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Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.

紀錄類型:	書目-語言資料,手稿 : Monograph/item
正題名/作者:	Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends./
作者:	Swada, Jeffrey G.
面頁冊數:	1 online resource (348 pages)
附註:	Source: Dissertation Abstracts International, Volume: 77-04(E), Section: B.
Contained By:	Dissertation Abstracts International77-04B(E).
標題:	Food science. -
電子資源:	click for full text (PQDT)
ISBN:	9781339282015

Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.
Swada, Jeffrey G.

Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends. - 1 online resource (348 pages)

Source: Dissertation Abstracts International, Volume: 77-04(E), Section: B.

Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2015.

Includes bibliographical references

Papaya and strawberry are notable for their rich nutrient contents and high antioxidant activities. Though consuming these fruits on their own contribute to a healthy lifestyle, combinations of fruits, such as papaya and strawberry nectar blends, can result in an even greater synergistic impact on human health. Availability of these fruits, however, is limited; both have extremely short shelf lives and tend to be seasonal fruits, resulting in over 50% of fruit not reaching consumers due to softening and molding during harvesting and shipping. In addition, deleterious enzymes naturally present in fruits, such as pectin methylesterase (PME) in papaya and peroxidase (POD) in strawberry, can lead to reduced consumer acceptance if not reduced to low enough concentrations through processing. To extend shelf lives and combat these deteriorative enzymes, traditional thermal processing is often employed. This technique is able to sufficiently reduce enzyme activity; however, it results in undesirable nutrient and quality loss. As a result, the impact of different novel thermal and non-thermal techniques, i.e., ultra high temperature (UHT), high pressure processing (HPP) and irradiation on papaya and strawberry nectars and their respective blends were explored.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2018

Mode of access: World Wide Web

ISBN: 9781339282015Subjects--Topical Terms:

1179759
Food science.
Index Terms--Genre/Form:

554714
Electronic books.

Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.
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245 1 0 $a Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.
264 0 $c 2015
300 $a 1 online resource (348 pages)
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500 $a Source: Dissertation Abstracts International, Volume: 77-04(E), Section: B.
500 $a Adviser: Keith Cadwallader.
502 $a Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2015.
504 $a Includes bibliographical references
520 $a Papaya and strawberry are notable for their rich nutrient contents and high antioxidant activities. Though consuming these fruits on their own contribute to a healthy lifestyle, combinations of fruits, such as papaya and strawberry nectar blends, can result in an even greater synergistic impact on human health. Availability of these fruits, however, is limited; both have extremely short shelf lives and tend to be seasonal fruits, resulting in over 50% of fruit not reaching consumers due to softening and molding during harvesting and shipping. In addition, deleterious enzymes naturally present in fruits, such as pectin methylesterase (PME) in papaya and peroxidase (POD) in strawberry, can lead to reduced consumer acceptance if not reduced to low enough concentrations through processing. To extend shelf lives and combat these deteriorative enzymes, traditional thermal processing is often employed. This technique is able to sufficiently reduce enzyme activity; however, it results in undesirable nutrient and quality loss. As a result, the impact of different novel thermal and non-thermal techniques, i.e., ultra high temperature (UHT), high pressure processing (HPP) and irradiation on papaya and strawberry nectars and their respective blends were explored.
520 $a Traditional thermal processing resulted in the greatest reduction in ascorbic acid and carotenoid concentration, with moderate impact on antioxidant capacity. UHT had moderate effects on ascorbic acid content and antioxidant capacity and resulted in the greatest retention in carotenoid concentration, with observed synergistic relationships for ascorbic acid and antioxidant capacity. HPP had minimal impact on antioxidant capacity in strawberry nectar, but resulted in the greatest overall retention of ascorbic acid at 20°C. Irradiation had moderate effects on ascorbic acid and carotenoid concentration, with the greatest overall increase in antioxidant capacity. Both anergetic and additive relationships for ascorbic acid were observed in nectar blends after irradiation, with anergetic, additive, and synergistic relationships for antioxidant capacity. As treatment intensity increased, across all techniques, carotenoid concentration decreased followed by an observed increase in carotenoid concentration as well as an upward trend in antioxidant capacity due to nutrient release from the fruit matrix; this was explained by fruit structure softening and confirmed through TEM imaging of papaya and strawberry pulp structure.
520 $a Traditional thermal and UHT processing were both able to sufficiently reduce PME activity and prevent gel formation in papaya nectar when processed at 110°C for 5 minutes and 110°C for 1--3 seconds, respectively. PME reduction in nectar blends was enhanced by anergetic relationships after UHT at 80°C. Irradiation was unable to prevent gel formation in papaya nectar. The 50P:50S blend processed at 10 kGy, however, was the only blend to show irradiative prevention of gel formation. An increase in POD activity, coupled with synergistic relationships makes UHT undesirable for strawberry nectar. HPP of strawberry nectar at elevated temperatures and pressures had similar reductions in POD activity as irradiation at 5 kGy. Anergetic relationships for POD activity in nectar blends after irradiation resulted in enhanced reduction in POD activity. Processing strawberry for 2 minutes at all temperatures examined, resulted in similar, but slightly greater reductions in POD activity than either HPP or irradiation.
520 $a Findings suggest that novel thermal and non-thermal techniques result in enhanced nutrient retention and antioxidant capacity in papaya and strawberry nectars compared to traditional thermal processing. For both PME and POD, traditional thermal processing was most effective at inactivation, with UHT sufficiently reducing PME activity in papaya nectar and both HPP and irradiation reducing POD activity in strawberry nectar similarly to traditional thermal processing at low temperatures. Blending of papaya and strawberry nectars mainly resulted in desirable synergistic nutrient retention and antioxidant capacity increase, and anergetic reduction in enzymatic activity.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2018
538 $a Mode of access: World Wide Web
650 4 $a Food science. $3 1179759
650 4 $a Nutrition. $3 581367
650 4 $a Biochemistry. $3 582831
655 7 $a Electronic books. $2 local $3 554714
690 $a 0359
690 $a 0570
690 $a 0487
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a University of Illinois at Urbana-Champaign. $b Food Science & Human Nutrition. $3 1195433
773 0 $t Dissertation Abstracts International $g 77-04B(E).
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3738035 $z click for full text (PQDT)