The Experts below are selected from a list of 17010 Experts worldwide ranked by ideXlab platform
Magali Monteiro - One of the best experts on this subject based on the ideXlab platform.
-
impact of hhp processing on volatile profile and sensory acceptance of pera rio Orange Juice
Innovative Food Science and Emerging Technologies, 2018Co-Authors: Raissa Bittar Mastello, Natalia Soares Janzantti, Antonio Bisconsinjunior, Magali MonteiroAbstract:Abstract The purpose of this study was to evaluate volatile compounds and sensory acceptance of HHP processed Orange Juice compared with non-processed and pasteurized Orange Juices. RSM and sniffing were successfully applied for optimization of HS-SPME conditions. The chosen HS-SPME conditions 37 °C during 25 min of exposure properly characterized the volatile profile of HHP processed, pasteurized and non-processed Orange Juices. HHP processing conditions had an impact on the volatile profile of the Juice. Sensory acceptance was higher for non-processed and similar for HHP and pasteurized Orange Juice. PCA discriminated processed from non-processed Orange Juice, and HHP from pasteurized Orange Juice. HHP processed Orange Juice was characterized by ethyl butanoate, octanal, 1-octanol, linalool, ethyl 3-hydroxyhexanoate, nootkatone and ethyl octanoate. Pasteurized Orange Juice was characterized by the same compounds as HHP, plus geranyl acetate and apart from ethyl octanoate. Terpinolene, octyl acetate, carveol, carvone, linalyl acetate and δ-elemene characterized non-processed Orange Juice. Industrial relevance HHP processing has been used as an efficient food preservation process in order to meet consumers growing demand for Juices with natural-like attributes. Orange Juice HHP processing is claimed to inactivate PME and eliminate microorganisms by pressurizing the Juice, maintaining freshness, sensorial and nutritive value. This technology is still not being used by the Brazilian Juice industry, which presents itself as a whole range of opportunities. Therefore the focus on volatile compounds from Pera-Rio Orange Juice is due to its importance for Brazilian citrus industry. In this study Orange Juice pressurized in a pilot plant was compared to the non-processed and pasteurized Orange Juice, presenting a new approach for the analysis of volatile compounds, using RSM HS-SPME optimization combined with sniffing, and most importantly, considering the aroma representativeness, in order to properly evaluate the impact of HHP processing on the volatile compounds, responsible for the flavor of the Juice and discriminate the volatile profile of the HHP Orange Juice compared with non-processed and pasteurized Orange Juice. Sensory acceptance of HHP processed Orange Juice was also performed to verify if changes in volatile profile were perceived by consumers.
-
identification of odour active compounds of pasteurised Orange Juice using multidimensional gas chromatography techniques
Food Research International, 2015Co-Authors: Raissa Bittar Mastello, Michely Capobiango, Sungtong Chin, Magali Monteiro, Philip J. MarriottAbstract:Abstract Odour-active compounds present in pasteurised Orange Juice were identified by gas chromatography–olfactometry (GC–O) employing heart-cut multidimensional GC techniques with olfactometry (O) and mass spectrometry (H/C MDGC–O/MS) and comprehensive two-dimensional gas chromatography–accurate mass time-of-flight MS (GC × GC–accTOFMS). Headspace solid phase microextraction sampling proved to be qualitatively adequate for the analysis of pasteurised Orange Juice. The GC–O approach distinguished 13 potent odour regions (detection frequency ≥ 3) in the Orange Juice extract, in which 7 regions were then subjected to detailed identification of the compounds that contribute to the odour, by using higher resolution H/C MDGC–O/MS. This analysis permitted the odour-active peaks to be better resolved on the 2D column, with removal from background matrix, for the seven regions. GC × GC–FID and GC × GC–accTOFMS reveal the overall complexity of the volatile compounds in the product and assisted in assignment of the isolated peaks of the odour-active compounds, confirming the identification in a number of cases. Four aldehydes (hexanal, heptanal, octanal, citral), 2 esters (ethyl butanoate, methyl hexanoate), and 4 monoterpenes (α-pinene, D-limonene, linalool, α-terpineol) were confirmed in accordance with olfactometry assessment in the processed Juice. This multi-assessment instrument approach of GC–O, GC × GC, and H/C MDGC provided an effective insight into the processed Orange Juice aroma.
-
effect of high hydrostatic pressure on ascorbic acid phenolic compounds and antioxidant activity of pera rio Orange Juice
Journal of Food Processing and Technology, 2015Co-Authors: Antonio Bisconsinjunior, Amauri Rosenthal, Jose Fern, Rinaldi O Alvarenga, Magali MonteiroAbstract:Orange Juice is the most popular Juice in the world, representing an important source of bioactive compounds in diet. High hydrostatic pressure (HHP) is an alternative technology that does not use high temperature, being able to preserve flavor and nutritional characteristics of the Juice. The influence of HHP treatment conditions, pressure (100-600 MPa), temperature (30- 60°C) and time (30-360 s), on ascorbic acid, phenolic compounds and antioxidant activity of Orange Juice was investigated using response surface methodology. Analysis of variance showed that quadratic polynomial models fitted well with the experimental data for ascorbic acid (R²=0.92, p<0.01) and antioxidant activity using the ABTS*+ assay (R²=0.91, p<0.01). The increase in time and temperature of HHP treatment promoted the reduction of ascorbic acid content and antioxidant activity in Orange Juice. HHP treatment reduced the ascorbic acid content and antioxidant activity of Orange Juice. The HHP treatment conditions of 100 to 250 MPa, 30 to 40°C and 30 to 125 s were able to produce Orange Juice with more than 70% of the initial ascorbic acid content and 80% of the antioxidant activity.
-
optimisation of high hydrostatic pressure processing of pera rio Orange Juice
Food and Bioprocess Technology, 2014Co-Authors: Antonio Bisconsinjunior, Amauri Rosenthal, Magali MonteiroAbstract:The influence of high hydrostatic pressure (HHP) on Pera Rio Orange Juice was investigated using response surface methodology. A central composite design was used to evaluate the effects of three processing conditions (independent variables), namely pressure (100–600 MPa), temperature (30–60 °C) and time (30–360 s), on the native microflora and pectin methylesterase (PME) activity of Orange Juice. Analysis of variance showed that second-order polynomial models fitted well with the experimental data for PME residual activity (R 2 = 0.9586, p < 0.001) and aerobic microorganism count (R 2 = 0.9879, p < 0.001). The optimum HHP processing conditions to produce Orange Juice with PME residual activity of less than 20 % and low microorganism count (<2 log cycles CFU/mL) were 550 to 600 MPa, 55 to 60 °C and 330 to 360 s.
Petros Taoukis - One of the best experts on this subject based on the ideXlab platform.
-
effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh navel Orange Juice
Food Chemistry, 2005Co-Authors: A C Polydera, Nikolaos G Stoforos, Petros TaoukisAbstract:Total antioxidant activity of high pressure processed (600 MPa, 40 °C, 4 min) compared to thermally pasteurised (80 °C, 60 s) fresh Navel Orange Juice was studied as a function of storage at different isothermal conditions (0–30 °C). The contribution of ascorbic acid – among the other antioxidant compounds of Orange Juice – to the total antioxidant activity was also evaluated. The reaction rate constant of nth order kinetics of the decolourisation of ABTS radical cation solution, after addition of Orange Juice, was used as a measure of the total antioxidant activity. A mathematical description of the above reaction rate constant as a function of storage temperature and time was established. Total antioxidant activity of both Juices decreased during storage mainly due to ascorbic acid loss. High pressure treatment led to a better retention of the antioxidant activity of Orange Juice compared to conventional pasteurisation.
-
quality degradation kinetics of pasteurised and high pressure processed fresh navel Orange Juice nutritional parameters and shelf life
Innovative Food Science and Emerging Technologies, 2005Co-Authors: A C Polydera, Nikolaos G Stoforos, Petros TaoukisAbstract:Abstract A kinetic study of post processing quality loss was conducted after high pressure processing (600 MPa, 40 °C, 4 min) or thermal pasteurisation (80 °C, 60 s) of fresh Navel Orange Juice. Selection of processing conditions was mainly based on pectin methylesterase inactivation. Ascorbic acid loss, colour, viscosity and sensory characteristics were measured during storage at different isothermal conditions (0–30 °C). Increased shelf life (based on ascorbic acid retention) was achieved for high pressurised compared to thermally pasteurised Juice, ranging from 49% (storage at 15 °C) to 112% (storage at 0 °C). Activation energy values for ascorbic acid loss were 68.5 and 53.1 kJ/mol, respectively, for high pressurised and thermally treated Juice. High pressure processing resulted in better retention of flavour of untreated Juice and superior sensory characteristics compared to thermal pasteurisation. Colour change was linearly correlated to ascorbic acid loss for both types of processing. Slightly higher apparent viscosity values were determined for high pressurised Juice. Industrial relevance Application of high hydrostatic pressure on Orange Juice industry. Fresh Orange Juice is a product of high commercial and nutritional value due to its rich vitamin C content and its desired sensory characteristics. High Hydrostatic Pressure (HHP) is an alternative non-thermal technology that has been proposed for application on Orange Juice. Such a treatment denaturates enzymes and eliminates microorganisms responsible for spoilage of Orange Juice without detrimental effects on the sensory and nutritional quality of Juice. The effect of HHP on the stability of fresh Orange Juice has been studied by different research groups, while Orange Juices processed with the new technology have already been commercially available in Japan, U.S.A., Mexico and Europe. However, a systematic kinetic approach of the effect of HHP on different quality indexes (not only microbial spoilage) immediately after processing, as well as during a long term storage of the processed Orange Juice is needed, in order to achieve an optimal process design and a successful application of the new technology in Orange Juice industry. Such kinetic data for parameters related to the quality and nutritional value of fresh Orange Juice were gathered in the present work providing therefore industry with useful information for the HHP stabilization of Orange Juice and the production of a high quality product. Due to the great benefits of HHP compared to the conventional pasteurization that emerged from this work regarding the quality, shelf life and nutritional characteristics of fresh Orange Juice, HHP technology is an advantageous alternative process for high valued products like Orange Juice.
David B Min - One of the best experts on this subject based on the ideXlab platform.
-
flavor color and vitamin c retention of pulsed electric field processed Orange Juice in different packaging materials
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Zehra Ayhan, H W Yeom, Howard Q Zhang, David B MinAbstract:Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed Orange Juice were investigated. Single-strength Orange Juice was treated with PEF at an electric field strength of 35 kV/cm for 59 μs using an integrated pilot plant scale PEF processing and glovebox packaging system. The retention of eight Orange Juice aroma compounds, color, and vitamin C in glass, polyethylene terephthalate (PET), high-density polyethylene, and low-density polyethylene were evaluated at 4 and 22 °C for 112 days. Packaging material had a significant effect (p ≤ 0.05) on the retention of Orange Juice aroma compounds, color, and vitamin C. PEF-treated Orange Juice had a shelf life of >16 weeks in glass and PET at 4 °C. Keywords: PEF processing; packaging materials; vitamin C; Orange Juice aroma compounds; sensory evaluation
-
effects of pulsed electric fields on the quality of Orange Juice and comparison with heat pasteurization
Journal of Agricultural and Food Chemistry, 2000Co-Authors: H W Yeom, Q H Zhang, C B Streaker, David B MinAbstract:Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 μs on the quality of Orange Juice were investigated and compared with those of heat pasteurization at 94.6 °C for 30 s. The PEF treatment prevented the growth of microorganisms at 4, 22, and 37 °C for 112 days and inactivated 88% of pectin methyl esterase (PME) activity. The PEF-treated Orange Juice retained greater amounts of vitamin C and the five representative flavor compounds than the heat-pasteurized Orange Juice during storage at 4 °C (p 0.05). Keywords: Pulsed electric fields (PEF); Orange Juice; pectin methyl esterase (PME); flavor compounds; vitamin C
-
pulsed electric field processing effects on flavor compounds and microorganisms of Orange Juice
Food Chemistry, 1999Co-Authors: Mingyu Jia, Howard Q Zhang, David B MinAbstract:Abstract The headspace flavor compounds of fresh squeezed Orange Juice processed by pulsed electric field (PEF) at 30 kV/cm for 240 or 480 μs, or heat at 90°C for 1 min were isolated by a solid phase microextraction (SPME) coating and separated by gas chromatography. The average losses of flavor compounds in Orange Juice processed by 240, 480 μs PEF and heat process were 3.0%, 9.0% and 22.0%, respectively ( P
Olga Martinbelloso - One of the best experts on this subject based on the ideXlab platform.
-
comparative study on shelf life of Orange Juice processed by high intensity pulsed electric fields or heat treatment
European Food Research and Technology, 2006Co-Authors: Pedro Elezmartinez, Robe Solivafortuny, Olga MartinbellosoAbstract:The effects of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,000 μs; bipolar 4-μs pulses at 200 Hz) on the microbial shelf life and quality-related parameters of Orange Juice were investigated during storage at 4 and 22 °C and compared to traditional heat pasteurization (90 °C for 1 min) and an unprocessed Juice. HIPEF treatment ensured the microbiological stability of Orange Juice stored for 56 days under refrigeration but spoilage by naturally occurring microorganisms was detected within 30 days of storage at 22 °C. Pectin methyl esterase (PME) of HIPEF-treated Orange Juice was inactivated by 81.6% whereas heat pasteurization achieved a 100% inactivation. Peroxidase (POD) was destroyed more efficiently with HIPEF processing (100%) than with the thermal treatment (96%). HIPEF-treated Orange Juice retained better color than heat-pasteurized Juice throughout storage but no differences (p<0.05) were found between treatments in pH, acidity and °Brix. Vitamin C retention was outstandingly higher in Orange Juice processed by HIPEF fitting recommended daily intake standards throughout 56 days storage at 4 °C, whereas heat-processed Juice exhibited a poor vitamin C retention beyond 14 days storage (25.2–42.8%). The antioxidant capacity of both treated and untreated Orange Juice decreased slightly during storage. Heat treatments resulted in lower free-radical scavenging values but no differences (p<0.05) were found between HIPEF-processed and unprocessed Orange Juice.
-
inactivation of Orange Juice peroxidase by high intensity pulsed electric fields as influenced by process parameters
Journal of the Science of Food and Agriculture, 2006Co-Authors: Pedro Elezmartinez, Ingrid Aguiloaguayo, Olga MartinbellosoAbstract:The inactivation of Orange Juice peroxidase (POD) under high-intensity pulsed electric fields (HIPEF) was studied. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) were evaluated and compared with conventional heat pasteurization. Samples were exposed to electric field strengths from 5 to 35 kV cm−1 for up to 1500 µs using square wave pulses in mono- and bipolar mode. Effect of pulse frequency (50–450 Hz), pulse width (1–10 µs) and electric energy on POD inactivation by HIPEF were also studied. Temperature was always below 40 °C. POD was totally inactivated by HIPEF and the treatment was more effective than thermal processing in inactivating Orange Juice POD. The extent of POD inactivation depended on HIPEF processing parameters. Orange Juice POD inhibition was greater when the electric field strength, the treatment time, the pulse frequency and the pulse width increased. Monopolar pulses were more effective than bipolar pulses. Orange Juice POD activity decreased with electric energy density input. The Weibull distribution function adequately described Orange Juice POD inactivation as a function of the majority of HIPEF parameters. Moreover, reduction of POD activity related to the electric field strength could be well described by the Fermi model. Copyright © 2005 Society of Chemical Industry
-
inactivation of lactobacillus brevis in Orange Juice by high intensity pulsed electric fields
Food Microbiology, 2005Co-Authors: Pedro Elezmartinez, Robe Solivafortuny, Joan Escolahernandez, Olga MartinbellosoAbstract:High-intensity pulsed electric fields (HIPEF) is a non-thermal preservation method which is believed to be able to inactivate spoilage micro-organisms such as Lactobacillus brevis. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) and heat pasteurization (90 degreesC/1 min) were evaluated on samples of Orange Juice inoculated with L. brevis (10(8) cfu/ml). HIPEF as well as heat treatments were carried out in continuous flow equipments. Electron microscopy was performed in order to observe L. brevis cell damage induced by HIPEF treatment. HIPEF processing of Orange Juice was more effective in inactivating L. brevis than thermal processing. The extent of microbial inactivation depended on the processing parameters (p < 0.01). L. brevis destruction was greater when the electric field strength and the treatment time increased, and also when the pulse frequency and the pulse width decreased. L. brevis was inactivated to a maximum of 5.8 log reductions when inoculated Orange Juice was processed at 35 kV/cm for 1000 mus using 4 mus pulse width in bipolar mode and 200 Hz at less than 32degreesC. Mechanical breakdown of cell walls was observed in L. brevis when Orange Juice was processed by HIPEF
Antonio Bisconsinjunior - One of the best experts on this subject based on the ideXlab platform.
-
impact of hhp processing on volatile profile and sensory acceptance of pera rio Orange Juice
Innovative Food Science and Emerging Technologies, 2018Co-Authors: Raissa Bittar Mastello, Natalia Soares Janzantti, Antonio Bisconsinjunior, Magali MonteiroAbstract:Abstract The purpose of this study was to evaluate volatile compounds and sensory acceptance of HHP processed Orange Juice compared with non-processed and pasteurized Orange Juices. RSM and sniffing were successfully applied for optimization of HS-SPME conditions. The chosen HS-SPME conditions 37 °C during 25 min of exposure properly characterized the volatile profile of HHP processed, pasteurized and non-processed Orange Juices. HHP processing conditions had an impact on the volatile profile of the Juice. Sensory acceptance was higher for non-processed and similar for HHP and pasteurized Orange Juice. PCA discriminated processed from non-processed Orange Juice, and HHP from pasteurized Orange Juice. HHP processed Orange Juice was characterized by ethyl butanoate, octanal, 1-octanol, linalool, ethyl 3-hydroxyhexanoate, nootkatone and ethyl octanoate. Pasteurized Orange Juice was characterized by the same compounds as HHP, plus geranyl acetate and apart from ethyl octanoate. Terpinolene, octyl acetate, carveol, carvone, linalyl acetate and δ-elemene characterized non-processed Orange Juice. Industrial relevance HHP processing has been used as an efficient food preservation process in order to meet consumers growing demand for Juices with natural-like attributes. Orange Juice HHP processing is claimed to inactivate PME and eliminate microorganisms by pressurizing the Juice, maintaining freshness, sensorial and nutritive value. This technology is still not being used by the Brazilian Juice industry, which presents itself as a whole range of opportunities. Therefore the focus on volatile compounds from Pera-Rio Orange Juice is due to its importance for Brazilian citrus industry. In this study Orange Juice pressurized in a pilot plant was compared to the non-processed and pasteurized Orange Juice, presenting a new approach for the analysis of volatile compounds, using RSM HS-SPME optimization combined with sniffing, and most importantly, considering the aroma representativeness, in order to properly evaluate the impact of HHP processing on the volatile compounds, responsible for the flavor of the Juice and discriminate the volatile profile of the HHP Orange Juice compared with non-processed and pasteurized Orange Juice. Sensory acceptance of HHP processed Orange Juice was also performed to verify if changes in volatile profile were perceived by consumers.
-
effect of high hydrostatic pressure on ascorbic acid phenolic compounds and antioxidant activity of pera rio Orange Juice
Journal of Food Processing and Technology, 2015Co-Authors: Antonio Bisconsinjunior, Amauri Rosenthal, Jose Fern, Rinaldi O Alvarenga, Magali MonteiroAbstract:Orange Juice is the most popular Juice in the world, representing an important source of bioactive compounds in diet. High hydrostatic pressure (HHP) is an alternative technology that does not use high temperature, being able to preserve flavor and nutritional characteristics of the Juice. The influence of HHP treatment conditions, pressure (100-600 MPa), temperature (30- 60°C) and time (30-360 s), on ascorbic acid, phenolic compounds and antioxidant activity of Orange Juice was investigated using response surface methodology. Analysis of variance showed that quadratic polynomial models fitted well with the experimental data for ascorbic acid (R²=0.92, p<0.01) and antioxidant activity using the ABTS*+ assay (R²=0.91, p<0.01). The increase in time and temperature of HHP treatment promoted the reduction of ascorbic acid content and antioxidant activity in Orange Juice. HHP treatment reduced the ascorbic acid content and antioxidant activity of Orange Juice. The HHP treatment conditions of 100 to 250 MPa, 30 to 40°C and 30 to 125 s were able to produce Orange Juice with more than 70% of the initial ascorbic acid content and 80% of the antioxidant activity.
-
optimisation of high hydrostatic pressure processing of pera rio Orange Juice
Food and Bioprocess Technology, 2014Co-Authors: Antonio Bisconsinjunior, Amauri Rosenthal, Magali MonteiroAbstract:The influence of high hydrostatic pressure (HHP) on Pera Rio Orange Juice was investigated using response surface methodology. A central composite design was used to evaluate the effects of three processing conditions (independent variables), namely pressure (100–600 MPa), temperature (30–60 °C) and time (30–360 s), on the native microflora and pectin methylesterase (PME) activity of Orange Juice. Analysis of variance showed that second-order polynomial models fitted well with the experimental data for PME residual activity (R 2 = 0.9586, p < 0.001) and aerobic microorganism count (R 2 = 0.9879, p < 0.001). The optimum HHP processing conditions to produce Orange Juice with PME residual activity of less than 20 % and low microorganism count (<2 log cycles CFU/mL) were 550 to 600 MPa, 55 to 60 °C and 330 to 360 s.
