Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment

dc.contributor.author	Valdramidis, VP	en
dc.contributor.author	Graham, WD	en
dc.contributor.author	Beattie, A	en
dc.contributor.author	Linton, M	en
dc.contributor.author	McKay, A	en
dc.contributor.author	Fearon, AM	en
dc.contributor.author	Patterson, MF	en
dc.date.accessioned	2014-06-06T06:49:18Z
dc.date.available	2014-06-06T06:49:18Z
dc.date.issued	2009	en
dc.identifier.issn	14668564	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.ifset.2009.02.006	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4520
dc.subject	Apple juice	en
dc.subject	Issatchenkia orientalis	en
dc.subject	Logistic regression	en
dc.subject	Pectin methyl esterase	en
dc.subject	Polyphenol oxidase	en
dc.subject	Probabilistic modelling	en
dc.subject	Process optimisation	en
dc.subject	Stability interfaces	en
dc.subject	Vitamin C	en
dc.subject.other	Apple juice	en
dc.subject.other	Issatchenkia orientalis	en
dc.subject.other	Logistic regression	en
dc.subject.other	Pectin methyl esterase	en
dc.subject.other	Polyphenol oxidase	en
dc.subject.other	Probabilistic modelling	en
dc.subject.other	Process optimisation	en
dc.subject.other	Vitamin C	en
dc.subject.other	Degradation	en
dc.subject.other	Enzymes	en
dc.subject.other	Fruits	en
dc.subject.other	High pressure effects	en
dc.subject.other	Hydraulics	en
dc.subject.other	Hydrodynamics	en
dc.subject.other	Hydrostatic pressure	en
dc.subject.other	Ketones	en
dc.subject.other	Logistics	en
dc.subject.other	Optimization	en
dc.subject.other	Organic acids	en
dc.subject.other	Polysaccharides	en
dc.subject.other	Regression analysis	en
dc.subject.other	Stability	en
dc.subject.other	Fruit juices	en
dc.subject.other	Issatchenkia orientalis	en
dc.subject.other	Malus x domestica	en
dc.title	Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ifset.2009.02.006	en
heal.publicationDate	2009	en
heal.abstract	In this article an experimental approach is applied to determine the impact of High Hydrostatic Pressure (HHP) processing (350 to 550 MPa at 20 °C and for 1 to 25 min of holding time) on the survival of Issatchenkia orientalis and the spoilage of apple juice (with 300 ppm added ascorbic acid) during different storage conditions, i.e., 4 to 12 °C and 0 to 36 days of storage. Probabilistic modelling approaches based on logistic regression models were developed in order to describe quantitatively the spoilage/no spoilage and survival/death interfaces. For a microbially stable processed apple juice treated at 400 MPa, 10 °C and a holding time of 15 min the degradation kinetics of vitamin C were described quantitatively during subsequent storage at 4, 8, 12 °C. The rate of vitamin losses were highly reduced after the first 13 days of storage. The stability of the apple juice with respect to browning and cloudiness was evaluated by studying qualitatively the activity of polyphenol oxidase (PPO), and pectin methyl esterase (PME) enzymes at combined treatments of HHP and temperature (10 to 50 °C, HHP at 750 MPa and holding time from 1 to 25 min). The highest achieved reduction of PPO and PME was 51.47% and PME 81.44%, respectively. Industrial relevance: This paper demonstrates an approach based on quantitative probabilistic and qualitative studies for defining the stability interfaces of apple juice. Its applicability contributes on the design and optimisation of High Hydrostatic Pressure treatments. © 2009 Elsevier Ltd.	en
heal.journalName	Innovative Food Science and Emerging Technologies	en
dc.identifier.issue	4	en
dc.identifier.volume	10	en
dc.identifier.doi	10.1016/j.ifset.2009.02.006	en
dc.identifier.spage	396	en
dc.identifier.epage	404	en