Skip to main content
SpringerLink
Log in

Pasteurization of mixed mandarin and Hallabong tangor juice using pulsed electric field processing combined with heat

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Effects of pulsed electric filed (PEF) processing combined with heating (H-PEF processing) on the inactivation of microorganisms and the physicochemical properties of mixed mandarin and Hallabong tangor (MH) juice were studied. Using a pilot-scale PEF system, MH juice, pre-heated at 55 °C, was PEF-treated at 19 kV/cm of electric field and 170 kJ/L of specific energy and the juice, pre-heated at 70 °C, was PEF-treated at 16 kV/cm and 100 kJ/L or 12 kV/cm and 150 kJ/L. H-PEF processing at 70 °C–16 kV/cm–100 kJ/L reduced the aerobe, yeast/mold, and coliform counts of MH juice by 3.9, 4.3, and 0.8 log CFU/mL, respectively, without affecting the ascorbic acid concentration and antioxidant capacity of juice. H-PEF processing changed juice color and browning degree (p < 0.05), but not total soluble solid content or pH. By controlling initial juice temperature and electric field strength, H-PEF processing can be an effective pasteurization method for mixed juice with minimal changes in quality.

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

Similar content being viewed by others

References

  1. Hong SI, Lee HH, Kim D. Effects of hot water treatment on the storage stability of Satsuma mandarin as a postharvest decay control. Postharvest Biol. Technol. 43: 271–279 (2007)

    Article  CAS  Google Scholar 

  2. Yamaga I, Takahashi T, Ishii K, Kato M, Kobayashi Y. Suppression of blue mold symptom development in satsuma mandarin fruits treated by low-intensity blue LED irradiation. Food Sci. Technol. Res. 21: 347–351 (2015)

    Article  Google Scholar 

  3. Lee CW, Oh HJ, Han SH, Lim SB. Effects of hot air and freeze drying methods on physicochemical properties of citrus ‘hallabong’ powders. Food Sci. Biotechnol. 21: 1633–1639 (2012)

    Article  Google Scholar 

  4. Lee EH, Park HR, Shin MS, Cho SY, Choi HJ, Shin KS. Antitumor metastasis activity of pectic polysaccharide purified from the peels of Korean Citrus Hallabong. Carbohyd. Polym. 111: 72–79 (2014)

    Article  CAS  Google Scholar 

  5. Beltrán-González F, Pérez-López AJ, López-Nicolás JM, Carbonell-Barrachina ÁA. Effects of agricultural practices on instrumental color, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina. J. Sci. Food Agric. 88: 1731–1738 (2008)

    Article  CAS  Google Scholar 

  6. Rivas A, Rodrigo D, Martinez A, Barbosa-Canovas GV, Rodrigo M. Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice. LWT Food Sci. Technol. 39: 1163–1170 (2006)

    Article  CAS  Google Scholar 

  7. Heckman MA, Sherry K, Gonzalez De Mejia E. Energy drinks: an assessment of their market size, consumer demographics, ingredient profile, functionality, and regulations in the United States. Compr. Rev. Food Sci. Saf. 9: 303–317 (2010)

    Article  CAS  Google Scholar 

  8. Min S, Jin ZT, Min SK, Yeom H, Zhang QH. Commercial scale pulsed electric field processing of orange juice. J. Food Sci. 68: 1265–1271 (2003)

    Article  CAS  Google Scholar 

  9. Min S, Evrendilek GA, Zhang QH. Pulsed electric fields: processing system, microbial and enzyme inhibition, and shelf life extension of foods. IEEE. Trans. Plasma Sci. 35: 59–73 (2007)

    Article  CAS  Google Scholar 

  10. Carbonell-Capella JM, Buniowska M, Cortes C, Zulueta A, Frigola A, Esteve MJ. Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana. Food Bioprod. Process. 101: 214–222 (2017)

    Article  CAS  Google Scholar 

  11. Bazhal MI, Ngadi MO, Raghvan GSV, Smith JP. Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments. LWT Food Sci. Technol. 39: 420–426 (2006)

    Article  CAS  Google Scholar 

  12. Noci F, Riener J, Walkling-Ribeiro M, Cronin DA, Morgan DJ, Lyng, JG. Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple Juice. J. Food Eng. 85: 141–146 (2008)

    Article  Google Scholar 

  13. Caminiti IM, Palgan I, Noci F, Muñoz A, Whyte P, Cronin D A, Morgan DJ, Lyng JG. The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice. Innov. Food Sci. Emerg. 12: 118–123 (2011)

    Article  Google Scholar 

  14. Palgan I, Muñoz A, Noci F, Whyte P, Morgan DJ, Cronin DA, Lyng JG. Effectiveness of combined pulsed electric field (PEF) and manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage. Food Control 25: 621–625 (2012)

    Article  Google Scholar 

  15. Fernández-Molina JJ, Fernandez-Gutierrez SA, Altunakar B, Bermudez-Aguirre D, Swanson BG, Barbosa-Canovas GV. The combined effect of pulsed electric fields and conventional heating on the microbial quality and shelf life of skim milk. J. Food Process Preserv. 29: 390–406 (2005)

  16. Espina L, Monfort S, Alvarez I, Garcia-Gonzalo D, Pagan R. Combination of pulsed electric fields, mild heat and essential oils as an alternative to the ultrapasteurization of liquid whole egg. Int. J. Food Microbiol. 189: 119–125 (2014)

    Article  CAS  PubMed  Google Scholar 

  17. Zhang QH, Qin BL, Barbosa-Ca´novas GV, Swanson BG. Inactivation of Escherichia coli for pasteurization by high-strength pulsed electric fields. J. Food Process Preserv. 19: 103–118 (1995)

    Article  Google Scholar 

  18. Min S, Jin ZT, Zhang QH. Effects of commercial scale pulsed electric field processing on the quality of tomato juice. J. Food Sci. 68: 1600–1606 (2003)

    Article  CAS  Google Scholar 

  19. Jin TZ, Guo M, Zhang HQ. Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing. J. Food Eng. 146: 72–80 (2015)

    Article  Google Scholar 

  20. Jung K, Song BS, Kim MJ, Moon BG, Go SM, Kim JK, Lee YJ, Park JH. Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder. LWT-Food Sci. Technol. 63: 846–851 (2015)

    Article  CAS  Google Scholar 

  21. Zhou L, Wang Y, Hu X, Wu J, Liao X. Effect of high pressure carbon dioxide on the quality of carrot juice. Innov. Food Sci. Emerg. 10: 321–327 (2009)

    Article  CAS  Google Scholar 

  22. Leong LP, Shui G. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem. 76: 69–75 (2002)

    Article  CAS  Google Scholar 

  23. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 26: 1199–1200 (1958)

    Article  Google Scholar 

  24. Kim DK, Lee KW, Lee HJ, Lee CY. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J. Agric. Food Chem. 50: 3713–3717 (2002)

    Article  CAS  PubMed  Google Scholar 

  25. Min S, Min SK, Zhang QH. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. J. Food Sci. 68: 1995–2001 (2003)

    Article  CAS  Google Scholar 

  26. Ministry of Food and Drug Safety. Korean Food Standards Codex. Available from: http://www.foodsafetykorea.go.kr/foodcode. Accessed 10 Jan 2017

  27. Cortés C, Esteve M J, Frígola A. Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Control 19: 151–158 (2008)

    Article  CAS  Google Scholar 

  28. Pérez-López AJ, Beltrán F, Serrano-Megías M, Saura D, Carbonell-Barrachina, AA. Changes in orange juice color by addition of mandarin juice. Eur. Food Res. Technol. 222: 516–520 (2006)

    Article  CAS  Google Scholar 

  29. Torregrosa F, Cortés C, Esteve MJ, Frígola A. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. J. Agr. Food Chem. 53: 9519–9525 (2005)

    Article  CAS  Google Scholar 

  30. Torregrosa F, Esteve MJ, Frîgola A, Cortes C. Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice. J. Food Eng. 73: 339–345 (2006)

    Article  CAS  Google Scholar 

  31. Bavec M, Turinek M, Grobelnik-Mlakar S, Slatnar A, Bavec F. Influence of industrial and alternative farming systems on contents of sugars, organic acids, total phenolic content, and the antioxidant activity of red beet (Beta vulgaris L. ssp. vulgaris Rote Kugel). J. Agr. Food Chem. 58: 11825–11831 (2010)

    Article  CAS  Google Scholar 

  32. Gardner PT, White TAC, McPhail DB, Duthie GG. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem. 68: 471–474 (2000)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This research was financially supported by the Ministry of Trade, Industry, and Energy (MOTIE), Korea, under the “Regional Specialized Industry Development Program (R&D, R0003894)” supervised by the Korea Institute for Advancement of Technology (KIAT) and by a research grant from Seoul Women’s University (2018).​

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797, Republic of Korea

    Seung Jo Lee, In Hee Bang & Sea C. Min

  2. BK Bio, 2706-38 Iljudong-ro, Guhwa-eup, Jeju-si, Jeju, 63359, Republic of Korea

    Hyuk-Joon Choi

Authors
  1. Seung Jo Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. In Hee Bang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hyuk-Joon Choi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sea C. Min
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sea C. Min.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Lee, S.J., Bang, I.H., Choi, HJ. et al. Pasteurization of mixed mandarin and Hallabong tangor juice using pulsed electric field processing combined with heat. Food Sci Biotechnol 27, 669–675 (2018). https://doi.org/10.1007/s10068-018-0311-7

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-018-0311-7

Keywords

Search

Navigation