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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.
Food Sci Nutr. 2018 Jun; 6(4):736-746.FS

Abstract

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.

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Authors+Show Affiliations

Tchuenchieu A
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 JJ
Department of Microbiology University of Yaoundé I Yaoundé Cameroon.
Servais M
Analysis, Quality and Risk Unit Gembloux Agro-Bio Tech-University of Liège Gembloux Belgium.
Dermience M
Analysis, Quality and Risk Unit Gembloux Agro-Bio Tech-University of Liège Gembloux Belgium.
Sado Kamdem S
Department of Microbiology University of Yaoundé I Yaoundé Cameroon.
Etoa FX
Department of Microbiology University of Yaoundé I Yaoundé Cameroon.
Sindic M
Analysis, Quality and Risk Unit Gembloux Agro-Bio Tech-University of Liège Gembloux Belgium.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29983935

Citation

Tchuenchieu, Alex, et al. "Effect of Low Thermal Pasteurization in Combination With Carvacrol On Color, Antioxidant Capacity, Phenolic and Vitamin C Contents of Fruit Juices." Food Science & Nutrition, vol. 6, no. 4, 2018, pp. 736-746.
Tchuenchieu A, Essia Ngang JJ, Servais M, et al. Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices. Food Sci Nutr. 2018;6(4):736-746.
Tchuenchieu, A., Essia Ngang, J. J., Servais, M., Dermience, M., Sado Kamdem, S., Etoa, F. X., & Sindic, M. (2018). Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices. Food Science & Nutrition, 6(4), 736-746. https://doi.org/10.1002/fsn3.611
Tchuenchieu A, et al. Effect of Low Thermal Pasteurization in Combination With Carvacrol On Color, Antioxidant Capacity, Phenolic and Vitamin C Contents of Fruit Juices. Food Sci Nutr. 2018;6(4):736-746. PubMed PMID: 29983935.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices. AU - Tchuenchieu,Alex, AU - Essia Ngang,Jean-Justin, AU - Servais,Marjorie, AU - Dermience,Michael, AU - Sado Kamdem,Sylvain, AU - Etoa,François-Xavier, AU - Sindic,Marianne, Y1 - 2018/03/06/ PY - 2017/11/05/received PY - 2018/01/22/revised PY - 2018/01/23/accepted PY - 2018/7/10/entrez PY - 2018/7/10/pubmed PY - 2018/7/10/medline KW - carvacrol KW - color KW - fruit juices KW - mild heat KW - nutritional value SP - 736 EP - 746 JF - Food science & nutrition JO - Food Sci Nutr VL - 6 IS - 4 N2 - 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. SN - 2048-7177 UR - https://www.unboundmedicine.com/medline/citation/29983935/Effect_of_low_thermal_pasteurization_in_combination_with_carvacrol_on_color_antioxidant_capacity_phenolic_and_vitamin_C_contents_of_fruit_juices_ DB - PRIME DP - Unbound Medicine ER -