Heat Pasteurization Research Articles

Quality evaluation of blended nectar prepared using aloe vera, bitter gourd, aonla and guava

The present investigation was aimed for quality evaluation of blended nectar prepared using different levels of blends [B1-2: 2: 12: 4, B2-2: 12: 2: 4, B3 4: 4: 8: 4, B4-4: 6: 6: 4, B5-4: 8: 4: 4, B6-6: 4: 6: 4, B7-6: 6: 4: 4, B8-8: 4: 4: 4 and B9-12: 2: 2: 4 (aloe vera: bitter gourd: aonla: guava)] and TSS (T1-15°B, T2-16°B and T3 17°B). The nectar was prepared by blending fresh juice/pulp of aloe vera, bitter gourd, aonla and guava using different blending levels following adjustment of TSS and acidity, heat pasteurization; packing in glass bottles and processing for 30 min at 96 ± 1°C. The results of the present investigation indicate that nectar prepared from 12% aloe vera juice, 2% bitter gourd juice, 2% aonla juice and 4% guava pulp having 15.00°Brix TSS and 0.30% acidity (T1B9) was extremely liked on the basis of 9 point Hedonic scale and found best on the basis of nutritional composition. With the increase in the level of aloe vera juice (upto 12%) in the blended nectar there was increase sensory acceptability. The benefit cost ratio (BCR) of nectar was observed 1.78 at minimum market sale price of Rs. 10.00 per bottle (200 ml).

Temperature stability of Poly-[hemoglobin-superoxide dismutase-catalase-carbonic anhydrase] in the form of a solution or in the lyophilized form during storage at −80 °C, 4 °C, 25 °C and 37 °C or pasteurization at 70 °C

Polyhemoglobin-superoxide dismutase-catalase-carbonic anhydrase (Poly-[Hb-SOD-CAT-CA]) contains all three major functions of red blood cells (RBCs) at an enhanced level. It transports oxygen, removes oxygen radicals and transports carbon dioxide. Our previous studies in a 90-min 30 mm Hg Mean Arterial Pressure (MAP) sustained hemorrhagic shock rat model shows that it is more effective than blood in the lowering of elevated intracellular pCO2, recovery of ST-elevation and histology of the heart and intestine. This paper is to analyze the storage and temperature stability. Allowable storage time for RBC is about 1 d at room temperature and 42 d at 4 °C. Also, RBC cannot be pasteurized to remove infective agents like HIV and Ebola. PolyHb can be heat sterilized and can be stored for 1 year even at room temperature. However, Poly-[Hb-SOD-CAT-CA] contains both Hb and enzymes and enzymes are particularly sensitive to storage and heat. We thus carried out studies to analyze its storage stability at different temperatures and heat pasteurization stability. Results of storage stability show that lyophilization extends the storage time to 1 year at 4 °C and 40 d at room temperature (compared to respectively, 42 d and 1 d for RBC). After the freeze-dry process, the enzyme activities of Poly-[SFHb-SOD-CAT-CA] was 100 ± 2% for CA, 100 ± 2% for SOD and 93 ± 3.5% for CAT. After heat pasteurization at 70 °C for 2 h, lyophilized Poly-[Hb-SOD-CAT-CA] retained good enzyme activities of CA 97 ± 4%, SOD 100 ± 2.5% and CAT 63.8 ± 4%. More CAT can be added during the crosslinking process to maintain the same enzyme ratio after heat pasteurization. Heat pasteurization is possible only for the lyophilized form of Poly-[Hb-SOD-CAT-CA] and not for the solution. It can be easily reconstituted by dissolving in suitable solutions that continues to have good storage stability though less than that for the lyophilized form. According to the P50 value, Poly-[SFHb-SOD-CAT-CA] retains its oxygen carrying ability before and after long-term storage.

Inactivation of spoilage yeasts in apple juice by UV–C light and in combination with mild heat

Abstract The UV–C resistance of yeasts ( Saccharomyces cerevisiae , Saccharomyces bayanus , Zygosaccharomyces bailii , Dekkera anomala and Dekkera bruxellensis ) commonly involved in juice spoilage was investigated. Saccharomyces spp. showed the greatest UV resistance and yeast inactivation decreased with absorptivity of the medium. To improve the UV lethal effect on yeasts in juice, UV treatment was combined with heat (UV–H) (45–60 °C). The inactivation of S. cerevisiae by UV–H treatments between 52.5 and 57.5 °C was greater than use of both technologies individually, suggesting a synergistic effect. Modeling of inactivation data found that a combination of UV–C light with mild temperatures (50–60 °C) produced a 5-log 10 reduction of S. cerevisiae in clarified apple juice with lower UV doses (up to a 89.3% of reduction at 57.5 °C) and treatment times (up to 63% of reduction at 52.5 °C) than those needed for UV treatments or heat alone. Industrial relevance This investigation demonstrated the lethal efficacy of the combination of UV–C radiation and heat to improve the inactivation of spoilage yeasts in juice. Combined UV–H treatments synergistically increased yeast inactivation, with this approach being less effective than for bacteria. In any case, UV–H at mild temperatures would be an alternative to heat pasteurization treatments, enabling the inactivation of pathogenic bacteria and reducing the concentration of spoilage microorganisms like yeasts, obtaining a safe and stable product at lower temperatures.

Mapping trends in novel and emerging food processing technologies around the world

Abstract This paper discusses novel technologies and their applications in the world. Two surveys were independently designed and conducted by a North American (Survey 1) and by a European group (Survey 2). The respondents were food professionals from industry, academia and government. The questions sought to identify novel technologies either applied now or with the potential to be commercialised in 5–10 years, commercialisation factors, associated regulations and limitations. In Survey 1, HPP (80%), microwave (88%) and UV (84%) were the main technologies applied now and anticipated in the next 5 years. PEF was third instead of UV in Survey 2. The main drivers were higher quality products (94%), product safety (92%) and shelf life (91%). HPP and microwaves were identified as main technologies now and in the next 10 years. There were geographical differences with North America finding UV and radiation, and Europe finding PEF of more importance now. Cold plasma and PEF were anticipated to be more important in Europe in 10 years' time while HPP, microwave and UV remained more important to North America. Industrial relevance The emerging technologies mentioned in the survey have been developing since the early 20th century or before. However, they are not adopted on any large scale such as canning or heat pasteurisation. This study was conducted on a worldwide scale to determine current uses for emerging technologies in different food sectors. Some technologies are deemed of more commercial importance in certain countries than others. HPP and microwave heating are the two main technologies currently on commercial applications. PEF is more popular in Europe, especially the Netherlands where a commercial scale unit exists. On the contrary, microwave technology seems to be popular in all countries but the Netherlands. UV and radiation are more important in North America than Europe. Pressure and CO 2 is only deemed to be of commercial importance in North America.

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

The impact of continuous microwave heating (MV) at 90 and 120 °C for 10 s and at 80 and 90 °C for 7 s, as well as conventional thermal processing (CTP) at 90 °C for 15 min, on the quality of strawberry puree was studied. Product quality was determined, covering total polyphenols, anthocyanins, phenolic acids, flavonols and vitamin C content, as well as colour parameters, enzymatic activity, and finally, the sensory and microbiological quality. CTP caused higher degradation of polyphenols (ca. 7 %), anthocyanins (ca. 20 %) and vitamin C (ca. 48 %) compared to MV at 120 °C. Changes of the colour of MV-preserved puree were insignificant (dE 3). Only MV at 120 °C and CTP effectively decreased the level of total microbial count (<1 log cfu/g), but considering enzymes activity, only CTP was effective, inactivating ca. 98 and 100 % of polyphenol oxidase (PPO) and peroxidase (POD), respectively. The most effective inactivation of PPO (82 %) and POD (88 %) after MV was noted at 120 °C, but the best compromise between colour and nutrient preservation and enzyme inactivation was achieved at the MV at 90 °C. Considering the obtained results, it can be concluded that the microwave heating better preserved the quality of strawberry puree than conventional heat pasteurization.

Influence of high isostatic pressure on structural and functional characteristics of potato protein

Potato protein possesses promising nutritional and techno-functional properties, but distinct heat sensitivity. Therefore, the potential of high isostatic pressure as an alternative preservation and modification method was investigated. Pressures of 200, 400 and 600MPa were applied at isothermal conditions of 20 and 40°C to dispersions made of potato protein concentrate and isolated patatin for dwell times of 10min. Process induced changes in solubility, foaming properties and selected structural characteristics were compared to results of pure thermal treatments from 20 to 80°C. Potato protein solubility in neutral solutions made of concentrate was reduced to 21% after heating to 70 and 80°C whereas it only decreased to 74% after pressurization at 600MPa. Processing of isolated patatin at pH6 and pH adjustment from 7 to 6 after processing reduced protein solubility to 12% for heat treatments and to 55 and 89%, respectively, for pressure treatments indicating different denaturation or aggregation mechanisms. Hydrogen bonds and hydrophobic interactions were involved in pressure induced aggregation, whereas aggregates formed during heat treatments were primarily stabilized by hydrophobic interactions. The surface hydrophobicity of soluble protein increased by factor 2.5 to 4.5 after heat treatments and by factor 1.3 at maximum after pressure treatments. High pressure processing provides therefore a good alternative to conventional heat pasteurization as initial potato protein quality may be preserved to a higher extent. Foam stability was increased to 177% by pressure treatments, but this modification was not long-term stable. Applying high pressure with the aim of a functional modification therefore requires further investigations.

Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

The impact of microwave (1000W – 340s) and conventional heat (97°C – 30s) pasteurisation and storage (4, 10, 22°C for up to 63d) on total and individual carotenoids and chlorophylls in kiwifruit puree was evaluated. Bioaccessibility of carotenoids, before and after pasteurisation and storage, was also studied. Microwaves and conventional heating led to marked changes in the chlorophyll (42–100% losses) and carotenoid (62–91% losses) content. First- and second-order kinetics appropriately explained the degradation of total carotenoids and chlorophylls over time, respectively. Pasteurised samples showed significantly (p<0.05) enhanced stability of these pigments, with microwaves (k=0.007–0.031100gmg−1day−1 at 4–22°C) promoting chlorophyll stability to a greater extent than conventional heating (k=0.0015–0.034100gmg−1day−1 at 4–22°C). Bioaccessibility of carotenoids remained (p<0.05) unaffected by processing and storage. These results highlighted that the pigment composition of microwaved kiwifruit was more similar to that of the fresh fruit and better preserved during storage.

Thermal death times of acid-habituated Escherichia coli and Salmonella enterica in selected fruit beverages

The study established the decimal reduction times at 60 and 73 °C (D60 and D73) of each of acid-adapted cocktails of Escherichia coli (NRRL 3704, ATCC 8739, ATCC 92522) and Salmonella enterica serovars Typhimurium (NRRL B-4420), Typhi (NRRL B-573), and Enteritidis (Biotech 1963) in some fruit beverages. Tested beverages included apple and orange juices, which are most commonly reported vectors of diseases; and tropical fruit beverages such as mango, guava, and soursop nectars, which are not frequently used as suspending media in thermal inactivation studies. The fruit beverages had pH of 3.30–4.73, titratable acidities of 0.15–0.64% organic acid, and soluble solids of 11.13–14.33 °Brix. At 60 °C, E. coli and Salmonella were 1.26–3.13 and 1.21–2.33 folds, respectively, more resistant to heating than at 73 °C. At 60 °C, E. coli and S. enterica had D60 value ranges of 5.90 s (orange juice) to 12.42 s (guava nectar) and 7.50 s (orange juice) to 11.46 s (soursop nectar), respectively. At 73 °C, E. coli had D73 values ranging from 3.56 s (apple juice) to 5.82 s (soursop nectar), while those of S. enterica ranged from 3.59 s (guava nectar) to 9.74 s (soursop nectar). The variations in the observed heat resistance in both heating temperatures were attributed to the differences in the physicochemical properties of the suspending fruit beverages. The results obtained in this work contribute to further understanding the behaviors of these pertinent pathogens in heat-treated fruit beverages. These data also provide baseline information for the establishment of heat pasteurization process schedules for better control of fruit juice product safety.

Recent Advances in Food Processing Using High Hydrostatic Pressure Technology

High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications.

Quality Evaluation of Herbal Juice Developed from Traditional Indian Medicinal Plants Using Citrus limetta as Base

Lime juice, basil extract, ginger and sugar syrup were optimized and blended to form a herbal juice which was pasteurized at 90°C for 25 sec cooled and stored at refrigerated temperature 5°C for 20 days. Physic-chemical and sensory analysis was done. Marginal changes in pH, total soluble solids, acidity, vitamin C and antioxidant content were observed. The TSS increased during the storage period and was reported to be increased by 2.5°Brix. Addition of basil extract and ginger to lime juice greatly increased the antioxidant potential of the juice and also Vitamin C. Vitamin C and pH and subsequently decreased as the storage time increased. Ascorbic acid content was reported to decrease by 10-12 mg/100 gm in all the juice blends. The antioxidant potential gradually decreased during the storage period from 50.5 in 10% to 56.1 in 25% juice blends. The mean overall acceptability scores of more than 8 for juice blends samples up to 20% basil extract incorporation indicated the commercial scope for manufacturing good and nutritious juice blends, which will also be helpful in providing good antioxidant and nutraceutical potential to the consumer. Heat pasteurisation (90°C for 25 sec) and basil and ginger extract were more effective for inactivating the microbial flora. However the shelf life of the juice blends was established within 10 days, after this the acceptability decreased. The product is recommended children, youth and elderly persons to be used within 10 days.

Development and Quality Evaluation of RTS (Ready to Serve) Beverages Made from Traditional Indian Medicinal Plants

Kinnow juice, Basil extract, ginger and sugar syrup were optimized and blended to form a RTS beverage which was pasteurized at 90°C for 25 sec cooled and stored at refrigerated temperature 5°C for 20 days. Physic-chemical and sensory analysis was done. Marginal changes in pH, total soluble solids, acidity, vitamin C and antioxidant content were observed. The TSS increased during the storage period and was reported to be increased by 2.5°Brix. Addition of basil extract and ginger to know juice greatly increased the antioxidant potential of the juice and also Vitamin C. Vitamin C, pH and subsequently acidity decreased as the storage time increased. Ascorbic acid content was reported to decrease by 10-14 mg/100 gm in all the RTS (Ready to Serve) beverages. The antioxidant potential gradually decreased during the storage period from 54.2 in 10% to 60.1 in 25% RTS. The mean overall acceptability scores of more than 8 for beverage samples up to 20% basil extract incorporation indicated the commercial scope for manufacturing good and nutritious RTS beverage, which will also be helpful in providing good antioxidant and nutraceuticals potential to the consumer. Heat pasteurisation (90°C for 25 sec) and basil and ginger extract were more effective for inactivating the microbial flora. However the shelf life of the RTS was established within 10 days, after this the acceptability decreased. The product is recommended children, youth and elderly persons to be used within 10 days.

Effects of Far-Infrared Irradiative Heating Pasteurization on Fungi

The effect of far-infrared (FIR) irradiation pasteurization on fungi was quantitatively evaluated and compared with the effect of thermal conductive heating. After the bulk temperature of the sterile saline irradiated by FIR reached a steady given temperature, yeast cells (Candida albicans NBRC 1950 and Saccharomyces cerevisiae NBRC 1067) or fungal spores (Aspergillus niger NBRC 4781) were inoculated and FIR heating was conducted. A mullite cylinder FIR heater, with a main wavelength of 4 - 7 μm, was used for FIR heating. Death of fungi by FIR heating and by thermal conductive heating both followed first-order reaction kinetics, and the apparent death rate constants under different temperature conditions were obtained. For the same bulk temperatures, pasteurization by FIR heating was more effective than thermal conductive heating. The activation energy for the death of fungi by FIR irradiation was slightly lower than thermal conductive heating, indicating differences in the mechanism of action.

Unfolding properties of recombinant human serum albumin products are due to bioprocessing steps.

We have used differential scanning calorimetry (DSC) to determine the unfolding properties of commercial products of human serum albumin (HSA) prepared from pooled human blood, transgenic yeast, and transgenic rice. The initial melting temperatures (Tm1 ) for the unfolding transitions of the HSA products varied from 62°C to 75°C. We characterized the samples for purity, fatty acid content, and molecular weight. The effects of adding fatty acids, heat pasteurization, and a low pH defatting technique on the transition temperatures were measured. Defatted HSA has a structure with the lowest stability (Tm of ∼62°C). When fatty acids are bound to HSA, the structure is stabilized (Tm of ∼64-72°C), and prolonged heating (pasteurization at 60°C) results in a heat-stabilized structural form containing fatty acids (Tm of ∼75-80°C). This process was shown to be reversible by a low pH defatting step. This study shows that the fatty acid composition and bioprocessing history of the HSA commercial products results in the large differences in the thermal stability.

Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model

The inactivation kinetics of pectin methyl esterase (PME) during the shelf life (4°C-180days) of freshly squeezed orange juice samples processed by both pulsed electric fields (PEF) and heat pasteurization (HP) was evaluated in the study. The PME inactivation level after the PEF (25.26kV/cm-1206.2μs) and HP (90°C-20s) treatments were 93.8% and 95.2%, respectively. The PME activity of PEF-processed samples decreased or did not change, while that of HP samples increased during storage (p<0.01). A kinetic model was developed expressing PME inactivation as a function of the PEF treatment conditions, and this enabled the estimation of the reaction rate constant (587.8–2375.4s−1), and the time required for a 90% reduction (De, 3917.7–969.5s). Quantification of the increase in PEF energy to ensure a ten-fold reduction in De (ze, 63.7J), activation electric fields (−921.2kVcm−1mol−1), and electrical activation energy (12.9kJmol−1) was also carried out. Consequently, PEF processing was very effective for the inactivation of PME and for providing stability of orange juice during storage.

The capacity of high pressure processing to preserving nutritional properties of the food products: A review

High pressure processing (HPP) is a non-thermal technology used in the food industry because of its capacity to preserving most of the nutritional, sensory and functional properties of the processed food products and diminish the microbial load. HPP maintains the nutritional value and quality of food and therefore does not result in any undesirable changes associated with thermal processing. This thechnology is an emerging nonthermal technology that can ensure the same level of food safety as heat pasteurization and produces freshertasting, minimally processed foods. Processing aims to prolong the shelf life while the original sensory and nutritional properties are maintained as high as possible within the constraints put forward by microbial safety. There is a relationship between pressure induced changes on proteins, fats and selected quality parameters in different foods. The aim of this study was to understand the effect of HPP on the proteome and gain further insights into how this impacts on nutritional properties of food products.

Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice

Ultraviolet (UV) is able to inactivate most microorganisms in fruit juices with a low absorption coefficient but its effect is limited in inactivating undesired enzymes. The aim of this study was to overcome limitation of ultraviolet light (UV) by combining mild heat with UV. Pineapple juice was treated with mild heat (temperature: 50, 55 and 60 °C; holding time: 10, 20 and 30 min) and subsequently exposed to UV (5.61, 7.55 and 11.23 mJ·cm− 2). The effects of these combined treatments on pectin methylesterase (PME), bromelain activities and total phenolic content (TPC) were determined. Both enzymatic activities were reduced by mild heat but not by UV treatment. Increasing holding time and UV dosage led to higher depletion of TPC. Treating pineapple juice with mild heat at 55 °C for 10 min and UV at 5.61 mJ·cm− 2 decreased PME by 60.53% whilst retaining 61.57 ± 0.21% and 72.80 ± 0.33% of bromelain and TPC, respectively. As opposed to traditional heat pasteurisation, ultraviolet (UV) treatment has the potential to produce pineapple juice with added value, such as high amount of health benefiting phenols and bromelain. Despite being known for being economically feasible, this technology is not widely adapted by the industry due to its inability to inactivate pectin methylesterase (PME). To overcome the limitation of UV, mild heat (MH) is introduced as hurdle technology. This study demonstrates that combining UV and MH could be able to effectively inactivate the PME in pineapple juice whilst preserving relatively high amount of bromelain and phenols.

Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models.

Red-fleshed dragon fruit (Hylocereus polyrhizus) is rich in antioxidants. The aim of this study was to determine the effects of heat pasteurization, pH adjustment, ascorbic acid addition as well as storage under agitation and light or dark condition on betacyanin content in red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate. The concentrate was produced by concentrating clarified red-fleshed dragon fruit juice in a rotary evaporator at 40°C. UV-Visible spectrophotometer was used for analyzing betacyanin content. Addition of 0.25% ascorbic acid, pH4.0, and pasteurization at 65°C for 30min were selected as the best processing conditions to retain betacyanin content in red-fleshed dragon fruit juice. Storage at the agitation speed of 220rpm showed that the concentrated samples had higher betacyanin stability compared to juice, while both juice and concentrate had almost similar betacyanin stability when tested for storage in the presence of light. In summary, ascorbic acid stabilized betacyanin in both juice and concentrate at agitated or non-agitated conditions. In contrast, light degraded betacyanin in both juice and concentrate models.

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization.

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF) was conducted using membranes with three pore sizes (lab-scale 0.65 and 1.2 µm TFMF, and pilot-scale 1.4 µm MF). HTST control treatments were applied at 75 or 95 °C for 20 and 45 s, respectively. Noticeable color changes were observed with the 0.65 µm TFMF treatment. No significant color changes were observed in PEF-treated, 1.2 µm TFMF-treated, HTST-treated, and 1.4 µm MF-treated skim milk (p ≥ 0.05) but the total color difference indicated better color retention with non-thermal preservation. The latter did not affect raw skim milk volatiles significantly after single or combined processing (p ≥ 0.05), but HTST caused considerable changes in their composition, including ketones, free fatty acids, hydrocarbons, and sulfur compounds (p < 0.05). The findings indicate that for the particular thermal and non-thermal treatments selected for this study, better retention of skim milk color and flavor components were obtained for the non-thermal treatments.

Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation

The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available produce, and offer excellent nutrition and appealing taste. The new products were prepared on laboratory scale units and underwent nutritional, microbiological, and sensory evaluations. The basic composition, total polyphenol content, ascorbic acid content, and total antioxidant activity were determined. &amp;nbsp;

Influences of vanillin and licorice root extract supplementations on the decimal reduction times of Escherichia coli O157:H7 in mildly heated young coconut liquid endosperm

This study determined the influences of supplementing different combinations of vanillin (0–500 ppm) and licorice root extract (LRE, 0–420 ppm) on the mild heat (55 °C) decimal reduction times (D55-values) of a cocktail of Escherichia coli O157:H7 in young coconut liquid endosperm. The maximum level of supplementation per additive tested was previously established not to result in the lowering of general consumer acceptability of the liquid endosperm. The D55-values ranged from 15.08 to 31.40 min. The influences of both additives on the D55-value fitted significantly into a 2-factor, interaction model with only the joint effect of the additives having significant effect on D55. The combined efficacies of the additives were most significant at concentrations above 250 ppm vanillin and 210 ppm LRE. The results obtained may be used in the establishment of mild heat pasteurization processes for supplemented young coconut liquid endosperm, for better control of quality and safety.