| Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice. | |
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MedLine Citation:
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PMID: 19723197 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Red grapefruit juice was treated with continuous dense phase carbon dioxide (DPCD) equipment to inactivate yeasts and molds and total aerobic microorganisms. A central composite design was used with pressure (13.8, 24.1, and 34.5 MPa) and residence time (5, 7, and 9 min) as variables at constant temperature (40 degrees C), and CO(2) level (5.7%) after experimentally measuring CO(2) solubility in the juice. Five log reduction for yeasts and molds and total aerobic microorganisms occurred at 34.5 MPa and 7 min of treatment. A storage study was performed on the fresh juice DPCD treated at these conditions. degrees Brix, pH, titratable acidity (TA), pectinesterase (PE) inactivation, cloud, color, hue tint and color density, total phenolics, antioxidant capacity, and ascorbic acid were measured after the treatment and during 6 wk storage at 4 degrees C. During storage, the DPCD-treated juice showed no growth of total aerobic microorganisms and yeasts and molds. Cloud increased (91%) while percent PE inactivation was partial (69.17%). No significant (alpha= 0.05) differences were detected between treated and untreated samples for degrees Brix, pH, and TA. Treated juice had higher lightness and redness and lower yellowness. No significant differences (alpha= 0.05) were detected for the hue tint values while the color density value was higher for the treated samples compared to the untreated. The treatment and the storage did not affect the total phenolic content of the juice. Slight differences were detected for the ascorbic acid content and the antioxidant capacity. The experimental results showed evidence that the treatment can maintain the physical and quality attributes of the juice, extending its shelf life and safety. |
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Authors:
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G Ferrentino; M L Plaza; M Ramirez-Rodrigues; G Ferrari; M O Balaban |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of food science Volume: 74 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2009 Aug |
Date Detail:
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Created Date: 2009-09-02 Completed Date: 2010-01-12 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: E333-41 Citation Subset: IM |
Affiliation:
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Dept. of Chemical and Food Engineering, Univ. of Salerno, 84084 Fisciano (SA), Italy. gferrentino@unisa.it |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Antioxidants
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analysis Ascorbic Acid / analysis Beverages* / analysis, microbiology Carbon Dioxide* Carboxylic Ester Hydrolases / metabolism Citrus paradisi* / chemistry, enzymology, microbiology Colony Count, Microbial Dietary Sucrose / analysis Disinfection / economics, instrumentation, methods* Food Preservation* Food Technology / methods Fruit* / chemistry, enzymology, microbiology Hot Temperature Hydrogen-Ion Concentration Hydroxybenzoic Acids / analysis Pigmentation Pressure Quality Control Refrigeration Time Factors |
| Chemical | |
Reg. No./Substance:
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0/Antioxidants; 0/Dietary Sucrose; 0/Hydroxybenzoic Acids; 124-38-9/Carbon Dioxide; 50-81-7/Ascorbic Acid; EC 3.1.1.-/Carboxylic Ester Hydrolases; EC 3.1.1.11/pectinesterase |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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