Abstract
A novel industrial-scale ultraviolet-C (UV-C) light processor from AseptoRay (MGT, Israel) was used to treat a raw cold-pressed green juice blend (GJB) consisting of kale, romaine, celery, apple, and lemon. The effect of UV-C light energies of 0.88 kJ L−1 and 2.93 kJ L−1 on microbial, enzymatic, nutritional, quality, and sensory parameters of the GJB was studied. Using 2.93 kJ L−1, 3.7 log reduction in aciduric bacteria and 3.9 logs in aerobic colony count were achieved, while lactic acid bacteria, coliforms, yeasts, and moulds were reduced by >3, >2, 2.1, and 2.1 logs, respectively. A minor increase in polyphenoloxidase (PPO) enzyme activity was seen with 0.88 kJ L−1 and a slight change in colour (not visually observed) was detected using 2.93 kJ L−1. No other significant change in nutritional and quality parameters or enzyme activities was detected. Further, the stability of the GJB was explored. Kale and romaine contributed the most significant source of spoilage enzyme activity, cloud loss, and browning in the GJB. These stability parameters were shown to be affected by pressing temperature and pH. The commercial UV-C treatment process explored in this study is a viable alternative to high pressure processing (HPP) for improved microbial safety of fresh green juice blends.
Highlights
The cold-pressed premium juice industry has experienced fast growth around the world includingCanada
UV-C treatment of a cold-pressed green juice blend (GJB) using an industrial-scale UV-C processing unit at energies of 0.88 kJ L−1 and 2.93 kJ L−1 led to a reduction in natural microbiota, yeasts and moulds without significantly altering physical, quality, nutritional and sensory parameters
Enzyme activity was seen with 0.88 kJ L−1, and an imperceptible change in colour was detected for the GJB treated at 2.93 kJ L−1
Summary
The cold-pressed premium juice industry has experienced fast growth around the world includingCanada. The cold-pressed premium juice industry has experienced fast growth around the world including. The growing consumption of premium categories of juices has been attributed to the perceived health benefits of reduced calories, reduced sugar, and the “all natural”, “made of organic ingredients”. The addition of vegetable juices and fruit-vegetable blends drives the low-calorie and health-beneficial messages. To achieve these attributes, the premium juice category is minimally processed using cold-pressing or other extraction methods to minimize treatment temperature and exposure to oxygen. Cold-pressing of juice is a two-stage process: first, grinding fruit or vegetables ingredients that were stored at refrigerated temperatures and extracting juice by gently pressing ingredients in special bags to prevent oxidation. The growth of the cold-pressed juice industry into regional and national markets requires higher juice yield after
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
