Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices

Abstract The consumers have increasing desire towards fresh, long shelf-life and healthy products by consisting favourable sensory properties. As an ambivalent fact appears that the product should meet all these requirements and should be consumable long time. All these demands lead to the importance of the minimal processing methods. The properties of widely common citrus juices (100% orange, – grapefruit, – and tangerine juice) were analyzed by measuring the possible changes in the physical–chemical parameters (pH, Brix°, electric conductivity, colour) respectively the aroma and acid content. The applied technology was pulsed electric field (in furthers: PEF) treatment with the parameters of 28 kV/cm with 50 pulses; respectively high hydrostatic pressure (HHP) technology with the parameter of 600 MPa pressure for 10 min treatment time. The sensory properties of the juices were analyzed with electronic-nose and -tongue to measure the possible changes of the treated juices compared to the untreated (control) samples with the help of these electronic tools, which can serve as a potential detection system for the differentiation of the treatments mentioned above. Industrial relevance Fruit juices are preserved mainly by heat treatment which can change many prosperous flavour- , acid and sensory properties. The present work shows in case of citrus juices the application of pulsed electric field treatment and high hydrostatic pressure techniques as non-thermal preservation possibilities and the use of electronic tongue and – nose as a new method for sensory testing.

[1]  C. Cortés,et al.  Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice , 2008 .

[2]  Diana Hodgins,et al.  The development of an electronic ‘nose’ for industrial and environmental applications , 1995 .

[3]  Ann Van Loey,et al.  Does high pressure processing influence nutritional aspects of plant based food systems , 2008 .

[4]  Julian W. Gardner,et al.  Electronic noses — development and future prospects , 1996 .

[5]  Ann Van Loey,et al.  Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review , 2008 .

[6]  Dietrich Knorr,et al.  DEVELOPMENTS OF NONTHERMAL PROCESSES FOR FOOD PRESERVATION , 1992 .

[7]  J. Farkas,et al.  Effects of pressure- and thermal-pasteurization on volatiles of some berry fruits , 2007 .

[8]  L. Sipos,et al.  Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis , 2010 .

[9]  A. Fekete,et al.  Instrumental analysis of strawberry puree processed by high hydrostatic pressure or thermal treatment , 2007 .

[10]  David B. Min,et al.  Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice , 1999 .

[11]  C. Natale,et al.  Application of electronic tongue for qualitative and quantitative analysis of complex liquid media , 2000 .

[12]  I. Tosun.  Color changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage , 2004 .

[13]  W. Hamilton,et al.  Effects of high electric fields on microorganisms: I. Killing of bacteria and yeasts , 1967 .

[14]  Z. Cserhalmi,et al.  Study of pulsed electric field treated citrus juices , 2006 .

[15]  M. Cano,et al.  Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. , 2005, Journal of agricultural and food chemistry.

[16]  J. Claude Cheftel,et al.  Review : High-pressure, microbial inactivation and food preservation , 1995 .

[17]  Da-Wen Sun,et al.  Emerging Technologies for Food Processing , 2005 .

[18]  Klaus G. Grunert,et al.  Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production , 2009, Appetite.

[19]  Volker Heinz,et al.  Overview of Pulsed Electric Fields Processing for Food , 2005 .

[20]  Patrycja Ciosek,et al.  Performance of selective and partially selective sensors in the recognition of beverages. , 2007, Talanta.

[21]  Francis Butler,et al.  Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. , 2009 .

[22]  O. Martín‐Belloso,et al.  Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices , 2009 .

[23]  C. Balla,et al.  Electronic tongue for sensing taste changes with apricots during storage , 2008 .

[24]  M. M. Chan,et al.  The effect of color on perceived flavor intensity and acceptance of foods by young adults and elderly adults. , 1997, Journal of the American Dietetic Association.

[25]  M. Bull,et al.  The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice , 2004 .

[26]  Fabrizio Davide,et al.  Tasting of beverages using an electronic tongue , 1997 .

[27]  Francis Butler,et al.  Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées , 2009 .

[28]  Akira Mizuno,et al.  Destruction of Living Cells by Pulsed High Voltage Application , 1986, 1986 Annual Meeting Industry Applications Society.

[29]  John B. Hutchings,et al.  Food colour and appearance , 1994 .