Abstract
In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of temperature (70, 80 and 90 °C), nanofluid concentration (0, 2 and 4%) and time (30, 60 and 90 s) were selected for thermal processing of tomato juices by a shell and tube heat exchanger. The results demonstrated that 4% nanofluid concentration, at 30 °C for 30 s could result in 66% vitamin C retention of fresh juice while it was about 56% for the minimum nanofluid concentration and maximum temperature and time. Higher nanoparticle concentrations made tomato juices that require lowered thermal durations, because of better heat transfer to the product, and total phenolic compounds dwindle less severely; In fact, after 30 s thermal processing at 70 °C with 0 and 4% nanoparticles, total phenolic compounds were maintained by 71.9 and 73.6%, respectively. The range of total soluble solids for processed tomato juices was 5.4–5.6, meaning that nanofluid thermal processing could preserve the natural condition of tomato juices successfully. Based on the indices considered, a nanofluid thermal processing with 4% nanoparticle concentration at the temperature of 70 °C for 30 s will result in the best nutritional contents of final tomato juices.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Aghajanzadeh SS, Ziaiifar AM, Kashaninejad M, Maghsoudlou Y, Esmailzadeh E (2016) Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing. J Food Sci Technol 57(13):1–11 (in Persian)
Aguilo-Aguayo I, Soliva-Fortuny R, Martin-Belloso O (2008) Comparative study on color, viscosity and related enzymes of tomato juice processed by pulsed electric fields or heat treatment. Eur Food Res Technol 227(2):599–606
Amiot MJ, Fleuriet A, Cheynier V, Nicolas J (1997) Phenolic compounds and oxidative mechanisms in fruits and vegetables. In: Tomas-Barberan FA, Robins RJ (eds) Phytochemistry of fruit and vegetables. Science Publications, Oxford, pp 51–85
Block G (1991) Vitamin C and cancer prevention: the epidemiologic evidence. Am J Clin Nutr 53(1):270–282
Burdulu HS, Koca N, Karadeniz F (2006) Degradation of vitamin C in citrus juice concentration during storage. J Food Eng 74(2):211–216
Farajollahi B, Etemad SG, Hojjat M (2010) Heat transfer of nanofluids in a shell and tube heat exchanger. Int J Heat Mass Transf 53:12–17
Gregory JF (1996) Vitamins. In: Fennema OR (ed) Food chemistry, 3rd edn. Marcel Dekker, New York, pp 531–616
Haard NF, Chism GW (1996) Characteristics of edible plant tissues. In: Fennema OR (ed) Food chemistry, 3rd edn. Marcel Dekker Inc, New York, pp 943–1011
Igual M, Garcia-Martinez E, Camacho MM, Martinez-Navarrete N (2010) Effect of thermal treatment and storage on stability of organic acids and the functional value of grapefruit juice. Food Chem 118:291–299
Jafari SM, SaremNejad SF, Dehnad D, Rashidi AM (2017a) Evaluation of performance and thermophysical properties of alumina nanofluids as a new heating medium for processing of food products. J Food Process Eng. doi:10.1111/jfpe.12544
Jafari SM, SaremNejad SF, Dehnad D (2017b) Nano-fluid thermal processing of watermelon juice in a shell and tube heat exchanger and evaluating its qualitative properties. Innov Food Sci Emerg Technol (under review)
Jafari SM, Jabari SS, Dehnad D, Shahidi SA (2017c) Heat transfer enhancement in thermal processing of tomato juice by application of nano-fluids. Food Bioprocess Technol 10(2):307-316
Keblinski P, Phillpot SR, Choi SUS, Eastman JA (2002) Mechanisms of heat flow in suspensions of nano-sized particles (nanofluids). Int J Heat Mass Transf 45(4):855–863
Mare T, Halelfadl S, Sow O, Estelle P, Duret S, Bazantay F (2011) Comparison of the thermal performances of two nanofluids at low temperature in a plate heat exchanger. Exp Thermal Fluid Sci 35(8):1535–1543
Odriozola-Serrano I, Soliva-Fortuny R, Martin-Belloso O (2008) Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innov Food Sci Emerg Technol 9:272–279
Odriozola-Serrano I, Soliva-Fortuny R, Hernández-Jover T, Martín-Belloso O (2009) Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatment. Food Chem 112:258–266
Palm SJ, Roy G, Nguyen CT (2006) Heat transfer enhancement with the use of nanofluids in radial flow cooling systems considering temperature-dependent properties. Appl Therm Eng 26:2209–2218
Pandey SD, Nema VK (2012) Experimental analysis of heat transfer and friction factor of nanofluid as a coolant in a corrugated plate heat exchanger. Exp Thermal Fluid Sci 38:248–256
Rivas A, Rodrigo D, Martinez A, Barbosa-Canovas GV, Rodrigo M (2006) Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice. LWT-Food Sci Technol 39(10):1163–1170
Sánchez-Moreno C, Plaza L, De Ancos B, Cano MP (2006) Impact of high-pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity. J Sci Food Agric 8(2):171–179
Shin S, Bhownik SR (1995) Thermal kinetics of colour changes in pea puree. J Food Eng 24:77–86
Slinkard K, Singleton VL (1977) Total phenol analysis; automation and comparison with manual methods. Am J Enol Vitic 28:49–55
Vallverdú-Queralt A, Medina-Remon A, Casals-Ribes I, Lamuela-Raventos RM (2012) Is there any difference between the phenolic content of organic and conventional tomato juices? Food Chem 130:222–227
Vikram VB, Ramesh MN, Prapulla SG (2005) Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. J Food Eng 69:31–40
Zeinali Heris S, Noie SH, Talaii E, Sargolzaei J (2011) Numerical investigation of Al2O3/water nanofluid laminar convective heat transfer through triangular ducts. Nanoscale Res Lett 6(1):179–189
Acknowledgements
It is necessary to appreciate Iran National Science Foundation (INSF) and Iran Nanotechnology Initiative Council (INIC) for the financial support.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Jafari, S.M., Jabari, S.S., Dehnad, D. et al. Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice. J Food Sci Technol 54, 679–686 (2017). https://doi.org/10.1007/s13197-017-2505-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-2505-z