Pasteurization of kava juice using novel continuous flow microwave heating technique

Food Science and Biotechnology

Volumn 22, Issue 4, 2013, Pages 961-966

  Abdullah, Seerwan A ^a   Lee, Seung Hyun ^a   Cho, Il Kyu ^a   Li, Qing X ^a   Jun, Soojin ^a   Choi, Won ^a  

^a UNIVERSITY OF HAWAII   (United States)

Author keywords

heat sensitive; kava beverage; kavalactone; microwave pasteurization; pectin methylesterase

Indexed keywords

CLOUD STABILITIES; CONTINUOUS FLOWS; DIFFERENT TREATMENTS; HEAT SENSITIVE; KAVALACTONE; MICROBIAL POPULATIONS; PECTIN METHYLESTERASE; TEMPERATURE VALUES;

CHEMICAL ANALYSIS; MICROWAVE HEATING;

PASTEURIZATION;

EID: 84880434055     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0170-1     Document Type: Article

References (28)

1. Singh YN. Kava: An overview. J. Ethnopharmacol. 37: 13-45 (1992).
2. Bilia AR, Scalise L, Bergonzi MC, Vincieri FF. Analysis of kavalactones from Piper methysticum (kava-kava). J. Chromatogr. B 812: 203-214 (2004).
3. Lopez-Avila V, Yefchak G. Identification of compounds in commercial kava extracts by gas chromatography with electron ionization high-resolution mass spectrometry. Open Anal. Chem. J. 3: 22-31 (2009).
4. Amaral PA, Gouault N, Roch ML, Eifler-Lima V, Daived M. Towards synthesis of kavalactone derivatives. Tetrahedron Lett. 49: 6607-6609 (2008).
5. Bilia AR, Gallori S, Vincieri FF. Kava-kava and anxiety: Growing knowledge about the efficacy and safety. Life Sci. 70: 2581-2597 (2002).
6. Gautz LD, Kaufusi P, Jackson MC, Bittenbender HC, Tang CS. Determination of kavalactones in dried kava (Piper methysticum) powder using near-infrared reflectance spectroscopy and partial least-squares regression. J. Agr. Food Chem. 54: 6147-6152 (2006).
7. Simeoni P, Lebot V. Identification of factors determining kava lactone content and chemotype in kava (Piper methysticum Forst. f.). Biochem. Syst. Ecol. 30: 413-424 (2002).
8. Martin HB, Stofer WB, Eichinger MR. Kavain inhibits murine airway smooth muscle contraction. Planta Med. 66: 601-606 (2000).
9. Singh YN, Singh NN. Therapeutic potential of kava in the treatment of anxiety disorders. CNS Drugs 16: 731-743 (2002).
10. Laratta B, Fasanaro G, Sio FD, Castaldo D, Palmieri A, Giovane A, Servillo L. Thermal inactivation of pectin methylesterase in tomato puree: Implication on cloud stability. Process Biochem. 30: 251-259 (1995).
11. Krop JJP, Pilnik W. Effect of pectic acid and bivalent cations on cloud loss of citrus juice. Lebensm. -Wiss. Technol. 7: 62-63 (1974).
12. Espachs-Barroso A, Barbosa-Canovas GV, Martin-Belloso O. Microbial and enzymatic changes in fruit juice induced by high-intensity pulsed electric fields. Food Rev. Int. 19: 253-273 (2003).
13. Riahi R, Ramaswamy HS. High pressure inactivation kinetics of amylase in apple juice. J. Food Eng. 64: 151-160 (2004).
14. Thostenson ET, Chou TW. Microwave processing: Fundamentals and applications. Compos. Part A-Appl. S. 30: 1055-1071 (1999).
15. Giese J. Advances in microwave food processing. J. Food Technol. 42: 118-123 (1992).
16. Heddleson RA, Doores S. Factors affecting microwave heating of foods and microwave induced destruction of foodborne pathogens-A review. J. Food Protect. 57: 1025-1037 (1994).
17. Villamiel M, Corzo N, Martine-Castro I, Olano A. Chemical changes during microwave treatment of milk. Food Chem. 56: 385-388 (1996).
18. Canumir JA, Celis JE, Bruijn DJ, Vidal LV. Pasteurization of apple juice by using microwave. Lebensm. -Wiss. Technol. 35: 389-392 (2002).
19. Kozempel MF, Annous BA, Cook RD, Scullen OJ, Whiting RC. Inactivation of microorganisms with microwaves at reduced temperatures. J. Food Protect. 61: 582-585 (1998).
20. Tong Z. Evaluation of conventional and microwave heating system for food processing based on TTI kinetics. MS thesis, McGill University, Montreal, Canada (2002).
21. Nguyen P, Mittal GS. Inactivation of naturally occurring microorganisms in tomato juice using pulsed electric field (PEF) with and without antimicrobials. Chem. Eng. Process. 46: 360-365 (2007).
22. Igual M, García-Martínez E, Camacho MM, Martínez-Navarrete N. Effect of thermal treatment and storage on the stability of organic acids and functional value of grapefruit juice. Food Chem. 118: 291-299 (2010).
23. Whitton PA, Lau A, Salisbury A, Whitehouse J, Evans C. Kava lactones and the kava-kava controversy. Phytochemistry 64: 673-679 (2003).
24. Giuliani R, Bevilacqua A, Corbo MR, Severini C. Use of microwave processing to reduce the initial contamination by Alicyclobacillus acidoterrestris in a cream of asparagus and effect of the treatment on the lipid fraction. Innov. Food Sci. Emerg. 11: 328-334 (2010).
25. Gerard KA, Roberts JS. Microwave heating of apple mash to improve juice yield and quality. Lebensm. -Wiss. Technol. 37: 551-557 (2004).
26. Clare DA, Bang WS, Cartwright G, Drake MA, Corone P, Simunovic J. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage. J. Dairy Sci. 88: 4172-4182 (2005).
27. Nikdel S, Chen CS, Parish ME, Mackellar DG, Friedrich LM. Pasteurization of citrus juice with microwave energy in a continuous-flow unit. J. Agr. Food Chem. 41: 2116-2119 (1993).
28. Nikdel S, Mackellar DG. A microwave system for continuous pasteurization of orange juice. Proc. Fl. State Hortic. 105: 108-110 (1992).