JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Preservation of Strawberry Juice by Dynamic High-Pressure Processing
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Preservation of Strawberry Juice by Dynamic High-Pressure Processing
Won, Jin Seong; Kim, Myung Hwan; Han, Gwi Jung; Noh, Bong Soo; Min, Sea Cheol;
  PDF(new window)
 Abstract
Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment. Freshly prepared strawberry juice was thermally treated at for 1 min or treated by DHP at 205 MPa and 20, 50, 60, or . The thermal treatment and the DHP treatments, both with and without integration with heating at , reduced the number of indigenous aerobic microorganisms by >6 log CFU/mL. Vitamin C concentration, color, and sugar content were higher in the DHP-treated juice than in the thermally treated juice, regardless of integration with heating. Compared to the thermal treatment, DHP treatments resulted in longer color retention and higher sugar contents in strawberry juice stored at for 63 days. These results have demonstrated the potential use of DHP as a novel method for pasteurizing strawberry juice.
 Keywords
non-thermal process;dynamic high-pressure treatment;strawberry juice;pasteurization;preservation;
 Language
Korean
 Cited by
1.
Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances, Comprehensive Reviews in Food Science and Food Safety, 2017, 15414337  crossref(new windwow)
 References
1.
Choi SG. A study on purchasing attributes and marketing strategy of non-heated fruit juices. MS theis, Konkuk University, Seoul, Korea (2011)

2.
Kim HY, Kim MJ, Woo EY. Physicochemical and sensory properties of freshly squeezed orange juice using domestic and imported oranges. J. Korean Soc. Food Cult. 15: 189-194 (2000)

3.
Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, Battino M. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition 28: 9-19 (2012) crossref(new window)

4.
Caner C, Aday MS, Demir M. Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging. Eur. Food Res. Technol. 227: 1575-1583 (2008) crossref(new window)

5.
Sohn KS, Seog EJ, Lee JH. Quality characteristics of clarified apple juices produced by various methods. Korean J. Food Preserv. 13: 138-143 (2006)

6.
Lee BH, Kim SY, Cho CH, Chung DK, Chun OK, Kim DO. Estimation of daily per capita intake of total phenolics, total flavonoids, and antioxidant capacities from fruit and vegetable juices in the korean diet based on the Korea national health and nutrition examination survey 2008. Korean J. Food Sci. Technol. 43: 475-482 (2011) crossref(new window)

7.
Yu K, Newman MC, Archbold DD, Hamilton-Kemp TR. Survival of Escherichia coli O157:H7 on strawberry fruit and reduction of the pathogen population by chemical agents. J. Food protect. 64: 1334-1340 (2001)

8.
Knudsen DM, Yamamoto SA, Harris LJ. Survival of Salmonella spp. and Escherichia coli O157:H7 on fresh and frozen strawberries. J. Food protect. 64: 1483-1488 (2001)

9.
Min S, Jin ZT, Min SK, Yeom H, Zhang QH. Commercialscale pulsed electric field processing of orange juice. J. Food Sci. 68: 1265-1271 (2003) crossref(new window)

10.
Sancho F, Lambert Y, Demazeau G, Largeteau A, Bouvier JM, Narbonne JF. Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins. J. Food Eng. 39: 247-253 (1999) crossref(new window)

11.
Rattanathanalerk M, Chiewchan N, Srichumpoung W. Effect of thermal processing on the quality loss of pineapple juice. J. Food Eng. 66: 259-265 (2005) crossref(new window)

12.
Patrignani F, Vannini L, Kamdem SLS, Lanciotti R, Guerzoni ME. Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices. Int. J. Food Microbiol. 136: 26-31 (2009) crossref(new window)

13.
Lacroix N, Fliss I, Makhlouf J. Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure. Food Res. Int. 38: 569-576 (2005) crossref(new window)

14.
Lee HN, Min SC. Development of hijiki-based edible films using high-pressure homogenization. Korean J. Food Sci. Technol. 44: 162-167 (2012) crossref(new window)

15.
Dumay E, Chevalier-Lucia D, Picart-Palmade L, Benzaria A, Gracia-Julia A, Blayo C. Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends Food Sci. Tech. 31: 13-26 (2013) crossref(new window)

16.
Maresca P, Donsi F, Ferrari G. Application of a multi-pass highpressure homogenization treatment for the pasteurization of fruit juices. J. Food Eng. 104: 364-372 (2011) crossref(new window)

17.
Belloch C, Gurrea MC, Tarrega A, Sampedro F, Carbonell JV. Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect. Eur. Food Res. Technol. 234: 753-760 (2012) crossref(new window)

18.
Moroni O, Jean J, Autret J, Fliss I. Inactivation of lactococcal bacteriophages in liquid media using dynamic high pressure. Int. Dairy J. 12: 907-913 (2002) crossref(new window)

19.
Kim SY, Lee JH, Choi JH. Consumers purchasing patterns and preferences of the processed food products made from domestic ingredients. Korean J. Food Market Econ. 27: 1-17 (2010)

20.
Aramdeuri Strawberry Juice. Personal Communication. Agricultural Company Aramfarm, Chungnam, Yesan, Korea (2015)

21.
Kim SL, Kim SK, Park CH. Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Res. Int. 37: 319-327 (2004) crossref(new window)

22.
Diels AM, Callewaert L, Wuytack EY, Masschalck B, Michiels CW. Moderate temperatures affect Escherichia coli inactivation by highpressure homogenization only through fluid viscosity. Biotechnol. Prog. 20: 1512-1517 (2004) crossref(new window)

23.
Diels AMJ, Wuytack EY, Michiels CW. Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures. Int. J. Food Microbiol. 87: 55-62 (2003) crossref(new window)

24.
Poliseli-Scopel FH, Hernandez-Herrero M, Guamis B, Ferragut V. Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk. LWT-Food Sci. Technol. 46: 42-48 (2012) crossref(new window)

25.
Pflug IJ, Holcomb RG, Gomez MM. Principles of the thermal destruction of microorganisms. pp. 79-127. In: Disinfection, Sterilization, and Preservation. Block SS (ed). Lippincott Williams & Wilkins, Philadelphia, PA, USA (2001)

26.
Diels AMJ, Callewaert L, Wuytack EY, Masschalck B, Michiels CW. Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition. Int. J. Food Microbiol. 101: 281-291 (2005) crossref(new window)

27.
Ekasari I, Jongen WMF, Vermunt AEM, Pilnik W. Measurement of heat load in orange juices: Use of microbiological methods. Food Technol. 45: 124-128 (1988)

28.
Saguy I, Kopelman IJ, Mizrahi S. Simulation of ascorbic acid stability during heat processing and concentration of grapefruit juice. J. Food Process Eng. 2: 213-225 (1978) crossref(new window)

29.
Tribst AAL, Franchi MA, de Massaguer PR, Cristianini M. Quality of mango nectar processed by highpressure homogenization with optimized heat treatment. J. Food Sci. 76: M106-M110 (2011) crossref(new window)

30.
del Castillo MD, Corzo N, Olano A. Early stages of maillard reaction in dehydrated orange juice. J. Agr. Food Chem. 47: 4388-4390 (1999) crossref(new window)

31.
Villay A, de Filippis FL, Picton L, Le Cerf D, Vial C, Michaud P. Comparison of polysaccharide degradations by dynamic high-pressure homogenization. Food Hydrocolloid. 27: 278-286 (2012) crossref(new window)