Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice

Food Research International

Volumn 102, Issue , 2017, Pages 282-290

  Almeida, Francisca Diva Lima ^a   Gomes, Wesley Faria ^a   Cavalcante, Rosane Souza ^a   Tiwari, Brijesh K ^d   Cullen, Patrick J ^b,c   Frias, Jesus Maria ^b   Bourke, Paula ^b   Fernandes, Fabiano A N ^a   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^c UNIVERSITY OF NEW SOUTH WALES   (Australia)

^d TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Functional juice; Non thermal technologies; Organic acids; Thin layer chromatography

Indexed keywords

ASCORBIC ACID; ATMOSPHERIC PRESSURE; CHROMATOGRAPHY; CITRUS FRUITS; COLORIMETRY; ELECTRIC DISCHARGES; FRUIT JUICES; ORGANIC ACIDS; PLASMA APPLICATIONS; THIN LAYER CHROMATOGRAPHY;

ASCORBIC ACIDS (VITAMIN C); ATMOSPHERIC PRESSURE COLD PLASMAS; FRUCTO-OLIGOSACCHARIDES; FUNCTIONAL JUICE; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; NON-THERMAL TECHNOLOGY; TOTAL COLOR DIFFERENCE;

HIGH PRESSURE EFFECTS;

FRUCTOSE OLIGOSACCHARIDE; OLIGOSACCHARIDE;

ANALYSIS; FOOD HANDLING; FRUIT AND VEGETABLE JUICE; METABOLISM; PLASMA GAS; PRESSURE; PROCEDURES; SWEET ORANGE;

CITRUS SINENSIS; FOOD HANDLING; FRUIT AND VEGETABLE JUICES; OLIGOSACCHARIDES; PLASMA GASES; PRESSURE;

EID: 85031124897     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.09.072     Document Type: Article

References (45)

1. Aganovic, K., Grauwet, T., Siemer, C., Toepfl, S., Heinz, V., Hendrickx, M., van Loey, A., Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice. European Food Research and Technology 242:5 (2015), 1–17 https://doi.org/10.1007/s00217-015-2586-8.
2. Almeida, F.D.L., Cavalcante, R.S., Cullen, P.J., Frias, J.M., Bourke, P., Fernandes, F.A.N., Rodrigues, S., Effects of atmospheric cold plasma and ozone on prebiotic orange juice. Innovative Food Science & Emerging Technologies 32 (2015), 127–135 https://doi.org/10.1016/j.ifset.2015.09.001.
3. Alves Filho, E.G., Cullen, P.J., Frias, J.M., Bourke, P., Tiwari, B.K., Brito, E.S., Fernandes, F.A.N., Evaluation of plasma, high-pressure and ultrasound processing on the stability of fructooligosaccharides. International Journal of Food Science and Technology 51:9 (2016), 2034–2040 https://doi.org/10.1111/ijfs.13175.
4. Andrés, V., Villanueva, M.J., Tenorio, M.D., The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage. Food Chemistry 192 (2016), 328–335 https://doi.org/10.1016/j.foodchem.2015.07.031.
5. Barba, F.J., Cortés, C., Esteve, M.J., Frígola, A., Study of antioxidant capacity and quality parameters in an orange juice-milk beverage after high-pressure processing treatment. Food and Bioprocess Technology 5:6 (2012), 2222–2232 https://doi.org/10.1007/s11947-011-0570-2.
6. Barba, F.J., Esteve, M.J., Frígola, A., High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review. Comprehensive Reviews in Food Science and Food Safety 11:3 (2012), 307–322 https://doi.org/10.1111/j.1541-4337.2012.00185.x.
7. Barba, F.J., Esteve, M.J., Tedeschi, P., Brandolini, V., Frígola, A., A comparative study of the analysis of antioxidant activities of liquid foods employing spectrophotometric, fluorometric, and chemiluminescent methods. Food Analytical Methods 6:1 (2013), 317–327 https://doi.org/10.1007/s12161-012-9441-3.
8. Barba, F.J., Parniakov, O., Pereira, S.A., Wiktor, A., Grimi, N., Boussetta, N., Vorobiev, E., Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Research International 77 (2015), 773–798 https://doi.org/10.1016/j.foodres.2015.09.015.
9. Barba, F.J., Terefe, N.S., Buckow, R., Knorr, D., Orlien, V., New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. Food Research International 77 (2015), 725–742 https://doi.org/10.1016/j.foodres.2015.05.015.
10. Benoit, M., Rodrigues, A., Zhang, Q., Fourré, E., Vigier, K.O., Tatibouët, J.M., Jérôme, F., Depolymerization of cellulose assisted by a nonthermal atmospheric plasma. Angewandte Chemie (International Ed. in English) 50:38 (2011), 8964–8967, 10.1002/anie.201104123.
11. Bull, M.K., Zerdin, K., Howe, E., Goicoechea, D., Paramanandhan, P., Stockman, R., Stewart, C.M., The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science & Emerging Technologies 5:2 (2004), 135–149 https://doi.org/10.1016/j.ifset.2003.11.005.
12. Chen, X., Qin, W., Ma, L., Xu, F., Jin, P., Zheng, Y., Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice. LWT - Food Science and Technology 62:1 (2015), 927–933, 10.1016/j.lwt.2014.10.068.
13. Cserhalmi, Z., Sass-Kiss, Á., Tóth-Markus, M., Lechner, N., Study of pulsed electric field treated citrus juices. Innovative Food Science & Emerging Technologies 7:1–2 (2006), 49–54 https://doi.org/10.1016/j.ifset.2005.07.001.
14. Dominguez, A.L., Rodrigues, L.R., Lima, N.M., Teixeira, J.A., An overview of the recent developments on fructooligosaccharide production and applications. Food and Bioprocess Technology 7 (2013), 324–337 https://doi.org/10.1007/s11947-013-1221-6.
15. Elez Garofulić, I., Režek Jambrak, A., Milošević, S., Dragović-Uzelac, V., Zorić, Z., Herceg, Z., The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice. LWT - Food Science and Technology 62:1 (2015), 894–900 https://doi.org/10.1016/j.lwt.2014.08.036.
16. Esteve, M.I., Barba, F.J., Palop, S., Frígola, A., The effects of non-thermal processing on carotenoids in orange juice. Czech Journal of Food Sciences 27 (2009), 0–2 (SPEC. ISS.).
17. Gomes, W.F., Tiwari, B.K., Rodriguez, Ó., de Brito, E.S., Fernandes, F.A.N., Rodrigues, S., Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice. Food Chemistry 218 (2017), 261–268 https://doi.org/10.1016/j.foodchem.2016.08.132.
18. Grzegorzewski, F., Ehlbeck, J., Schlüter, O., Kroh, L.W., Rohn, S., Treating lamb's lettuce with a cold plasma - Influence of atmospheric pressure Ar plasma immanent species on the phenolic profile of Valerianella locusta. LWT - Food Science and Technology 44:10 (2011), 2285–2289 https://doi.org/10.1016/j.lwt.2011.05.004.
19. Igual, M., García-Martínez, E., Camacho, M.M., Martínez-Navarrete, N., Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chemistry 118:2 (2010), 291–299, 10.1016/j.foodchem.2009.04.118.
20. Keenan, D.F., Brunton, N.P., Butler, F., Wouters, R., Gormley, T.R., Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions. Innovative Food Science & Emerging Technologies 12:3 (2011), 261–268 https://doi.org/10.1016/j.ifset.2011.04.003.
21. Khandpur, P., Gogate, P.R., Ultrasonics sonochemistry understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice. Ultrasonics Sonochemistry 27 (2015), 87–95 https://doi.org/10.1016/j.ultsonch.2015.05.001.
22. Klewicki, R., The stability of gal-polyols and oligosaccharides during pasteurization at a low pH. LWT - Food Science and Technology 40:7 (2007), 1259–1265 https://doi.org/10.1016/j.lwt.2006.08.008.
23. Matusek, A., Merész, P., Le, T.K.D., Örsi, F., Effect of temperature and pH on the degradation of fructo-oligosaccharides. European Food Research and Technology 228 (2009), 355–365 https://doi.org/10.1007/s00217-008-0941-8.
24. Misra, N.N., Patil, S., Moiseev, T., Bourke, P., Mosnier, J.P., Keener, K.M., Cullen, P.J., In-package atmospheric pressure cold plasma treatment of strawberries. Journal of Food Engineering 125 (2014), 131–138 https://doi.org/10.1016/j.jfoodeng.2013.10.023.
25. Montenegro, J., Ruan, R., Ma, H., Inactivation of E. coli O157: H7 using a pulsed nonthermal plasma system. Journal of Food Science 67:2 (2002), 646–648 Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2002.tb10653.x/abstract.
26. Niemira, B.A., Cold plasma decontamination of foods *. Annual Review of Food Science and Technology 3 (2012), 125–142 https://doi.org/10.1146/annurev-food-022811-101132.
27. Pankaj, S.K., Bueno-Ferrer, C., Misra, N.N., O'Neill, L., Jiménez, A., Bourke, P., Cullen, P.J., Characterization of polylactic acid films for food packaging as affected by dielectric barrier discharge atmospheric plasma. Innovative Food Science & Emerging Technologies 21 (2014), 107–113 https://doi.org/10.1016/j.ifset.2013.10.007.
28. Park, B.J., Takatori, K., Sugita-Konishi, Y., Kim, I.H., Lee, M.H., Han, D.W., Park, J.C., Degradation of mycotoxins using microwave-induced argon plasma at atmospheric pressure. Surface and Coatings Technology 201 (2007), 5733–5737, 10.1016/j.surfcoat.2006.07.092.
29. Patterson, M.F., A review microbiology of pressure-treated foods. Journal of Applied Microbiology 98 (2005), 1400–1409.
30. Patil, S., Bourke, P., Frias, J.M., Tiwari, B.K., Cullen, P.J., Inactivation of Escherichia coli in orange juice using ozone. Innovative Food Science and Emerging Technologies 10:4 (2009), 551–557, 10.1016/j.ifset.2009.05.011.
31. Patras, A., Brunton, N., Da Pieve, S., Butler, F., Downey, G., Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées. Innovative Food Science and Emerging Technologies 10:1 (2009), 16–22, 10.1016/j.ifset.2008.09.008.
32. Pereira, A.L.F., Almeida, F.D.L., Lima, M.A., Costa, J.M.C., Rodrigues, S., Spray-Drying of Probiotic Cashew Apple Juice. Food and Bioprocess Technology, 2013, 10.1007/s11947-013-1236-z.
33. Qiu, S., Li, Y., Chen, H., Liu, Y., Yin, L., Effects of high-pressure homogenization on thermal and electrical properties of wheat starch. Journal of Food Engineering 128 (2014), 53–59 https://doi.org/10.1016/j.jfoodeng.2013.12.011.
34. Ramos, B., Miller, F.A., Brandão, T.R.S., Teixeira, P., Silva, C.L.M., Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. Innovative Food Science & Emerging Technologies 20 (2013), 1–15, 10.1016/j.ifset.2013.07.002.
35. Shi, X., Zhang, G., Wu, X., Li, Y., Ma, Y., Shao, X., Effect of low-temperature plasma on microorganism inactivation and quality of freshly squeezed orange juice., 39(7), 2011, 1591–1597.
36. Shi, X.M., Zhang, G.J., Wu, X.L., Li, Y.X., Ma, Y., Shao, X.J., Effect of low-temperature plasma on microorganism inactivation and quality of freshly squeezed orange juice. IEEE Transactions on Plasma Science 39:7 (2011), 1591–1597 https://doi.org/10.1109/TPS.2011.2142012.
37. Shiomi, N., Onodera, S., Sakai, H., Fructo-oligosaccharide content and fructosyltransferase activity during growth of onion bulbs. New Phytologist 136 (1997), 105–113, 10.1046/j.1469-8137.1997.00726.x.
38. Sinclair, W.B., Bartholomew, E.T., Ramsey, R.C., Acidity orange. Plant Physiology 518 (1945), 3–18.
39. Surowsky, B., Schlüter, O., Knorr, D., Interactions of non-thermal atmospheric pressure plasma with solid and liquid food systems: A review. Food Engineering Reviews 7:2 (2015), 82–108 https://doi.org/10.1007/s12393-014-9088-5.
40. Velázquez-Estrada, R.M., Hernández-Herrero, M.M., Rüfer, C.E., Guamis-López, B., Roig-Sagués, A.X., Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice. Innovative Food Science & Emerging Technologies 18 (2013), 89–94 https://doi.org/10.1016/j.ifset.2013.02.005.
41. Vervoort, L., Van der Plancken, I, Grauwet, T., Timmermans, R.A.H., Mastwijk, H.C., Matser, A.M., Hendrickx, M.E., Van Loey, A., Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice Part II: Impact on specific chemical and biochemical quality parameter. Innovative Food Science and Emerging Technologies 12 (2011), 466–477, 10.1016/j.ifset.2011.06.003.
42. Yuk, H.G., Sampedro, F., Fan, X., Geveke, D.J., Nonthermal processing of orange juice using a pilot-plant scale supercritical carbon dioxide system with a gas-liquid metal contactor. Journal of Food Processing and Preservation 38:1 (2014), 630–638 https://doi.org/10.1111/jfpp.12013.
43. Zinoviadou, K.G., Galanakis, C.M., Brnčić, M., Grimi, N., Boussetta, N., Mota, M.J., Barba, F.J., Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties. Food Research International 77:4 (2015), 743–752 https://doi.org/10.1016/j.foodres.2015.05.032.
44. Ziuzina, D., Patil, S., Cullen, P.J., Keener, K.M., Bourke, P., Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce. Food Microbiology 42 (2014), 109–116 https://doi.org/10.1016/j.fm.2014.02.007.
45. Zulueta, A., Barba, F.J., Esteve, M.J., Frígola, A., Changes in quality and nutritional parameters during refrigerated storage of an orange juice-milk beverage treated by equivalent thermal and non-thermal processes for mild pasteurization. Food and Bioprocess Technology 6:8 (2013), 2018–2030, 10.1007/s11947-012-0858-x.