Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

Irene M. Caminiti; Francesco Noci; Arantxa Muñoz; Paul Whyte; Desmond J. Morgan; Denis A. Cronin; James G. Lyng

doi:10.1016/j.foodchem.2010.07.096

Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

Irene M. Caminiti, Francesco Noci, Arantxa Muñoz, Paul Whyte, Desmond J. Morgan, Denis A. Cronin, James G. Lyng

University College Dublin

Research output: Contribution to journal › Article › peer-review

174 Citations (Scopus)

Abstract

A blend of apple and cranberry juice was processed by a combination of a light-based technology (ultraviolet light (UV) (5.3J/cm²) or high intensity light pulses (HILP) (3.3J/cm²) in combination with pulsed electric fields (PEF) (34kV/cm, 18Hz, 93μs) or manothermosonication (MTS) (5bar, 43°C, 750W, 20kHz). Selected physical and chemical attributes were evaluated pre- and post-processing, and the sensory attributes of non-thermally treated samples were compared to conventional pasteurisation (26s, 72°C). No significant changes were found in non-enzymatic browning, total phenolics and antioxidant activity of the juices. UV+PEF and HILP+PEF treatments did not affect the colour of the product and HILP+PEF processing retained more monomeric anthocyanins than any other combined treatment. Sensory analysis showed that UV+PEF and HILP+PEF combinations did not impact on odour and flavour of the juice, while combinations that included MTS adversely affected those attributes.

Original language	English
Pages (from-to)	1387-1392
Number of pages	6
Journal	Food Chemistry
Volume	124
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2010.07.096
Publication status	Published - Feb 2011
Externally published	Yes

Keywords

Apple juice
Cranberry juice
High intensity light pulses
Hurdle technology
Manothermosonication
Non-thermal processing
Pulsed electric fields
Sensory analysis
Ultraviolet

Access to Document

10.1016/j.foodchem.2010.07.096

Cite this

@article{0182b055a8404bfc85660b24bbfa0c66,

title = "Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend",

abstract = "A blend of apple and cranberry juice was processed by a combination of a light-based technology (ultraviolet light (UV) (5.3J/cm2) or high intensity light pulses (HILP) (3.3J/cm2) in combination with pulsed electric fields (PEF) (34kV/cm, 18Hz, 93μs) or manothermosonication (MTS) (5bar, 43°C, 750W, 20kHz). Selected physical and chemical attributes were evaluated pre- and post-processing, and the sensory attributes of non-thermally treated samples were compared to conventional pasteurisation (26s, 72°C). No significant changes were found in non-enzymatic browning, total phenolics and antioxidant activity of the juices. UV+PEF and HILP+PEF treatments did not affect the colour of the product and HILP+PEF processing retained more monomeric anthocyanins than any other combined treatment. Sensory analysis showed that UV+PEF and HILP+PEF combinations did not impact on odour and flavour of the juice, while combinations that included MTS adversely affected those attributes.",

keywords = "Apple juice, Cranberry juice, High intensity light pulses, Hurdle technology, Manothermosonication, Non-thermal processing, Pulsed electric fields, Sensory analysis, Ultraviolet",

author = "Caminiti, {Irene M.} and Francesco Noci and Arantxa Mu{\~n}oz and Paul Whyte and Morgan, {Desmond J.} and Cronin, {Denis A.} and Lyng, {James G.}",

year = "2011",

month = feb,

doi = "10.1016/j.foodchem.2010.07.096",

language = "English",

volume = "124",

pages = "1387--1392",

journal = "Food Chemistry",

issn = "0308-8146",

number = "4",

}

TY - JOUR

T1 - Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

AU - Caminiti, Irene M.

AU - Noci, Francesco

AU - Muñoz, Arantxa

AU - Whyte, Paul

AU - Morgan, Desmond J.

AU - Cronin, Denis A.

AU - Lyng, James G.

PY - 2011/2

Y1 - 2011/2

N2 - A blend of apple and cranberry juice was processed by a combination of a light-based technology (ultraviolet light (UV) (5.3J/cm2) or high intensity light pulses (HILP) (3.3J/cm2) in combination with pulsed electric fields (PEF) (34kV/cm, 18Hz, 93μs) or manothermosonication (MTS) (5bar, 43°C, 750W, 20kHz). Selected physical and chemical attributes were evaluated pre- and post-processing, and the sensory attributes of non-thermally treated samples were compared to conventional pasteurisation (26s, 72°C). No significant changes were found in non-enzymatic browning, total phenolics and antioxidant activity of the juices. UV+PEF and HILP+PEF treatments did not affect the colour of the product and HILP+PEF processing retained more monomeric anthocyanins than any other combined treatment. Sensory analysis showed that UV+PEF and HILP+PEF combinations did not impact on odour and flavour of the juice, while combinations that included MTS adversely affected those attributes.

AB - A blend of apple and cranberry juice was processed by a combination of a light-based technology (ultraviolet light (UV) (5.3J/cm2) or high intensity light pulses (HILP) (3.3J/cm2) in combination with pulsed electric fields (PEF) (34kV/cm, 18Hz, 93μs) or manothermosonication (MTS) (5bar, 43°C, 750W, 20kHz). Selected physical and chemical attributes were evaluated pre- and post-processing, and the sensory attributes of non-thermally treated samples were compared to conventional pasteurisation (26s, 72°C). No significant changes were found in non-enzymatic browning, total phenolics and antioxidant activity of the juices. UV+PEF and HILP+PEF treatments did not affect the colour of the product and HILP+PEF processing retained more monomeric anthocyanins than any other combined treatment. Sensory analysis showed that UV+PEF and HILP+PEF combinations did not impact on odour and flavour of the juice, while combinations that included MTS adversely affected those attributes.

KW - Apple juice

KW - Cranberry juice

KW - High intensity light pulses

KW - Hurdle technology

KW - Manothermosonication

KW - Non-thermal processing

KW - Pulsed electric fields

KW - Sensory analysis

KW - Ultraviolet

UR - http://www.scopus.com/inward/record.url?scp=77957017045&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2010.07.096

DO - 10.1016/j.foodchem.2010.07.096

M3 - Article

AN - SCOPUS:77957017045

SN - 0308-8146

VL - 124

SP - 1387

EP - 1392

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this