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Molecules

Title:		Effect of CO(2) Preservation Treatments on the Sensory Quality of Pomegranate Juice
Author(s):		Mosca AC; Menghi L; Aprea E; Mazzucotelli M; Benedito J; Zambon A; Spilimbergo S; Gasperi F;
Address:		"Department of Industrial Engineering, University of Padua, Via Marzolo 9, 35131 Padua, Italy. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy. Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy. Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark. Department of Food Technology, Universitat Politecnica de Valencia, Camino de Vera, s/n, 46022 Valencia, Spain"
Journal Title:		Molecules
Year:		2020
Volume:		20201128
Issue:		23
Page Number:		-
DOI:		10.3390/molecules25235598
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO(2) preservation treatment on the sensory quality of pomegranate juice at t(0) and after a conservation period of four weeks at 4 degrees C (t(28)). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO(2)), and with a combination of supercritical carbon dioxide and ultrasound (CO(2)-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO(2) could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO(2) and CO(2)-US treated juices, respectively. Regarding perceived flavor, the CO(2)-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 degrees C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO(2)-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO(2) process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile"
Keywords:		Carbon Dioxide/*pharmacology Food Handling/*methods Fruit and Vegetable Juices/*analysis Humans Odorants/*analysis Pasteurization Pomegranate/*chemistry Taste/*drug effects Volatile Organic Compounds/*analysis check-all-that-apply pomegranate projective m;
Notes:		"MedlineMosca, Ana Carolina Menghi, Leonardo Aprea, Eugenio Mazzucotelli, Maria Benedito, Jose Zambon, Alessandro Spilimbergo, Sara Gasperi, Flavia eng 2105-60-11-2018/Regione del Veneto/ CoSID2018/Department of Industrial Engineering University of Padova/ CARIPARO visiting program/Fondazione Cassa di Risparmio di Padova e Rovigo/ Switzerland 2020/12/03 Molecules. 2020 Nov 28; 25(23):5598. doi: 10.3390/molecules25235598"