Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality

[EN] The feasibility of using supercritical CO2 assisted by ultrasound (SC-CO2-HPU) in continuous mode (3.06 min residence time) for the non-thermal pasteurization of orange juice was evaluated. The proposed technology was effective for microbial inactivation; complete inactivation was obtained for E. coli and total aerobic mesophilic bacteria while 99.7% reduction for S. cerevisiae. Results showed that the SC-CO2-HPU treatment brought about small changes in the pH, Brix and titratable acidity of the juice. Furthermore, although SC-CO2-HPU technology produced a higher browning index (211%) and greater changes in color, it was possible to improve the cloud of juice by 173%; what is more, a smaller percentage of phenolic compounds (6.5%) and ascorbic acid (5.5%) was lost compared to the thermally pasteurized juice (10% decrease in both parameters). Moreover, the antioxidant capacity could be increased (12%) with respect to the natural juice. Therefore, SC-CO2-HPU technology appears to be effective for microbial pasteurization and the mild process conditions used could lead to an increase in the juice quality. Industrial relevance: The demand for high quality processed foods which preserve their natural and fresh-like characteristics has awakened a growing interest in non-thermal technologies. The ultrasound-assisted SC-CO2 continuous system is an innovative non-thermal technology that could represent a development in the area of emerging technologies. This technology allows high quality products to be obtained by preserving their natural bioactive compound content while maintaining their fresh-like organoleptic characteristics. In fact, food experts working in academia, industry or governmental agencies worldwide foresee that non-thermal emerging technologies will be among the most impactful novel food processing technologies for the next decade in terms of product commercialization.This work was supported by the PROMETEOII\2014\005 project financed by the Generalitat Valenciana (Conselleria d'Educació, Cultura i Esport, Valencia, Spain). The authors acknowledge the Consejo Nacional de Ciencia y Tecnología (CONACyT) for the scholarship awarded to PhD Student Paniagua-Martínez, I.Paniagua-Martínez, I.; Mulet Pons, A.; García Alvarado, MÁ.; Benedito Fort, JJ. (2018). Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality. Innovative Food Science & Emerging Technologies. 47:362-370. https://doi.org/10.1016/j.ifset.2018.03.024S3623704

Food industry by-products valorization and new ingredients: cases of study

The concern about food and beverages is gaining importance for the general public in terms of health and more environmentally sustainable food products. Healthy foods imply the awareness on their safety, nutritional characteristics, and the potential inclusion of nutritive complements such as antioxidants, vitamins, and proteins, which promote a benefit to the consumer's health. Also, organic foods, with less added chemicals such as pesticides, are more demanded recently. The environmentally sustainable food production has to reconsider the wastes as by-products that can be transformed to provide valuable compounds (antioxidants, fiber, fuels, etc.) that could be used as new products or raw materials in the food industry or even applied in other sectors such as pharmaceutical, polymer, and energy industries. In this chapter, selected successful case studies in which food wastes are transformed into new products by using different separation and purification technologies will be shown. Furthermore, the use of different wild vegetables from natural environments as a source of valuable compounds and new ingredients will be described.info:eu-repo/semantics/publishedVersio

Development of a green procedure of citrus fruits waste processing to recover carotenoids

In this study, an original and green procedure of processing waste of the citrus fruits was developed using the concept of bio-refinery, innovative techniques “ultrasound”and “micro-wave”, and a green sol- vent “limonene”to recover carotenoids. Essential oil extraction was performed by Solvent Free Microwave Extraction (SFME) and compared to steam distillation (SD). The essential oil yields were comparable for both processes: 4.02 ±0.23% for SFME and 4.16 ±0.05% for SD. After that, carotenoid extraction from cit- rus peels was performed by ultrasound-assisted extraction (UAE) and conventional extraction (CE) using d -limonene obtained starting from essential oil, as a solvent, and then compared to n-hexane extract. Response surface methodology (RSM) using central composite designs (CCD) approach was launched to investigate the influence of process variables on the ultrasound-assisted extraction (UAE). The statisti- cal analysis revealed that the optimized conditions of ultrasound power, temperature and time were 208 W cm −2 , 20 °C and 5 min giving carotenoid content of 11.25 mg L −1 . Compared to the conventional ex- traction, (UAE) gave an increase of 40% in carotenoid content. The comparison to n-hexane extract gave no significant changes in carotenoid content. Combination of microwave, ultrasound and d -limonene ob- tained from a bio-refinery of a by-product of citrus fruits industry allow us to develop a very good envi- ronmental green approach giving high added values compounds, with a saving of time, and a complete valorisation of waste.</jats:p

Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin

International audienceIn this study, extraction of essential oil, polyphenols and pectin from orange peel has been optimized using microwave and ultrasound technology without adding any solvent but only ‘‘in situ’’ water which was recycled and used as solvent. The essential oil extraction performed by Microwave Hydrodiffusion and Gravity (MHG) was optimized and compared to steam distillation extraction (SD). No significant changes in yield were noticed: 4.22 ± 0.03% and 4.16 ± 0.05% for MHG and SD, respectively. After extraction of essential oil, residual water of plant obtained after MHG extraction was used as solvent for polyphenols and pectin extraction from MHG residues. Polyphenols extraction was performed by ultrasoundassisted extraction (UAE) and conventional extraction (CE). Response surface methodology (RSM) using central composite designs (CCD) approach was launched to investigate the influence of process variables on the ultrasound-assisted extraction (UAE). The statistical analysis revealed that the optimized conditions of ultrasound power and temperature were 0.956 W/cm2 and 59.83°C giving a polyphenol yield of 50.02 mg GA/100 g dm. Compared with the conventional extraction (CE), the UAE gave an increase of 30% in TPC yield. Pectin was extracted by conventional and microwave assisted extraction. This technique gives a maximal yield of 24.2% for microwave power of 500Win only 3 min whereas conventional extraction gives 18.32% in 120 min. Combination of microwave, ultrasound and the recycled ‘‘in situ’’ water of citrus peels allow us to obtain high added values compounds in shorter time and managed to make a closed loop using only natural resources provided by the plant which makes the whole process intensified in term of time and energy saving, cleanliness and reduced waste water

Green Sonoextraction of Protein from Oleaginous Press Rapeseed Cake

In this study, extraction of soluble proteins from rapeseed cake using different conventional and innovative extraction processes in order to maximize the extraction yield has been investigated. Firstly, various extraction techniques including ultrasound, microwave, and percolation were tested to increase the protein recovery efficiency. Secondly, response surface methodology (RSM) using a central composite design (CCD) approach was applied to investigate the influence of process variables on ultrasound-assisted extraction (UAE). Statistical analysis revealed that the optimized conditions providing a protein yield of 4.24 g/100 g DM were an ultrasound power of 5.6 W·cm−2 and temperature of 45 °C. Quantitatively UAE followed by two stages of conventional extraction gave the best total protein yield of 9.81 g/100 g DM. Qualitatively, the protein efficiency ratio (PER) used as measure of the nutritive value (12S/2S ratio) which indicates protein quality in terms of S-containing essential amino acids, was similar to that of the conventional extraction method. Small amounts of protein aggregate were observed in the HPLC profile of the extract

Green Sonoextraction of Protein from Oleaginous Press Rapeseed Cake

In this study, extraction of soluble proteins from rapeseed cake using different conventional and innovative extraction processes in order to maximize the extraction yield has been investigated. Firstly, various extraction techniques including ultrasound, microwave, and percolation were tested to increase the protein recovery efficiency. Secondly, response surface methodology (RSM) using a central composite design (CCD) approach was applied to investigate the influence of process variables on ultrasound-assisted extraction (UAE). Statistical analysis revealed that the optimized conditions providing a protein yield of 4.24 g/100 g DM were an ultrasound power of 5.6 W·cm−2 and temperature of 45 °C. Quantitatively UAE followed by two stages of conventional extraction gave the best total protein yield of 9.81 g/100 g DM. Qualitatively, the protein efficiency ratio (PER) used as measure of the nutritive value (12S/2S ratio) which indicates protein quality in terms of S-containing essential amino acids, was similar to that of the conventional extraction method. Small amounts of protein aggregate were observed in the HPLC profile of the extract

Lipases obtained from orange wastes: Commercialization potential and biochemical properties of different varieties and fractions

Brazil is the world's leading orange supplier for juice production purposes. However, the production process generates high amount of wastes, which leads to disposal problems. Orange wastes can be used for lipases production, incorporating the biorefinery concept into juice industries. Thus, the aim of the present study was to investigate the wastes of orange production chain as source of lipases based on different varieties (Pera, Hamlin, Valencia, and Natal), as well as on different fractions of wastes. The mass balance of the juice/wastes (2007–2016 crops) was evaluated, and lipases from different varieties and fraction were biochemically characterized. Overall, the wastes corresponded to approximately 43% of the fruit mass. All the fractions of all varieties showed lipase activity in emulsified olive oil and in p-nitrophenyl substrates. The highest lipase activities were obtained by Natal pulp in emulsified olive oil, Natal frit, and Hamlin peel in p-NPB and Hamlin frit in p-NPL and p-NPP. The bagasse, peel, and frit lipases from the different orange varieties showed optimum pH from 6.0 to 8.0 and optimal temperature from 30 °C to 60 °C. Thus, it is possible concluding that the orange processing for juice production purposes generates a large amount of wastes, which can be destined to profitable purposes as lipases production. Lipases produced by different fractions and varieties are biochemically diverse, enabling the application a wide range of processes. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 35: e2734, 2019.Chemistry and Biochemistry Dept. Inst. of Biosciences São Paulo State University (UNESP)Research and Development JBT Food TechChemistry and Biochemistry Dept. Inst. of Biosciences São Paulo State University (UNESP

Alternative process for strawberry juice processing: Microwave hydrodiffusion and gravity

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