Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice

Autores
Tomadoni, Bárbara María; Cassani, Lucía Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Agüero, M. V.
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Optimum combination of ultrasound, vanillin and pomegranate extract to improve quality of strawberry juice was determined using response surface methodology. Samples were stored at 5 °C for 14 days. The optimal conditions to simultaneously minimize native microflora, maximize nutritional parameters and minimize the impact on sensory quality resulted in: 7.5 min of ultrasound treatment, pomegranate extract concentration of 360 μg/mL and vanillin concentration of 0.925 mg/mL. A new batch of strawberry juice was treated at these optimal conditions and stored for validation of the optimization and to evaluate the performance of the optimum treatment on quality parameters throughout storage. Furthermore, a second batch of juice was inoculated with Escherichia coli O157:H7 and processed at optimal conditions to evaluate the effectiveness of the treatment on the pathogen survival. The native microflora of the juice, as well as inoculated pathogen, decreased significantly using the proposed hurdle technologies, with no impact on sensory parameters. Ascorbic acid retention was slightly decreased by the optimum treatment; however, DPPH and polyphenolic compounds were significantly higher than those in untreated sample. Overall, a combination of ultrasound, vanillin and pomegranate extract showed interesting potential to enhance quality and safety of strawberry juice, extending the shelf-life of the product.
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; Argentina
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; Argentina
Fil: Agüero, M. V.. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Biopreservatives
Hurdle Technology
Simultaneous Optimization
Unpasteurized Juice
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/39054
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/39054
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juiceTomadoni, Bárbara MaríaCassani, Lucía VictoriaPonce, Alejandra GracielaMoreira, Maria del RosarioAgüero, M. V.BiopreservativesHurdle TechnologySimultaneous OptimizationUnpasteurized Juicehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Optimum combination of ultrasound, vanillin and pomegranate extract to improve quality of strawberry juice was determined using response surface methodology. Samples were stored at 5 °C for 14 days. The optimal conditions to simultaneously minimize native microflora, maximize nutritional parameters and minimize the impact on sensory quality resulted in: 7.5 min of ultrasound treatment, pomegranate extract concentration of 360 μg/mL and vanillin concentration of 0.925 mg/mL. A new batch of strawberry juice was treated at these optimal conditions and stored for validation of the optimization and to evaluate the performance of the optimum treatment on quality parameters throughout storage. Furthermore, a second batch of juice was inoculated with Escherichia coli O157:H7 and processed at optimal conditions to evaluate the effectiveness of the treatment on the pathogen survival. The native microflora of the juice, as well as inoculated pathogen, decreased significantly using the proposed hurdle technologies, with no impact on sensory parameters. Ascorbic acid retention was slightly decreased by the optimum treatment; however, DPPH and polyphenolic compounds were significantly higher than those in untreated sample. Overall, a combination of ultrasound, vanillin and pomegranate extract showed interesting potential to enhance quality and safety of strawberry juice, extending the shelf-life of the product.Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; ArgentinaFil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; ArgentinaFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; ArgentinaFil: Agüero, M. V.. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/39054Tomadoni, Bárbara María; Cassani, Lucía Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Agüero, M. V.; Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 475-4840023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643816302821info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.05.024info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:42Zoai:ri.conicet.gov.ar:11336/39054instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:58:42.473CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
title Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
spellingShingle Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
Tomadoni, Bárbara María
Biopreservatives
Hurdle Technology
Simultaneous Optimization
Unpasteurized Juice
title_short Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
title_full Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
title_fullStr Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
title_full_unstemmed Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
title_sort Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
dc.creator.none.fl_str_mv Tomadoni, Bárbara María
Cassani, Lucía Victoria
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
Agüero, M. V.
author Tomadoni, Bárbara María
author_facet Tomadoni, Bárbara María
Cassani, Lucía Victoria
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
Agüero, M. V.
author_role author
author2 Cassani, Lucía Victoria
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
Agüero, M. V.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Biopreservatives
Hurdle Technology
Simultaneous Optimization
Unpasteurized Juice
topic Biopreservatives
Hurdle Technology
Simultaneous Optimization
Unpasteurized Juice
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Optimum combination of ultrasound, vanillin and pomegranate extract to improve quality of strawberry juice was determined using response surface methodology. Samples were stored at 5 °C for 14 days. The optimal conditions to simultaneously minimize native microflora, maximize nutritional parameters and minimize the impact on sensory quality resulted in: 7.5 min of ultrasound treatment, pomegranate extract concentration of 360 μg/mL and vanillin concentration of 0.925 mg/mL. A new batch of strawberry juice was treated at these optimal conditions and stored for validation of the optimization and to evaluate the performance of the optimum treatment on quality parameters throughout storage. Furthermore, a second batch of juice was inoculated with Escherichia coli O157:H7 and processed at optimal conditions to evaluate the effectiveness of the treatment on the pathogen survival. The native microflora of the juice, as well as inoculated pathogen, decreased significantly using the proposed hurdle technologies, with no impact on sensory parameters. Ascorbic acid retention was slightly decreased by the optimum treatment; however, DPPH and polyphenolic compounds were significantly higher than those in untreated sample. Overall, a combination of ultrasound, vanillin and pomegranate extract showed interesting potential to enhance quality and safety of strawberry juice, extending the shelf-life of the product.
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; Argentina
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Cs.agrarias. Area Ciencia de Alimentos; Argentina
Fil: Agüero, M. V.. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Optimum combination of ultrasound, vanillin and pomegranate extract to improve quality of strawberry juice was determined using response surface methodology. Samples were stored at 5 °C for 14 days. The optimal conditions to simultaneously minimize native microflora, maximize nutritional parameters and minimize the impact on sensory quality resulted in: 7.5 min of ultrasound treatment, pomegranate extract concentration of 360 μg/mL and vanillin concentration of 0.925 mg/mL. A new batch of strawberry juice was treated at these optimal conditions and stored for validation of the optimization and to evaluate the performance of the optimum treatment on quality parameters throughout storage. Furthermore, a second batch of juice was inoculated with Escherichia coli O157:H7 and processed at optimal conditions to evaluate the effectiveness of the treatment on the pathogen survival. The native microflora of the juice, as well as inoculated pathogen, decreased significantly using the proposed hurdle technologies, with no impact on sensory parameters. Ascorbic acid retention was slightly decreased by the optimum treatment; however, DPPH and polyphenolic compounds were significantly higher than those in untreated sample. Overall, a combination of ultrasound, vanillin and pomegranate extract showed interesting potential to enhance quality and safety of strawberry juice, extending the shelf-life of the product.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/39054
Tomadoni, Bárbara María; Cassani, Lucía Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Agüero, M. V.; Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 475-484
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/39054
identifier_str_mv Tomadoni, Bárbara María; Cassani, Lucía Victoria; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Agüero, M. V.; Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 475-484
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643816302821
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.05.024
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.885934

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