The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice

Document Type : Research Article

Authors

• Sara Aghajanzadeh Suraki ¹
• Aman Mohammad Ziaiifar ¹
• Mahdi Kashani-Nejad ¹
• Abas Rezaei Asl ²

¹ Department of Food Processing Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

² Faculty of Biosystem, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

https://doi.org/10.22067/ifstrj.v15i2.74437

Abstract

Introduction: Tomato consumption is recommended due to its brilliant color, amazing taste, high antioxidants and vitamins content. Pectin methylesterase (PME) is known as a pasteurization index in tomato juice. This enzyme plays important roles in cloud stability, color, viscosity and organoleptic properties of the juice. PME induces the cloud loss in the juice due to the formation of the insoluble calcium pectate; its inactivation is therefore needed to maintain the juice stability. Degradation of ascorbic acid (AA) in the juice is considered as a major challenge during thermal food processing procedures. Furthermore, during its degradation non enzymatic browning occurs, affecting the taste and color. Novel juice processing methods such as infrared (IR) heating and pulsed electric field (PEF) reduce the adverse effects of the conventional thermal method. Quick IR heating produces a juice having higher nutritional value and better quality. During PEF processing, the juice is subjected to high voltage electric pulses for a few microseconds to inactivate target microorganisms and enzymes. Considering the protein structure of the PME, PEF processing at a higher temperature can be effective in this enzyme inactivation. A quick pre-heating of the juice using IR heating was therefore applied in this study. Furthermore, the ohmic heating, occurring during PEF treatment, was not prevented. The synergistic effect of thermal treatment and a non-thermal one (continuous PEF system) on some physicochemical properties of tomato juice were investigated.
 
Materials and methods: Tomato juice, with an initial temperature of 30℃, was firstly preheated using a continuous IR heating system. During the IR treatment, a temperature controller was applied to set the outlet temperature of the juice to 40, 45 and 50℃. The preheated juice was then passed through a continuous PEF system. The process chamber of the PEF system consists of two parallel stainless steel electrodes with 0.55 mm distance. The length and width of the exposed electrode surface were 10 mm and 0.5 mm, respectively. A square-wave bipolar pulse with a width of 1 ms was selected to perform the treatment within the range of 22.73 to 36.36 kV/cm at 32 Hz. The outlet temperature of the juice was recorded using a data acquisition system during 3.52 s PEF treatment. The treated juice was cooled in an ice-water bath to minimize the effect of cooling period on PME inactivation. AA content, PME activity, cloud value and color of the juice were measured using iodine titration, Kimball, spectroscopy and image processing, respectively.
 
Results and discussion: Results showed that higher PME inactivation was observed in the juices treated at higher IR pre-heating temperature in combination to higher PEF intensity, resulting in higher cloud stability of the juice. While preheating of the juice decreased the AA content, PEF treatment has no significant effect reflecting the heat sensitivity of this vitamin. Furthermore, color aspects of the juice were more affected by heating treatment in comparison to the PEF processing. Browning index (BI) increased as the AA content decreased. By measuring the total color difference (TCD) it was shown that the PEF had no impact on color properties of the juice. Therefore, the synergistic effect between the IR heating and PEF treatment was also effective in producing the juice having the high nutritional value and better appearance.

Keywords

• Infrared
• Pulsed Electric Field
• Tomato Juice
• Ascorbic acid
• Pectin Methylesterase
• Color Aspects

References

موسسه استاندارد و تحقیقات صنعتی ایران. (1386). آ ب گوجه‌فرنگی- ویژگی‌ها و روش‌های آزمون، استاندارد شماره 1112.

Aghajanzadeh, S., Kashaninejad, M., & Ziaiifar, A. M., 2016, Effect of infrared heating on degradation kinetics of key lime juice physicochemical properties. Innovative Food Science & Emerging Technologies, 38, 139-148.

Aghajanzadeh, S., & Ziaiifar, A. M., 2017, A review of pectin methylesterase inactivation in citrus juice during pasteurization. Trends in Food Science & Technology.

Avila, I. M. L. B., & Silva, C. L. M. 1999, Modelling kinetics of thermal degradation of colour in peach puree. Food Engineering, 39, 161-166.

Ball, C. O. 1923, Thermal process time for canned food. Bulletin of the National Research Council No. 37, 7, Part 1Natl Res Council, Washington, DC.76.

Behera, K., Sahoo, S., & Prusti, A., 2010, Biochemical quantification of diosgenin and ascorbic acid from the tubers of different dioscorea species found in Orissa. Libyan Agriculture Research Center Journal International, 1(2), 123-127.

Bessey, O. A., & King, C., 1933, The distribution of vitamin C in plant and animal tissues, and its determination. Journal of Biological Chemistry, 103, 687-698.

Buckow, R., Baumann, P., Schroeder, S., & Knoerzer, K., 2011, Effect of dimensions and geometry of co-field and co-linear pulsed electric field treatment chambers on electric field strength and energy utilisation. Journal of Food Engineering, 105(3), 545-556.

Bushnell, A. H., Clark, R. W., Dunn, J. E., & Lloyd, S.W. 1996. Process for reducing levels of microorganisms in pumpable food products using a high pulsed voltage system.US Patent, 5,514,391.

Cserhalmi, Z., Sass-Kiss, A., Toth-Markus, M., & Lechner, N. 2006, Study of pulsed electric field treated citrus juices. Innovative Food Science & Emerging Technologies, 7(1-2), 49-54.

Decareau, R. V., 1985, Microwaves in the food processing industry: Academic Press.

Demirdöven, A., & Baysal, T., 2014, Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice. Journal of food science and technology, 51(9), 1817-1826.

Elez-Martinez, P., Suarez-Recio, M., & Martin-Belloso, O., 2007, Modeling the reduction of pectin methyl esterase activity in orange juice by high intensity pulsed electric fields. Journal of Food Engineering, 78(1), 184-193.

Espachs-Barroso, A., Van Loey, A., Hendrickx, M., & Martin-Belloso, O., 2006, Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments. Innovative Food Science & Emerging Technologies, 7(1), 40-48.

Fachin, D., Van Loey, A. M., Nguyen, B. L., Verlent, I., & Hendrickx, M. E., 2002, Comparative study of the inactivation kinetics of pectinmethylesterase in tomato juice and purified form. Biotechnology progress, 18(4), 739-744.

Fu, W.-R., & Lien, W.-R., 1998, Optimization of far infrared heat dehydration of shrimp using RSM. Journal of Food Science, 63(1), 80-83.

Giner, J. n., Gimeno, V., Espachs, A., Elez, P., Barbosa-Canovas, 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.

Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., & Weemaes, C., 1998, Effects of high pressure on enzymes related to food quality. Trends in Food Science & Technology, 9(5), 197-203.

Jaeger, H., Meneses, N., & Knorr, D., 2009, Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase. Innovative Food Science & Emerging Technologies, 10(4), 470-480.

Kashyap, G., & Gautam, M., 2012, Analysis of vitamin c in commercial and naturals substances by iodometric titration found in nimar and malwa regeion. Journal of Scientific Research in Pharmacy, 1(2), 77-78.

Kaur, G., & Aggarwal, P., 2015, Effect of chemical preservation over thermal processing on storage stability of tomato juice. Asian Journal of Dairy and Food Research, 34(1), 49-53.

Kaur, N., & Singh, A., 2015, Ohmic Heating: Concept and Applications-A Review. Critical reviews in food science and nutrition(just-accepted), 00-00.

Kimball, D. A., 1999, Citrus processing. A complete guide, 2nd edn. Aspen Publishers, Inc., aithersburg, Maryland, 257- 264.

Ling, B., Tang, J., Kong, F., Mitcham, E., & Wang, S., 2015, Kinetics of Food Quality Changes During Thermal Processing: a Review. Food and bioprocess technology, 8(2), 343-358.

McGlynn, W. G. 2003, The importance of food pH in commercial canning operations. Oklahoma Cooperative Extension Service. Division of Agricultural Sciences and Natural Resources. Oklahoma State University.

Mastwijk, H., & Bartels, P., 2005, Pulsed electric Field (FEF) processing in the fruit juice and dairy industry. The International Review of Food Science and Technology, 2004, 106-108.

Min, S., Jin, Z. T., & Zhang, Q. H., 2003, Commercial scale pulsed electric field processing of tomato juice. Journal of Agricultural and Food Chemistry, 51(11), 3338-3344.

Min, S., & Zhang, Q., 2003, Effects of Commercial‐scale pulsed electric field processing on flavor and color of tomato juice. Journal of Food Science, 68(5), 1600-1606.

Nguyen, P., & Mittal, G., 2007, Inactivation of naturally occurring microorganisms in tomato juice using pulsed electric field (PEF) with and without antimicrobials. Chemical Engineering and Processing: Process Intensification, 46(4), 360-365.

Odriozola-Serrano, I., Soliva-Fortuny, R., & Martin-Belloso, O., 2008, Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innovative Food Science & Emerging Technologies, 9(3), 272-279.

Polydera, A., Galanou, E., Stoforos, N., & Taoukis, P., 2004, Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions. Journal of Food Engineering, 62(3), 291-298.

Raso, J., Frey, W., Ferrari, G., Pataro, G., Knorr, D., Teissie, J., & Miklavčič, D., 2016, Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes. Innovative Food Science & Emerging Technologies, 37, 312-321.

Rastogi, N. K., 2012, Recent trends and developments in infrared heating in food processing. Critical reviews in food science and nutrition, 52(9), 737-760.

Rayman, A., Baysal, T., & Demirdöven, A., 2011, Optimisation of electroplasmolysis application for increased juice yield in carrot juice production. International Journal of Food Science & Technology, 46(4), 781-786.

Riener, J., Noci, F., Cronin, D. A., Morgan, D. J., & 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 and Technology, 228(3), 373-379.

Rodrigo, D., Barbosa-Canovas, G., Martinez, A., & Rodrigo, M., 2003, Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields. Journal of Food Protection, 66(12), 2336-2342.

Roig, M. G., Bello, J. F., Rivera, Z. S., & Kennedy, J. F. 1999. Studies on the occurrence of non-enzymatic browning during storage of citrus juice. Food Research International, 32, 609-619.

Samaranayake, C. P., & Sastry, S. K., 2016, Effects of controlled-frequency moderate electric fields on pectin methylesterase and polygalacturonase activities in tomato homogenate. Food Chemistry, 199, 265-272.

Schilling, S., Schmid, S., Jager, 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 of Agricultural and Food Chemistry, 56(12), 4545-4554.

Tajchakavit, S., & Ramaswamy, H. 1997, Continous-flow microwave inactivation kinetics of pectin methyl esterase in orange juice. Journal of food processing and preservation, 21(5), 365-378.

Terefe, N. S., Kleintschek, T., Gamage, T., Fanning, K. J., Netzel, G., Versteeg, C., & Netzel, M., 2013, Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. Innovative Food Science & Emerging Technologies, 19, 57-65.

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.

Vikram, V., Ramesh, M., & Prapulla, S, 2005, Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69(1), 31-40.

Zhang, Q., Barbosa-Canovas, G. V., & Swanson, B. G., 1995, Engineering aspects of pulsed electric field pasteurization. Journal of Food Engineering, 25(2), 261-281.