Journal
FOOD CHEMISTRY
Volume 124, Issue 4, Pages 1387-1392Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.07.096
Keywords
Apple juice; Cranberry juice; Hurdle technology; Ultraviolet; Manothermosonication; High intensity light pulses; Pulsed electric fields; Non-thermal processing; Sensory analysis
Funding
- Department of Agriculture. Fisheries and Food, Ireland
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A blend of apple and cranberry juice was processed by a combination of a light-based technology (ultraviolet light (UV) (5.3 J/cm(2)) or high intensity light pulses (HILP) (3.3 J/cm(2)) in combination with pulsed electric fields (PEF) (34 kV/cm, 18 Hz, 93 mu s) or manothermosonication (MTS) (5 bar, 43 degrees C, 750W, 20 kHz). Selected physical and chemical attributes were evaluated pre- and post-processing, and the sensory attributes of non-thermally treated samples were compared to conventional pasteurisation (26 s. 72 degrees C). No significant changes were found in non-enzymatic browning, total phenolics and antioxidant activity of the juices. UV + PEF and HILP + PEF treatments did not affect the colour of the product and HILP + PEF processing retained more monomeric anthocyanins than any other combined treatment. Sensory analysis showed that UV + PEF and HILP + PEF combinations did not impact on odour and flavour of the juice, while combinations that included MTS adversely affected those attributes. (C) 2010 Elsevier Ltd. All rights reserved.
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