Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice

LWT

Volumn 59, Issue 1, 2014, Pages 70-76

  Abid, Muhammad ^a,b   Jabbar, Saqib ^a   Hu, Bing ^a   Hashim, Malik Muhammad ^a,c   Wu, Tao ^a   Wu, Zhongwei ^a   Khan, Muhammad Ammar ^a   Zeng, Xiaoxiong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^c GOMAL UNIVERSITY   (Pakistan)

Author keywords

Apple juice; Enzymes; High hydrostatic pressure; Quality; Ultrasound

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; FOOD PROCESSING; FREE RADICALS; FRUIT JUICES; FRUITS; HYDRAULICS; HYDROSTATIC PRESSURE; MOLDS; PHENOLS; ULTRASONICS; YEAST;

ANTIOXIDANT CAPACITY; APPLE JUICE; COLOUR VALUE; DPPH FREE RADICAL SCAVENGING ACTIVITIES; HIGH HYDROSTATIC PRESSURE; NON-THERMAL TECHNOLOGY; PHENOLIC COMPOUNDS; QUALITY; RECENT TRENDS; TOTAL PLATE COUNT;

ENZYMES;

MALUS X DOMESTICA;

EID: 84903760439     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.039     Document Type: Article

References (36)

1. Abid M., Jabbar S., Wu T., Hashim M.M., Hu B., Lei S., et al. Effect of ultrasound on different quality parameters of apple juice. Ultrasonics Sonochemistry 2013, 20:1182-1187.
2. AOAC International Official methods of analysis 1999, USA, Gaithersburg. 16th ed.
3. de Assis S.A., Martins A.B.G., de Faria Oliveira O.M.M. Purification and characterization of pectin methylesterase from acerola (Malpighia glabra L.). Journal of the Science of Food and Agriculture 2007, 87:1845-1849.
4. Augustin M.A., Ghazali H.M., Hashim H. Polyphenoloxidase from guava (Psidium guajava L.). Journal of the Science of Food and Agriculture 1985, 36:1259-1265.
5. Barba F.J., Esteve M.J., Frigola A. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Research International 2013, 50:545-549.
6. Caminiti I.M., Noci F., Morgan D.J., Cronin D.A., Lyng J.G. The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend. Food and Bioproducts Processing 2012, 90:442-448.
7. Cao X., Zhang Y., Zhang F., Wang Y., Yi J., Liao X. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. Journal of the Science of Food and Agriculture 2011, 91:877-885.
8. Chisari M., Barbagallo R.N., Spagna G. Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit. Journal of Agricultural and Food Chemistry 2007, 55:3469-3476.
9. Demirdöven A., Baysal T. The use of ultrasound and combined technologies in food preservation. Food Reviews International 2008, 25:1-11.
10. Doyle M.P., Beuchat L.R. Food microbiology: Fundamentals and frontiers 2007, ASM Press, Washington DC.
11. FDA U.S. Food and drug administration. Bacteriological analytical manual 2001, FDA Center for Food Safety and Applied Nutrition. 8th ed.
12. Garcia-Graells C., Hauben K.J.A., Michiels C.W. High-pressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices. Applied and Environmental Microbiology 1998, 64:1566-1568.
13. Gómez P.L., Welti-Chanes J., Alzamora S.M. Hurdle technology in fruit processing. Annual Review of Food Science and Technology 2011, 2:447-465.
14. He R.R., Wang M., Wang C.Z., Chen B.T., Lu C.N., Yao X.S., et al. Protective effect of apple polyphenols against stress-provoked influenza viral infection in restraint mice. Journal of Agricultural and Food Chemistry 2011, 59:3730-3737.
15. Huang W., Bi X., Zhang X., Liao X., Hu X., Wu J. Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technologies 2013, 18:74-82.
16. Huang E., Mittal G., Griffiths M. Inactivation of Salmonella enteritidis in liquid whole egg using combination treatments of pulsed electric field, high pressure and ultrasound. Biosystems Engineering 2006, 94:403-413.
17. Jabbar S., Abid M., Hu B., Wu T., Hashim M.M., Lei S., et al. Quality of carrot juice as influenced by blanching and sonication treatments. LWT - Food Science and Technology 2014, 55:16-21.
18. Jay S., Anderson J. Fruit juice and related products. Spoilage of Processed Foods: Causes and Diagnosis 2001, 187-197.
19. Kim H., Leem K.H., Lee S., Kim B.Y., Hahm Y., Cho H.Y., et al. Effect of high hydrostatic pressure on immunomodulatory activity of cloudy apple juice. Food Science and Biotechnology 2012, 21:175-181.
20. Kwak S.S., Kim S.K., Lee M.S., Jung K.H., Park I.H., Liu J.R. Acidic peroxidases from suspension-cultures of sweet potato. Phytochemistry 1995, 39:981-984.
21. Lee H.S., Coates G.A. Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: a storage study. Food Chemistry 1999, 65:165-168.
22. Lieu L.N., Le V.V.M. Application of ultrasound in grape mash treatment in juice processing. Ultrasonics Sonochemistry 2010, 17:273-279.
23. Lopez P., Sala F.J., de la Fuente J.L., Condon S., Raso J., Burgos J. Inactivation of peroxidase, lipoxygenase, and polyphenol oxidase by manothermosonication. Journal of Agricultural and Food Chemistry 1994, 42:252-256.
24. Losso J.N., Shahidi F., Bagchi D. Anti-angiogenic functional and medicinal foods 2007, CRC Press, USA.
25. Noci F., Riener J., Walkling-Ribeiro M., Cronin D.A., Morgan D.J., Lyng J.G. Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice. Journal of Food Engineering 2008, 85:141-146.
26. Park S.J., Lee J.I., 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 2002, 67:1827-1834.
27. Prieto P., Pineda M., Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry 1999, 269:337-341.
28. Ross A.I.V., Griffiths M.W., Mittal G.S., Deeth H.C. Combining nonthermal technologies to control foodborne microorganisms. International Journal of Food Microbiology 2003, 89:125-138.
29. Rupasinghe H.V., Yu L.J. Emerging preservation methods for fruit juices and beverages. Food additives 2012, 65-82. InTech-Open Access Publisher, Rijeka, Croatia. Y. El-Samragy (Ed.).
30. Sala F.J., Burgos J., Condón S., Lopez P., Raso J. Effect of heat and ultrasound on microorganisms and enzymes. New methods of food preservation 1995, 176-204. Springer, US. G.W. Gould (Ed.).
31. Terefe N.S., Matthies K., Simons L., Versteeg C. Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria x ananassa). Innovative Food Science and Emerging Technologies 2009, 10:297-307.
32. Valero M., Recrosio N., Saura D., Muñoz N., Martí N., Lizama V. Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering 2007, 80:509-516.
33. Villamiel M., de Jong P. Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk. Journal of Agricultural and Food Chemistry 2000, 48:472-478.
34. Vinson J.A., Su X., Zubik L., Bose P. Phenol antioxidant quantity and quality in foods: fruits. Journal of Agricultural and Food Chemistry 2001, 49:5315-5321.
35. Walkling-Ribeiro M., Noci F., Cronin D.A., Lyng J.G., Morgan D.J. Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields. Food and Bioproducts Processing 2009, 87:102-107.
36. Yi Z., Yu Y., Liang Y., Zeng B. Invitro antioxidant and antimicrobial activities of the extract of Pericarpium Citri Reticulatae of a new Citrus cultivar and its main flavonoids. LWT - Food Science and Technology 2008, 41:597-603.