Paniagua-Martínez, I.; Mulet Pons, A.; García Alvarado, MÁ.; Benedito Fort, JJ. (2018). Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality. Innovative Food Science & Emerging Technologies. 47:362-370. https://doi.org/10.1016/j.ifset.2018.03.024
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/147419
Title:
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Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality
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Author:
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Paniagua-Martínez, Ingrid
Mulet Pons, Antonio
García Alvarado, Miguel Ángel
Benedito Fort, José Javier
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Issued date:
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Abstract:
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[EN] The feasibility of using supercritical CO2 assisted by ultrasound (SC-CO2-HPU) in continuous mode (3.06 min residence time) for the non-thermal pasteurization of orange juice was evaluated. The proposed technology was ...[+]
[EN] The feasibility of using supercritical CO2 assisted by ultrasound (SC-CO2-HPU) in continuous mode (3.06 min residence time) for the non-thermal pasteurization of orange juice was evaluated. The proposed technology was effective for microbial inactivation; complete inactivation was obtained for E. coli and total aerobic mesophilic bacteria while 99.7% reduction for S. cerevisiae. Results showed that the SC-CO2-HPU treatment brought about small changes in the pH, Brix and titratable acidity of the juice. Furthermore, although SC-CO2-HPU technology produced a higher browning index (211%) and greater changes in color, it was possible to improve the cloud of juice by 173%; what is more, a smaller percentage of phenolic compounds (6.5%) and ascorbic acid (5.5%) was lost compared to the thermally pasteurized juice (10% decrease in both parameters). Moreover, the antioxidant capacity could be increased (12%) with respect to the natural juice. Therefore, SC-CO2-HPU technology appears to be effective for microbial pasteurization and the mild process conditions used could lead to an increase in the juice quality.
Industrial relevance: The demand for high quality processed foods which preserve their natural and fresh-like characteristics has awakened a growing interest in non-thermal technologies. The ultrasound-assisted SC-CO2 continuous system is an innovative non-thermal technology that could represent a development in the area of emerging technologies. This technology allows high quality products to be obtained by preserving their natural bioactive compound content while maintaining their fresh-like organoleptic characteristics. In fact, food experts working in academia, industry or governmental agencies worldwide foresee that non-thermal emerging technologies will be among the most impactful novel food processing technologies for the next decade in terms of product commercialization.
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Subjects:
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Non-thermal process
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Supercritical CO2
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Ultrasound
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Continuous regime
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Orange juice
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Copyrigths:
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Reserva de todos los derechos
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Source:
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Innovative Food Science & Emerging Technologies. (issn:
1466-8564
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DOI:
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10.1016/j.ifset.2018.03.024
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Publisher:
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Elsevier
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Publisher version:
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https://doi.org/10.1016/j.ifset.2018.03.024
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Project ID:
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info:eu-repo/grantAgreement/GVA//PROMETEOII%2F2014%2F005/ES/Alimentos saludables y competitivos: intensificación de procesos de obtención%2Fpreservación de compuestos bioactivos. Secado e inactivación microbiana/enzimática asistida por ultrasonidos/
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Thanks:
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This work was supported by the PROMETEOII\2014\005 project financed by the Generalitat Valenciana (Conselleria d'Educació, Cultura i Esport, Valencia, Spain). The authors acknowledge the Consejo Nacional de Ciencia y ...[+]
This work was supported by the PROMETEOII\2014\005 project financed by the Generalitat Valenciana (Conselleria d'Educació, Cultura i Esport, Valencia, Spain). The authors acknowledge the Consejo Nacional de Ciencia y Tecnología (CONACyT) for the scholarship awarded to PhD Student Paniagua-Martínez, I.
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Type:
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Artículo
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