طراحی و ساخت سیستم فرآوری آب‌لیمو توسط میدان الکتریکی پالسی و ارزیابی ویژگی‌های کیفی آن

نویسندگان
عادل دزیانی
امان محمد ضیائی فر
سید مهدی جعفری
سارا اقاجان زاده
دانشگاه گرگان
10.22034/FSCT.19.132.33
چکیده
آب‌لیمو فرآورده غیر تخمیری با اسیدیته بالا و منبع غنی از اسید آسکوربیک و ترکیبات فنلی می‌باشد که از فعالیت رادیکال‌های آزاد در بدن جلوگیری می­کند. امروزه به‌منظور حفظ کیفیت محصول از روش‌های نوین غیرحرارتی جهت فرآوری ماده غذایی استفاده می­شود. هدف از این پژوهش طراحی و ساخت سیستم مداوم میدان الکتریکی پالسی (PEF) و تأثیر آن بر میزان تخریب آنزیم پکتین متیل استراز و محتوای اسید آسکوربیک و ترکیبات فنلی، اندیس ابری شدن و قهوه‌ای شدن وخصوصیات حسی در آب‌لیمو می­باشد. در این پژوهش موج مربعی شکل دوقطبی به عرض 10 میکروثانیه و فرکانس ثابت 1000هرتز مورداستفاده قرار گرفت. در محفظه فرآوری این دستگاه از دو الکترود از جنس استیل ضدزنگ به طول و ضخامت به ترتیب 100 و 5/0 میلی‌متر استفاده شد. آب‌لیمو در مدت 500، 571، 666، 800، 1000 میکرو­ثانیه تحت فرآیند PEF با شدت میدان الکتریکی پالسی 22/22، 33/33، 44/44 و 55/55 کیلوولت بر سانتی‌متر قرار گرفت. به‌طورکلی با افزایش میدان از 22/22 به 55/55 کیلوولت بر سانتی‌متر در یک‌زمان ثابت فرآوری میزان تخریب آنزیم PME به‌طور میانگین 25 درصد افزایش یافت. اعمال بالاترین شدت میدان الکتریکی پالسی 55/55 کیلوولت بر سانتی‌متر در مدت‌زمان 1000 میکروثانیه موجب تخریب 14 درصدی اسید آسکوربیک در مقایسه با نمونه تازه شد. با افزایش میدان الکتریکی پالسی میزان کدورت نمونه و اندیس قهوه‌ای شدن افزایش یافت. استفاده از میدان الکتریکی پالسی با شدت بالا موجب افزایش میزان تخریب آنزیم PME و حفظ کدورت در محصول فرآوری شده در مقایسه با نمونه تازه شد. حفظ خصوصیات حسی آب‌لیمو فرآوری شده با PEF در مدت‌زمان نگه‌داری نشان داد که استفاده از روش غیرحرارتی میدان الکتریکی پالسی می‌تواند به‌عنوان یک رویکرد امیدوارکننده در فرآوری محصولات غذایی باشد.
کلیدواژه‌ها
آب لیمو

موضوعات

عنوان مقاله English

Design and manufacturing of key lime juice processing system by pulsed electric field and evaluation of its quality characteristics

نویسندگان English

adele dezyani
Aman Mohamad Ziaiifa
Seid Mahdi Jafari
Sara Aghajanzadeh
Gorgan uni
چکیده English

Key lime juice can be a non-fermenting product with high acidity and a rich source of ascorbic acid and phenol compound. In order to maintain the quality of the product, it is important to choose a suitable method for processing this food.

The use of modern non-thermal methods to produce high quality products should be considered. In this research, by designing and constructing a continuous pulsed electric field (PEF) system, the effect of this method on the degradation of pectin methyl esterase (PME), ascorbic acid, total phenol compound, cloudiness index, color changes and sensory evaluation in key lime juice is discussed. In this research, a bipolar square wave of 10 microseconds and a constant frequency of 1000 is used. In the processing chamber of this device, two cases of stainless steel with length and thickness of 10 and 0.5 ml, respectively, were used. Key lime juice was processed for 500, 571, 666, 800 and 1000 microseconds with Field intensity of 22.22, 33.33, 44.44 and 55.55 kV per cm. In general, by increasing the field from 22.22 to 55.55 kV / cm at a constant time, the process of reducing the degradation of PME enzyme is normally increased by 25%. Applying the highest electric field of 55.55 in 1000 microseconds caused 14% ascorbic acid degradation compared to fresh samples. With increasing pulsed electric fields, the cloudy index of the sample and browning index have increased. The use of high intensity pulsed electric field increased the degradation of PME enzyme and the cloudy index and reduced lightness compared to the fresh sample. Preservation of sensory properties of key lime juice developed with PEF during shelf life showed that the non-thermal pulsed electric field method can act as a promising approach in products with high acidity and enzyme degradation.

کلیدواژه‌ها English

key lime juice
[1] Suntornsuk, L., W. Gritsanapun, S. Nilkamhank and A. Paochom. 2002. "Quantitation of vitamin C content in herbal juice using direct titration." Journal of pharmaceutical and Biomedical Analysis 28(5): 849-855.
[2] Balla, C. and J. Farkas. 2006. "Minimally processed fruits and fruit products and their microbiological safety." Handbook of fruits and fruit processing: 115.
[3] Aronsson, K. and U. Rönner. 2001. "Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields." Innovative Food Science & Emerging Technologies 2(2): 105-112.
[4] Raso, J., M. L. Calderón, M. Góngora, G. V. Barbosa‐Cánovas and B. G. Swanson. 1998. "Inactivation of Zygosaccharomyces bailii in fruit juices by heat, high hydrostatic pressure and pulsed electric fields." Journal of food science 63(6): 1042-1044.
[5] Álvarez, I., S. Condón and J. Raso. 2006. Microbial inactivation by pulsed electric fields. Pulsed electric fields technology for the food industry, Springer: 97-129.
[6] Yeom HW, Zhang QH, Dunne CP. 1999. Inactivation of papain by pulsed electric fields in a continuous system. Food Chem 67:53-59.

[7] Terefe NS, Buckow R, Versteeg C. 2013. Quality related enzymes in plant based products: effects of novel food processing technologies. Part 2: pulsed electric field processing. Crit Rev Food Science Nutrition.

[8] Meneses N, Jaeger H, Knorr D. 2011. pH-changes during pulsed electric field treatments—numerical simulation and in situ impact on polyphenoloxidase inactivation. Innovative Food Science Emerging Technology12:499–504.
[9] Yeom HW, Streaker CB, Zhang QH, Min DB. 2000. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. Journal Agriculture Food Chemistry. 48(10):4597-4605.
[10] Wibowo, S., Essel, E.A., De Man, S., Bernaert, N., Van Droogenbroeck, B., Grauwet, T., Van Loey, A. and Hendrickx, M., 2019. Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses. Innovative Food science & emerging technologies, 54, pp.64-77.
[11] Kumar, R., Bawa, A.S., Kathiravan, T. and Nadanasabapathi, S., 2015. Optimization of pulsed electric field parameters for mango nectar processing using response surface methodology. International Food Research Journal, 22(4), p.1353.
[12] S´anchez-Vega R, Elez-Mart´ınez P, Mart´ın-Belloso O. 2015. Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice. Innovative Food Science Emerging Technology. 29:70–7.
[13] Kimball, D. A. 1991. Citrus processing quality control and technology. New York: Van Nostrand Reinhold. 117-243.
[14] Krishnamurthy, K., Jun, S., Irudayaraj, J. and Demirci, A. 2008. Efficacy of infrared heat treatment for inactivation of staphylococcus aureus in milk. Journal of Food process engineering, 31(6): 798-816.
[15] Versteeg, C., Rombouts, F., Spaansen, C., & Pilnik, W. 1980. Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange. Journal of Food Science, 45(4), 969-971.
[16] Lubinska-Szczygieł, M., Różańska, A., Namieśnik, J., Dymerski, T., Shafreen, R.B., Weisz, M., Ezra, A. and Gorinstein, S., 2018. Quality of limes juices based on the aroma and antioxidant properties. Food Control, 89, pp.270-279.
[17] Hojjatpanah, G., Fazaeli, M., Emam-Djomeh, Z. 2011. Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate. International. Journal. Food Science. Technologies., 46(5), 956-962
[18] Hodgins AM, Mittal GS, Griffiths MW. 2002. Pasteurization of fresh orange juice using low-energy pulsed electrical field. Journal Food Science. 67:2294–9.
[19] Yeom, H.W., Zhang, Q.H. and Chism, G.W., 2002. Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. Journal of Food Science, 67(6), pp.2154-2159.
[20] Agcam, E., Akyıldız, A. and Evrendilek, G.A., 2014. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. Food Chemistry, 143, pp.354-361.
[21] Terefe, N. S., Buckow, R., & Versteeg, C. 2015. Quality-related enzymes in plant-based products: Effects of novel food processing technologies, part 2: Pulsed electric field processing. Critical Reviews in Food Science and Nutrition, 55, 1–15.
[22] Giner, J., Gimeno, V., Espachs, A., Elez, P., Barbosa-Cánovas, G. V., & Martı́n, O. 2000. Inhibition of tomato (Licopersicon esculentum Mill.) pectin methylesterase by pulsed electric fields. Innovative Food Science & Emerging Technologies, 1(1), 57-67.
[23] Elez-Mart´ınez P, Mart´ın-Belloso O. 2007. Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chemistry 102:201–9.
[24] Rodrigo D, Barbosa-Canovas GV, Martinez A, Rodrigo M. 2003. Pectin methylesterase and natural microflora of fresh and mixed orange and carrot juice treated with pulsed electric fields. Journal Food Protect 66:2336–42.
[25] Espachs-Barroso A, Van Loey A, Hendrickx M, Mart´ın-Belloso O. 2006. Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments. Innovative Food Science Emerging Technology. 7:40–8.
[26] Van Loey, A., Verachtert, B., & Hendrickx, M. 2001. Effects of high electric field pulses on enzymes. Trends in Food Science & Technology, 12(3-4), 94-102.
[27] Krapfenbauer, G., Kinner, M., Gossinger, M., Schonlechner, R., & Berghofer, E. 2006. Effect of thermal treatment on the quality of cloudy apple juice. Journal of Agricultural and Food Chemistry, 54, 5453–5460.
[28] Schilling S, Schmid S, Jaeger H, Ludwig M, Dietrich H, Toepfl S, Knorr D, Neidhart S, Schieber A, Carle R. 2008. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. Journal Agriculture Food Chemistry. 56:4545–54.
[29] Oms-Oliu, G., Odriozola-Serrano, I., Soliva-fortuny, R. and O. Mart_IN-Belloso, 2009. Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice. Food Chem. 115, 1312–1319.
[30] Evrendilek, G. A., Jin, Z. T., Ruhlman, K. T., Qiu, X., Zhang, Q. H., & Richter, E. R. 2000. Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems. Innovative Food Science and Emerging Technologies, 1, 77–86.
[31] Min, S., Jin, Z. T., Min, S. K., Yeom, H., & Zhang, Q. H. 2003. Commercial-scale pulsed electric field processing of orange juice. Journal of Food Science, 68, 1265–1271.
[32] Rivas A, Rodrigo D, Company B, Sampedro F, Rodrigo M. 2007. Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage. Food Chemistry 104: 1550–9.
[33] Elez-Martı´nez, P., Escola`-Herna´ndez, J., Soliva-Fortuny, R. C., & Martı´n-Belloso, O. 2004. Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields. Journal of Food Protection, 67, 2596–2602.
[34] Sa´nchez-Moreno, C., Plaza, L., Elez-Martı´nez, P., De Ancos, B., Martı´n- Belloso, O., & Cano, M. P. 2005. Impact of high-pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. Journal of Agricultural and Food Chemistry, 53, 4403–4409.
[35] Tannebaum, S. R., Archer, M. C., & Young, V. R. 1985. Vitamins and minerals. In O. R. Fennema (Ed.), Food chemistry (2nd ed., pp. 488–493). New York: Marcel Dekker Inc.
[36] Davey, M. W., Van Montagu, M., Inze´, D., Sanmartin, M., Kanellis, A., Smirnoff, N., et al. 2000. Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing. Journal of the Science of Food and Agriculture, 80, 825–860.
[37] Walkling-Ribeiro M, Noci F, Cronin DA, Lyng JG, Morgan DJ. 2009. Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields. Food Bio product Process 87:102–7.
[38] Zhang, Z.H., Zeng, X.A., Brennan, C.S., Brennan, M., Han, Z. and Xiong, X.Y., 2015. Effects of pulsed electric fields (PEF) on vitamin C and its antioxidant properties. International journal of molecular sciences, 16(10), pp.24159-24173.
[39] Beveridge, T., & Wrolstad, R. E. 1997. Haze and cloud in apple juices. Critical Reviews in Food Science and Nutrition, 37, 75–91.
[40] Croak, S., & Corredig, M. 2006. The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles. Food Hydrocolloids, 20, 961–965.
[41] Riener, J., Noci, F., Cronin, D.A., Morgan, D.J. and Lyng, J.G. 2009. Combined effect of temperature and pulsed electric fields on pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi). European. Food Research. Technologies. 228, 373–379.
[42] Cserhalmi, Z., Sass-kiss, A., Toth-markus, M. and Lechner, N. 2006. Study of pulsed electric field treated citrus juices. Innovative Food Science. Emerging Technol. 7, 49–54.
[43] Elez-Martinez, P., Soliva-Fortuny, R. and Martin-Belloso, O. 2006. Comparative study on shelf life of orange juice processed by high intensity pulsed electric field or heat treatment. European. Food Research. Technologies. 222, 321–329.
[44] Cort_es, C., Esteve, M. J., & FR_Igola, A. 2008. Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Control, 19, 151–158.
[45] Patras, A., Brunton, N.P., o’donnell, C. and Tiwari, B.K. 2010. Effect of thermal processing on anthocyanin
stability in foods; mechanisms and kinetics of degradation. Trends Food Sci. Technol. 21, 3–11.
[46] Alighourchi, H. and Barzegar, M. 2009. Some physicochemical characteristics and degradation kinetic of
anthocyanin of reconstituted pomegranate juice during storage. Journal. Food Engineering. 90, 179–185.
[47] Evrendilek, G. A. Change Regime of Aroma Active Compounds in Response to Pulsed Electric Field Treatment Time, Sour Cherry Juice Apricot and Peach Nectars, and Physical and Sensory Properties. Innovative. Food Science. Emerging. Technologies. 2016, 33, 195–205.
[48] AltuntaŞ, J.; Akdemir Evrendilek, G.; Sangun, M. K.; Zhang, H. Q. Processing of Peach Nectar by Pulsed Electric Fields with respect to Physical and Chemical Properties and Microbial Inactivation. Journal. Food Process Engineering. 2011, 34, 1506–1522.
[49] Lasekan, O., Ng, S., Azeez, S., Shittu, R., Teoh, L. and Gholivand, S., 2017. Effect of pulsed electric field processing on flavor and color of liquid foods. Journal of Food Processing and Preservation, 41(3), p.e12940.
[50] Wiktor, A., Sledz, M., Nowacka, M., Rybak, K., Chudoba, T., Lojkowski, W. and Witrowa-Rajchert, D., 2015. The impact of pulsed electric field treatment on selected bioactive compound content and color of plant tissue. Innovative Food Science & Emerging Technologies, 30, pp.69-78.
[51] Aguilo-Aguayo, I., Odriozola-Serrano, I., Quintão-Teixeira, L.J. and Martin-Belloso, O., 2008. Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions. Food Chemistry, 107(2), pp.949-955.
[52] Bi, X., Liu, F., Rao, L., Li, J., Liu, B., Liao, X. 2013. Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field. Innovative Food Science & Emerging Technologies, 17, 85–92.
[53] Ohshima, T., Tamura, T., & Sato, M. 2007. Influence of pulsed electric field on various enzyme activities. Journal of Electrostatics, 65(3), 156–161
[54] Taiwo, K.A., Angersbach, A., & Knorr, D. 2002. Rehydration studies on pretreated and osmotically dehydrated apple slices. Journal of Food Science, 67(2), 842–847.
[55] Janositz, A., Noack, A.K., & Knorr, D. 2011. Pulsed electric fields and their impact on the diffusion characteristics of potato slices. LWT — Food Science and Technology, 44(9), 1939–1945.
[56] Zhang, Q.H., Barbosa-Canovas, G.V. and Swanson, B.G. 1995. Engineering aspects of pulsed electric field pasteurization. Journal. Food Engineering. 25, 261–281.
[57] Guo, M., Jin, T.Z., Geveke, D.J., Fan, X., Sites, J.E. and Wang, L. 2014. Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system. Food Bioprocess. Technological. 7, 2112–2120.
[58] Aguilar-Rosas, S.F., Ballinas-Casarrubias, M.L., Nevarez-Moorillon, G.V., Martin-Belloso, O. and Ortega-Rivas, E. 2007. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds. Journal. Food Engineering. 83, 41–46.
[59] Torkamani, A.E. 2011. Impact of pulsed electric fields and thermal processing on apple juice shelf life. Iran Journal. Microbiological. 3, 152–155.