Comparison of the Influence of Dynamic High-Pressure Microfluidization and Conventional Homogenization on the Quality of Kiwi Fruit Juice

2018 ◽  
Vol 34 (6) ◽  
pp. 1039-1045 ◽  
Author(s):  
X. Y. Wang ◽  
S. H. Wu ◽  
W. Zong
Keyword(s):  
High Pressure ◽  
Fruit Juice ◽  
Reduction Rate ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Kiwi Fruit ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure ◽  
Physical And Chemical

Abstract. The effect of dynamic high-pressure microfluidization (DHPM) on the physical and chemical properties of kiwi fruit juice was compared with that of conventional homogenization (CH). The effect of DHPM pressure and pass number were also assessed. Juice was passed through CH at 20 MPa and DHPM at 40-120 MPa for one to four passes. Results indicated that both CH and DHPM treatment exerted an insignificant effect on the content of total polyphenols and total soluble solids. In comparison, both CH and DHPM reduced Vc content, and the reduction rate induced by DHPM increased with the pressure and passing numbers, which could be explained by the rise of temperature during CH and DHPM processing. Regarding color and transmittance, both CH and DHPM treatments demonstrated a remarkable enhancement, where DHPM showed a higher increase rate. In addition, DHPM showed a remarkable reduction in mean particle size compared to CH and control. In conclusion, DHPM treatment was more beneficial to improve the quality of kiwi fruit juice than CH, suggesting that DHPM technology is a potential alternative to CH for application in kiwi fruit juice, and resulting in a desirable high-quality juice for the consumers. Keywords: Dynamic high pressure microfluidization, Kiwi fruit juice, Physical and chemical property, Total phenolic.

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

2019 ◽  
Vol 99 (13) ◽  
pp. 5994-6000 ◽  
Author(s):  
Xiaoyuan Wang ◽  
Shuangshuang Wang ◽  
Wenjing Wang ◽  
Zhenzhen Ge ◽  
Lihua Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Dynamic High Pressure Microfluidization ◽  
Peach Juice ◽  
Dynamic High Pressure

scholarly journals Effect of dynamic high pressure microfluidization on physical properties of goji juice, mango juice and carrot puree

2020 ◽  
Vol 189 ◽  
pp. 02027
Author(s):  
Arzigül Abliz ◽  
Jinfang Liu ◽  
Yanxiang Gao
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Color Analysis ◽  
Dynamic High Pressure Microfluidization ◽  
Mango Juice ◽  
Solids Content ◽  
Dynamic High Pressure ◽  
Carrot Puree

In this study, the effects of dynamic high pressure homogenization (DHPM) at different pressures and passes on particle size distribution, soluble solids content, pH and color of goji juice, mango juice and carrot puree were studied. The results showed that DHPM reduced the particle size of the samples significantly (p < 0.05). pH and total soluble solids content of samples varied greatly depending on the DHPM treatment parameters. For color analysis, DHPM treatment at higher pressure was beneficial to color improvement, but the number of homogenization passes was not. The results provided a certain reference for the homogenization process in the processing of different fruit and vegetable juice/puree.

scholarly journals Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice

2021 ◽  
Vol 39 (No. 3) ◽  
pp. 217-225
Author(s):  
Mengpei Liu ◽  
Rong Wang ◽  
Jia Li ◽  
Lihua Zhang ◽  
Jiajia Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Continuous Production ◽  
Average Particle Size ◽  
Soluble Solids ◽  
Average Particle ◽  
Strong Positive Correlation ◽  
Fluid Foods ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure ◽  
Nutritional Constituents

Dynamic high pressure microfluidization (DHPM) is considered an emerging and promising technique for the continuous production of fluid foods. This study measured the effect of DHPM on yam juice. After DHPM processing, the content of total soluble solids (TSS), turbidity, flavonoid and non-enzymatic browning was significantly decreased, with the biggest drops being 35.5, 86.2, 20.7, and 66.7%, respectively. Moreover, the average particle size was decreased from 1 944 nm to 358 nm, which showed a strong positive correlation with turbidity. The reduction coefficients and electric conductivity of Escherichia coli, Saccharomyces cerevisiae and Lactobacillus plantarum were increased significantly after DHPM processing. Combined with morphological analysis, DHPM processing had good bactericidal effects on E. coli and S. cerevisiae. These results provided reference values for the application of DHPM technology in the development of yam juice.

scholarly journals Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

2012 ◽  
Vol 32 (2) ◽  
pp. 334-343 ◽  
Author(s):  
Clarissa Damiani ◽  
Eduardo Ramirez Asquieri ◽  
Moacir Evandro Lage ◽  
Rodrigo Almeida de Oliveira ◽  
Flavio Alves da Silva ◽  
...  
Keyword(s):  
Soluble Sugar ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Soluble Sugar ◽  
Brazilian Legislation ◽  
Total Antioxidant ◽  
Microbiological Parameters ◽  
Annona Crassiflora ◽  
Total Antioxidant Potential

The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

scholarly journals Evaluation of nutritional quality and total polyphenols content from pineapple (Smooth Cayenne) as function of post-harvest storage temperature.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Evelyn Ivana Trindade Damasceno ◽  
Lorena Pedreiro Maciel ◽  
Anne Suelen Oliveira Pinto ◽  
Thais Cristina M. Franco ◽  
Camila Travassos da Rosa Moreira Bastos ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Temperature ◽  
Color Variation ◽  
Soluble Solids ◽  
Total Polyphenols ◽  
Peroxidase Enzyme ◽  
Pineapple Fruit ◽  
Lower Effect ◽  
Physical And Chemical

<p>The pineapple (Smooth Cayenne) is a fruit consumed worldwide. The use of temperature is one of the most effective treatments for the extension of its consumption, but at low temperatures it may develop physiological disorders, which can affect its quality. The aim of this study was to compare the quality of pineapple fruit when stored at room temperature (30 &ordm;C) and under refrigeration at 7 &deg; C. The quality indexes evaluated in this study were pH, acidity, soluble solids, vitamin C, citric acid, color, peroxidase enzyme activity and total polyphenols. The results showed lower loss of vitamin C, lower pH values and soluble solids, lower color variation considering the chromaticity coordinates a * and b * indicated that the cooling temperature has lower effect on the physical and chemical composition of the fruit.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.61</p>

scholarly journals Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

2015 ◽  
Vol 10 (4) ◽  
pp. 01 ◽  
Author(s):  
A. C. Honorato ◽  
C. B. R. Dias ◽  
E. B. Souza ◽  
I. R. B. Carvalho ◽  
K. S. M. Sousa
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Parameters ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Fruit Pulp ◽  
Total Titratable Acidity ◽  
Physical And Chemical ◽  
The City

<p>Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.</p><p align="center"><strong><em>Physicochemical parameters of fruit pulps produced in Petrolina – PE</em></strong></p><p><strong>Abstract</strong><strong>: </strong>This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.</p>

Effects of the Degree of Maturity on the Chemical Composition, Physical Characteristics and Sensory Attributes of Peach (Prunus persica) cv. Caterin

2005 ◽  
Vol 11 (5) ◽  
pp. 345-352 ◽  
Author(s):  
A. I. Cascales ◽  
E. Costell ◽  
F. Romojaro
Keyword(s):  
Sensory Quality ◽  
Prunus Persica ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Colour Intensity ◽  
Physical And Chemical Parameters ◽  
Degree Of Maturity ◽  
Physical And Chemical

Sensory quality of peach during ripening to assess the best state for consumption was analysed. Physical and chemical parameters commonly used for establishing the commercial quality of this fruit were also determined: Soluble solids, acidity, sugars, organic acids, chlorophyll, carotenoids, resistance to compression and to penetration and colour. Relationships among these parameters and sensory characteristics were also analysed. A panel of eight trained assessors evaluated intensities of 12 sensory attributes (1 for odour, 2 for colour, 4 for flavour and 5 for texture). The sensory attributes selected allowed the description of perceivable differences between peaches of different degrees of maturity, although the variation in intensity of the attributes followed different trends. Colour intensity increased and acidity, firmness and crispness decreased significantly with ripening. Intensity of flavour, sweetness and fruitiness increased significantly from the under-ripe to semi-ripe states, and then decreased on reaching ripeness. It can be concluded that the most suitable time for harvesting and consumption of this peach variety was the state described herein as semi-ripe, and that a high correlation existed between colour intensity and hardness and the instrumental measurements of colour and texture.

Modification of food macromolecules using dynamic high pressure microfluidization: A review

2020 ◽  
Vol 100 ◽  
pp. 223-234 ◽  
Author(s):  
Xiaojuan Guo ◽  
Mingshun Chen ◽  
Yuting Li ◽  
Taotao Dai ◽  
Xixiang Shuai ◽  
...  
Keyword(s):  
High Pressure ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure
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