The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Marcelo Cristianini - One of the best experts on this subject based on the ideXlab platform.
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effect of high pressure homogenization hph on the rheological properties of tomato juice creep and recovery behaviours
Food Research International, 2013Co-Authors: Pedro Esteves Duarte Augusto, Albe Ibarz, Marcelo CristianiniAbstract:article i nfo Article history: Received 7 February 2013 Accepted 26 June 2013 High pressure homogenization (HPH) is a non-thermal technology that has been proposed as a partial or total substitute for the thermal processing of food. Although its effect on microbial inactivation has been widely studied, the rheological changes occurring in Fruit Products need better describing. The present work evalu- ated the effect of HPH (up to 150 MPa) on the creep and recovery properties of tomato juice. The mechanical Burger's model explained juice creep compliance well, and its parameters (Newtonian dashpots and Hookean springs) were evaluated as a function of the homogenization pressure. HPH processing increased both tomato juice elastic and viscous behaviours, which could be attributed to the disruption of suspended parti- cles during processing. Moreover, each Burger's model constituent could be related to the product internal structure. The results obtained highlighted the possible applications of the HPH process as a valuable tool to promote physical changes in food Products.
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effect of high pressure homogenization hph on the physical stability of tomato juice
Food Research International, 2013Co-Authors: Mirian Tiaki Kaneiwa Kubo, Pedro Esteves Duarte Augusto, Marcelo CristianiniAbstract:Abstract High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. Although the aspect of microbial inactivation has been widely studied, there are only a few works in the literature dealing with the physical–chemical changes in Fruit Products due to HPH, especially regarding its rheological properties. The present work evaluated the effect of HPH (up to 100 MPa) on the physical stability of tomato juice. HPH changed the tomato juice particle size distribution (PSD), pulp sedimentation behavior, serum cloudiness (turbidity), color and microstructure, by disrupting the suspended pulp particles. It therefore increased juice stability to sedimentation and changed its color due to leakage of lycopene from the disrupted cells. The effect of homogenization pressure on the physical properties of the juice followed an asymptotic behavior. The results indicated that the HPH could be used as a valuable tool to promote desirable physical property changes in food Products, such as increasing the consistency and reducing particle sedimentation and serum separation, hence improving sensory acceptance.
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effect of high pressure homogenization hph on the rheological properties of tomato juice time dependent and steady state shear
Journal of Food Engineering, 2012Co-Authors: Pedro Esteves Duarte Augusto, Albert Ibarz, Marcelo CristianiniAbstract:High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, there are only a few works in the literature reporting the physicochemical changes caused in Fruit Products due to HPH, especially those regarding the rheological properties. The present work evaluated the effect of HPH (up to 150 MPa) on the time-dependent and steady-state shear rheological properties of tomato juice. HPH reduced the mean particle diameter and particle size distribution (PSD), and increased its consistency and thixotropy. The rheological results were in accordance with the PSD observed. The rheological properties of the juice were evaluated by the Herschel–Bulkley and Falguera–Ibarz models (steady-state shear) and Figoni–Shoemaker and Weltman models (time-dependent). The parameters of these equations were modelled as a function of the homogenization pressure. The models obtained described the experimental values well, and contributed to future studies on product and process development.
Filipa V.m. Silva - One of the best experts on this subject based on the ideXlab platform.
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Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed Fruit Products
Journal of Food Engineering, 2020Co-Authors: Filipa V.m. Silva, EvelynAbstract:Abstract High pressure processing (HPP), also known as high hydrostatic pressure (HHP) is a modern method of food pasteurization used commercially in many countries. It relies on the application of very high pressures (up to 600 MPa) to the food/beverage to inactivate microorganisms. Since no heat or mild heat is applied, most of the original food sensory, nutrient and functional properties are retained after processing, and fresh-like Fruit Products with longer shelf-life are produced. In this study, a review of the resistance to HPP and HPTP (high pressure thermal process) of key bacteria, moulds and yeasts which often contaminate Fruit Products was undertaken. Spores of moulds Byssochlamys nivea - anamorph name Paecilomyces niveus or Neosartorya fischeri - anamorph name Aspergillus fischeri, are very resistant. A HPTP process of 600 MPa-75°C-15 min only caused a reduction of 1.4 log. Moulds are able to grow at temperatures between 10 and 43 °C, water activity between 0.892 and 0.992, over a wide range of pH (3–8), under reduced oxygen conditions inside food packs and in carbonated beverages, sometimes producing mycotoxins. Furthermore, HPP treated Fruit Products are cold stored, and therefore moulds can be an issue as they grow at temperatures as low as 10 °C. Therefore, in view of the acidity of Fruit Products, the high resistance to HPTP in particular older spores, the use of B. nivea or N. fischeri spores as reference microorganisms in the design of new HPP and HPTP processes with Fruit Products was proposed.
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target selection in designing pasteurization processes for shelf stable high acid Fruit Products
Critical Reviews in Food Science and Nutrition, 2004Co-Authors: Filipa V.m. Silva, Paul GibbsAbstract:This study is focused on the search for targets and criteria for the design of pasteurization processes for high-acid shelf-stable Fruit Products, such as juices, nectars, pastes, purees, concentrates, jams, jellies, etc. First, an overview of pasteurization is presented and then, frequently used targets for pasteurization processes are reviewed. Enzymes naturally present in Fruits, in decreasing order of heat resistance, were pectinesterase, peroxidase, and polyphenoloxidase, and they may be used as pasteurization targets. The heat resistance of each enzyme is strongly dependent on its Fruit origin. The most heat resistant micro-organisms capable of spoiling high acid Fruit Products include ascospores of Neosartorya fischeri, Byssochlamys nivea, Talaromyces flavus, Eupenicillium javanicum, and Byssochlamys fulva moulds, as well as bacterial spores of Clostridium butyricum, Bacillus coagulans, and Bacillus megaterium. These micro-organisms, spores, and enzymes were, in general, less heat resistant than th...
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alicyclobacillus acidoterrestris spores in Fruit Products and design of pasteurization processes
Trends in Food Science and Technology, 2001Co-Authors: Filipa V.m. Silva, Paul GibbsAbstract:Abstract Alicyclobacillus acidoterrestris is a thermoacidophilic, non-pathogenic and sporeforming bacterium which has been found in commercial pasteurized Fruit juices in the past. Only few and recent studies were available in the literature, since only in 1984 Cerny et al. [Cerny, G., Hennlich, W., & Poralla, K. (1984). Fruchtsaftverderb durch bacillen: isolierung und charakterisierung des verderbserregers. Z. Lebensmitt. Unters. Forsch. 179, 224–227] reported a spoiled aseptically packaged apple juice with A. acidoterrestris and in 1987 Deinhard et al. [Deinhard, G., Blanz, P., Poralla, K., & Altan, E. (1987). Bacillus acidoterrestris sp. nov., a new thermotolerant acidophile isolated from different soils. Systematic and Applied Microbiology, 10, 47–53] named first this species. Detection and identification methods for A. acidoterrestris were reviewed and data regarding heat resistance of spores and growth in Fruits were collected. Finally, a new methodology to design pasteurization processes for high acidic Fruit Products is presented.
Paul Gibbs - One of the best experts on this subject based on the ideXlab platform.
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target selection in designing pasteurization processes for shelf stable high acid Fruit Products
Critical Reviews in Food Science and Nutrition, 2004Co-Authors: Filipa V.m. Silva, Paul GibbsAbstract:This study is focused on the search for targets and criteria for the design of pasteurization processes for high-acid shelf-stable Fruit Products, such as juices, nectars, pastes, purees, concentrates, jams, jellies, etc. First, an overview of pasteurization is presented and then, frequently used targets for pasteurization processes are reviewed. Enzymes naturally present in Fruits, in decreasing order of heat resistance, were pectinesterase, peroxidase, and polyphenoloxidase, and they may be used as pasteurization targets. The heat resistance of each enzyme is strongly dependent on its Fruit origin. The most heat resistant micro-organisms capable of spoiling high acid Fruit Products include ascospores of Neosartorya fischeri, Byssochlamys nivea, Talaromyces flavus, Eupenicillium javanicum, and Byssochlamys fulva moulds, as well as bacterial spores of Clostridium butyricum, Bacillus coagulans, and Bacillus megaterium. These micro-organisms, spores, and enzymes were, in general, less heat resistant than th...
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alicyclobacillus acidoterrestris spores in Fruit Products and design of pasteurization processes
Trends in Food Science and Technology, 2001Co-Authors: Filipa V.m. Silva, Paul GibbsAbstract:Abstract Alicyclobacillus acidoterrestris is a thermoacidophilic, non-pathogenic and sporeforming bacterium which has been found in commercial pasteurized Fruit juices in the past. Only few and recent studies were available in the literature, since only in 1984 Cerny et al. [Cerny, G., Hennlich, W., & Poralla, K. (1984). Fruchtsaftverderb durch bacillen: isolierung und charakterisierung des verderbserregers. Z. Lebensmitt. Unters. Forsch. 179, 224–227] reported a spoiled aseptically packaged apple juice with A. acidoterrestris and in 1987 Deinhard et al. [Deinhard, G., Blanz, P., Poralla, K., & Altan, E. (1987). Bacillus acidoterrestris sp. nov., a new thermotolerant acidophile isolated from different soils. Systematic and Applied Microbiology, 10, 47–53] named first this species. Detection and identification methods for A. acidoterrestris were reviewed and data regarding heat resistance of spores and growth in Fruits were collected. Finally, a new methodology to design pasteurization processes for high acidic Fruit Products is presented.
Pedro Esteves Duarte Augusto - One of the best experts on this subject based on the ideXlab platform.
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effect of high pressure homogenization hph on the rheological properties of tomato juice creep and recovery behaviours
Food Research International, 2013Co-Authors: Pedro Esteves Duarte Augusto, Albe Ibarz, Marcelo CristianiniAbstract:article i nfo Article history: Received 7 February 2013 Accepted 26 June 2013 High pressure homogenization (HPH) is a non-thermal technology that has been proposed as a partial or total substitute for the thermal processing of food. Although its effect on microbial inactivation has been widely studied, the rheological changes occurring in Fruit Products need better describing. The present work evalu- ated the effect of HPH (up to 150 MPa) on the creep and recovery properties of tomato juice. The mechanical Burger's model explained juice creep compliance well, and its parameters (Newtonian dashpots and Hookean springs) were evaluated as a function of the homogenization pressure. HPH processing increased both tomato juice elastic and viscous behaviours, which could be attributed to the disruption of suspended parti- cles during processing. Moreover, each Burger's model constituent could be related to the product internal structure. The results obtained highlighted the possible applications of the HPH process as a valuable tool to promote physical changes in food Products.
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effect of high pressure homogenization hph on the physical stability of tomato juice
Food Research International, 2013Co-Authors: Mirian Tiaki Kaneiwa Kubo, Pedro Esteves Duarte Augusto, Marcelo CristianiniAbstract:Abstract High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. Although the aspect of microbial inactivation has been widely studied, there are only a few works in the literature dealing with the physical–chemical changes in Fruit Products due to HPH, especially regarding its rheological properties. The present work evaluated the effect of HPH (up to 100 MPa) on the physical stability of tomato juice. HPH changed the tomato juice particle size distribution (PSD), pulp sedimentation behavior, serum cloudiness (turbidity), color and microstructure, by disrupting the suspended pulp particles. It therefore increased juice stability to sedimentation and changed its color due to leakage of lycopene from the disrupted cells. The effect of homogenization pressure on the physical properties of the juice followed an asymptotic behavior. The results indicated that the HPH could be used as a valuable tool to promote desirable physical property changes in food Products, such as increasing the consistency and reducing particle sedimentation and serum separation, hence improving sensory acceptance.
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effect of high pressure homogenization hph on the rheological properties of tomato juice time dependent and steady state shear
Journal of Food Engineering, 2012Co-Authors: Pedro Esteves Duarte Augusto, Albert Ibarz, Marcelo CristianiniAbstract:High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, there are only a few works in the literature reporting the physicochemical changes caused in Fruit Products due to HPH, especially those regarding the rheological properties. The present work evaluated the effect of HPH (up to 150 MPa) on the time-dependent and steady-state shear rheological properties of tomato juice. HPH reduced the mean particle diameter and particle size distribution (PSD), and increased its consistency and thixotropy. The rheological results were in accordance with the PSD observed. The rheological properties of the juice were evaluated by the Herschel–Bulkley and Falguera–Ibarz models (steady-state shear) and Figoni–Shoemaker and Weltman models (time-dependent). The parameters of these equations were modelled as a function of the homogenization pressure. The models obtained described the experimental values well, and contributed to future studies on product and process development.
Juan Galisteo - One of the best experts on this subject based on the ideXlab platform.
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tetrahydro β carboline alkaloids that occur in foods and biological systems act as radical scavengers and antioxidants in the abts assay
Free Radical Research, 2002Co-Authors: Tomas Herraiz, Juan GalisteoAbstract:Tetrahydro- g -carboline alkaloids that occur in foods such as wine, seasonings, vinegar and Fruit Products (juices, jams) acted as good radical scavengers (hydrogen- or electron donating) in the ABTS (2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) assay, and therefore, they could contribute to the beneficial antioxidant capacity attributed to foods. In contrast, the fully aromatic g -carbolines norharman and harman did not show any radical scavenger activity in the same assay. During the reaction with ABTS.++ radical cation, tetrahydro- g -carboline-3-carboxylic acid such as 1-methyl-1,2,3,4-tetrahydro- g -carboline-3-carboxylic acid (MTCA) and 1-methyl-1,2,3,4-tetrahydro- g -carboline-1,3-dicarboxylic acid (MTCA-COOH) were converted to harman, whereas 1,2,3,4-tetrahydro- g -carboline-3-carboxylic acid (THCA) and 1,2,3,4-tetrahydro- g -carboline-1,3-dicarboxylic acid (THCA-COOH) afforded norharman. These results suggest that food and naturally-occurring tetrahydro- &#...
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tetrahydro β carboline alkaloids that occur in foods and biological systems act as radical scavengers and antioxidants in the abts assay
Free Radical Research, 2002Co-Authors: Tomas Herraiz, Juan GalisteoAbstract:Tetrahydro-beta-carboline alkaloids that occur in foods such as wine, seasonings, vinegar and Fruit Products juices, jams) acted as good radical scavengers (hydrogen- or electron donating) in the ABTS (2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) assay, and therefore, they could contribute to the beneficial antioxidant capacity attributed to foods. In contrast, the fully aromatic beta-carbolines norharman and harman did not show any radical scavenger activity in the same assay. During the reaction with ABTS.+ radical cation, tetrahydro-beta-carboline-3-carboxylic acid such as 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCA) and 1-methyl-1,2,3,4-tetrahydro-beta-carboline-1,3-dicarboxylic acid (MTCA-COOH) were converted to harman, whereas 1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (THCA) and 1,2,3,4-tetrahydro-beta-carboline-1,3-dicarboxylic acid (THCA-COOH) afforded norharman. These results suggest that food and naturally-occurring tetrahydro-beta-carboline alkaloids if accumulated in tissues, as reported elsewhere, might exhibit antioxidant activity.
