Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage

Amador-Espejo, 2014, Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk, Journal of Dairy Science, 97, 659, 10.3168/jds.2013-7245 Benzie, 1996, The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The frap assay, Analytical Biochemistry, 239, 70, 10.1006/abio.1996.0292 Berg, 2000, The predictive value of antioxidant capacity of structurally related flavonoids using the trolox equivalent antioxidant capacity (TEAC) assay, Food Chemistry, 70, 391, 10.1016/S0308-8146(00)00092-3 Calligaris, 2012, Study on the applicability of high-pressure homogenization for the production of banana juices, Lebensmittel-Wissenschaft und Technologie, 45, 117, 10.1016/j.lwt.2011.07.026 Campos, 2007, Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation, Innovative Food Science & Emerging Technologies, 8, 226, 10.1016/j.ifset.2006.12.002 Carreño, 2010, Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice, European Food Research and Technology, 232, 265, 10.1007/s00217-010-1381-9 Castro, 2008, Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.), Food Chemistry, 107, 1436, 10.1016/j.foodchem.2007.09.074 Cheng, 2014, Effect of ultra high pressure homogenization and dimethyldicarbonate on the inactivation of indigenous microorganisms in the litchi juice and its microbial shelf-life, Science and Technology of Food Industry, 35, 57 Diels, 2006, High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms, Critical Reviews in Microbiology, 32, 201, 10.1080/10408410601023516 Diels, 2004, Moderate temperatures affect Escherichia coli inactivation by high-pressure homogenization only through fluid viscosity, Biotechnology Progress, 20, 1512, 10.1021/bp0499092 Donsì, 2013, Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometry, Journal of Food Engineering, 115, 362, 10.1016/j.jfoodeng.2012.10.046 Donsì, 2009, Production of shelf-stable annurca apple juice with pulp by high pressure homogenization, International Journal of Food Engineering, 5, 64, 10.2202/1556-3758.1602 Dumay, 2013, Technological aspects and potential applications of (ultra) high-pressure homogenisation, Trends in Food Science & Technology, 31, 13, 10.1016/j.tifs.2012.03.005 Gahler, 2003, Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products, Journal of Agricultural and Food Chemistry, 51, 7962, 10.1021/jf034743q Grácia-Juliá, 2008, Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments, Food Hydrocolloids, 22, 1014, 10.1016/j.foodhyd.2007.05.017 Li, 2008, On determination conditions for total polyphenols in fruits and its derived products by Folin-phenol methods, Journal of Fruit Science, 25, 126 Lin, 2005, Stability of carotenoids in tomato juice during processing, European Food Research and Technology, 221, 274, 10.1007/s00217-005-1155-y Liu, 2014, Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud, Innovative Food Science & Emerging Technologies, 22, 22, 10.1016/j.ifset.2013.11.014 Liu, 2014, Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars, Innovative Food Science & Emerging Technologies, 21, 35, 10.1016/j.ifset.2013.09.015 Liu, 2013, Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China, Food Chemistry, 138, 396, 10.1016/j.foodchem.2012.09.111 Maresca, 2011, Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices, Journal of Food Engineering, 104, 364, 10.1016/j.jfoodeng.2010.12.030 McKay, 2011, A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH), Food Microbiology, 28, 1426, 10.1016/j.fm.2011.06.013 Moreno-Montoro, 2015, Phenolic compounds and antioxidant activity of spanish commercial grape juices, Journal of Food Composition and Analysis, 38, 19, 10.1016/j.jfca.2014.10.001 Palmero, 2016, Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization, Food Chemistry, 199, 423, 10.1016/j.foodchem.2015.12.062 Patrignani, 2009, Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices, International Journal of Food Microbiology, 136, 26, 10.1016/j.ijfoodmicro.2009.09.021 Pereda, 2007, Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk, Journal of Dairy Science, 90, 1081, 10.3168/jds.S0022-0302(07)71595-3 Picart, 2006, Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments, Journal of Dairy Research, 73, 454, 10.1017/S0022029906001853 Rodriguez-Amaya, 1997 Saldo, 2009, Use of ultra-high-pressure homogenization to preserve apple juice without heat damage, High Pressure Research, 29, 52, 10.1080/08957950802715112 Stracke, 2009, Three-year comparison of the polyphenol contents and antioxidant capacities in organically and conventionally produced apples (Malus domestica Bork. Cultivar ‘golden delicious’), Journal of Agricultural and Food Chemistry, 57, 4598, 10.1021/jf803961f Suárez-Jacobo, 2010, Effect of UHPH on indigenous microbiota of apple juice: A preliminary study of microbial shelf-life, International Journal of Food Microbiology, 136, 261, 10.1016/j.ijfoodmicro.2009.11.011 Suárez-Jacobo, 2011, Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice, Food Chemistry, 127, 447, 10.1016/j.foodchem.2010.12.152 Suárez-Jacobo, 2012, Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage, Journal of Food Engineering, 109, 291, 10.1016/j.jfoodeng.2011.09.007 Tahiri, 2006, Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure, Food Research International, 39, 98, 10.1016/j.foodres.2005.06.005 Tharanathan, 2006, Mango (Mangifera indica L.), “the king of fruits”—An overview, Food Reviews International, 22, 95, 10.1080/87559120600574493 Tribst, 2009, Inactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock, Journal of Food Science, 74, M509, 10.1111/j.1750-3841.2009.01370.x Tribst, 2011, Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment, Journal of Food Science, 76, M106, 10.1111/j.1750-3841.2010.02006.x Vachon, 2002, Inactivation of foodborne pathogens in milk using dynamic high pressure, Journal of Food Protection, 65, 345, 10.4315/0362-028X-65.2.345 Velázquez-Estrada, 2012, Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization, Innovative Food Science & Emerging Technologies, 13, 100, 10.1016/j.ifset.2011.09.001 Velázquez-Estrada, 2011, Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation, Food Control, 22, 313, 10.1016/j.foodcont.2010.07.029 Velázquez-Estrada, 2013, Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice, Innovative Food Science & Emerging Technologies, 18, 89, 10.1016/j.ifset.2013.02.005 Wang, 2012, Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar, Innovative Food Science & Emerging Technologies, 16, 326, 10.1016/j.ifset.2012.07.006 Welti-Chanes, 2009, High-pressure homogenization of orange juice to inactivate pectinmethylesterase, Innovative Food Science & Emerging Technologies, 10, 457, 10.1016/j.ifset.2009.05.012 Wibowo, 2015, Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability, Food Chemistry, 187, 140, 10.1016/j.foodchem.2015.03.131 Yu, 2014, Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice, Food Chemistry, 153, 114, 10.1016/j.foodchem.2013.12.038 Zahran, 2015, Combinations of nisin and γ irradiation to improve microbiological quality of minced chicken during refrigerated storage, Life Science Journal, 12, 147