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Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.
J Agric Food Chem. 2006 Jul 26; 54(15):5468-73.JA

Abstract

Dense phase CO2 processing (DP-CO2) is a promising alternative to thermal pasteurization potentially inactivating microorganisms without affecting food phytochemicals or organoleptic characteristics. To demonstrate these effects, studies were conducted by changing processing pressure and CO2 concentration in relation to microbial destruction. Subsequent storage stability (10 weeks at 4 degrees C) of muscadine grape juice processed by DP-CO2 (34.5 MPa at 8% or 16% CO2) was evaluated and compared to a heat-pasteurized juice (75 degrees C, 15 s). Thermal pasteurization decreased anthocyanins (16%), soluble phenolics (26%), and antioxidant capacity (10%) whereas no changes were observed for both DP-CO2 juices. DP-CO2 juices also retained higher anthocyanins (335 mg/L), polyphenolics (473 mg/L), and antioxidant capacity (10.9 micromol of Trolox equivalents/mL) than thermally pasteurized juices at the end of storage. Insignificant differences in sensory attributes (color, flavor, aroma, and overall likeability) were observed between unprocessed and DP-CO2 juices, while significant differences were observed between unprocessed and heat-pasteurized juices. Panelists preferred DP-CO2 over heat-pasteurized juices throughout the first 6 weeks of storage, whereby the growth of yeast and mold adversely affected the juice aroma. Comparable microbial counts were observed between DP-CO2 and thermally pasteurized juices during the first 5 weeks of storage. DP-CO2 protected phytochemicals in muscadine juice during processing and storage without compromising microbial stability or sensory attributes over 5 weeks of storage.

Authors+Show Affiliations

Department of Food Science and Human Nutrition, University of Florida, P.O. Box 110370, Gainesville, Florida 32611-0370, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

16848533

Citation

Del Pozo-Insfran, David, et al. "Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2 Processed Muscadine Grape Juice." Journal of Agricultural and Food Chemistry, vol. 54, no. 15, 2006, pp. 5468-73.
Del Pozo-Insfran D, Balaban MO, Talcott ST. Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice. J Agric Food Chem. 2006;54(15):5468-73.
Del Pozo-Insfran, D., Balaban, M. O., & Talcott, S. T. (2006). Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice. Journal of Agricultural and Food Chemistry, 54(15), 5468-73.
Del Pozo-Insfran D, Balaban MO, Talcott ST. Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2 Processed Muscadine Grape Juice. J Agric Food Chem. 2006 Jul 26;54(15):5468-73. PubMed PMID: 16848533.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice. AU - Del Pozo-Insfran,David, AU - Balaban,Murat O, AU - Talcott,Stephen T, PY - 2006/7/20/pubmed PY - 2006/8/30/medline PY - 2006/7/20/entrez SP - 5468 EP - 73 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 15 N2 - Dense phase CO2 processing (DP-CO2) is a promising alternative to thermal pasteurization potentially inactivating microorganisms without affecting food phytochemicals or organoleptic characteristics. To demonstrate these effects, studies were conducted by changing processing pressure and CO2 concentration in relation to microbial destruction. Subsequent storage stability (10 weeks at 4 degrees C) of muscadine grape juice processed by DP-CO2 (34.5 MPa at 8% or 16% CO2) was evaluated and compared to a heat-pasteurized juice (75 degrees C, 15 s). Thermal pasteurization decreased anthocyanins (16%), soluble phenolics (26%), and antioxidant capacity (10%) whereas no changes were observed for both DP-CO2 juices. DP-CO2 juices also retained higher anthocyanins (335 mg/L), polyphenolics (473 mg/L), and antioxidant capacity (10.9 micromol of Trolox equivalents/mL) than thermally pasteurized juices at the end of storage. Insignificant differences in sensory attributes (color, flavor, aroma, and overall likeability) were observed between unprocessed and DP-CO2 juices, while significant differences were observed between unprocessed and heat-pasteurized juices. Panelists preferred DP-CO2 over heat-pasteurized juices throughout the first 6 weeks of storage, whereby the growth of yeast and mold adversely affected the juice aroma. Comparable microbial counts were observed between DP-CO2 and thermally pasteurized juices during the first 5 weeks of storage. DP-CO2 protected phytochemicals in muscadine juice during processing and storage without compromising microbial stability or sensory attributes over 5 weeks of storage. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16848533/Microbial_stability_phytochemical_retention_and_organoleptic_attributes_of_dense_phase_CO2_processed_muscadine_grape_juice_ L2 - https://doi.org/10.1021/jf060854o DB - PRIME DP - Unbound Medicine ER -