![]() The variety of different juice products on the market in combination with the use of new preservation technologies make them even more attractive. Today consumers prefer fruit juices as an easy way to cover the five servings of fruits and vegetables recommended by the World Health Organization for a healthy diet. According to the preservation method employed in order to prevent spoilage (microbial, chemical and enzymatic), while retaining their quality and nutritional value, they are classified as freshly squeezed, chilled, frozen, pasteurized and concentrated. Depending on their dispersion system composition they are divided into clear, opalescent, cloudy and pulp enriched juices. Fruit juices can be classified according to their composition as fruit juice, fruit juice from concentrate, concentrated fruit juice, water extracted fruit juice, dehydrated/powdered fruit juice and fruit nectar. The full definition for fruit juice is “the fermentable but unfermented product obtained from the edible part of fruit which is sound and ripe, fresh or preserved by chilling or freezing of one or more kinds mixed together having the characteristic color, flavor and taste typical of the juice of the fruit from which it comes”. They are low calorie foods rich in nutrients and bioactive compounds such as proteins, vitamins, carbohydrates, polyphenols, minerals, enzymes, fibers and antioxidants that can fit in today’s busy life style. ![]() ![]() This review includes a discussion of the various chemical (oxidants, natural compounds of microbial, animal and plant origin), physical (thermal pasteurization), and non-thermal (High Hydrostatic Pressure, High Pressure Homogenization, ultrasound, microwaves, UV-C light, irradiation, ohmic heating and Pulse Electric Field) treatments to control Alicyclobacillus growth in order to ensure the quality and the extended shelf life of fruit juices.įruit juices are the most popular beverages, representing a significant market share within the food industry, and have an important role in human diet since their particular combination of physical and chemical characteristics render them natural and healthy. Early detection is a big challenge that can reduce economic loss in the industry while the development of control methods targeting the inactivation of Alicyclobacillus is of paramount importance as well. Their special characteristics and presence in the fruit juice industry has resulted in the development of many isolation and identification methods based on cell detection (plating methods, ELISA, flow cytometry), nucleic acid analysis (PCR, RAPD-PCR, ERIC-PCR, DGGE-PCR, RT-PCR, RFLP-PCR, IMS-PCR, qPCR, and 16S rRNA sequencing) and measurement of their metabolites (HPLC, GC, GC-MS, GC-O, GC-SPME, Electronic nose, and FTIR). The flat sour type spoilage, with absence of gas production but presence of chemical spoilage compounds (mostly guaiacol) and the ability of Alicyclobacillus spores to survive after pasteurization and germinate under favorable conditions make them a major concern for the fruit juice industry worldwide. ![]() ![]() However thermo-acidophilic endospore forming bacteria of the genus Alicyclobacillus have the potential to cause spoilage of commercially pasteurized fruit juices. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. Fruit juices have an important place in humans’ healthy diet. ![]()
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