Thermal treatment effects in fruit juices

Advances in Fruit Processing Technologies

Volumn , Issue , 2012, Pages 363-386

  Miller, Fátima A ^a   Silva, Cristina L M ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

FRUIT JUICES; HEAT TREATMENT; NUTRITION;

FRESH FRUITS; HEALTH BENEFITS; HIGH QUALITY; NUTRITIONAL VALUE; RESEARCH EFFORTS; WELL BALANCED;

FRUITS;

EID: 85006753751     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b12088     Document Type: Chapter

References (69)

1. Arena, E., Fallico, B., and Maccarone, E. 2001. Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage. Food Chemistry 74: 423-427.
2. Arthey, D. and Ashurst, P.R. 1996. Fruit Processing. London, U.K.: Blackie and Academic & Professional.
3. Awuah, G.B., Ramaswamy, H.S., and Economides, A. 2007. Thermal processing and quality: Principles and overview. Chemical Engineering and Processing 46: 584-602.
4. Bates, R.P., Morris, J.R., and Crandall, P.G. 2001. Principles and Practices of Small- and Medium-Scale Fruit Juice Processing. Rome, Italy: Food and Agriculture Organization of the United Nations.
5. Baysal, T. and Demirdoven, A. 2007. Lipoxygenase in fruits and vegetables: A review. Enzyme and Microbial Technology 40: 491-496.
6. Boylston, T.D. 2010. Temperate fruit juice flavor. In Handbook of Fruit and Vegetable Flavors, ed. Y.E. Hui, pp. 451-462. Hoboken, NJ: John Wiley & Sons, Inc.
7. Cañumir, J.A., Celis, J.E., de Bruijn, J., and Vidal, L.V. 2002. Pasteurization of apple juice by using microwaves. Lebensmittel-Wissenschaft und-Technologie 35: 389-392.
8. Carroll, R. 2011. Process control of retorts. In Thermal Processing of Foods: Control and Automation, ed. K.P. Sandeep, Ames, IA: Blackwell Publishing Ltd.
9. Ceviz, G., Tulek, Y., and Con, A.H. 2009. Thermal resistance of Alicyclobacillus acidoterrestris spores in different heating media. International Journal of Food Science and Technology 44: 1770-1777.
10. Chang, S.S. and Kang, D.H., 2004. Alicyclobacillus spp. in the fruit juice industry: History, characteristics, and current isolation/detection procedures. Critical Reviews in Microbiology 30: 55-74.
11. Chou, T.D. and Kokini, J.L. 1987. Rheological properties and conformation of tomato paste pectins, citrus and apple pectins. Journal of Food Science 52: 1658-1664.
12. Costa, M.L., Civello, P.M., Chaves, A.R., and Martínez, G.A. 2006. Hot air treatment decreases chlorophyll catabolism during postharvest senescence of broccoli (Brassica oleracea L. var. italica) heads. Journal of the Science of Food and Agriculture 86: 1125-1131.
13. Dhuique-Mayer, C., Tbatou, M., Carail, M., Caris-Veyrat, C., Dornier, M., and Amiot, M.J. 2007. Thermal degradation of antioxidant micronutrients in citrus juice: Kinetics and newly formed compounds. Journal of Agricultural and Food Chemistry 55: 4209-4216.
14. Durak, M.Z., Churey, J.J., Danyluk, M.D., and Worobo, R.W. 2010. Identification and haplotype distribution of Alicyclobacillus spp. from different juices and beverages. International Journal of Food Microbiology 142: 286-291.
15. EC, 2001. Council directive of 20 December 2001 relating to fruit juices and certain similar products intended for human consumption (2001/112/EC). Official Journal of the European Communities, n L 10/58 (12/01/2002).
16. Elez-Martínez, P. and Martín-Belloso, O. 2007. Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chemistry 102(1): 201-209.
17. Food and Drug Administration (FDA). 2004. Juice HACCP: Hazards and Controls Guidance, Guidance for Industry, 1st edn. Division of Plant Product Safety. Available from http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Juice/ucm072557.htm (accessed date September 15, 2011).
18. Fortea, M.I., López-Miranda, S., Serrano-Martínez, A., Carreño, J., and Núñez-Delicado, E. 2009. Kinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless). Food Chemistry 113(4): 1008-1014.
19. Fratianni, A., Cinquanta, L., and Panfili, G. 2010. Degradation of carotenoids in orange juice during microwave heating. LWT-Food Science and Technology 43: 867-871.
20. Gama, J.J.T. and Sylos, C.M. 2005. Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC. Food Research International 38: 899-903.
21. Geveke, D.J. and Brunkhorst, C. 2004. Inactivation of Escherichia coli in apple juice by radio frequency electric fields. Journal of Food Science 69(3): FEP134-FEP138.
22. Geveke, D.J. and Brunkhorst, C. 2008. Radio frequency electric fields inactivation of Escherichia coli in apple cider. Journal of Food Engineering 85(2): 215-221.
23. Geveke, D.J., Brunkhorst, C., and Fan, X. 2007. Radio frequency electric fields processing of orange juice. Innovative Food Science and Emerging Technologies 8(4): 549-554.
24. Gillatt, P.N. and Rossell, J.B. 1992. The interaction of oxidized lipids with proteins. In Advances in Applied Lipid Research, ed. F.B. Padley, pp. 65-118. Greenwich, U.K.: JAI Press.
25. Goekmen, V., Bahçeci, K.S., Serpen, A., and Acar, J. 2005. Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. LWT-Food Science and Technology 38(8): 903-908.
26. Gouws, P.A., Gie, L., Pretorius, A., and Dhansay, N. 2005. Isolation and identification of Alicyclobacillus acidocaldarius by 16S rDNA from mango juice and concentrate. International Journal of Food Science and Technology 40: 789-792.
27. Gutzeit, D., Winterhalter, P., and Jerz, G. 2008. Nutritional assessment of processing effects on major and trace element content in sea buckthorn juice (Hippophaërhamnoides L. ssp. rhamnoides). Journal of Food Science 73(6): H97-H102.
28. Jiang, Y. and Song, J. 2010. Fruits and fruit flavor: Classification and biological characterization. In Handbook of Fruit and Vegetable Flavors, ed. Y.E. Hui, pp. 3-24. Hoboken, NJ: John Wiley & Sons, Inc.
29. Jiménez, N., Bohuon, P., Lima, J., Dornier, M., Vaillant, F., and Pérez, A.M. 2010. Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180°C). Journal of Agricultural and Food Chemistry 58: 2314-2322.
30. Jing, Y., Mao-run, F., Yu-ying, Z., and Lin-chun, M. 2009. Reduction of chilling injury and ultrastructural damage in cherry tomato fruits after hot water treatment. Agricultural Sciences in China 8(3): 304-310.
31. Koutchma, T. and Ramaswamy, H.S. 2000. Combined effects of microwave heating and hydrogen peroxide on the destruction of E. coli. Lebensmittel-Wissenschaft und-Technologie 30: 30-36.
32. Lee, H.S. and Coates, G.A. 2003. Effect of thermal pasteurization on Valencia orange juice color and pigments. Lebensmittel-Wissenschaft und-Technologie 36: 153-156.
33. Leizerson, S. and Shimoni, E. 2005a. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice. Journal of Agricultural and Food Chemistry 53: 3519-3524.
34. Leizerson, S. and Shimoni, E. 2005b. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating. Journal of Agricultural and Food Chemistry 53: 4012-4018.
35. Lewis, M. and Heppell, N. 2000. Continuous Thermal Processing of Foods. Gaithersburg, MD: Aspen Publications.
36. Luaces, P., Pérez, A.G., García, J.M., and Sanz, C. 2005. Effects of heat-treatments of olive fruit on pigment composition of virgin olive oil. Food Chemistry 90: 169-174.
37. Lund, D. 1975. Heat processing. In Principles of Food Science: Physical Principles of Food Preservation, ed. O.R. Fennema, New York: Marcel Dekker.
38. Macheix, J.J., Fleuriet, A., and Billot, J. 1990. Fruit Phenolics. Boca Raton, FL: CRC Press.
39. Marra, F., Zhang, L., and Lyng, J.G. 2009. Radio frequency treatment of foods: Review of recent advances. Journal of Food Engineering 91: 497-508.
40. Naczk, M. and Shahidi, F. 2003. Phenolic compounds in plant foods: Chemistry and health benefits. Nutraceuticals and Food 8(2): 200-208.
41. Nicolaides, L. and Wareing, P.W. 2002. Food processing and preservation. In Crop Post-Harvest: Principles and Practice, eds. P. Golob, G. Farrell, and J.E. Orchard, pp. 360-372. Gosport, U.K.: Blackwell Publishing.
42. Nielsen, S., Ismail, B., and Sadler, G.D. 2010. Chemistry of aseptic processed foods. In Principles of Aseptic Processing and Packaging, 3rd edn, ed. P.H. Nelson, pp. 75-100. West Lafayette, IN: Purdue University Press.
43. Odriozola-Serrano, I., Soliva-Fortuny, R., and Martín-Belloso, O. 2008. Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. European Food Research and Technology 228: 239-248.
44. Olano, A. and Martínez-Castro, I. 1996. Nonenzymatic browning. In Handbook of Food Analysis, Vol. 2, ed. M.L. Nollet, pp. 1683-1721. New York: Marcel Dekker.
45. Palaniappan, S. and Sastry, S.K. 1991. Electrical conductivity of selected juices: Influences of temperature, solids content, applied voltage, and particle size. Journal of Food Process Engineering 14(4): 247-260.
46. Patras, A., Brunton, N.P., O’Donnell, C., and Tiwary, B.K. 2010. Effect of thermal processing on anthocyanin stability in foods: Mechanisms and kinetics of degradation. Trends in Food Science and Technology 21: 3-11.
47. Pellegrini, N., Serafini, M., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M., and Brighenti, F. 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.
48. Peña, M.M.-de la, Salvia-Trujillo, L., Rojas-Graü, M.A., and Martín-Belloso, O. 2011. Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice-soymilk beverage during storage. Food Control 22: 1975-1983.
49. Picouet, P.A., Landl, A., Abadias, M., Castellari, M., and Viñas, I. 2009. Minimal processing of a Granny Smith apple purée by microwave heating. Innovative Food Science and Emerging Technologies 10: 545-550.
50. Ramaswamy, H.S. and Abbatemarco, C. 1996. Thermal processing of fruits. In Processing Fruits: Science and Technology, eds. L.P. Somogyi, H.S. Ramaswamy, and Y.H. Hui, pp. 25-65. Lancaster Basel, PA: Technomic Publishing CO., Inc.
51. Ramaswamy, H.S., Abdelrahim, K., and Smith, J.P. 1992. Thermal processing and computer modeling. In Encyclopedia of Food Science and Technology, ed. Y.H. Hui, p. 2554. New York: John Wiley and Sons, Inc.
52. Ramaswamy, H. and Marcotte, M. 2005. Food processing: Principles and applications. In Thermal Processing, eds. H. Ramaswamy and M. Marcotte, pp. 67-168. Boca Raton, FL: Taylor and Francis.
53. Ryley, J. and Kajda, P. 1994. Vitamins in thermal processing. Food Chemistry 49: 119-129.
54. Sánchez-Moreno, C., Plaza, L., Elez-Martínez, P., Ancos, B. de, Martín-Belloso, O., and 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.
55. Schilling, S., Schmid, S., Jäger, H., Ludwig, M., Dietrich, H., Toepfl, S., Knorr, D., Neidhart, S., Schieber, A., and Carle, R. 2008. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. Journal of Agricultural and Food Chemistry 56: 4545-4554.
56. Silva, F.V.M. and Gibbs, P. 2001. Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes. Trends in Food Science and Technology 12: 68-74.
57. Silva, F.V.M. and Gibbs, P. 2004. Target selection in designing pasteurization processes for shelf-stable high-acid fruit products. Critical Reviews in Food Science and Nutrition 44: 353-360.
58. Silva, F.M., Gibbs, P., Vieira, M.C., and Silva, C.L.M. 1999. Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes. International Journal of Food Microbiology 51: 95-103.
59. Spanos, G.A. and Wrolstad, R.E. 1992. Phenolics of apple, pear, and white grape juice and their changes with processing and storage: A review. Journal of Agricultural and Food Chemistry 40: 1478-1487.
60. Steyn, C.E., Cameron, M., and Witthuhn, R.C. 2011. Occurrence of Alicyclobacillus in the fruit processing environment-A review. International Journal of Food Microbiology 147: 1-11.
61. Su, S.K. and Wiley, R.C. 1998. Changes in apple juice flavor compounds during processing. Journal of Food Science 63: 688-691.
62. Talcott, S.T., Brenes, C.H., Pires, D.M., and Del Pozo-Insfran, D. 2003. Phytochemical stability and color retention of copigmented and processed muscadine grape juice. Journal of Agricultural and Food Chemistry 51: 957-963.
63. USDA 2009. USDA national nutrient database for standard reference. Agricultural Research Service. Available from http://www.nal.usda.gov (15/09/2011)
64. van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P.R., and Eisenbrand, G. 2010. A review on the beneficial aspects of food processing. Molecular Nutrition and Food Research 54(9): 1215-1247.
65. Villamiel, M., del Castillo, M.D., and Corzo, N. 2006. Browning reactions. In Food Biochemistry and Food Processing, ed. Y.H. Hui, pp. 71-102. Oxford, U.K.: Blackwell Publishing.
66. von Elbe, J.H. and Schwartz, S.J. 1996. Colorants. In Food Chemistry, ed. O.R. Fennema, pp. 651-723. New York: Marcel Dekker Inc.
67. Walker, M. and Phillips, C.A. 2008. Alicyclobacillus acidoterrestris: An increasing threat to the fruit juice industry? International Journal of Food Science and Technology 43: 250-260.
68. Wu, J., Gamage, T.V., Vilkhu, K.S., Simons, L.K., and Mawson, R. 2008. Effect of thermosonication on quality improvement of tomato juice. Innovative Food Science and Emerging Technologies 9: 186-195.
69. Zulueta, A., Esteve, M.J., and Frígola, A. 2007. Carotenoids and color of fruit juice and milk beverage mixtures. Journal of Food Science 72(9): C457-C463.