Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 426-431 ◽  
Author(s):  
Çiğdem Uysal Pala ◽  
Ayşegül Kırca Toklucu
Keyword(s):  
Orange Juice ◽  
Sensory Properties ◽  
Refrigerated Storage ◽  
Microbial Stability ◽  
Uv C

Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

2017 ◽  
Vol 10 (10) ◽  
pp. 1883-1891 ◽  
Author(s):  
Lucía Ortiz ◽  
Eva Dorta ◽  
M. Gloria Lobo ◽  
L. Antonio González-Mendoza ◽  
Carlos Díaz ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Orange Juice ◽  
Sensory Properties ◽  
Banana Peel ◽  
Refrigerated Storage ◽  
Peel Extract

Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

Meat Science ◽  
2015 ◽  
Vol 110 ◽  
pp. 9-14 ◽  
Author(s):  
Patrícia Leal de Almeida ◽  
Silvério Nepomuceno de Lima ◽  
Luciene Lacerda Costa ◽  
Cintia Cristina de Oliveira ◽  
Karina Aparecida Damasceno ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Properties ◽  
Refrigerated Storage ◽  
Microbial Stability ◽  
Peel Extract

Color of ‘Bengal’ Litchis After Exposure to UV-C Light and Refrigerated Storage

2014 ◽  
Vol 4 (3) ◽  
pp. 183-187
Author(s):  
Karina Furlaneto ◽  
Juliana Ramos ◽  
Érica Daiuto ◽  
Érika Fujita ◽  
Veridiana Mendonca ◽  
...  
Keyword(s):  
Refrigerated Storage ◽  
Uv C

scholarly journals Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 295
Author(s):  
Arianna Cubeddu ◽  
Patrizia Fava ◽  
Andrea Pulvirenti ◽  
Hossein Haghighi ◽  
Fabio Licciardello
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Processing ◽  
Color Variation ◽  
Mechanical Resistance ◽  
Refrigerated Storage ◽  
Pet Bottles ◽  
Suitability Assessment ◽  
Fungal Load ◽  
Microbial Stability

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

THE EFFECT OF REFRIGERATED STORAGE ON SENSORY PROFILE AND PHYSICAL-CHEMICAL CHARACTERISTICS OF MINIMALLY PASTEURIZED ORANGE JUICE

2009 ◽  
Vol 33 ◽  
pp. 264-280 ◽  
Author(s):  
TATIANA BEATRIS TRIBESS ◽  
MARIA AUXILIADORA DE BRITO RODAS ◽  
JUSSARA CARVALHO DE MOURA DELLA TORRE ◽  
CARMEN CECILIA TADINI
Keyword(s):  
Orange Juice ◽  
Sensory Profile ◽  
Chemical Characteristics ◽  
Refrigerated Storage ◽  
Physical Chemical

scholarly journals Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation

LWT ◽  
2022 ◽  
pp. 113107
Author(s):  
Juan M. Oteiza ◽  
Magdevis Y.R. Caturla ◽  
Leonardo do Prado-Silva ◽  
Antonio A. Câmara ◽  
Patricia A. Barril ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Orange Juice ◽  
Uv C

scholarly journals Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages

2015 ◽  
Vol 4 (5) ◽  
pp. 143 ◽  
Author(s):  
Fatemeh Zare ◽  
Valérie Orsat ◽  
Joyce I. Boye
Keyword(s):  
Orange Juice ◽  
Apple Juice ◽  
Protein Solubility ◽  
Value Added ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Foaming Properties ◽  
Lentil Flour ◽  
Promising Area ◽  
The Stability

The objective of this study was to explore the use of pulse ingredients in the development of orange juice and apple juice supplemented beverages. Commercially available pulse ingredients including pea protein (PP), chickpea flour (CPF), lentil flour (LF) and pea fibre (PF) were selected and characterized with respect to specific functional properties (water holding capacity, fat absorption capacity, protein solubility, emulsifying and foaming properties). Apple juice was supplemented with 1-4% pulse ingredients, whereas a supplementation level of 1-2% was used for orange juice. The physical and sensory properties of the supplemented beverages were measured after production and during 3 weeks of refrigerated storage. Sensory attributes for both orange and apple juice supplemented with 1% and 2% pulse ingredients were similar to their respective controls (with and without pectin added). In terms of turbidity, supplementation increased the turbidity of apple juice and orange juice beverages at all levels, in comparison with control and pectin-added control samples. Supplemented samples, showed less satisfactory results in terms of cloud stability and color especially for orange juice beverages in comparison with their respective controls. Overall, while there are some hurdles to be overcome, the results suggest that when used at the 1-2% levels, PP, PF, CPF and LF could serve as potential value-added ingredients for beverage supplementation based on their physical and sensory properties. Further studies are, however, required in this promising area to improve the stability of the final production especially during storage.

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