Preservation of strawberry juice by dynamic high-pressure processing

Korean Journal of Food Science and Technology

Volumn 47, Issue 4, 2015, Pages 480-485

  Won, Jin Seong ^a   Kim, Myung Hwan ^b   Han, Gwi Jung ^c   Noh, Bong Soo ^a   Min, Sea Cheol ^a  

^a Seoul Women University   (South Korea)

^b Dankook University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Dynamic high pressure treatment; Non thermal process; Pasteurization; Preservation; Strawberry juice

Indexed keywords

EID: 84950301403     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: 10.9721/KJFST.2015.47.4.480     Document Type: Article

References (31)

1. Choi SG. A study on purchasing attributes and marketing strategy of non-heated fruit juices. MS theis, Konkuk University, Seoul, Korea (2011)
2. Kim HY, Kim MJ, Woo EY. Physicochemical and sensory properties of freshly squeezed orange juice using domestic and imported oranges. J. Korean Soc. Food Cult. 15:189-194 (2000)
3. Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, Battino M. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition 28:9-19 (2012)
4. Caner C, Aday MS, Demir M. Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging. Eur. Food Res. Technol. 227:1575-1583 (2008)
5. Sohn KS, Seog EJ, Lee JH. Quality characteristics of clarified apple juices produced by various methods. Korean J. Food Preserv. 13:138-143 (2006)
6. Lee BH, Kim SY, Cho CH, Chung DK, Chun OK, Kim DO. Estimation of daily per capita intake of total phenolics, total flavonoids, and antioxidant capacities from fruit and vegetable juices in the korean diet based on the Korea national health and nutrition examination survey 2008. Korean J. Food Sci. Technol. 43:475-482 (2011)
7. Yu K, Newman MC, Archbold DD, Hamilton-Kemp TR. Survival of Escherichia coli O157:H7 on strawberry fruit and reduction of the pathogen population by chemical agents. J. Food protect. 64:1334-1340 (2001)
8. Knudsen DM, Yamamoto SA, Harris LJ. Survival of Salmonella spp. and Escherichia coli O157:H7 on fresh and frozen strawberries. J. Food protect. 64:1483-1488 (2001)
9. Min S, Jin ZT, Min SK, Yeom H, Zhang QH. Commercialscale pulsed electric field processing of orange juice. J. Food Sci. 68:1265-1271 (2003)
10. Sancho F, Lambert Y, Demazeau G, Largeteau A, Bouvier JM, Narbonne JF. Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins. J. Food Eng. 39:247-253 (1999)
11. Rattanathanalerk M, Chiewchan N, Srichumpoung W. Effect of thermal processing on the quality loss of pineapple juice. J. Food Eng. 66:259-265 (2005)
12. Patrignani F, Vannini L, Kamdem SLS, Lanciotti R, Guerzoni ME. Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices. Int. J. Food Microbiol. 136:26-31 (2009)
13. Lacroix N, Fliss I, Makhlouf J. Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure. Food Res. Int. 38:569-576 (2005)
14. Lee HN, Min SC. Development of hijiki-based edible films using high-pressure homogenization. Korean J. Food Sci. Technol. 44:162-167 (2012)
15. Dumay E, Chevalier-Lucia D, Picart-Palmade L, Benzaria A, Gràcia-Julià A, Blayo C. Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends Food Sci. Tech. 31:13-26 (2013)
16. Maresca P, Donsì F, Ferrari G. Application of a multi-pass highpressure homogenization treatment for the pasteurization of fruit juices. J. Food Eng. 104:364-372 (2011)
17. Belloch C, Gurrea MC, Tárrega A, Sampedro F, Carbonell JV. Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect. Eur. Food Res. Technol. 234:753-760 (2012)
18. Moroni O, Jean J, Autret J, Fliss I. Inactivation of lactococcal bacteriophages in liquid media using dynamic high pressure. Int. Dairy J. 12:907-913 (2002)
19. Kim SY, Lee JH, Choi JH. Consumers purchasing patterns and preferences of the processed food products made from domestic ingredients. Korean J. Food Market Econ. 27:1-17 (2010)
20. Aramdeuri Strawberry Juice. Personal Communication. Agricultural Company Aramfarm, Chungnam, Yesan, Korea (2015)
21. Kim SL, Kim SK, Park CH. Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Res. Int. 37:319-327 (2004)
22. Diels AM, Callewaert L, Wuytack EY, Masschalck B, Michiels CW. Moderate temperatures affect Escherichia coli inactivation by highpressure homogenization only through fluid viscosity. Biotechnol. Prog. 20:1512-1517 (2004)
23. Diels AMJ, Wuytack EY, Michiels CW. Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures. Int. J. Food Microbiol. 87:55-62 (2003)
24. Poliseli-Scopel FH, Hernández-Herrero M, Guamis B, Ferragut V. Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk. LWT-Food Sci. Technol. 46:42-48 (2012)
25. Pflug IJ, Holcomb RG, Gómez MM. Principles of the thermal destruction of microorganisms. pp. 79-127. In: Disinfection, Sterilization, and Preservation. Block SS (ed). Lippincott Williams & Wilkins, Philadelphia, PA, USA (2001)
26. Diels AMJ, Callewaert L, Wuytack EY, Masschalck B, Michiels CW. Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition. Int. J. Food Microbiol. 101:281-291 (2005)
27. Ekasari I, Jongen WMF, Vermunt AEM, Pilnik W. Measurement of heat load in orange juices: Use of microbiological methods. Food Technol. 45:124-128 (1988)
28. Saguy I, Kopelman IJ, Mizrahi S. Simulation of ascorbic acid stability during heat processing and concentration of grapefruit juice. J. Food Process Eng. 2:213-225 (1978)
29. Tribst AAL, Franchi MA, de Massaguer PR, Cristianini M. Quality of mango nectar processed by highpressure homogenization with optimized heat treatment. J. Food Sci. 76:M106-M110 (2011)
30. del Castillo MD, Corzo N, Olano A. Early stages of maillard reaction in dehydrated orange juice. J. Agr. Food Chem. 47:4388-4390 (1999)
31. Villay A, de Filippis FL, Picton L, Le Cerf D, Vial C, Michaud P. Comparison of polysaccharide degradations by dynamic highpressure homogenization. Food Hydrocolloid. 27:278-286 (2012)