Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 24, Issue 7, Pages 547-554Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013218774694
Keywords
Nonthermal process; supercritical carbon dioxide; ultrasound; pineapple juice; quality attributes
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Funding
- Generalitat Valenciana (Conselleria d'Educacio, Cultura i Esport, Valencia, Spain) [PROMETEOII\2014\005]
- Consejo Nacional de Ciencia y Tecnologia (CONACyT)
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Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06-4.6min), at 100bar and 31.5?, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for degrees Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide-high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice.
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