Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing.

An experimental and molecular dynamics analysis of Listeria monocytogenes inactivation in peach puree influenced by moderate electric field and temperature

Structure formation in fruit preparations by fruit fermentates produced with exopolysaccharide-forming lactic acid bacteria

As consumers become more health-conscious, they are increasingly seeking out foods that offer potential health benefits, such as yoghurts. To encourage more sustainable and healthy consumption habits, it is important to develop food products using local food ingredients. This study focused on fermented dairy products, namely by developing various formulations of Greek yoghurt using strawberry-tree fruit (Arbutus unedo L.) (STF) and peach (Prunus persica) puree, with no added sugar. Both peach and STF were sourced locally. A sensory analysis was performed to determine the preferred formulation, selecting either z1 (20% STF and 80% peach) or z2 (30% STF and 70% peach). After comparing the two, z1 emerged as the preferred formulation. For this formulation, physicochemical and microbiological analyses were conducted. A Greek yoghurt that incorporates peach and STF was developed while satisfying the requirements for “low-fat”, “low-saturated fat”, and “no added sugars” nutrition claims. These are all important features that align with the guidelines provided by the World Health Organization in promoting a healthy diet that encourages reduced fat and saturated fat intake, limited consumption of added sugars, and increased fibre content. To the best of our knowledge, this is the first time describing a Greek yoghurt containing STF purée.

The rheological properties and sedimentation phenomena in fruit purees are of particular importance for the food industry and product acceptance by consumers. The aim of this study was to correlate the phase separation with the underlying mechanisms. First, the influence of soluble solids content and temperature on the flow properties of peach puree was determined. Furthermore, considering the fruit puree matrix as a colloidal dispersion, the sedimentation rate, particle size and zeta potential were also determined. The peach puree samples exhibited pseudoplastic behavior, which was effectively described by the power law model. Both the flow consistency coefficient and apparent viscosity increased as the concentration rose. On the contrary, viscosity decreased as temperature increased. In addition, there was no significant effect of temperature on the flow behavior index. Low zeta potential values resulted in sedimentation as expressed by the phase separation index, and the highest sedimentation rate was observed for the sample with the lowest sucrose content.

The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics

ABSTRACT Texture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal (RNS) or high amylose (RHS) retrograded starches on the physicochemical and rheological properties of commercial peach puree stored at 4°C. The resistant starch content (RS), syneresis, and rheological behavior were evaluated during 14-day storage. Control puree exhibited high syneresis (60%), low consistency (6 Pa·sn), and decreasing viscosity during storage. These characteristics improved after adding retrograded starches. Samples with RNS exhibited higher viscosity, lower syneresis, lower RS (2%), and poor stability; meanwhile, the systems with RHS exhibited greater stability maintaining their viscosity, syneresis, and RS (10%) relatively constant during storage. Therefore, RHS can be recommended to enhance and maintain the physicochemical, nutraceutical, and rheological properties of a food matrix like peach puree during storage.

Salmonella enterica, known for its resilience to acidic environments, has been linked to foodborne outbreaks of illness from fruit derivatives. This study aimed to assess the survival of five serovars of Salmonella enterica subsp. enterica in various fruit purees subjected to different storage temperatures. Among the studied serovars, S. enteritidis exhibited the most significant population decrease in all fruit purees. In contrast, S. Agona, S. Gaminara, S. Michigan, and S. Montevideo survived in peach puree at 4 °C for at least 3 days, and S. Agona, S. Gaminara, and S. Montevideo maintained their initial levels in pear puree under the same time/temperature conditions. However, none of the strains were detectable in plum and black currant purees after 2 days at 4, 15, or 25 °C. These findings highlight variations in the behaviour of S. enterica serovars within different fruit purees. Likewise, low-temperature conditions prolonged the survival of the tested strains in all fruit purees analysed.

Formation of key aroma-active and off-flavor components in concentrated peach puree

Supplementation of drinkable yogurt (Laban) from Camel milk with fruit purees improves its quality and sensory properties

Background. Baby food products contain the necessary components for life and elements that are unsafe for health, particularly the radioactive isotopes of strontium-90 and cesium-137. Radiation from isotopes ingested at such an early age can lead to irreversible damage to organs and tissues, negatively affecting a person’s later life. Materials and methods. As an object of research, we selected specialized ready-to-eat baby food products from canned fish to fruit and milk purees sold and produced in the Republic. We analyze baby food products for compliance with the specific activity indicators of strontium-90 and cesium-137 with the internal hygienic standard of the Republic of Belarus GN 10-117-99 and the technical regulation of the Customs Union «On food safety» (TR TS 021/2011). We study the specific activities of cesium-137 and strontium-90 using RKG-AT1320 and MSK-AT1315, respectively. In addition, we undertake statistical analysis using the Statistica package, where we determine the coefficient of variation of an indicator within a product and the variance of the available values. Results. In 14 types of baby food, we found the following features: the specific activities of cesium-137 varied from 1,2 Bq/kg in Beef Puree to 7,0 in Peach Puree, which, in our opinion, is due to a decrease in the content of radionuclide during its migration in food chains: plant → animal, as well as technological features of product preparation. Specific activities of strontium-90 varied from 1 Bq/kg in Banana and Strawberry Puree with Cream to 1,85 Bq/kg in Reduced Apple-Rosehip Juice. We also noted that within the species «Puree of banana and strawberry with a cream», the values also change in a wide range for the specific activity of strontium-90 from 1 Bq/kg to 1.8 Bq/kg. Errors in the determination procedure can explain this fact since the product is thermally concentrated. Statistical analysis showed that the smallest coefficient of variation was in «Prune puree» – 3,18%, and the highest in «Salmon puree» – 75%. The high coefficient of variation in «Salmon puree» is due to the diversity of the fodder base for salmon. On the other hand, the low value of the coefficient of variation in «Prune puree» is caused by the uniformity of the growing conditions of prunes. Conclusion. The analyzed specialized baby food products comply with the republican normative act GN 10-117-99 and the EAEU standard TR CU 021/2011.

Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree

Among the diverse assortment of dairy products, sour cream occupies a leading position in terms of production. Despite the current economic situation, sour cream production increased by 3.4% compared to the previous year. The lack of raw milk, as well as the increased demand for healthy food products have led to the creation of a new group of sour cream products, which are supplemented with non-dairy ingredients - fortifiers. Due to the components of plant origin, it is possible to adjust the properties of the product, to give it a functional orientation. The authors proposed a method for the production of a sour cream product with the addition of wheat flakes and peach puree. The sour cream product was produced according to the traditional technological scheme. A feature of the technology is the introduction of plant components into the fermented product. The choice of the optimal dosage of wheat flakes and peach puree was carried out in accordance with the combination of the taste of the filler and the product, the indicators of the consistency and color of the sour cream product. The optimal dosages of the introduced components have been selected experimentally. An assessment of the quality indicators of the finished product has been carried out. The water-holding capacity of samples of sour cream products has been studied. By the amount of whey, you can judge the ability of dietary fiber to swell. The smaller the volume of whey, the more the dietary fiber absorbs moisture, which has a positive effect on the shelf life of the product. The viscosity was determined on a vibration viscometer in samples of samples with an undisturbed, damaged and restored clot. It was found that the sour cream product has the best moisture-absorbing ability, a fairly thick consistency, and after mixing it well restores the structure. It has been determined that the use of plant materials has a beneficial effect on the quality of the product.

In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave drying (MW1, MW2 and MW3) and combined convective-pulsed microwave drying (CD+MW2 and CD+MW3). Effect of drying on time, color, pH, Brix and micrographs were evaluated. The data of total drying time revealed that the maximum value was belonged to “CD” (220 min). The minimum value was obtained by “MW1” (10 min). By comparison of total color change (ΔE), the highest values were achieved with “CD+MW3”, whereas the lowest values were achieved with “MW2”. Under all drying applications, the maximum pH and Brix changes were observed with “CD+MW2”. From the microstructure, the samples to which the microwave method was applied displayed a collapsed structure as to the sample dried by the convective method.

A rheometer equipped with a concentric cylinder system, was used to study the effects of temperature (15, 25, 40, 55 and 70°C) and concentration (10, 12, 15, 20, 25 and 30.5ºBrix) on the flow behavior of peach puree. The rheograms were analyzed by the Power law, Herschel-Bulkley, Bingham and Casson models. The different sample concentrations were prepared as from a concentrated peach puree at 30.5ºBrix, with absolute density of 1077.49kg/m 3 , pulp content of 60.90% and pH value of 3.51. All the puree concentrations showed pseudoplastic behavior at all the temperatures with yield stress, and the Herschel-Bulkley model adequately described the flow behavior. The temperature dependence was well described by the Arrhenius model. The flow activation energy (Ea) of the concentrated peach puree (30.5ºBrix) was 5.556kJ.mol -1 and increased with reduction in the soluble solids concentration. The exponential model was adequate to describe the effect of the puree concentration on the apparent viscosity () and on the consistency index (K). Physicochemical characterization and rheological parameters are used by the food industry to optimize the development of processes, equipment and quality control procedures for the production of pulps, nectars and fruit juices.

Abstract The food industry is one of the most suitable sectors for solar process heat applications. Concentrating solar power (CSP) systems generate steam using mirrors or lenses to concentrate a large area of sunlight onto a receiver. In this study, how a CSP system connected hybrid to the boiler system can be utilized to produce more sustainable peach puree concentrate (PPC) have been examined. The amount of steam required for PPC production was calculated using the measurements rendered in a real fruit juice concentrate plant and the data obtained from them. A parabolic trough‐type CSP system of 1 MWthwas designed, which is placed in the area of the plant, and it was determined that the steam quantity obtained during the production period is able to meet how much of the current consumption. Also, it has been shown how much CO2eqemission reduction will be achieved by using CSP.Practical ApplicationsConcentrated fruit juice production is one of the thermal energy intense food processes. Therefore, utilization of renewable energy sources for process heat is very important. We designed a CSP system in this study with using production data from a real fruit juice factory. This CSP system is naturally applicable to both fruit juice and all food industry using steam at similar temperatures and pressures. Fossil fuels are one of the main responsible for global warming. For this reason, the use of solar thermal systems is promising to ensure sustainability in food production and reduce the environmental impacts of the product.

Abstract Effect of oxygen scavenging (OS) films and modified atmosphere on hot‐filled peach puree was investigated based on the results of color quality throughout storage. OS films and modified atmosphere with nitrogen aimed to protect against color degradation and browning for shelf life extension. Color differences of peach puree based on the results of L* (lightness), a* (redness), b* (yellowness), and chroma (saturation) were observed between films, but not atmospheres. Films significantly impacted color preservation, and a lower total color difference (∆E*) at the end of storage as ordered after 9 weeks; ultra‐high‐barrier multilayer film with an OS (UHB‐OS), inorganic‐barrier multilayer film with an OS (IB‐OS), and ultra‐high‐barrier multilayer film without an OS (UHB). Meanwhile, the most effective film to prevent puree from darkening during accelerated storage (35°C) was IB‐OS (36 weeks). Nitrogen influenced a lower ∆E* for the first 5 weeks and resulted in a lower browning index throughout storage compared to ambient air, demonstrating a protective effect. This study demonstrated that OS films significantly extended shelf life of peach puree.Practical ApplicationsOxygen scavengers were effective in the protection of peach puree quality. Color was analyzed for indicating quality change of peach puree. Modified atmosphere with nitrogen had no significant effect on hue, color change, and browning index. Color degradation of peach puree was driven by oxygen‐related reactions.

The formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural during industrial processing of apple juice, orange juice, and peach puree samples was investigated in this study. Changes in the concentrations of sugars, free amino acids, α-dicarbonyl compounds, and 5-hydroxymethylfurfural in the samples from the critical process stages such as pasteurization, enzyme treatment, concentration, were monitored. The concentrations of sugars and free amino acids showed no statistically significant change during processing. 3-deoxyglucosone was identified as the dominant dicarbonyl compound formed during orange juice and peach puree processes, while glucosone was the main one formed in apple juice samples at all sampling points. In general, total dicarbonyl compounds significantly increased (p < 0.05) in apple juice, orange juice, and peach puree samples during processing, varied between 2.04 and 28.09 mg/L, 9.16 and 31.2 mg/L, and 8.9 and 48.31 mg/kg, respectively. The concentration of 5-hydroxymethylfurfural was found to be low in apple and orange samples and not detected in peach puree samples. The presence of molecular oxygen, the temperature and the duration of the process were determined as the remarkable processing parameters that affect the formation of α-dicarbonyl compounds.

Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties

Abstract This study has investigated the inactivation of polyphenoloxidase (PPO) in peach puree during thermal (50–60 °C, 2–30 min) and combined high pressure‐mild thermal treatment (HPMT) (200–600 MPa, 25–45 °C, and 2–23 min). HPMT resulted immediately after treatment in an increase in PPO activity up to 66.50% at 200 MPa and 45 °C compared with the untreated samples. The reaction order (nth) of PPO thermal inactivation was 1.951 (0.1 MPa, 50–60 °C) and 0.953 for the HPMT treatment (200–600 MPa, 25–45 °C). Fractional kinetic models were applied in PPO thermal (~89% labile fraction, 11% stabile fraction) and HPMT inactivation (up to ~67% stabile fraction at 200 MPa, 25 °C). The activation energy estimated for the thermal inactivation in 50–60 °C range at 0.1 MPa was 148.26 kJ/mol, while for the HPMT inactivation varied from 82.31 kJ/mol at 300 MPa to 226.16 kJ/mol at 500 MPa. A third order polynomial model described the PPO inactivation by HPMT.Practical applicationInactivation of polyphenoloxidase (PPO), enzyme responsible for browning is a mandatory condition for maintaining quality of the processed fruits. As this enzyme is generally known to display variable thermal and/or barostability, depending on the type of food matrix, kinetic data are required to optimize the processing parameters. The data on peach puree PPO and the models provided in the current study could help producers to identify the optimum peach processing condition necessary for the inactivation of PPO by high pressure‐mild thermal treatment, leading to the extension of puree shelf life. However, methods for limitation of the oxygen presence in the peach puree mixtures should also be employed during processing and storage.