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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

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...

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Autores principales: Tchuenchieu, Alex, Essia Ngang, Jean‐Justin, Servais, Marjorie, Dermience, Michael, Sado Kamdem, Sylvain, Etoa, François‐Xavier, Sindic, Marianne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021712/
https://www.ncbi.nlm.nih.gov/pubmed/29983935
http://dx.doi.org/10.1002/fsn3.611
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author Tchuenchieu, Alex
Essia Ngang, Jean‐Justin
Servais, Marjorie
Dermience, Michael
Sado Kamdem, Sylvain
Etoa, François‐Xavier
Sindic, Marianne
author_facet Tchuenchieu, Alex
Essia Ngang, Jean‐Justin
Servais, Marjorie
Dermience, Michael
Sado Kamdem, Sylvain
Etoa, François‐Xavier
Sindic, Marianne
author_sort Tchuenchieu, Alex
collection PubMed
description 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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spelling pubmed-60217122018-07-06 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 Dermience, Michael Sado Kamdem, Sylvain Etoa, François‐Xavier Sindic, Marianne Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2018-03-06 /pmc/articles/PMC6021712/ /pubmed/29983935 http://dx.doi.org/10.1002/fsn3.611 Text en © 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Tchuenchieu, Alex
Essia Ngang, Jean‐Justin
Servais, Marjorie
Dermience, Michael
Sado Kamdem, Sylvain
Etoa, François‐Xavier
Sindic, Marianne
Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices
title Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices
title_full Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices
title_fullStr Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices
title_full_unstemmed Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices
title_short Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices
title_sort effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin c contents of fruit juices
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021712/
https://www.ncbi.nlm.nih.gov/pubmed/29983935
http://dx.doi.org/10.1002/fsn3.611
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