Advertisement

Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage

  • Dirlei Diedrich Kieling
  • Gustavo V. Barbosa-Cánovas
  • Sandra Helena Prudencio
Original Article
  • 16 Downloads

Abstract

This study determined the optimal pressure and time conditions for the high pressure processing (HPP) of a lemongrass-lime mixed beverage. The physicochemical and microbiological characteristics, bioactive compounds, and antioxidant activity of the beverage treated under the optimal HPP conditions were evaluated immediately after processing and during 8 weeks of storage at 4 °C, compared to untreated (control) and thermally pasteurized beverages. HPP at 250 MPa for 1 min at 25 °C ensured microbiological safety, according to inactivation tests with Listeria innocua as the target microorganism, without significant losses of vitamin C and phenolic compounds. Immediately after processing, the HPP treated beverage retained its original bioactive compounds content and showed physicochemical characteristics that were closer to the untreated control compared with the thermally pasteurized beverage. In addition, HPP provided microbiological quality and improved the shelf life of the beverage, demonstrating that it represents a reliable alternative to thermal treatment of lemongrass-lime mixed beverages.

Keywords

Nonthermal treatment Pasteurization Cymbopogon citratus Vitamin C Phenolics Shelf life 

Notes

Acknowledgements

DDK thanks the Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES) for the scholarship (PDSE process N. 99999.003943/2015-01), and SHP thanks the National Council for Scientific and Technological Development (CNPq) for the research fellowship (Grant No. 306429/2015-2).

Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interest.

References

  1. Anvisa (2001) Aprova o Regulamento Técnico sobre padrões microbiológicos para alimentos. Resolução RDC N. 12. http://portal.anvisa.gov.br. Accessed 10 Dec 2017
  2. AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, ArlingtonGoogle Scholar
  3. Bermúdez-Aguirre D, Barbosa-Cánovas GV (2012) Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments. J Food Eng 108:383–392CrossRefGoogle Scholar
  4. Calderón-Miranda ML, Barbosa-Canovas GV, Swanson BG (1999) Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. Int J Food Microbiol 51:19–30CrossRefGoogle Scholar
  5. Casagrande R, Georgetti SR, Verri WA, Borin MF Jr, Lopez RFV, Fonseca MJV (2007) In vitro evaluation of quercetin cutaneous absorption from topical formulations and its functional stability by antioxidant activity. Int J Pharm 328:183–190CrossRefGoogle Scholar
  6. Cheftel JC (1992) Introduccion a la bioquimica y tecnologia de los alimentos, 4th edn. Acribia, ZaragozaGoogle Scholar
  7. Costa ASG, Nunes MA, Almeida IMC, Carvalho MR, Barroso MF, Alves RC, Oliveira MBPP (2012) Teas, dietary supplements and fruit juices: a comparative study regarding antioxidant activity and bioactive compounds. Lebensm Wiss Technol 49:324–328CrossRefGoogle Scholar
  8. Farkas DF (2016) A short history of research and development efforts leading to the commercialization of high-pressure processing of food. In: Balasubramaniam VM, Barbosa-Canovas GV, Lelieveld HLM (eds) High pressure processing of food: principles, technology and applications. Springer, New York, pp 30–35Google Scholar
  9. FDA (2004) US Food and Drug Administration Juice HACCP hazards and controls guidance. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm072557.htm. Accessed 18 May 2016
  10. FDA (2013) Philippines Food and Drug Administration. Revised guidelines for the assessment of microbiological quality of processed foods. http://www.fda.gov.ph/attachments/article/71149/Annex%20I%20-%20FC%202013-10%20Microbiological%20Standard%20for%20Processed%20Food.pdf. Accessed 27 May 2016
  11. Figueirinha A, Paranhos A, Pérez-Alonso JJ, Santos-Buelga C, Batista MT (2008) Cymbopogon citratus leaves: characterization of flavonoids by HPLC-PDA-ESI/MS/MS and an approach to their potential as a source of bioactive polyphenols. Food Chem 110:718–728CrossRefGoogle Scholar
  12. Ghumman A, Singh N, Kaur A (2017) Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots. Int J Food Sci Technol 52:2191–2200CrossRefGoogle Scholar
  13. Gregory JF (2010) Vitaminas. In: Damodaran S, Parkin KL, Fennema OR (eds) Química de alimentos de Fennema, 4th edn. Artmed, Porto Alegre, pp 366–374Google Scholar
  14. Guerrero-Beltrán JA, Barbosa-Cánovas GV, Swanson BG (2004) High hydrostatic pressure processing of peach puree with and without antibrowning agents. J Food Process Preserv 28:69–85CrossRefGoogle Scholar
  15. Guerrero-Beltrán JA, Barbosa-Cánovas GV, Swanson BG (2005) High hydrostatic pressure processing of fruit and vegetable products. Food Rev Int 21:411–425CrossRefGoogle Scholar
  16. Jandhyala M, Barbosa-Canovas GV, Swanson BG (2002) Note: Retention of ascorbic acid, thiamin and pyridoxal after high hydrostatic pressure or thermal treatments. Food Sci Technol Int 8(5):303–308CrossRefGoogle Scholar
  17. Kieling DD, Prudencio SH (2017) Antioxidants properties, physicochemical, and sensory quality attributes of a new soy-based beverage with lemongrass and lime juice. J Culin Sci Technol.  https://doi.org/10.1080/15428052.2017.1405859 CrossRefGoogle Scholar
  18. Lee PY, Kebede BT, Lusk K, Mirosa M, Oey I (2017) Investigating consumers’ perception of apple juice as affected by novel and conventional processing technologies. Int J Food Sci Technol 52:2564–2571CrossRefGoogle Scholar
  19. Luzia DMM, Jorge N (2009) Antioxidant activity of lemon seed extract (Citrus limon) added to soybean oil in accelerated incubator-storage test. Quim Nova 32(4):946–949CrossRefGoogle Scholar
  20. Machado TF, Pereira RCA, De Sousa CT, Batista VCV (2015) Atividade antimicrobiana do óleo essencial do capim limão (Cymbopogon citratus) e sua interação com os componentes dos alimentos. B CEPPA 33(1):30–38Google Scholar
  21. MAPA (2013) Ministério da Agricultura, Pecuária e Abastecimento. Complementa os padrões de identidade e qualidade das bebidas. Instrução Normativa N. 19. DOU de 20 de junho de 2013, nº 117, Seção 1, p 14Google Scholar
  22. Marques V, Farah A (2009) Chlorogenic acids and related compounds in medicinal plants and infusions. Food Chem 113:1370–1376CrossRefGoogle Scholar
  23. Marszalek K, Wozniak L, Skapska S, Mitek M (2017) High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage. J Food Sci Technol 54(3):832–841CrossRefGoogle Scholar
  24. Martinazzo AP, Melo EC, Corrêa PC, Santos RHS (2010) Mathematical modeling and quality parameters of lemon grass [Cymbopogon citratus (DC.) Stapf] leaf drying. Rev Bras Plantas Med 12(4):488–498CrossRefGoogle Scholar
  25. Martínez-Flores HE, Garnica-Romo MG, Bermúdez-Aguirre D, Pokhrel PR, Barbosa-Cánovas GV (2015) Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chem 172:650–656CrossRefGoogle Scholar
  26. Medina-Meza IG, Barnaba C, Villani F, Barbosa-Canovas GV (2015) Effects of thermal and high pressure treatments in color and chemical attributes of an oil-based spinach sauce. Lebensm Wiss Technol 60:86–94CrossRefGoogle Scholar
  27. Mirhosseini H, Tan CP, Hamid NSA, Yusof S (2008) Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion. Food Hydrocoll 22:1212–1223CrossRefGoogle Scholar
  28. Oey I, Plancken IVD, Loey AV, Hendrickx M (2008) Does high pressure processing influence nutritional aspects of plant based food systems? Trends Food Sci Technol 19:300–308CrossRefGoogle Scholar
  29. Oliveira ACG, Spoto MHF, Canniatti-Brazaca SG, Sousa CP, Gallo CR (2007) Effects of heat treatment and gamma radiation on the characteristics of pure sugarcane juice and mixed with fruit juices. Food Sci Technol 27(4):863–873CrossRefGoogle Scholar
  30. Patras A, Brunton NP, Da Pieve S, Butler F (2009) Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov Food Sci Emerg Technol 10:308–313CrossRefGoogle Scholar
  31. Sancho F, Lambert Y, Demazeau G, Largeteau A, Bouvier JM, Narbonne JF (1999) Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins. J Food Eng 39:247–253CrossRefGoogle Scholar
  32. Saucedo-Reyes D, Marco-Celdrán A, Pina-Pérez MC, Rodrigo D, Martínez-López A (2009) Modeling survival of high hydrostatic pressure treated stationary and exponential-phase Listeria innocua cells. Innov Food Sci Emerg Technol 10:135–141CrossRefGoogle Scholar
  33. Silva MAL, Marques GS, Santos TMF, Xavier HS, Higino JS, Melo AFM (2010) Evaluation of the chemical composition of Cymbopogon citratus Stapf growing in environments with different pollution levels and the influence on tea composition. Acta Sci 32(1):67–72Google Scholar
  34. Silva-Angulo AB, Zanini SF, Rosenthal A, Rodrigo D, Klein G, Martínez A (2015) Comparative study of the effects of citral on the growth and injury of Listeria innocua and Listeria monocytogenes cells. PLoS ONE 10(2):1–13CrossRefGoogle Scholar
  35. Varela-Santos E, Ochoa-Martinez A, Tabilo-Munizaga G, Reyes JE, Pérez-Won M, Briones-Labarca V, Morales-Castro J (2012) Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf life of pomegranate juice. Innov Food Sci Emerg Technol 13:13–22CrossRefGoogle Scholar
  36. Velázquez-Estrada RM, Hernández-Herrero MM, Guamis-López B, Roig-Sagués AX (2012) Impact of ultra-high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: a comparative study against conventional heat pasteurization. Innov Food Sci Emerg Technol 13:100–106CrossRefGoogle Scholar
  37. Wang CY, Huang HW, Hsu CP, Yang BB (2016) Recent advances in food processing using high hydrostatic pressure technology. Crit Rev Food Sci Nutr 56:527–540CrossRefGoogle Scholar
  38. Zurita EJC (2008) Avaliação da inversão da sacarose em um sistema de evaporação (evaporador de filme descendente com promotor de película). Dissertação (Mestrado em Engenharia Química). Escola Politécnica da Universidade de São Paulo, São Paulo, SP, 92 pGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Dirlei Diedrich Kieling
    • 1
  • Gustavo V. Barbosa-Cánovas
    • 2
  • Sandra Helena Prudencio
    • 1
  1. 1.Food Science and Technology DepartmentState University of LondrinaLondrinaBrazil
  2. 2.Biological Systems Engineering DepartmentWashington State UniversityPullmanUSA

Personalised recommendations