Skip to main content

Advertisement

SpringerLink
Log in

Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effect of high pressure processing (HPP) (600 MPa/15 min/56 °C) and thermal processing (TP) (95 °C/5 min) on the quality characteristics of aloe vera-litchi mixed beverage samples (ALMB) stored at 4, 15 and 25 °C were studied. The total color difference and browning index of ALMB samples increased with the storage period for both HPP and TP treated samples under all storage conditions. HPP of ALMB resulted in inactivation of pectinmethylesterase (PME), polyphenoloxidase (PPO) and peroxidase (POD) to 34, 65 and 62 %, respectively after immediate processing, whereas, TP treatment lead to 83, 79 and 78 %, respectively. The residual activity of all the studied enzymes decreased with storage period. The ascorbic acid loss of up to 22 % was observed after HPP treatment and up to 31 % for thermally treated samples. Minimal changes were noted for phenolics content after HPP as well as thermal processing. The natural microbiota present in samples was below the detection limit (1 log CFU/mL) throughout the storage period. The shelf life of HPP and TP treated samples stored at 4 °C was estimated to be 100 and 80 days, respectively, based on the sensory quality, ascorbic acid degradation and instrumental color difference.

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

Similar content being viewed by others

References

  • Ahlawat KS, Khatkar BS (2011) Processing, food applications and safety of aloe vera products: a review. J Food Sci Tech Mys 48:525–533. doi:10.1007/s13197-011-0229-z

    Article  CAS  Google Scholar 

  • Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Chem 72(1–2):248–254. doi:10.1016/0003-2697(76)90527-3

  • Chakraborty S, Kaushik N, Rao PS, Mishra HN (2014a) High-pressure inactivation of enzymes: a review on its recent applications on fruit purees and juices. Compr Rev Food Sci F 13:578–596. doi:10.1111/1541-4337.12071

    Article  CAS  Google Scholar 

  • Chakraborty S, Rao PS, Mishra HN (2014b) Effect of pH on enzyme inactivation kinetics in high-pressure processed pineapple (Ananas comosus L.) puree using response surface methodology. Food Bioprocess Tech 7:3629–3645. doi:10.1007/s11947-014-1380-0

    Article  CAS  Google Scholar 

  • Chen D, Xi HP, Guo XF, Qin ZH, Pang XL, Hu XS, Liao XJ, Wu JH (2013) Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time. Innov Food Sci Emerg 19:85–94. doi:10.1016/j.ifset.2013.03.003

    Article  CAS  Google Scholar 

  • Dajanta K, Apichartsrangkoon A, Somsang S (2012) Comparison of physical and chemical properties of high pressure- and heat-treated lychee (Litchi chinensis sonn.) in syrup. High Pressure Res 32:114–118. doi:10.1080/08957959.2012.664641

    Article  CAS  Google Scholar 

  • Fernandez-Sestelo A, de Saa RS, Perez-Lamela C, Torrado-Agrasar A, Rua ML, Pastrana-Castro L (2013) Overall quality properties in pressurized kiwi puree: microbial, physicochemical, nutritive and sensory tests during refrigerated storage. Innov Food Sci Emerg 20:64–72. doi:10.1016/j.ifset.2013.06.009

    Article  CAS  Google Scholar 

  • Huang HW, Lung HM, Yang BB, Wang CY (2014) Responses of microorganisms to high hydrostatic pressure processing. Food Control 40:250–259. doi:10.1016/j.foodcont.2013.12.007

    Article  Google Scholar 

  • Jayachandran LE, Chakraborty S, Rao PS (2015) Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage. Innov Food Sci Emerg. doi:10.1016/j.ifset.2015.01.002

    Google Scholar 

  • Jolie RP, Christiaens S, De Roeck A, Fraeye I, Houben K, Van Buggenhout S, Van Loey AM, Hendrickx ME (2012) Pectin conversions under high pressure: implications for the structure-related quality characteristics of plant-based foods. Trends Food Sci Technol 24:103–118. doi:10.1016/j.tifs.2011.11.003

    Article  CAS  Google Scholar 

  • Kaushik N, Kaur BP, Rao PS (2014) Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage. Food Sci Technol Int 20:527–541. doi:10.1177/1082013213496093

    Article  Google Scholar 

  • Loots DT, van der Westhuizen FH, Botes L (2007) Aloe ferox leaf gel phytochemical content, antioxidant capacity, and possible health benefits. J Agric Food Chem 55:6891–6896. doi:10.1021/Jf071110t

    Article  CAS  Google Scholar 

  • Nagar PK (1994) Physiological and biochemical studies during fruit ripening in litchi (Litchi chinensis sonn.). Postharvest Biology and Technology 4:225–234. doi:10.1016/0925-5214(94)90032-9

    Article  CAS  Google Scholar 

  • Phunchaisri C, Apichartsrangkoon A (2005) Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis sonn.). Food Chem 93:57–64. doi:10.1016/j.foodchem.2004.10.001

    Article  CAS  Google Scholar 

  • Picouet PA, Sárraga C, Cofán S, Belletti N, Dolors Guàrdia M (2014) Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice. LWT Food Sci Technol. doi:10.1016/j.lwt.2014.07.027

    Google Scholar 

  • Polydera AC, Stoforos NG, Taoukis PS (2003) Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. J Food Eng 60:21–29. doi:10.1016/S0260-8774(03)00006-2

    Article  Google Scholar 

  • Polydera AC, Stoforos NG, Taoukis PS (2005a) Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh navel orange juice. Food Chem 91:495–503. doi:10.1016/j.foochem.2004.04.040

    Article  CAS  Google Scholar 

  • Polydera AC, Stoforos NG, Taoukis PS (2005b) Quality degradation kinetics of pasteurised and high pressure processed fresh navel orange juice: nutritional parameters and shelf life. Innov Food Sci Emerg 6:1–9. doi:10.1016/j.ifset.2004.10.004

    Article  Google Scholar 

  • Raj D, Sharma PC, Vaidya D (2011) Effect of blending and storage on quality characteristics of blended sand pear-apple juice beverage. J Food Sci Tech Mys 48(1):102–105

    Article  CAS  Google Scholar 

  • Ranganna S (2007) Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Publishing Company Limited, New Delhi, pp. 105–106

    Google Scholar 

  • Rapeanu G, Loey V, Smout C, Hendrickx M (2005) Effect of pH on thermal and/or pressure inactivation of Victoria grape (Vitis vinifera sativa) polyphenol oxidase: a kinetic study. J Food Sci 70:E301–E307. doi:10.1111/j.1365-2621.2005.tb09968.x

    Article  CAS  Google Scholar 

  • Raso J, Barbosa-Canovas GV (2003) Nonthermal preservation of foods using combined processing techniques. Crit Rev Food Sci 43:265–285. doi:10.1080/10408690390826527

    Article  Google Scholar 

  • Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D (2007) Opportunities and challenges in high pressure processing of foods. Crit Rev Food Sci 47:69–112. doi:10.1080/10408390600626420

    Article  CAS  Google Scholar 

  • Rattanathanalerk M, Chiewchan N, Srichumpoung W (2005) Effect of thermal processing on the quality loss of pineapple juice. J Food Eng 66:259–265. doi:10.1016/j.jfoodeng.2004.03.016

    Article  Google Scholar 

  • Reyes JE, Guanoquiza MI, Tabilo-Munizaga G, Vega-Galvez A, Miranda M, Perez-Won M (2012) Microbiological stabilization of aloe vera (Aloe barbadensis miller) gel by high hydrostatic pressure treatment. Int J Food Microbiol 158:218–224. doi:10.1016/j.ijfoodmicro.2012.07.019

    Article  Google Scholar 

  • Swami Hulle NR, Rao PS (2015) Effect of high pressure pretreatments on structural and dehydration characteristics of aloe vera (Aloe barbadensis miller) cubes. Dry Technol. doi:10.1080/07373937.2015.1037887

    Google Scholar 

  • Swami Hulle NR, Kaushik N, Rao PS (2014) Effect of high pressure processing on rheological properties, pectinmethylesterase activity and microbiological characteristics of aloe vera (Aloe barbadensis miller). Juice International Journal of Food Properties 18:1597–1612. doi:10.1080/10942912.2014.923907

    Article  Google Scholar 

  • Terefe NS, Kleintschek T, Gamage T, Fanning KJ, Netzel G, Versteeg C, Netzel M (2013) Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. Innov Food Sci Emerg 19:57–65. doi:10.1016/j.ifset.2013.05.003

    Article  CAS  Google Scholar 

  • Vega-Galvez A, Uribe E, Perez M, Tabilo-Munizaga G, Vergara J, Garcia-Segovia P, Lara E, Di Scala K (2011) Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of aloe vera (Aloe barbadensis miller) gel. LWT Food Sci Technol 44:384–391. doi:10.1016/j.lwt.2010.08.004

    Article  CAS  Google Scholar 

  • Vega-Galvez A, Miranda M, Nunez-Mancilla Y, Garcia-Segovia P, Ah-Hen K, Tabilo-Munizaga G, Perez-Won M (2014) Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (aloe barbadensis miller). J Food Sci Tech Mys 51:2481–2489. doi:10.1007/s13197-012-0769-x

    Article  Google Scholar 

  • Vervoort L, Van der Plancken I, Grauwet T, Timmermans RAH, Mastwijk HC, Matser AM, Hendrickx ME, Van Loey A (2011) Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice part II: impact on specific chemical and biochemical quality parameters. Innov Food Sci Emerg 12:466–477. doi:10.1016/j.ifset.2011.06.003

    Article  CAS  Google Scholar 

  • Wang R, Xu Q, Yao J, Zhang Y, Liao X, Hu X, Wu J, Zhang Y (2013) Post-effects of high hydrostatic pressure on green color retention and related properties of spinach puree during storage. Innov Food Sci Emerg 17:63–71. doi:10.1016/j.ifset.2012.11.007

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors acknowledge the financial assistance of National Agricultural Innovation Project (NAIP), ICAR, New Delhi for this work under SHP Project (NAIP/Comp-4/C-618001). The first author also wishes to thank Council of Scientific and Industrial Research (CSIR), New Delhi for granting research fellowship (ACK. No.: 142175/2 K12/1) and IIT Kharagpur for providing research facilities.

Author information

Authors and Affiliations

  1. Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, 721302, India

    Nishant R. Swami Hulle & P. Srinivasa Rao

Authors
  1. Nishant R. Swami Hulle
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. P. Srinivasa Rao
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to P. Srinivasa Rao.

Additional information

Research Highlights

• HPP treatment minimally affected ascorbic acid, phenolics and antioxidants.

• Microbial population in HPP treated ALMB was below detection limit (1 log CFU/mL).

• HPP of ALMB led to partial inactivation of indigenous enzymes.

• Extended shelf life of up to 100 days achieved for HPP treated ALMB.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Swami Hulle, N.R., Srinivasa Rao, P. Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage. J Food Sci Technol 53, 359–369 (2016). https://doi.org/10.1007/s13197-015-2056-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2056-0

Keywords

Search

Navigation