Exploitation of non-thermal processing technologies for development of high quality fruit juices

Funder

Organizational Unit

Publications

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Publication . Sroy, Sengly; Fundo, Joana F.; Miller, Fátima A.; Brandão, Teresa R. S.; Silva, Cristina L. M.

The objective of this study was to evaluate the impact of ozone treatment on microbiological decontamination (intrinsic microflora and inoculated Listeria innocua) and some physicochemical characteristics and bioactive compounds of Cantaloupe melon juice, also during refrigerated storage. To determine adequate ozone exposure, the survival curve of L. innocua was previously assessed. A thermal treatment was also performed seeking comparison with ozone treatment impact. After ozone exposure, L. innocua was not detected in juice samples, while thermal pasteurization allowed a reduction of 5.2 ± 0.2 log cycles. Although ozone reduced the intrinsic microflora loads, this reduction was higher for heat‐treated samples. Vitamin C was highly retained in ozone‐treated juices (68%), when compared with the pasteurized ones (39%). After 13 days of storage, ozone allowed the retention of the most quality parameters analyzed and, therefore, it can be considered as a promising alternative to traditional pasteurization of Cantaloupe melon juice. Practical applications The actual consumers' demand for high‐quality food standards has launched research to alternative and milder nonthermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets; however, the content and the biological activity of the most health‐related compounds are dramatically reduced. In this context, and particularly in the beverages industries, ozone has been exploited due to its potential for inactivating spoilage and pathogenic microorganisms, while being effective in overall quality retention of the products.

2019Journal article

Open access

Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe Melon

Publication . Fundo, Joana F.; Miller, Fátima A.; Garcia, Ester; Santos, João Rodrigo; Silva, Cristina L. M.; Brandão, Teresa R. S.

Although it is known that fruit products are rich sources of natural bioactive compounds, information on the nutritional value of their waste parts is scarce. The objective was to characterize the edible (juice and pulp) and waste (peel and seeds) parts of Cantaloupe melon (Cucumis melon L. var. reticulatus) in terms of some physicochemical characteristics, bioactive compounds and total antioxidant activity. Juice, pulp, peel and seeds represent 42, 23, 25 and 7% of total weight, respectively. Juice and pulp presented identical profiles in terms of physicochemical characteristics, bioactive compounds and antioxidant activity. They contributed to the majority of the overall content of carotenoids (80%) and vitamin C (84%) in Cantaloupe. Peel and seeds had the highest concentrations of potassium, being seeds the richest portion (7.08 ± 0.16 mg/g). Seeds had also the significantly highest total phenolics concentration (229.13 ± 20.92 μg/g), antioxidant activity (653.67 ± 169.20 μg/g), and soluble solids content (11.79 ± 0.90 °Brix). Peel stood out by the presence of chlorophylls. Since waste parts of Cantaloupe melon represent around 32% of total weight, their valorization is a challenge and strategies to improve ways of re-using them should be developed.

2018Journal article

Restricted access

Quality assessment of Cantaloupe melon juice under ozone processing

Publication . Fundo, Joana F.; Miller, Fátima A.; Tremarin, Andréia; Garcia, Ester; Brandão, Teresa R.S.; Silva, Cristina L.M.

Ozone treatment is a non-thermal technology with promising applications in food processing. The objective of this study was to evaluate the effect of gaseous ozone at a concentration of 7.0 ± 2.4 g/L for 30 and 60 min of exposure, on some physicochemical characteristics (soluble solids content, pH, titratable acidity and color), bioactive compounds (vitamin C, total phenolics and carotenoids) and total antioxidant activity of Cantaloupe melon juice. The effectiveness of the ozone treatments in microbial survival was also assessed using Alicyclobacillus acidoterrestris spores as target spoilers of the juice (artificially inoculated). Some quality parameters were significantly affected by ozone treatments. The most relevant alterations were observed for color, vitamin C, carotenoids and total antioxidant activity. However, total phenolics content increased significantly in ozonized juices. Even though A. acidoterrestris spores reduced 2.22 ± 0.04 log cycles after 60 min of exposure, other quality related characteristics of the juice were modified. Industrial relevance The actual consumers demand for high-quality food standards have launched research to alternative and milder non-thermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets, however, the content and the biological activity of the most health-related compounds are dramatically reduced. In this context, and particularly for the beverages industries, ozone has been exploited due to their potential for inactivating spoilage and pathogenic microorganisms while being effective in overall quality retention of the products.

2018Journal article

Restricted access

Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity

Publication . Alexandre, Allana Patrícia Santos; Miano, Alberto Claudio; Brandão, Teresa Ribeiro Silva; Miller, Fátima Alves; Fundo, Joana Freitas; Calori-Domingues, Maria Antonia; Silva, Cristina Luisa Miranda; Augusto, Pedro Esteves Duarte

Ozone is used in grains to guarantee mycotoxin degradation, microbial inactivation, and insect disinfestation. However, its oxidizing properties can promote changes in the grain constituents, affecting both product properties and process behavior. Even so, the effect of ozone processing on quality properties of grains and their process, was rarely studied. Consequently, this work studied the impact of ozonation processing on the hydration kinetics and selected nutritional properties of Adzuki beans (Vigna angularis). As the ozone reactiveness increases at high moistures, three different levels of grain moisture were evaluated. The bean nutritional quality was evaluated considering the total phenolic content and antioxidant capacity (both radicals ABTS and DPPH). The results showed that there was neither significant difference in the hydration kinetics nor in the phenolic compounds and antioxidant capacity after the processing with ozone. Consequently, ozonation is proposed as an alternative in the control of grain contaminants without affecting its quality.

2018Journal article

Restricted access

Physicochemical and bioactive compounds of ‘Cantaloupe’ Melon: effect of ozone processing on pulp and seeds

Publication . Miller, Fátima A.; Fundo, Joana F.; Silva, Cristina L. M.; Brandão, Teresa R. S.

Melon seeds are an important source of bioactive compounds, which are considered to be health beneficial. Therefore, the objective of this work was to assess the impact of gaseous ozone treatments (30 and 60 min) on melon seeds paste (nonedible part) and compare with the effect on pulp (edible part). Ozone treatments were evaluated in terms of physicochemical (color, pH, and soluble solids content) and nutritional profiles (total phenolics, total carotenoids, and total antioxidant capacity) of processed material. Results indicate that ozone has a different impact on the two fruit matrices, being seeds less affected by this preservation treatment.

2018Journal article

Restricted access