen High pressure inactivation of lipoxygenase in soy milk and crude soybean extract Food Chemistry 106 2008 603 611
67. D.A. Wardale, and E.A. Lambert Lipoxygenase from cucumber fruit: Localisation and properties Phytochemistry 19 1980 1013 1016
68. G.C. Yen, and H.T. Lin Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree International Journal of Food Science and Technology 31 1996 205 213