Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon-melon juice blend: Multivariate statistical approach

Innovative Food Science and Emerging Technologies

Volumn 29, Issue , 2015, Pages 230-239

  Kaya, Zehra ^a   Yildiz, Semanur ^a   Ünlütürk, Sevcan ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Heat treatment; Hierarchical cluster analysis (HCA); Melon juice; Principal component analysis (PCA); Shelf life; UV C irradiation

Indexed keywords

ACCEPTANCE TESTS; CITRUS FRUITS; DIGITAL STORAGE; ESCHERICHIA COLI; FRUIT JUICES; HEAT TREATMENT; HIERARCHICAL CLUSTERING; HIERARCHICAL SYSTEMS; IRRADIATION; MULTIVARIANT ANALYSIS; PASTEURIZATION; PHYSICOCHEMICAL PROPERTIES; PRINCIPAL COMPONENT ANALYSIS; RADIATION; STABILITY;

ABSORBANCE COEFFICIENTS; MELON JUICE; MULTIVARIATE DATA ANALYSIS; MULTIVARIATE STATISTICAL APPROACHES; REFRIGERATED STORAGES; SHELF LIFE; TOTAL SOLUBLE SOLIDS; UV-C IRRADIATIONS;

QUALITY CONTROL;

CITRUS LIMON; CUCUMIS;

EID: 84929506604     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.03.005     Document Type: Article

References (59)

1. J.H. Al-Jedah, and R.K. Robinson Nutritional value and microbiological safety of fresh fruit juices sold through retail outlets in Qatar Pakistan Journal of Nutrition 1 2 2002 79 81
2. AOAC Official methods of analysis 15th ed. 1990 Association of Official Analytical Chemists Washington, D.C.
3. K. Banas, A. Banas, H.O. Moser, M. Bahou, W. Li, and P. Yang Multivariate analysis techniques in the forensics investigation of the postblast residues by means of Fourier transform-infrared spectroscopy Analytical Chemistry 82 7 2010 3038 3044
4. R. Bhat, S.B. Ameran, H.C. Voon, A.A. Karim, and L.M. Tze Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation Food Chemistry 127 2 2011 641 644
5. I.M. Caminiti, I. Palgan, A. Muñoz, F. Noci, P. Whyte, and D.J. Morgan The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice Food and Bioprocess Technology 5 2 2012 680 686
6. N. Canitez Pasteurization of apple cider with UV irradiation (Master's thesis) 2002 University of Maine Orono, Maine (Retrieved 17 December 2011, from http:// www.library.umaine.edu/theses/pdf/CanitezN2002.pdf)
7. CCFRA J. Gaze, Food pasteurisation treatments Technical manual No. 27 1992 Campden & Chorleywood Food Research Association
8. J.L. Chen, J. Zhang, Z. Feng, L. Songa, J. Wu, and X. Hu Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice Journal of Agricultural and Food Chemistry 57 13 2009 5805 5808
9. J.L. Chen, J. Zhang, L. Songa, Y. Jiang, J. Wu, and X.S. Hu Changes in microorganism, enzyme, aroma of Hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4 °C Innovative Food Science & Emerging Technologies 11 4 2010 623 629
10. M. Chisari, R.N. Barbagallo, G. Spagna, and F. Artes Improving the quality of freshacut melon through inactivation of degradative oxidase and pectinase enzymatic activities by UVaC treatment International Journal of Food Science and Technology 46 3 2011 463 468
11. C. Cortes, M.J. Esteve, and A. Frígola Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice Food Control 19 2 2008 151 158
12. Z. Cserhalmi, A. Sass-Kiss, M. Tóth-Markus, and N. Lechner Study of pulsed electric field treated citrus juices Innovative Food Science & Emerging Technologies 7 1 2006 49 54
13. D.W. Donahue, N. Canitez, and A.A. Bushway UV inactivation of E. Coli O157: H7 in apple cider: quality, sensory and shelfalife analysis Journal of Food Processing & Preservation 28 5 2004 368 387
14. V. Falguera, J. Pagan, and A. Ibarz Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties LWT - Food Science and Technology 44 1 2011 115 119
15. FDA Food and Drug Administration. 21 CFR Part 179: Irradiation in the production, processing and handling of food Federal Register 65 2000 71056 71058
16. FDA Food and Drug Administration. Guidance for industry: Juice HACCP hazards and controls guidance Final Guidance, March 3, 2004 1st ed. 2004 U.S. Department of Health and Human Services, Center for Food Safety and Applied Nutrition (CFSAN) (http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Juice/ucm072557.htm)
17. M. Ferrario, S.M. Alzamora, and S. Guerrero Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses Journal of Food Engineering 118 3 2013 302 311
18. B.B. Flynn, S. Sakakibara, R. Schroeder, K.A. Bates, and E.J. Flynn Empirical research methods in operations management Journal of Operations Management 9 1990 250 284
19. C.M.A.P. Franz, I. Specht, G.S. Cho, V. Graef, and M.R. Stahl UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology Food Control 20 12 2009 1103 1107
20. A. Fratianni, L. Cinquanta, and G. Panfili Degradation of carotenoids in orange juice during microwave heating LWT - Food Science and Technology 43 6 2010 867 871
21. I.N. Fredericks, M. Du Toit, and M. Krügel Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines Food Microbiology 28 3 2011 510 517
22. A.A. Gabriel Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice Food Control 25 2 2012 425 432
23. A.A. Gabriel, and H. Nakano Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments Food Control 20 4 2009 443 446
24. E. Gayan, M.J. Serrano, S. Monfort, I. Álvarez, and S. Condón Combining ultraviolet light and mild temperatures for the inactivation of Escherichia coli in orange juice Journal of Food Engineering 113 4 2012 598 605
25. M. Guevara, M.S. Tapia, and V.M. Gómez-López Microbial inactivation and quality of guava and passion fruit nectars treated by UV-C light Food and Bioprocess Technology 5 2 2012 803 807
26. J. Huang, X. Guo, Y. Qiu, and Z. Chen Cluster and discriminant analysis of electrochemical noise data Electrochimica Acta 53 2 2007 680 687
27. A. Ibarz, J. Pagán, R. Panadés, and S. Garza Photochemical destruction of colour compounds in fruit juices Journal of Food Engineering 69 2 2005 155 160
28. O. Kenny, T.J. Smyth, C.M. Hewage, and N.P. Brunton Antioxidant properties and quantitative UPLC-MS analysis of phenolic compounds from extracts of fenugreek (Trigonella foenum-graecum) seeds and bitter melon (Momordica charantia) fruit Food Chemistry 141 2013 4295 4302
29. M. Keyser, I.A. Müller, F.P. Cilliers, W. Nel, and P.A. Gouws Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice Innovative Food Science & Emerging Technologies 9 3 2008 348 354
30. T. Koutchma UV light for processing foods Ozone: Science & Engineering 30 1 2008 93 98
31. T.N. Koutchma, L.J. Forney, and C.I. Moraru Ultraviolet light in food technology: Principles & applications 2010 CRC Press United States
32. T. Koutchma, S. Keller, S. Chirtel, and B. Parisi Ultraviolet disinfection of juice products in laminar and turbulent flow reactors Innovative Food Science & Emerging Technologies 5 2 2004 179 189
33. W.C. Lee, S. Yusof, N.S.A. Hamid, and B.S. Baharin Effects of fining treatment and storage temperature on the quality of clarified banana juice LWT - Food Science and Technology 40 10 2007 1755 1764
34. G. Lester Melon (Cucumis melo L.) fruit nutritional quality and health functionality HortTechnology 7 3 1997 222 227
35. L. Manzocco, S. Da Pieve, and M. Maifreni Impact of UV-C light on safety and quality of fresh-cut melon Innovative Food Science & Emerging Technologies 12 1 2011 13 17
36. A.S. Mazzotta Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in fruit juices Journal of Food Protection 64 3 2001 315 320
37. M.L. Mitchell, and J.M. Jolley Research design explained 1996 HB1 College New York
38. J. Mosqueda-Melgar, R.M. Raybaudi-Massilia, and O. Martín-Belloso Influence of treatment time and pulse frequency on Salmonella enteritidis, Escherichia coli and Listeria monocytogenes populations inoculated in melon and watermelon juices treated by pulsed electric fields International Journal of Food Microbiology 117 2 2007 192 200
39. J. Mosqueda-Melgar, R.M. Raybaudi-Massilia, and O. Martín-Belloso Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices Food Microbiology 25 3 2008 479 491
40. F. Noci, J. Riener, M. Walkling, D.A. Cronin, D.J. Morgan, and J.G. Lying Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice Journal of Food Engineering 85 1 2008 141 146
41. Ç.U. Pala, and A.K. Toklucu Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice Journal of Food Composition and Analysis 24 6 2011 790 795
42. Ç.U. Pala, and A.K. Toklucu Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage LWT - Food Science and Technology 50 2 2013 426 431
43. F.S.T. Pinto, F.S. Fogliatto, and E.M. Qannari A method for panelists' consistency assessment in sensory evaluations based on the Cronbach's alpha coefficient Food Quality and Preference 32 2014 41 47
44. R.O. Rahn Potassium iodide as a chemical actinometer for 254 nm radiation: Use of iodate as an electron scavenger Photochemistry and Photobiology 66 4 1997 450 455
45. N.K. Rastogi, K.S.M.S. Raghavarao, V.M. Balasubramaniam, K.D. Niranjan, and D. Knorr Opportunities and challenges in high pressure processing of foods Critical Reviews in Food Science and Nutrition 47 1 2007 69 112
46. A. Rivas, D. Rodrigoa, A. Martíneza, G.V. Barbosa-Cánovas, and M. Rodrigo Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice LWT - Food Science and Technology 39 10 2006 1163 1170
47. K.I. Sallam Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids Food Chemistry 101 2007 592 600
48. C. Sánchez-Moreno, B. De Ancos, L. Plaza, P. Elez-Martínez, and M.P. Cano Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields Critical Reviews in Food Science and Nutrition 49 2009 552 576
49. C.C. Sew, H.M. Ghazali, O. Martín-Belloso, and M.A. Noranizan Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice Innovative Food Science & Emerging Technologies 26 2014 511 516
50. A. Stepansky, I. Kovalski, and R. Perl-Treves Intraspecific classification of melons (Cucumis melo L.) in view of their phenotypic and molecular variation Plant Systematics and Evolution 217 1999 313 332
51. R.A.H. Timmermans, H.C. Mastwijk, J.J. Knol, M.C.J. Quataert, L. Vervoort, and Van der Plancken Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes Innovative Food Science & Emerging Technologies 12 3 2011 235 243
52. M.T.T. Tran, and M. Farid Ultraviolet treatment of orange juice Innovative Food Science & Emerging Technologies 5 4 2004 495 502
53. Turkish Food Codex Microbiological criteria announcement of Turkish Food Codex. No: 2001/-19. Official Gazette: 02.09.2001/ 24511 2002 Agriculture & Village Affairs Ministry Ankara
54. S. Vegara, N. Martí, P. Mena, D. Saura, and M. Valero Effect of pasteurization process and storage on colour and shelf-life of pomegranate juices LWT - Food Science and Technology 54 2 2013 592 596
55. A. Versari, G.P. Parpinello, and S. Galassi Chemometric survey of Italian bottled mineral waters by means of their labelled physico-chemical and chemical composition Journal of Food Composition and Analysis 15 3 2002 251 264
56. L. Vervoort, T. Grauwet, B.T. Kebede, I. Van der Plancken, R. Timmermans, and M. Hendrickx Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation Food Chemistry 134 4 2012 2303 2312
57. M. Walkling-Ribeiro, F. Noci, D.A. Cronin, J.G. Lyng, and D.J. Morgan Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields LWT - Food Science and Technology 43 7 2010 1067 1073
58. G.C. Yen, and H.T. Lin Effects of high pressure and heat treatment on pectic substances and related characteristics in guava juice Journal of Food Science 63 4 2006 684 687 10.1111/j.1365-2621.1998.tb15812.x
59. C. Zhang, B. Trierweiler, W. Li, P. Butz, Y. Xu, and C.E. Rüfer Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice Food Chemistry 126 1 2011 254 260