Skip to main content
SpringerLink
Log in

Development of an Orange-Tangerine Juice Treated by Assisted Pilot-Scale UV-C Light and Loaded with Yerba Mate: Microbiological, Physicochemical, and Dynamic Sensory Studies

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

An orange-tangerine juice processed by pilot-scale UV-C light (390 mJ/cm2) assisted by mild heat (UV-C/H,50 °C) and enriched with yerba mate (YM) extract (UV-C/H + E) or encapsulated YM extract (UV-C/H + EE) is proposed. The inactivation of Escherichia coli, Lactiplantibacillus plantarum, and Saccharamyces cerevisiae was assessed. Juice samples were analysed for polyphenol content (TPC), total antioxidant activity (TAA), colour, turbidity, and °Brix along refrigerated storage (4 °C; 20 days). For the UV-C/H + E and UV-C/H + EE juices, dynamic consumer profiling studies were performed. According to the challenge study, UV-C/H induced high microbial inactivation (4.9–5.8 log-reductions). TPC (0.059 ± 0.002 mg GAE/mL) and TAA (6.3 ± 0.2 mg TroloxEq/mL) in the UV-C/H + EE juice were 2.1 and 1.6 times greater than the untreated ones, respectively. The UV-C/H + E juice displayed a slightly lower increase in TPC (0.045 ± 0.020 mgGAE/mL), but similar TAA (7.1 ± 0.3 mgTroloxEq/mL), compared to the UV-C/H + EE juice. Therefore, the encapsulation procedure prevented YM extract from TPC degradation. UV-C/H did not alter juice colour while YM addition increased its turbidity. Frequent consumers of YM tea showed a high willingness to try the juice. A cluster sensory analysis revealed that one group of consumers was interested in the sour and herbal aroma of the UV-C/H + E and UV-C/H + EE juices. The T-CATA question showed that the sweetness and herbal aroma of the UV-C/H + E juice were better perceived with sips; whereas, UV-C/H + EE juice perception shifted from fruity, herbal aroma, and sweet to intense taste, bitterness, and pleasant aroma. Thus, YM extract encapsulation also contributed to mask juice bitterness in the first sip while highlighting its sweetness. However, as juice intake proceeded, the panelists perceived juice bitterness more intensely.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

Data Availability

The data and material presented in this study will be made available on reasonable request.

References

  • Aghajanpour, M., Nazer, M. R., Obeidavi, Z., Akbari, M., Ezati, P., & Kor, N. M. (2017). Functional foods and their role in cancer prevention and health promotion: A comprehensive review. American Journal of Cancer Research, 7(4), 740.

    CAS  PubMed  PubMed Central  Google Scholar 

  • Antonio-Gutiérrez, O., López-Díaz, A., Palou, E., López-Malo, A., & Ramírez-Corona, N. (2019). Characterization and effectiveness of short-wave ultraviolet irradiation reactors operating in continuous recirculation mode to inactivate Saccharomyces cerevisiae in grape juice. Journal of Food Engineering, 241, 88–96.

    Article  Google Scholar 

  • Ares, G., Giménez, A., & Gámbaro, A. (2009). Consumer perceived healthiness and willingness to try functional milk desserts Influence of ingredient ingredient name and health claim. Food Quality and Preference, 20(1), 50–56.

    Article  Google Scholar 

  • Baeza, G., Sarriá, B., Bravo, L., & Mateos, R. (2018). Polyphenol content in vitro bioaccessibility and antioxidant capacity of widely consumed beverages. Journal of the Science of Food and Agriculture, 98(4), 1397–1406.

    Article  CAS  PubMed  Google Scholar 

  • Ballesteros, L. F., Ramirez, M. J., Orrego, C. E., Texeira, J. A., & Mussatto, S. I. (2017). Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray drying using different coating materials. Food Chemistry, 237, 623–631. https://doi.org/10.1016/j.foodchem.2017.05.142

    Article  CAS  PubMed  Google Scholar 

  • Berté, K. A. S., Izidoro, D. R., Dutra, F. L. G., & Hoffmann-Ribani, R. (2011). Desenvolvimento de gelatina funcional de erva-mate. Ciência Rural, 41, 354–360.

    Article  Google Scholar 

  • Biancaniello, M., Popović, V., Fernandez-Avila, C., Ros-Polski, V., & Koutchma, T. (2018). Feasibility of a novel industrial-scale treatment of green cold-pressed juices by UV-C light exposure. Beverages, 4(2), 29.

    Article  Google Scholar 

  • Burris, K. P., Harte, F. M., Davidson, P. M., Stewart, C. N., Jr., & Zivanovic, S. (2012). Composition and bioactive properties of yerba mate (Ilex paraguariensis A St-Hil): A review. Chilean Journal of Agricultural Research, 72(2), 268.

    Article  Google Scholar 

  • Burris, K., Higginbotham, K., Neal Stewart, C., & Jr,. (2015). Aqueous extracts of yerba mate as bactericidal agents against methicillin-resistant Staphylococcus aureus in a microbiological medium and ground beef mixtures. Food Control, 50, 748–753.

    Article  CAS  Google Scholar 

  • Char, C. D., Guerrero, S. N., & Alzamora, S. M. (2010). Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice. Food and Bioprocess Technology, 3(5), 752–761.

    Article  Google Scholar 

  • Emamifar, A., Kadivar, M., Shahedi, M., & Soleimanian-Zad, S. (2011). Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice. Food Control, 22, 408–413.

    Article  CAS  Google Scholar 

  • Everitt, B., & Hothorn, T. (2011). An introduction to applied multivariate analysis with R. Springer Science & Business Media.

    Book  Google Scholar 

  • FAO. (2018). Juice and beverage blends. In: R.P. Bates, J.R. Morris, & P.G. Crandall (Eds.), Principles and practices of small-medium scale fruit juice processing. Rome: FAO Agricultural Services, bulletin 146. http://www.fao.org/tempref/docrep/fao/004/y2515e/Y2515E03.pdf

  • Fayad, E., El-Sawalhi, S., Azizi, L., Beyrouthy, M., & Abdel-Massih, R. M. (2020). Yerba Mate (Ilex paraguariensis) a potential food antibacterial agent and combination assays with different classes of antibiotics. LWT-Food Science and Technology, 125, 109267.

  • Fenoglio, D., Ferrario, M., Schenk, M., & Guerrero, S. (2020). Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum, and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations. International Journal of Food Microbiology, 332, 108767.

  • Fenoglio, D., Madrid, D. S., Moyano, J. A., Ferrario, M., Guerrero, S., & Matiacevich, S. (2021). Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: Effect of drying methods on the oxidative stability of a real food matrix (mayonnaise). Journal of Food Science and Technology, 58(4), 1574–1584.

    Article  CAS  PubMed  Google Scholar 

  • Ferrari Pereira Lima, I., et al. (2012). Development of an innovative nutraceutical fermented beverage from herbal mate (Ilex paraguariensis A St-Hil) extract. International Journal of Molecular Sciences, 13(1), 788–800.

    Article  Google Scholar 

  • Ferrario, M., Schenk, M., García Carrillo, M., & Guerrero, S. (2018). Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract. Food Chemistry, 269, 567–576.

    Article  CAS  PubMed  Google Scholar 

  • Frizon, C. N. T., Perussello, C. A., Sturion, J. A., & Hoffmann-Ribani, R. (2018). Novel beverages of yerba-mate and soy: Bioactive compounds and functional properties. Beverages, 4(1), 21.

    Article  Google Scholar 

  • García Carrillo, M., Ferrario, M., Schenk, M., & Guerrero, S. (2020). Effect of an UV-C light-based hurdle strategy for carrot-orange juice processing on Candida parapsilosis inactivation and physiological state Impact on juice sensory and physicochemical quality parameters. Food and Bioprocess Technology, 13(11), 1954–1967.

    Article  Google Scholar 

  • Gayán, E., Serrano, M. J., Monfort, S., Álvarez, I., & Condón, S. (2013). Pasteurization of apple juice contaminated with Escherichia coli by a combined UV–mild temperature treatment. Food and Bioprocess Technology, 6(11), 3006–3016.

    Article  Google Scholar 

  • Gök, S. B. (2021). UV-C treatment of apple and grape juices by modified UV-C reactor based on Dean vortex technology: Microbial physicochemical and sensorial parameters evaluation. Food and Bioprocess Technology, 14(6), 1055–1066.

    Article  Google Scholar 

  • Gómez-Mascaraque, L. G., Hernández-Rojas, M., Tarancón, P., Tenon, M., Feuillère, N., Ruiz, J. F. V., & López-Rubio, A. (2017). Impact of microencapsulation within electro sprayed proteins on the formulation of green tea extract-enriched biscuits. LWT-Food Science and Technology, 81, 77–86.

    Article  Google Scholar 

  • Gouma, M., Álvarez, I., Condón, S., & Gayán, E. (2020). Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment. Innovative Food Science & Emerging Technologies, 64, 102362.

  • Green, E. (2018). Food discovery: The adventurous consumer tipped as top trend in 2019 by Innova Market Insight. Food Ingredients First (Nov 2018). https://www.foodingredientsfirst.com/news/food-discovery-the-adventurous-consumer-tipped-top-trend-for-2019-by-innova-market-insights.html. Accessed on February 2022.

  • Guerrero S., Ferrario M., Schenk M., Fenoglio D., & Andreone A. (2022). Use of short-wave ultraviolet light in a hurdle approach for food preservation design. In V. Gómez López, & R. Bhat (Eds.), Electromagnetic Technologies in Food Science (in press). UK: John Wiley & Sons Inc. https://www.amazon.es/Electromagnetic-Technologies-Science-Vicente-Gomez-Lopez/dp/111975951X

  • Gutiérrez, D., Char, C., Escalona, V., Chaves, A., & Rodrıguez, S. (2015). Application of UV-C radiation in the conservation of minimally processed rocket (Eruca sativa Mill). Journal of Food Processing and Preservation, 39, 3117–3127.

    Article  Google Scholar 

  • Innova Market Insight. (2018). Catering to “the adventurous consumer” is key for 2019. Innova Market Insights publication, July, 2018. https://www.innovamarketinsights.com

  • ISO. (1988). Sensory analysis: General guidance for the design of test rooms ISO 8589. Geneva, Switzerland: International Organization for standardization.

  • Kaya, Z., Yıldız, S., & Ünlütürk, S. (2015). Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: Multivariate statistical approach. Innovative Food Science & Emerging Technologies, 29, 230-239.

    Article  CAS  Google Scholar 

  • Kim, J. K., & Harrison, M. A. (2009). Surrogate selection for Escherichia coli O157:H7 based on cryotolerance and attachment to romaine lettuce. Journal of Food Protection, 72(7), 1385–1391.

    Article  CAS  PubMed  Google Scholar 

  • Koutchma, T. (2009). Principles and Applications of UV Technology. In T. Koutchma, L. J., Forney, & C. I. Moraru (Eds.), Ultraviolet light in food technology: principles and applications (pp. 25–26). Boca Raton: CRC Press. ISBN: 978–1–4200–5950–2.

  • La Cava, E., & Sgroppo, S. (2019). Combined effect of UV-C light and mild heat on microbial quality and antioxidant capacity of grapefruit juice by flow continuous reactor. Food and Bioprocess Technology, 12(4), 645–653.

    Article  Google Scholar 

  • Lawless, H., & Heymann, H. (2010). Consumer field tests and questionnaire design. In D. R. Heldman (Ed.), Sensory evaluation of food Principles and practices (pp. 349–378). Springer.

    Chapter  Google Scholar 

  • Lawless, H. T. (2013). Frequency Count Data Situations: Open ends CATA. In H. T. Lawless (Ed.), Quantitative Sensory Analysis: Psychophysics Models and Intelligent Design (p. 416). Oxford.

    Chapter  Google Scholar 

  • Lemoine, M., Chaves, A., & Martínez, G. (2010). Influence of combined hot air and UV-C treatment on the antioxidant system of minimally processed broccoli (Brassica oleracea L var Itálica). LWT, 43(9), 1313–1319.

    Article  CAS  Google Scholar 

  • McLeod, A., Hovde Liland, K., Haugen, J. E., Sørheim, O., Myhrer, K. S., & Holck, A. L. (2018). Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria and changes in sensory quality. Journal of food safety, 38(1), e12421.

  • Orjuela-Palacio, J., Zamora, M., & Lanari, M. (2014). Consumers’ acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting. Food Research International, 57, 26–33.

    Article  Google Scholar 

  • Oteiza, J. M., Giannuzzi, L., & Zaritzky, N. (2010). Ultraviolet treatment of orange juice to inactivate E. coli O157: H7 as affected by native microflora. Food and Bioprocess Technology, 3(4), 603–614.

  • Paniagua-Martínez, I., Ramírez-Martínez, A., Serment-Moreno, V., Rodrigues, S., & Ozuna, C. (2018). Non-thermal technologies as alternative methods for Saccharomyces cerevisiae inactivation in liquid media: A review. Food Bioprocess Technology., 11, 487–510.

    Article  Google Scholar 

  • Pasrija, D., Ezhilarasi, P. N., Indrani, D., & Anandharamakrishnan, C. (2015). Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. LWT-Food Science and Technology, 64(1), 289–296.

    Article  CAS  Google Scholar 

  • Pourashouri, P., Shabanpour, B., Razavi, S. H., Jafari, S. M., Shabani, A., & Aubourg, S. P. (2014). Oxidative stability of spray-dried microencapsulated fish oils with different wall materials. Journal of Aquatic Food Product Technology, 23(6), 567–578.

    Article  CAS  Google Scholar 

  • Rahn, R. O. (1997). Potassium iodide as a chemical actinometer for 254 nm radiation: Use of iodate as an electron scavenger. Photochemistry and Photobiology, 66(4), 450–455.

    Article  CAS  Google Scholar 

  • Riganakos, K. A., Karabagias, I. K., Gertzou, I., & Stahl, M. (2017). Comparison of UV-C and thermal treatments for the preservation of carrot juice. Innovative Food Science & Emerging Technologies, 42, 165–172.

    Article  CAS  Google Scholar 

  • Rodino, S., & Butu, M. (2019). Herbal extracts-new trends in functional and medicinal beverages. In A. M. Grumezescu & A. M. Holban (Eds.), Functional and medicinal beverages (pp. 73–108). Academic Press.

    Chapter  Google Scholar 

  • Sauer, A., & Moraru, C. I. (2009). Inactivation of Escherichia coli ATCC 25922 and Escherichia coli O157:H7 in apple juice and apple cider, using pulsed light treatment. Journal of Food Protection, 72, 937–944.

    Article  PubMed  Google Scholar 

  • Saraiva, B. R., Vital, A. C. P., Anjo, F. A., Ribas, J. C. R., & Pintro, P. T. M. (2019). Effect of yerba mate (Ilex paraguariensis A St-Hil) addition on the functional and technological characteristics of fresh cheese. Journal of Food Science and Technology, 56(3), 1256–1265.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Savaghebi, D., Ghaderi-Ghahfarokhi, M., & Barzegar, M. (2021). Encapsulation of sargassum boveanum algae extract in nano-liposomes: Application in functional mayonnaise production. Food and Bioprocess Technology, 14, 1311–1325.

    Article  CAS  Google Scholar 

  • Schenk, M., Ferrario, M., Schmalko, M., Rivero, R., Taravini, I., & Guerrero, S. (2021). Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity antioxidant properties and induced damage. Journal of Food Processing and Preservation, 45(6), e15482.

  • Sew, C. C., Mohd Ghazali, H., Martín-Belloso, O., & Noranizan, M. A. (2014). Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice. Innovative Food Science and Emerging Technologies, 26, 511–516.

    Article  CAS  Google Scholar 

  • Singleton, V., Orthofer, R., Lamuela-Raventós, R., & Lester, P. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152–178.

    Article  CAS  Google Scholar 

  • Sinkinson, C. (2017). Triangle test. In L. Rogers (Ed.), Discrimination Testing in Sensory Science (pp. 153–170). UK: Sawston.

    Chapter  Google Scholar 

  • Spartano, S., & Grasso, S. (2021). UK consumers’ willingness to try and pay for eggs from insect-fed hens. Future Foods, 3, 100026.

  • Tsaltaki, C., Katsouli, M., Kekes, T., Chanioti, S., & Tzia, C. (2019). Comparison study for the recovery of bioactive compounds from Tribulus terrestris Panax ginseng Gingko biloba Lepidium meyenii Turnera diffusa and Withania somnifera by using microwave-assisted ultrasound-assisted and conventional extraction methods. Industrial Crops and Products, 142, 111875.

  • U.S. FDA. (2019). Ultraviolet radiation for the processing and treatment of food. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=179.39. Accessed on February 2022.

  • Vinceković, M., Viskić, M., Jurić, S., Giacometti, J., Kovačević, D. B., Putnik, P., & Jambrak, A. R. (2017). Innovative technologies for encapsulation of mediterranean plants extracts. Trends in Food Science & Technology, 69, 1–12.

    Article  Google Scholar 

  • Vásquez-Mazo, P., Loredo, A. G., Ferrario, M., & Guerrero, S. (2019). Development of a Novel Milk Processing to Produce Yogurt with Improved Quality. Food and Bioprocess Technology, 12(6), 964-975. https://doi.org/10.1007/s11947-019-02269-z

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors thank Tradecos S.A. and ECA S.A. companies for the special elaboration and donation of the juices and blends used in this study.

Funding

For this study, the authors obtained financial support from Universidad de Buenos Aires [UBACYT 2017–2020 Project], Instituto Nacional de la Yerba Mate (N° 69, 310/2017), and Agencia Nacional de Promoción Científica y Tecnológica de la República Argentina (ANPCyT) together with Banco Inter Americano de Desarrollo (BID) [2019–0365 Project] and Instituto Nacional de Yerba Mate (INYM 133/2021).

Author information

Authors and Affiliations

  1. Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina

    Daniela Fenoglio, Mariana Ferrario, Antonella Andreone & Sandra Guerrero

  2. CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos Y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes, 2160(C1428EGA), Buenos Aires, Argentina

    Daniela Fenoglio, Mariana Ferrario, Antonella Andreone & Sandra Guerrero

Authors
  1. Daniela Fenoglio
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mariana Ferrario
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Antonella Andreone
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sandra Guerrero
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sandra Guerrero.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Fenoglio, D., Ferrario, M., Andreone, A. et al. Development of an Orange-Tangerine Juice Treated by Assisted Pilot-Scale UV-C Light and Loaded with Yerba Mate: Microbiological, Physicochemical, and Dynamic Sensory Studies. Food Bioprocess Technol 15, 915–932 (2022). https://doi.org/10.1007/s11947-022-02775-7

Download citation

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-022-02775-7

Keywords

Search

Navigation