"Ice" juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 187-194

  Carbonell Capella, Juana M ^a,b   Parniakov, Oleksii ^a   Barba, Francisco J ^b   Grimi, Nabil ^a   Bals, Olivier ^a   Lebovka, Nikolai ^a,c   Vorobiev, Eugene ^a  

^a SORBONNE UNIVERSITÉ   (France)

^b UNIVERSITY OF VALENCIA   (Spain)

^c INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

"Ice" juice; Apple; Freezing assisted pressing; Pulsed electric fields

Indexed keywords

ANTIOXIDANTS; BIOLOGY; CARBOHYDRATES; ELECTRIC FIELDS; FREEZING; FRUIT JUICES; FRUITS; ICE; ICE CONTROL; LOW TEMPERATURE OPERATIONS; LOW TEMPERATURE PRODUCTION; TEMPERATURE; THERMAL PROCESSING (FOODS);

ANTIOXIDANT CAPACITY; ELECTRIC FIELD STRENGTH; NUTRITIONAL PARAMETERS; NUTRITIONAL QUALITIES; PULSED ELECTRIC FIELD; SENSORIAL PROPERTIES; SUB-ZERO TEMPERATURES; TOTAL PHENOLIC COMPOUNDS;

EXTRACTION;

EID: 85006586491     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.12.016     Document Type: Article

References (53)

1. V. Alessandria, S. Giacosa, S. Campolongo, L. Rolle, K. Rantsiou, and L. Cocolin Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines Food Research International 54 1 2013 139 147
2. L. Bayindirli, M. Özilgen, and S. Ungan Mathematical analysis of freeze concentration of apple juice Journal of Food Engineering 19 1 1993 95 107
3. J. Ben Ammar, J.-L. Lanoiselle, N.I. Lebovka, E. Van Hecke, and E. Vorobiev Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue Food Biophysics 5 3 2010 247 254
4. E. Bonilla-Zavaleta, E.J. Vernon-Carter, and C.I. Beristain Thermophysical properties of freeze-concentrated pineapple juice Italian Journal of Food Science 18 4 2006 367 376
5. A.J. Bowen Managing the quality of icewines A.G. Reynolds (Ed.), Managing wine quality: Oenology and wine quality 2010 Woodhead Publishing Elsevier
6. J.M. Carbonell-Capella, M. Buniowska, M.J. Esteve, and A. Frigola Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion Food Chemistry 184 2015 122 130
7. D. Chevalier, A. Le Bail, and M. Ghoul Freezing and ice crystals formed in a cylindrical food model: Part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing Journal of Food Engineering 46 4 2000 287 293
8. M. Cliff, D. Yuksel, B. Girard, and M. King Characterization of Canadian ice wines by sensory and compositional analyses American Journal of Enology and Viticulture 53 1 2002 46 53
9. M. Crandles, A.G. Reynolds, R. Khairallah, and A. Bowen The effect of yeast strain on odor active compounds in Riesling and Vidal blanc icewines LWT - Food Science and Technology 64 1 2015 243 258
10. A.E. Delgado, and D.-W. Sun Heat and mass transfer models for predicting freezing processes: A review Journal of Food Engineering 47 3 2001 157 174
11. S.S. Deshpande, M. Cheryan, S.K. Sathe, and D.K. Salunkhe Freeze concentration of fruit juices Critical Reviews in Food Science and Nutrition 20 3 1984 173 248
12. F. Donsi, G. Ferrari, P. Maresca, and G. Pataro Ch.19 Effects of emerging technologies on food quality D.A. Medina, A.M. Laine (Eds.), Food quality: Control, analysis and consumer concerns (pp. 505-554) 2011 Nova Science Publishers, Inc.
13. F. Donsi, G. Ferrari, and G. Pataro Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue Food Engineering Reviews 2 2 2010 109 130
14. M. Du Bois, K.A. Gilles, J.K. Hamitton, P.A. Reders, and F. Smith Colorimetric method for determination of sugars and related substances Analytical Chemistry 28 3 1956 350 356
15. T. Fang, J. Chen, L. Tang, and W. Wang Kinetic model of freeze concentration of orange juice Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering 24 12 2008 243 248
16. Y. Feng, W. Tang, and F. Ning Study on concentration process of fresh tea juice based on freeze concentration Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery 37 8 2006 66 67 + 72
17. M. Gunathilake, K. Shimmura, M. Dozen, and O. Miyawaki Flavor retention in progressive freeze-concentration of coffee extract and pear (La France) juice flavor condensate Food Science and Technology Research 20 3 2014 547 554
18. E. Hernández, M. Raventós, J.M. Auleda, and A. Ibarz Concentration of apple and pear juices in a multi-plate freeze concentrator Innovative Food Science and Emerging Technologies 10 3 2009 348 355
19. E. Hernández, M. Raventós, J.M. Auleda, and A. Ibarz Freeze concentration of must in a pilot plant falling film cryoconcentrator Innovative Food Science and Emerging Technologies 11 1 2010 130 136
20. IFU International Federation of Fruit Juice Producers. Methods of analysis 2001 Swiss Fruit Association. Loose leaf-collection Zug, Switzerland
21. H. Jaeger, K. Reineke, K. Schoessler, and D. Knorr Effects of emerging processing technologies on food material properties B. Bhandari, Y.H. Roos (Eds.), Food materials science and engineering (pp. 222-262) 2012 Wiley
22. H. Jaeger, M. Schulz, P. Lu, and D. Knorr Adjustment of milling, mash electroporation and pressing for the development of a PEF assisted juice production in industrial scale Innovative Food Science and Emerging Technologies 14 2012 46 60
23. M. Jalte, J.-L. Lanoiselle, N. Lebovka, and E. Vorobiev Freezing of potato tissue pre-treated by pulsed electric fields Food Science and Technology 42 2 2009 576 580
24. F. Khajehei, M. Niakousari, M.H. Eskandari, and M. Sarshar Production of pomegranate juice concentrate by complete block cryoconcentration process Journal of Food Process Engineering 38 5 2015 488 498
25. C. Kirkey, and T. Braden An introduction to ice cider in quebec: A preliminary overview Journal of Eastern Townships Studies/Revue D'études Des Cantons-de-l'Est (JETS/RECE) 43 2014 47 62
26. M. Krawitzky, E. Arias, J.M. Peiro, A.I. Negueruela, J. Val, and R. Oria Determination of color, antioxidant activity, and phenolic profile of different fruit tissue of spanish verde doncella apple cultivar International Journal of Food Properties 17 10 2014 2298 2311
27. N. Lebovka, and E. Vorobiev A.G. Pakhomov, D. Miklavcic, M.S. Markov (Eds.), Advanced electroporation techniques in biology and medicine 2010 CRC Press Boca Raton
28. L. Liu, O. Miyawaki, and K. Hayakawa Progressive freeze-concentration of tomato juice Food Science and Technology Research 5 1 1999 108 112
29. J. Markowski, A. Baron, J.-M. Le Quéré, and W. Płocharski Composition of clear and cloudy juices from French and Polish apples in relation to processing technology LWT - Food Science and Technology 62 1 2015 813 820
30. S. Meydav, I. Saguy, and I.J. Kopelman Browning determination in citrus products Journal of Agricultural and Food Chemistry 25 3 1977 602 604
31. O. Miyawaki, S. Kato, and K. Watabe Yield improvement in progressive freeze-concentration by partial melting of ice Journal of Food Engineering 108 3 2012 377 382
32. A. Motluk Extreme winemaking New Scientist 180 2426-2428 2003 54 55
33. N. Musabelliu Sweet, reinforced and fortified wines F. Mencarelli, P. Tonutti (Eds.), Sweet, reinforced and fortified wines 2013 John Wiley & Sons Ltd 301 304
34. C. Nurgel, G.J. Pickering, and D.L. Inglis Sensory and chemical characteristics of Canadian ice wines Journal of the Science of Food and Agriculture 84 13 2004 1675 1684
35. I. Odriozola-Serrano, I. Aguiló-Aguayo, R. Soliva-Fortuny, and O. Martín-Belloso Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods Trends in Food Science & Technology 29 2 2013 98 107
36. A.K. Olowofoyeku, D. Gil, and A. Kramer Freeze concentration of apple juice by rotational unidirectional cooling International Journal of Refrigeration 3 2 1980 93 97
37. O. Parniakov, N.I. Lebovka, O. Bals, and E. Vorobiev Effect of electric field and osmotic pre-treatments on quality of apples after freezing-thawing Innovative Food Science & Emerging Technologies 29 2015 23 30
38. O. Parniakov, N.I. Lebovka, E. Van Hecke, and E. Vorobiev Pulsed electric field assisted pressure extraction and solvent extraction from mushroom (Agaricus bisporus) Food and Bioprocess Technology 7 1 2014 174 183
39. G. Petzold, J. Moreno, P. Lastra, K. Rojas, and P. Orellana Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices Innovative Food Science and Emerging Technologies 30 2015 192 197
40. P.Y. Phoon, F.G. Galindo, A. Vicente, and P. Dejmek Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves Journal of Food Engineering 88 1 2008 144 148
41. M.V. Rane, and S.K. Jabade Freeze concentration of sugarcane juice in a jaggery making process Applied Thermal Engineering 25 14-15 2005 2122 2137
42. J. Raso, and V. Heinz (Eds.) Pulsed electric field technology for the food industry. Fundamentals and applications 2006 Springer New York
43. A.B. Sahasrabudhe, R.R. Desai, and S.K. Jabade Modeling and simulation of a freeze concentration technique for sugarcane juice concentration Applied Mechanics and Materials 110-116 2012 2768 2773
44. J. Sánchez, Y. Ruiz, J.M. Auleda, E. Hernández, and M. Raventós Review. Freeze concentration in the fruit juices industry Food Science and Technology International 15 4 2009 303 315
45. J. Sánchez, Y. Ruiz, M. Raventós, J.M. Auleda, and E. Hernández Progressive freeze concentration of orange juice in a pilot plant falling film Innovative Food Science and Emerging Technologies 11 4 2010 644 651
46. S. Shayanfar, O.P. Chauhan, S. Toepfl, and V. Heinz The interaction of pulsed electric fields and texturizing - Antifreezing agents in quality retention of defrosted potato strips International Journal of Food Science & Technology 48 6 2013 1289 1295
47. S. Shayanfar, O.P. Chauhan, S. Toepfl, and V. Heinz Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing International Journal of Food Science and Technology 49 4 2014 1224 1230
48. M.V. Shynkaryk, N.I. Lebovka, and E. Vorobiev Pulsed electric fields and temperature effects on drying and rehydration of red beetroots Drying Technology 26 6 2008 695 704
49. V.L. Singleton, R. Orthofer, and R.M. Lamuela-Raventos Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent Methods in Enzymology 299 1999 152 178
50. K. Tobitsuka, Y. Ajiki, Y. Nouchi, and O. Miyawaki Progressive freeze-concentration of aroma components of la France pear Japan Journal of Food Engineering 11 1 2010 31 36
51. E. Vorobiev, and N. Lebovka Pulse electric field-assisted extraction N. Lebovka, E. Vorobiev, F. Chemat (Eds.), Enhancing extraction processes in the food industry 2011 CRC Press, Taylor & Francis LLC Boca Raton 592
52. A. Wiktor, M. Schulz, E. Voigt, D. Witrowa-Rajchert, and D. Knorr The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue Journal of Food Engineering 146 2015 8 16
53. J. Zhishen, T. Mengcheng, and W. Jianming The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals Food Chemistry 64 4 1999 555 559