Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice

Tarek Gamal Abedelmaksoud*, Sobhy Mohamed Mohsen, Lene Duedahl-Olesen, Mohamed Mohamed Elnikeety, Aberham Hailu Feyissa

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The present study investigates the application of ohmicsonication (OS) as a new hurdle technology for pasteurization of Not-from-concentrate orange juice (NFCOJ). OS process parameters to inactivate pectinmethylesterase (PME) activity in NFCOJ were optimized using response surface methodology. The influence of Sonication (S), Thermosonication (TS), Ohmic heating (OH) and OS on inactivation of PME were compared to conventional heat (CH) treatment. Their effects on physical, chemical and microbiological contents were included. In comparison to fresh orange juice, the inactivation of PME was 96%, 95%, 89%, 90% and 29% for OS, OH, TS, CH and S treatments, respectively. Highest cloud value was obtained for OS (1.240 A) treatment. OS treatment gave a lower vitamin C loss compared to TS, OH and CH treatments. A significant increase in the total phenolic content were obtained in the following order OS > TS > OH > CH. OS treated juice also contained the lowest value of hydroxymethyl furfural (0.90 mg/L) compared to OH (0.95 mg/L), TS (1.37 mg/L) and CH (2.72 mg/L) treated samples. Overall, the results indicated that OS can be integrated as a substitute to pasteurization of NFCOJ.

Original languageEnglish
JournalJournal of Food Science and Technology
Volume56
Issue number8
Pages (from-to)3951-3956
ISSN0022-1155
DOIs
Publication statusPublished - 2019

Keywords

  • Ohmic heating
  • Ohmic-ultrasonic heating
  • Pectinmethylesterase
  • Phenolic content

Cite this

Abedelmaksoud, Tarek Gamal ; Mohsen, Sobhy Mohamed ; Duedahl-Olesen, Lene ; Elnikeety, Mohamed Mohamed ; Feyissa, Aberham Hailu. / Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice. In: Journal of Food Science and Technology. 2019 ; Vol. 56, No. 8. pp. 3951-3956.
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title = "Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice",
abstract = "The present study investigates the application of ohmicsonication (OS) as a new hurdle technology for pasteurization of Not-from-concentrate orange juice (NFCOJ). OS process parameters to inactivate pectinmethylesterase (PME) activity in NFCOJ were optimized using response surface methodology. The influence of Sonication (S), Thermosonication (TS), Ohmic heating (OH) and OS on inactivation of PME were compared to conventional heat (CH) treatment. Their effects on physical, chemical and microbiological contents were included. In comparison to fresh orange juice, the inactivation of PME was 96{\%}, 95{\%}, 89{\%}, 90{\%} and 29{\%} for OS, OH, TS, CH and S treatments, respectively. Highest cloud value was obtained for OS (1.240 A) treatment. OS treatment gave a lower vitamin C loss compared to TS, OH and CH treatments. A significant increase in the total phenolic content were obtained in the following order OS > TS > OH > CH. OS treated juice also contained the lowest value of hydroxymethyl furfural (0.90 mg/L) compared to OH (0.95 mg/L), TS (1.37 mg/L) and CH (2.72 mg/L) treated samples. Overall, the results indicated that OS can be integrated as a substitute to pasteurization of NFCOJ.",
keywords = "Ohmic heating, Ohmic-ultrasonic heating, Pectinmethylesterase, Phenolic content",
author = "Abedelmaksoud, {Tarek Gamal} and Mohsen, {Sobhy Mohamed} and Lene Duedahl-Olesen and Elnikeety, {Mohamed Mohamed} and Feyissa, {Aberham Hailu}",
year = "2019",
doi = "10.1007/s13197-019-03834-2",
language = "English",
volume = "56",
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Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice. / Abedelmaksoud, Tarek Gamal; Mohsen, Sobhy Mohamed; Duedahl-Olesen, Lene; Elnikeety, Mohamed Mohamed; Feyissa, Aberham Hailu.

In: Journal of Food Science and Technology, Vol. 56, No. 8, 2019, p. 3951-3956.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice

AU - Abedelmaksoud, Tarek Gamal

AU - Mohsen, Sobhy Mohamed

AU - Duedahl-Olesen, Lene

AU - Elnikeety, Mohamed Mohamed

AU - Feyissa, Aberham Hailu

PY - 2019

Y1 - 2019

N2 - The present study investigates the application of ohmicsonication (OS) as a new hurdle technology for pasteurization of Not-from-concentrate orange juice (NFCOJ). OS process parameters to inactivate pectinmethylesterase (PME) activity in NFCOJ were optimized using response surface methodology. The influence of Sonication (S), Thermosonication (TS), Ohmic heating (OH) and OS on inactivation of PME were compared to conventional heat (CH) treatment. Their effects on physical, chemical and microbiological contents were included. In comparison to fresh orange juice, the inactivation of PME was 96%, 95%, 89%, 90% and 29% for OS, OH, TS, CH and S treatments, respectively. Highest cloud value was obtained for OS (1.240 A) treatment. OS treatment gave a lower vitamin C loss compared to TS, OH and CH treatments. A significant increase in the total phenolic content were obtained in the following order OS > TS > OH > CH. OS treated juice also contained the lowest value of hydroxymethyl furfural (0.90 mg/L) compared to OH (0.95 mg/L), TS (1.37 mg/L) and CH (2.72 mg/L) treated samples. Overall, the results indicated that OS can be integrated as a substitute to pasteurization of NFCOJ.

AB - The present study investigates the application of ohmicsonication (OS) as a new hurdle technology for pasteurization of Not-from-concentrate orange juice (NFCOJ). OS process parameters to inactivate pectinmethylesterase (PME) activity in NFCOJ were optimized using response surface methodology. The influence of Sonication (S), Thermosonication (TS), Ohmic heating (OH) and OS on inactivation of PME were compared to conventional heat (CH) treatment. Their effects on physical, chemical and microbiological contents were included. In comparison to fresh orange juice, the inactivation of PME was 96%, 95%, 89%, 90% and 29% for OS, OH, TS, CH and S treatments, respectively. Highest cloud value was obtained for OS (1.240 A) treatment. OS treatment gave a lower vitamin C loss compared to TS, OH and CH treatments. A significant increase in the total phenolic content were obtained in the following order OS > TS > OH > CH. OS treated juice also contained the lowest value of hydroxymethyl furfural (0.90 mg/L) compared to OH (0.95 mg/L), TS (1.37 mg/L) and CH (2.72 mg/L) treated samples. Overall, the results indicated that OS can be integrated as a substitute to pasteurization of NFCOJ.

KW - Ohmic heating

KW - Ohmic-ultrasonic heating

KW - Pectinmethylesterase

KW - Phenolic content

U2 - 10.1007/s13197-019-03834-2

DO - 10.1007/s13197-019-03834-2

M3 - Journal article

VL - 56

SP - 3951

EP - 3956

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

IS - 8

ER -