Article (Scientific journals)
Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices
Tchuenchieu, Alex; Essia Ngang, Jean-Justin; Servais, Marjorie et al.
2018In Food Science and Nutrition, 6, p. 736-746
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Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices/Alex Tchuenchieu/Food Science & Nutrition 2018/6. Copyright © [2018] [Tchuenchieu]


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Keywords :
Carvacrol; Color; Fruit juices; Mild heat; Nutritional value
Abstract :
[en] Mild thermal treatment in combination with natural antimicrobials has been described as an alternative to conventional pasteurization to ensure fruit juices safety. However, to the best of our knowledge, no study has been undertaken to evaluate what could be its effect on their color and nutritional value. This study therefore aimed at assessing how a low thermal pasteurization in combination with carvacrol could affect these parameters, with orange, pineapple, and watermelon juices as selected fruit juices. The experimental design used had levels ranging from 50 to 90°C, 0 to 60 μl/L, and 0 to 40 min for temperature, concentration of carvacrol supplemented, and treatment length, respectively. The only supplementation of fruit juices with carvacrol did not affect their color. In comparison with high thermal pasteurization (>70°C), a combined treatment at mild temperatures (50-70°C) better preserved their color, antioxidant capacity (AOC), and vitamin C content, and increased their total phenolic content (TPC). Globally, carvacrol supplementation had a positive impact on the TPC of thermally treated juices and increased the AOC of treated watermelon juice, which was the lowest of the three fruit juices. Mild heat treatment in combination with natural antimicrobials like carvacrol is therefore an alternative to limit the negative effects of conventional pasteurization on fruit juices quality. © 2018 Published by Wiley Periodicals, Inc.
Disciplines :
Food science
Author, co-author :
Tchuenchieu, Alex;  Department of Microbiology University of Yaoundé I Yaoundé Cameroon, Analysis, Quality and Risk Unit Gembloux Agro-Bio Tech-University of Liège Gembloux Belgium, Centre for Food and Nutrition Research IMPM Yaoundé Cameroon
Essia Ngang, Jean-Justin;  Department of Microbiology University of Yaoundé I Yaoundé Cameroon
Servais, Marjorie ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes
DERMIENCE, Michael ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Analyse, qual. et risques - Labo. de Chimie analytique
Sado Kamdem, Sylvain;  Department of Microbiology University of Yaoundé I Yaoundé Cameroon
Etoa, François-Xavier;  Department of Microbiology University of Yaoundé I Yaoundé Cameroon
Sindic, Marianne  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes
Language :
English
Title :
Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices
Publication date :
23 January 2018
Journal title :
Food Science and Nutrition
eISSN :
2048-7177
Publisher :
Wiley
Volume :
6
Pages :
736-746
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 30 July 2018

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