The Influence of PEF, Pulsed Light, Microwave and Conventional Heat Treatments on Quality Parameters of Berry Fruit Juice Blends
Source abstract
Abstract
Due to the degradative effect of the traditional pasteurization process related to the long exposure of high temperatures to the food matrix, alternative methods of food preservation are being investigated. In the case of liquid fruit products, unconventional thermal and non-thermal methods can be used for this purpose. The aim of the study was to evaluate the effect of various preservation methods: conventional pasteurization (PT), microwave pasteurization (MP), hot bottling (HB), pulsed electric field (PEF) and pulsed light (PL) on selected quality parameters of mixed juices. In the studied samples, extract (TTS), active acidity (pH), titratable acidity (TTA), nephelometric turbidity (NT), total polyphenol content (TPC), color parameters and antioxidant activity (AA) were determined. Qualitative and quantitative chromatographic analysis of anthocyanins was also performed. The different influence of the preservation methods and the raw materials used on the individual characteristics was demonstrated. The TTS and TTA changes did not exceed 4%, while no changes in pH were observed. Thermal methods increased turbidity significantly, with HB increasing it to the greatest extent. Non-thermal methods caused greater degradation of TPC, anthocyanins, and AA, while they caused significantly less color change. The microwave pasteurization resulted in an increase in TPC in two out of three studied juice blends. Based on the obtained results, it can be concluded that thermal methods allowed for the preservation of a greater amount of bioactive compounds, which translates into a potentially greater health-promoting value of the produced juice blends.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Phytochemicals and Antioxidant Activities · Phytochemical and Pharmacological Studies · Microbial Inactivation Methods
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
References (54)
Show source-provided references
1. (2017). Fruit Juice—Nutrition & Health. An IFU Scientific Review, International Fruit and Vegetable Juice Association.
2. Overview of the Distinctive Characteristics of Strawberry, Raspberry, and Blueberry in Berries, Berry Wines, and Berry Spirits10.1111/1541-4337.13354 ↗
3. Gołba, M., Sokół-Ł etowska, A., and Kucharska, A.Z. (2020). Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies. Molecules, 25.10.3390/molecules25030749 ↗
4. Stach, M., and Kolniak-Ostek, J. (2023). The Influence of the Use of Different Polysaccharide Coatings on the Stability of Phenolic Compounds and Antioxidant Capacity of Chokeberry Hydrogel Microcapsules Obtained by Indirect Extrusion. Foods, 12.10.3390/foods12030515 ↗
5. A Comprehensive Review on Grape Juice Beverage in Context to its Processing and Composition with Future Perspectives to Maximize its Value10.1007/s11947-022-02858-5 ↗
6. Sources and Relative Stabilities of Acylated and Nonacylated Anthocyanins in Beverage Systems10.1007/s13197-021-05054-z ↗
7. Antioxidant Activity of Various Tea Extracts in Relation to Their Antimut Agenicity10.1021/jf00049a007 ↗
8. Updated Insights into Anthocyanin Stability Behavior from Bases to Cases: Why and Why Not Anthocyanins Lose during Food Processing10.1080/10408398.2022.2063250 ↗
9. Li, Q., Zhang, F., Wang, Z., Feng, Y., and Han, Y. (2023). Advances in the Preparation, Stability, Metabolism, and Physiological Roles of Anthocyanins: A Review. Foods, 12.10.3390/foods12213969 ↗
10. Anthocyanin: A Review of Plant Sources, Extraction, Stability, Content Determination and Modifications10.1111/ijfs.16132 ↗
11. Pulsed Electric Field: A Potential Alternative towards a Sustainable Food Processing10.1016/j.tifs.2021.02.041 ↗
12. Changes in Quality Attributes of Pulsed Light and Thermally Treated Mixed Fruit Beverages during Refrigerated Storage (4 °C) Condition10.1016/j.ifset.2022.103025 ↗
13. Technological, Economic and Health Aspects of Application of Microwave Radiation in Food Processing10.15193/zntj/2020/122/321 ↗
14. Effects of Microwave Heating on the Chemical Composition and Bioactivity of Orange Juice-Milk Beverages10.1016/j.foodchem.2020.128746 ↗
15. Influence of Pulsed Electric Field and Heat Treatment on Emblica officinalis Juice Inoculated with Zygosaccharomyces bailii10.1016/j.fbp.2015.05.005 ↗
16. The Influence of Sterilization with EnbioJet® Microwave Flow Pasteurizer on Composition and Bioactivity of Aronia and Blue-Berried Honeysuckle Juices10.1016/j.jfca.2011.04.005 ↗
17. Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée10.1007/s11947-015-1543-7 ↗
18. Changes in Antioxidant Effects and Their Relationship to Phytonutrients in Fruits of Sea Buckthorn (Hippophae rhamnoides L.) during Maturation10.1021/jf991072g ↗
19. Anthocyanic Pigment Determination in Red Fruit Juices, Concentrated Juices and Syrups Using Liquid Chromatography10.1016/S0003-2670(98)00756-9 ↗
20. Kruszewski, B., Domian, E., and Nowacka, M. (2023). Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice. Molecules, 28.10.3390/molecules28052018 ↗
21. Role of Thermal and Electric Field Effects during the Pre-Treatment of Fruit and Vegetable Mash by Pulsed Electric Fields (PEF) and Ohmic Heating (OH)10.1016/j.ifset.2018.06.004 ↗
22. Effect of High Pressure and Thermal Processing on Shelf Life and Quality of Strawberry Purée and Juice10.1016/j.foodchem.2018.03.100 ↗
23. Mandha, J., Shumoy, H., Matemu, A.O., and Raes, K. (2023). Characterization of Fruit Juices and Effect of Pasteurization and Storage Conditions on Their Microbial, Physicochemical, and Nutritional Quality. Food Biosci., 51.10.1016/j.fbio.2022.102335 ↗
24. Chakraborty, S., Mahale, S., Dhar, R., and Basak, S. (2022). Development of a Mixed Fruit Beverage and Pulsed Light Treatment Thereof to Obtain a Microbially Safe and Enzymatically Stable Product. Food Biosci., 45.10.1016/j.fbio.2021.101508 ↗
25. Potential of Pulsed Light Treatment to Pasteurize Pomegranate Juice: Microbial Safety, Enzyme Inactivation, and Phytochemical Retention10.1016/j.lwt.2022.113215 ↗
26. Quality Changes in Cold Pressed Juices after Processing by High Hydrostatic Pressure, Ultraviolet-c Light and Thermal Treatment at Commercial Regimes10.1016/j.ifset.2020.102398 ↗
27. Biancaniello, M., Popović, V., Fernandez-Avila, C., Ros-Polski, V., and Koutchma, T. (2018). Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by Uv-c Light Exposure. Beverages, 4.10.3390/beverages4020029 ↗
28. Comparing the Impact of High Pressure, Pulsed Electric Field and Thermal Pasteurization on Quality Attributes of Cloudy Apple Juice Using Targeted and Untargeted Analyses10.1016/j.ifset.2019.03.004 ↗
29. Combined Effects of Sonication and Pulsed Electric Field on Selected Quality Parameters of Grapefruit Juice10.1016/j.lwt.2014.10.025 ↗
30. Influence of Pulsed Electric Field Processing on the Quality of Fruit Juice Beverages Sweetened with Stevia rebaudiana10.1016/j.fbp.2016.11.012 ↗
31. Fabroni, S., Platania, G.M., Amenta, M., Ballistreri, G., Galvano, F., Nges, I.A., and Timpanaro, N. (2024). Pulsed Electric Field as a Mild Treatment for Extended Shelf-Life and Preservation of Bioactive Compounds in Blood Orange Juice. Appl. Sci., 14.10.3390/app14167275 ↗
32. Enhancing Quality Attributes of Fiber-Enriched Strawberry Juice by Application of Vanillin or Geraniol10.1016/j.lwt.2016.04.037 ↗
33. Shaik, L., and Chakraborty, S. (2024). Sequential Pulsed Light and Ultrasound Treatments for the Inactivation of Saccharomyces cerevisiae and PPO and the Retention of Bioactive Compounds in Sweet Lime Juice. Foods, 13.10.3390/foods13131996 ↗
34. Application of Natural Fining Agents to Clarify Fruit Juices10.1111/1541-4337.13207 ↗
35. Effects of Various Polysaccharide Clarification Agents and Reaction Time on Content of Polyphenolic Compound, Antioxidant Activity, Turbidity and Colour of Chokeberry Juice10.1016/j.lwt.2018.02.054 ↗
36. Effects of Pasteurization and Storage on Turbidity and Copigmentation in Pomegranate Juices Clarified with Various Hydrocolloid Combinations10.1016/j.foodchem.2021.129803 ↗
37. Comparison of UV-C and Thermal Treatments for the Preservation of Carrot Juice10.1016/j.ifset.2017.06.015 ↗
38. The Impact of Pulsed Electric Field Pretreatment of Bell Pepper on the Selected Properties of Spray Dried Juice10.1016/j.ifset.2020.102446 ↗
39. Processing of Clear and Turbid Grape Juice by a Continuous Flow UV System10.1016/j.ifset.2015.12.006 ↗
40. UV-C Light Inactivation of Single and Composite Microbial Populations in Tangerine-Orange Juice Blend. Evaluation of Some Physicochemical Parameters10.1016/j.fbp.2019.07.005 ↗
41. Polak, N., Kalisz, S., and Kruszewski, B. (2024). High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compounds. Appl. Sci., 14.10.3390/app14198978 ↗
42. Modeling of Time-Temperature History and Enzymatic Inactivation of Cloudy Apple Juice in Continuous Flow Microwave Assisted Pasteurization10.1016/j.fbp.2018.06.004 ↗
43. Kosiński, J., Cywińska-Antonik, M., Szczepańska-Stolarczyk, J., Jasińska, U.T., Woźniak, Ł., Kaniewska, B., and Marszałek, K. (2024). Application of an Electromagnetic Field for Extending the Shelf-Life of Not from Concentrate (NFC) Apple Juice. Appl. Sci., 14.10.3390/app14020662 ↗
44. Wójcik, M., Szczepańska-Stolarczyk, J., Woźniak, Ł., Jasińska, U.T., Trych, U., Cywińska-Antonik, M., Kosiński, J., Kaniewska, B., and Marszałek, K. (2024). Evaluating the Impact of Microwave vs. Conventional Pasteurization on NFC Apple–Peach and Apple–Chokeberry Juices: A Comparative Analysis at Industrial Scale. Appl. Sci., 14.10.3390/app14146008 ↗
45. Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) Juice10.1007/s11947-020-02460-7 ↗
46. Effect of PH and Total Fluence on Microbial and Enzyme Inactivation in Sweet Lime (Citrus limetta) Juice during Pulsed Light Treatment10.1111/jfpp.16749 ↗
47. Oziembłowski, M., Trenka, M., Czaplicka, M., Maksimowski, D., and Nawirska-Olszańska, A. (2022). Selected Properties of Juices from Black Chokeberry (Aronia melanocarpa L.) Fruits Preserved Using the PEF Method. Appl. Sci., 12.10.3390/app12147008 ↗
48. Sidor, A., Drożdżyńska, A., Brzozowska, A., Szwengiel, A., and Gramza-Michałowska, A. (2020). The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa). Antioxidants, 9.10.3390/antiox9090801 ↗
49. Impact of Pilot-Scale Processing (Thermal, PEF, HPP) on the Stability and Bioaccessibility of Polyphenols and Proteins in Mixed Protein- and Polyphenol-Rich Juice Systems10.1016/j.ifset.2020.102426 ↗
50. Optimization of Process Parameter Combinations for Pasteurization of Sugarcane (Saccharum officinarum) Juice Using Continuous Flow Microwave System10.56093/ijas.v88i8.82563 ↗
51. Effect of Pulsed Electric Field Treatment on Shelf Life and Nutritional Value of Apple Juice10.1007/s13197-019-03581-4 ↗
52. Impact of Ultrasonication and Pulsed Light Treatments on Phenolics Concentration and Antioxidant Activities of Lactic-Acid-Fermented Mulberry Juice10.1016/j.lwt.2018.02.016 ↗
53. Polak, N., Kalisz, S., Hać-Szymańczuk, E., and Kruszewski, B. (2024). Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars. Foods, 13.10.3390/foods13233963 ↗
54. Application of Absorbance Values Used in Wineries for estimating CIELAB Parameters in Red Wines10.1016/S0308-8146(02)00509-5 ↗