Abstract
In this paper, we described the use of high-pressure carbon dioxide (HPCD) for the inactivation of natural microbes in lychee juice and evaluated its effects on lychee juice quality, compared to a conventional high-temperature, short-time (HTST) method. The HPCD treatments were carried out using a HPCD unit (8 MPa, 36 °C, 2 min), and the HTST was performed at 90 °C for 60 s. The results showed that five log reduction for yeasts and molds and total aerobic microorganisms occurred at 8 MPa for 2 min. And effects of the treatments on pH and concentrations of microbes, organic acids, titratable acidity (TA), total soluble solid (TSS), sugars, polyphenols, color, and free amino acids were also investigated. HPCD could efficiently maintain the concentration of polyphenols and original color at 8 MPa, 36 °C for 2 min. Insignificant differences in colors were observed between unprocessed and HPCD juices, while significant differences were observed between unprocessed and HTST juices. Furthermore, HTST decreased the total free amino acids, whereas HPCD caused a significant increase (increased by 45.92% at 8 MPa) (p < 0.05). The increase in total amino acids induced by HPCD treatment is beneficial for nutritional value of commercial ready-to-drink lychee juice. In general, HPCD treatment had less influence on the measured quality parameters of lychee juice than HTST treatment. Therefore, HPCD treatment could be a useful alternative to traditional heat treatment.
Similar content being viewed by others
References
Jiang Y, Duan X, Joyce D, Zhang Z, Li J (2004) Advances in understanding of enzymatic browning in harvested litchi fruit. Food Chem 88(3):443–446
Valverde MT, Marín-Iniesta F, Calvo L (2010) Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality. J Food Eng 98(4):421–428
Vikram VB, Ramesh MN, Prapulla SG (2005) Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. J Food Eng 69(1):31–40
Awuah GB, Ramaswamy HS, Economides A (2007) Thermal processing and quality: principles and overview. Chem Eng Process 46(6):584–602
Garcia-Gonzalez L, Geeraerd AH, Spilimbergo S, Elst K, Van Ginneken L, Debevere J, Van Impe JF, Devlieghere F (2007) High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future. Int J Food Microbiol 117(1):1–28
Damar S, Balaban MO (2006) Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality. J Food Sci 71(1):R1–R11. doi:10.1111/j.1365-2621.2006.tb12397.x
Zhang J, Davis TA, Matthews MA, Drews MJ, LaBerge M, An YH (2006) Sterilization using high-pressure carbon dioxide. J Supercrit Fluids 38(3):354–372
Arreola A, Balaban M, Marshall M, Peplow A, Wei C, Cornell J (1991) Supercritical carbon dioxide effects on some quality attributes of single strength orange juice. J Food Sci 56(4):1030–1033. doi:10.1111/j.1365-2621.1991.tb14634.x
Balaban MO, Arreola A, Marshall M, Peplow A, Wei C, Cornell J (1991) Inactivation of pectinesterase in orange juice by supercritical carbon dioxide. J Food Sci 56(3):743–746. doi:10.1111/j.1365-2621.1991.tb05372.x
Boff JM, Truong TT, Min DB, Shellhammer T (2003) Effect of thermal processing and carbon dioxide-assisted high-pressure processing on pectinmethylesterase and chemical changes in orange juice. J Food Sci 68(4):1179–1184. doi:10.1111/j.1365-2621.2003.tb09621.x
Wei CI, Balaban MO, Fernando SY, Peplow AJ (1991) Bacterial effect of high pressure CO2 treatment on foods spiked with Listeria or Salmonella. J Food Prot 54(4):189–193
Kincal D, Hill W, Balaban M, Portier K, Sims C, Wei C, Marshall M (2006) A continuous high-pressure carbon dioxide system for cloud and quality retention in orange juice. J Food Sci 71(6):C338–C344. doi:10.1111/j.1750-3841.2006.00087.x
Fabroni S, Amenta M, Timpanaro N, Rapisarda P (2010) Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice market. Innov Food Sci Emerg Technol 11(3):477–484
Park SJ, Lee JI, Park J (2002) Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice. J Food Sci 67(5):1827–1834. doi:10.1111/j.1365-2621.2002.tb08730.x
Zhou L, Wang Y, Hu X, Wu J, Liao X (2009) Effect of high pressure carbon dioxide on the quality of carrot juice. Innov Food Sci Emerg Technol 10(3):321–327
Gunes G, Blum LK, Hotchkiss JH (2005) Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system. J Sci Food Agric 85(14):2362–2368. doi:10.1002/jsfa.2260
Ferrentino G, Plaza ML, Ramirez-Rodrigues M, Ferrari G, Balaban MO (2009) Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice. J Food Sci 74(6):E333–E341
Damar S, Balaban MO, Sims CA (2009) Continuous dense-phase CO2 processing of a coconut water beverage. Int J Food Sci Technol 44(4):666–673. doi:10.1111/j.1365-2621.2008.01784.x
Lim SB, Yavuz Y, Balaban MO (2006) Continuous high pressure carbon dioxide processing of mandarin juice. Food Sci Biotechnol 15(1):13–18
Yagiz Y, Lim SL, Balaban MO (2005) Continuous high pressure carbon dioxide processing of mandarin juice In: IFT annual meeting book of abstracts; 2005 July 15–20; New Orleans La Chicago Ill: Inst of Food Technologists Abstract nr 54F-16
Lecky M, Balaban MO (2005) Shelf life evaluation of watermelon juice after processing with a continuous high pressure carbon dioxide system In IFT Annual meeting book of abstract, technologists, I o F (Abstract nr 54F-4) Inst of food technologists, New Orleans, La Chicago Ill
Tomasula PM, Craig JC, Boswell RT (1997) A continuous process for casein production using high-pressure carbon dioxide. J Food Eng 33(3–4):405–419
Hofland GW, van Es M, van der Wielen LAM, Witkamp G-J (1999) Isoelectric precipitation of casein using high-pressure CO2. Ind Eng Chem Res 38(12):4919–4927. doi:10.1021/ie990136+
Tisi DA (2004) Effects of dense phase CO2 on enzyme activity and casein proteins in raw milk. Ithaca, NY: Cornell University. Available from: http://dspacelibrarycornelledu/handle/1813/60 Accessed 14 June 2005
Del Pozo-Insfran D, Balaban MO, Talcott ST (2006) Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice. J Agric Food Chem 54(15):5468–5473. doi:10.1021/jf060854o
Redd JB, Hendrix CM, Hendrix DL (1986) Quality control manual for citrus processing plants. Book1 safety harbor. Intercit, FL
Gui F, Wu J, Chen F, Liao X, Hu X, Zhang Z, Wang Z (2006) Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide. Eur Food Res Technol 223(3):427–432. doi:10.1007/s00217-005-0219-3
Kelebek H, Canbas A, Selli S (2008) Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey. Food Chem 107(4):1710–1716
Gattuso G, Barreca D, Gargiulli C, Leuzzi U, Caristi C (2007) Flavonoid composition of citrus juices. Molecules 12(8):1641–1673
Merken HM, Beecher GR (2000) Measurement of food flavonoids by high-performance liquid chromatography: a review. J Agric Food Chem 48(3):577–599. doi:10.1021/jf990872o
Anagnostopoulou MA, Kefalas P, Kokkalou E, Assimopoulou AN, Papageorgiou VP (2005) Analysis of antioxidant compounds in sweet orange peel by HPLC—diode array detection—electrospray ionization mass spectrometry. Biomed Chromatogr 19(2):138–148. doi:10.1002/bmc.430
Larsen R, Elvevoll EO (2008) Water uptake, drip losses and retention of free amino acids and minerals in cod (Gadus morhua) fillet immersed in NaCl or KCl. Food Chem 107(1):369–376
Llames CR, Fontaine J (1994) Determination of amino acids in feeds: collaborative study. AOAC Int 77(6):1362–1402
Park SJ, Park HW, Park J (2003) Inactivation kinetics of food poisoning microorganisms by carbon dioxide and high hydrostatic pressure. J Food Sci 68(3):976–981. doi:10.1111/j.1365-2621.2003.tb08273.x
Corwin H, Shellhammer T (2002) Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli. J Food Sci 67(2):697–701. doi:10.1111/j.1365-2621.2002.tb10661.x
Wouters PC, Glaasker E, Smelt JPPM (1998) Effects of high pressure on inactivation kinetics and events related to proton efflux in Lactobacillus plantarum. Appl Environ Microbiol 64(2):509–514
Ballestra P, Da Silva AA, Cuq J (1996) Inactivation of Escherichia coli by carbon dioxide under pressure. J Food Sci 61(4):829–831. doi:10.1111/j.1365-2621.1996.tb12212.x
Watanabe T, Furukawa S, Hirata J, Koyama T, Ogihara H, Yamasaki M (2003) Inactivation of Geobacillus stearothermophilus spores by high-pressure carbon dioxide treatment. Appl Environ Microbiol 69(12):7124–7129. doi:10.1128/aem.69.12.7124-7129.2003
Calvo L, Torres E (2010) Microbial inactivation of paprika using high-pressure CO2. J Supercrit Fluids 52(1):134–141
Hong SI, Pyun YR (1999) Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide. J Food Sci 64(4):728–733. doi:10.1111/j.1365-2621.1999.tb15120.x
Butz P, Tauscher B (2002) Emerging technologies: chemical aspects. Food Res Int 35(2–3):279–284
Gasperi F, Aprea E, Biasioli F, Carlin S, Endrizzi I, Pirretti G, Spilimbergo S (2009) Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice. Food Chem 115(1):129–136
Lee H, Coates G (1999) Thermal pasteurization effects on color of red grapefruit juices. J Food Sci 64(4):663–666. doi:10.1111/j.1365-2621.1999.tb15106.x
Krapfenbauer G, Kinner M, Gössinger M, Schönlechner R, Berghofer E (2006) Effect of thermal treatment on the quality of cloudy apple juice. J Agric Food Chem 54(15):5453–5460. doi:10.1021/jf0606858
Garde-Cerdán T, Arias-Gil M, Marsellés-Fontanet AR, Ancín-Azpilicueta C, Martín-Belloso O (2007) Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice. Food Control 18(5):473–479
Zhao W, Yang R, Wang M, Lu R (2009) Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions. Int J Food Sci Technol 44(2):312–321
Harrison S, Barbosa-Cánovas G, Swanson B (1997) Saccharomyces cerevisiae structural changes induced by pulsed electric field treatment. Lebensmittel-Wissenschaft und-Technologie 30(3):236–240
Acknowledgments
The financial support from Guangdong natural foundation under the contract No. 07117971, the cooperation project in industry, education, and research of Guangdong province (2006D90204006), and the Key Programs of the Guangdong Academy of agricultural Sciences (2008A024200008) are gratefully acknowledged.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Guo, M., Wu, J., Xu, Y. et al. Effects on microbial inactivation and quality attributes in frozen lychee juice treated by supercritical carbon dioxide. Eur Food Res Technol 232, 803–811 (2011). https://doi.org/10.1007/s00217-011-1447-3
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-011-1447-3