Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice-Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 2018-2030

  Zulueta, Ana ^a   Barba, Francisco J ^a   Esteve, María J ^a   Frígola, Ana ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Antioxidant compounds; High pressure processing; Orange juice milk; Physicochemical properties; Pulsed electric fields; Thermal treatment

Indexed keywords

ANTIOXIDANT COMPOUNDS; HIGH-PRESSURE PROCESSING; ORANGE JUICE-MILK; PHYSICOCHEMICAL PROPERTY; PULSED ELECTRIC FIELD;

ASCORBIC ACID; ELECTRIC FIELDS; FOOD PROCESSING; HEAT TREATMENT; HIGH PRESSURE EFFECTS; PASTEURIZATION;

FRUIT JUICES;

EID: 84880947234     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0858-x     Document Type: Article

References (54)

1. AOAC. (1997). Official methods of analysis. Arlington: Association of Official Analytical Chemist.
2. Ardia A (2004) Process considerations on the application of high pressure treatment at elevated temperature levels for food preservation. PhD thesis, Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany.
3. Association of the Industry of Juices and Nectars from Fruits and Vegetables (AIJN). (1996). Association of the Industry of Juices and Nectars of the European Economic Community code of practice for evaluation of fruit and vegetable juices. Brussels: AIJN.
4. Barba, F. J., Esteve, M. J., & Frígola, A. (2010). 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), 10070-10075.
5. Barba, F. J., Esteve, M. J., & Frígola, A. (2012a). High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: a review. Comprehensive Reviews in Food Science and Food Safety, 11, 307-322.
6. Barba, F. J., Cortes, C., Esteve, M. J., & Frigola, A. (2012b). Study of antioxidant capacity and quality parameters in an orange juice-milk beverage after high-pressure processing treatment. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0570-2.
7. Barba, F. J., Esteve, M. J., & Frigola, A. (2012c). Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Research International. doi: 10. 1016/j. foodres. 2011. 02. 038.
8. Barba, F. J., Jager, H., Meneses, N., Esteve, M. J., Frigola, A., & Knorr, D. (2012d). Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovative Food Science and Emerging Technologies. doi: 10. 1016/j. ifset. 2011. 12. 004.
9. Buckow, R., Weiss, U., & Knorr, D. (2009). Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains. Innovative Food Science and Emerging Technologies, 10, 441-448.
10. Bull, M. K., Zerdin, K., Howe, E., Goicoechea, D., Paramanandhan, P., Stockman, R., Sellahewa, J., Szabo, E. A., Johnson, R. L., & Stewart, C. M. (2004). The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technology, 5, 135-149.
11. Calvo, C. (2004). Optical properties. In L. M. L. Nollet (Ed.), Handbook of food analysis. Physical characterization and nutrient analysis (pp. 1-19). New York: Marcel Dekker.
12. Cheah, P. B., & Ledward, D. A. (1995). High-pressure effect on lipid oxidation. Journal of American Oil Chemists Society, 72, 1059-1064.
13. Chen, J., Lindmark-Mansson, H., Gorton, L., & Akesson, B. (2003). Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods. International Dairy Journal, 13, 927-935.
14. Cortés, C., Esteve, M. J., Rodrigo, D., Torregrosa, F., & Frígola, A. (2006). Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices. Food and Chemical Toxicology, 44(11), 1932-1939.
15. Cortés, C., Barba, F. J., González, R., Esteve, M. J., & Frígola, A. (2008). Total antioxidant capacity of refrigerated orange juice treated with pulsed electric fields. Proceedings of the Nutrition Society, 6, 34.
16. Cortés, C., Esteve, M. J., & Frígola, A. (2008). Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Control, 19, 151-158.
17. Cserhalmi, Z., Sass-Kiss, Á., Tóth-Markus, M., & Lechner, N. (2006). Study of pulsed electric field treated citrus juices. Innovative Food Science & Emerging Technologies, 7, 49-54.
18. Élez-Martínez, P., Aguiló-Aguayo, I., & Martín-Belloso, O. (2006). 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, 71-81.
19. Esteve, M. J., & Frígola, A. (2007). Refrigerated fruit juices: quality and safety issues. Advances in Food and Nutrition Research, 52, 103-139.
20. Esteve, M. J., Palop, S., Barba, F. J., & Frígola, A. (2009). The effects of non-thermal processing on carotenoids in orange juice. Czech Journal of Food Science, 27, 304-306.
21. International Federation of Fruit Juice Producers (IFFJP). (1984). Analysen analyses (pp. 1-2). Zug, Switzerland: Fruit Union Suisse Association, Svizzera Frutta.
22. Jaeger, H., Meneses, N., & Knorr, D. (2010). Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing. Journal of Food Engineering, 100, 109-118.
23. Krop, J. J. P., & Pilnik, W. (1974). Effect of pectic acid and bivalent cations on cloud loss of citrus juices. Lebensmittel-Wissenschaft und-Technologie, 7, 62-63.
24. Lee, H. S., & Castle, W. S. (2001). Seasonal changes of carotenoid pigments and colour in Hamlin, Earlygold, and Budd blood orange juices. Journal of Agricultural and Food Chemistry, 49, 877-882.
25. Lee, H. S., & Coates, G. A. (1999). Thermal pasteurization effects on colour of red grapefruit juices. Journal of Food Science, 64(4), 663-666.
26. Lee, H. S., & Coates, G. A. (2003). Effect of thermal pasteurization on Valencia orange juice colour and pigments. Food Science and Technology, 36, 153-156.
27. Martín-Belloso, O., & Sobrino-López, A. (2011). Combination of pulsed electric fields with other preservation techniques. Food and Bioprocess Technology, 4, 954-968.
28. Meydav, S., Saguy, I., & Kopelman, I. J. (1977). Browning determination in citrus products. Journal of Agricultural and Food Chemistry, 25(3), 602-604.
29. Morales-de la Peña, L., Salvia-Trujillo, M. A., Rojas-Graü, M. A., & Martín-Belloso, O. (2010). Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage. LWT-Food Science and Technology, 43(6), 872-881.
30. Morales-de la Peña, L., Salvia-Trujillo, M. A., Rojas-Graü, M. A., & Martín-Belloso, O. (2011). Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage. Food Chemistry, 129, 982-990.
31. Mújica-Paz, H., Valdez-Fragoso, A., Tonello Samson, C., Welti-Chanes, J., & Torres, J. A. (2011). High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology, 4, 969-985.
32. National Institute of Standards and Technology (NIST). NIST standard reference database 10. Steam properties database version 2. 21. http://www. nist. gov/srd/nist10. htm. Accessed Jan 2012.
33. Norton, T., & Sun, D. (2008). Recent advances in the use of high pressure as an effective processing technique in the food industry. Food and Bioprocess Technology, 1(1), 2-34.
34. Odriozola-Serrano, I., Soliva-Fortuny, R., Gimeno-Año, V., & Martín-Belloso, O. (2008). Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields. Journal of Food Engineering, 89(2), 210-216.
35. Patras, A., Brunton, N., Da Pieve, S., Butler, F., & Downey, G. (2009). Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées. Innovative Food Science & Emerging Technologies, 10(1), 16-22.
36. Pellegrini, N., Serafini, M., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M., et al. (2003). Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. Journal of Nutrition, 133, 2812-2819.
37. Pereda, J., Ferragut, V., Quevedo, J. M., Guamis, B., & Trujillo, A. J. (2007). Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk. Journal of Dairy Science, 90(3), 1081-1093.
38. Plaza, L., Sánchez-Moreno, C., De Ancos, B., Elez-Martínez, P., Martín-Belloso, O., & Cano, M. P. (2011). Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. LWT-Food Science and Technology, 44, 834-839.
39. Polydera, A. C., Stoforos, N. G., & Taoukis, P. S. (2003). Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. Journal of Food Engineering, 60(1), 21-29.
40. Polydera, A. C., Stoforos, N. G., & Taoukis, P. S. (2005). Quality degradation kinetics of pasteurised and high pressure processed fresh navel orange juice: nutritional parameters and shelf life. Innovative Food Science and Emerging Technologies, 6, 1-9.
41. Prior, R. L., Wu, X. L., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53, 4290-4302.
42. Ritter, E. D., & Purcell, A. E. (1981). Carotenoid analytical methods. In X. Bauernfeind (Ed.), Carotenoids as colorants and vitamin A precursors (pp. 815-923). New York: Academic.
43. Rodrigo, D., Arranz, J. I., Koch, S., Frígola, A., Rodrigo, M. C., Esteve, M. J., Calvo, C., & Rodrigo, M. (2003). Physicochemical characteristics and quality of refrigerated Spanish orange-carrot juices and influence of storage conditions. Journal of Food Science, 68(6), 2111-2116.
44. Saldo, J., Suárez-Jacobo, A., Gervilla, R., Guamis, B., & Roig-Sagués, A. X. (2009). Use of ultra-high-pressure homogenization to preserve apple juice without heat damage. International Journal of High Pressure Research, 29, 52-56.
45. Sampedro, F., Rivas, A., Rodrigo, D., Martinez, A., & Rodrigo, M. (2006). Effect of temperature and substrate on PEF inactivation of Lactobacillus plantarum in an orange juice-milk beverage. European Food Research & Technology, 223, 30-34.
46. Sampedro, F., Geveke, D. J., Fan, X., Rodrigo, D., & Zhang, Q. H. (2009). Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing. Journal of Food Science, 74(2), 107-112.
47. Sánchez-Moreno, C., Plaza, L., Élez-Martínez, P., De Ancos, B., Martín-Belloso, O., & Cano, M. P. (2005). Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. Journal of Agricultural and Food Chemistry, 53, 4403-4409.
48. Singleton, V. L., & Rossi, J. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
49. Toepfl, S., Heinz, V., & Knorr, D. (2006). Applications of pulsed electric fields technology for the food industry. In J. Raso & V. Heinz (Eds.), Pulsed electric field technology for food industry: fundamentals and applications (pp. 197-222). New York: Springer.
50. Wouters, P. C., Alvarez, I., & Raso, J. (2001). Critical factors determining inactivation kinetics by pulsed electric fields food processing. Trends in Food Science and Technology, 12, 112-121.
51. Zulueta, A., Esteve, M. J., Frasquet, I., & Frígola, A. (2007). Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chemistry, 103, 1365-1374.
52. Zulueta, A., Esteve, M. J., & Frígola, A. (2009). ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chemistry, 114, 310-316.
53. Zulueta, A., Maurizi, A., Frígola, A., Esteve, M. J., Coli, R., & Burini, G. (2009). Antioxidant capacity of cow milk, whey and deproteinized milk. International Dairy Journal, 19, 380-385.
54. Zulueta, A., Esteve, M. J., & Frígola, A. (2010). Ascorbic acid in orange juice-milk beverage treated by high intensity pulsed electric fields and its stability during storage. Innovative Food Science and Emerging Technologies, 11, 84-90.