Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree

The final publication is available at link.springer.com[EN] The development and optimisation of food preservation processes seem to be necessary in order to address consumer expectations related to secure, fresh-like foods. To this end, the sensory, nutritional and functional properties must be maximally retained. In order to contribute to the acquisition of knowledge about the adequacy of microwave processing as a means of preserving fruit-based products, the present study compares the impact of microwave heating with conventional thermal processing. The consumer acceptance of fresh and pasteurised kiwifruit puree was studied as was the content of water, soluble solids and bioactive compounds and the pH, consistency, viscosity, colour coordinates and antioxidant capacity, as well as the effect of the thermal treatment on enzyme and microbial inactivation. As bioactive compounds, the content of vitamins C, A and E and the total flavonoid, phenol and tannin content have been considered. As the obtained results show, not only was microwaved puree preferred by consumers, but it also exhibited a superior maintenance of the nutritive and functional properties of the fruit, smaller colour changes and a content of inactivated enzymes and microorganisms equal to or greater than the conventionally heated sample.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and AGL 2010-22206-C02-01 and the grant awarded to the author Maria Benlloch.Benlloch Tinoco, M.; Igual Ramo, M.; Salvador Alcaraz, A.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2014). Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree. Food and Bioprocess Technology. 7(11):3282-3292. https://doi.org/10.1007/s11947-014-1315-932823292711Awuah, G. B., Ramaswamy, H. S., & Economides, A. (2007). Thermal processing and quality: principles and overview. Chemical Engineering and Processing, 46, 584–602.Barboni, T., Cannac, M., & Chiaramonti, N. (2010). Effect of cold storage and ozone treatment on physicochemical parameters, soluble sugars and organic acids in Actinidia deliciosa. Food Chemistry, 121, 946–951.Barrett, D. M., & Lloyd, B. (2012). Advanced preservation methods and nutrient retention in fruits and vegetables. Journal of Food Science and Agriculture, 92, 7–22.Benlloch-Tinoco, M., Pina-Pérez, M. C., Martínez-Aguirre, C., Rodrigo, D., & Martínez-Navarrete, N. (2012a) Microwave processing for kiwifruit puree preservation. In: Martínez A, Rosenthal A, Koutchma T, Mutukumira A N, Klein G, Warriner K, Zanini S, Rodrigo D, Pina-Pérez M C, Belda-Galbis C M (ed) Technologies and innovations applied to food safety, pp 200-210, Spain.Benlloch-Tinoco, M., Varela, P., Salvador, A., & Martínez-Navarrete. (2012b). Effects of microwave heating on sensory characteristics of kiwifruit puree. Food and Bioprocess Technology, 5, 3021–3031.Benlloch-Tinoco, M., Igual, M., Rodrigo, D., & Martínez-Navarrete. (2013). Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innovative Food Science and Emerging Technologies, 19, 166–172.Benlloch-Tinoco, M., Martínez-Navarrete, N., & Rodrigo, D. (2014). Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing. Food Control, 35, 22–25.Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43, 2046–2058.Contreras, C., Martín-Esparza, M. E., Martínez-Navarrete, N., & Chiralt, A. (2007). Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes. European Food Research and Technology, 224, 499–504.Cruz, A. G., Cadena, R. S., Faria, J. A. F., Bolini, H. M. A., Dantas, C., Ferreira, M. M. C., & Deliza, R. (2012). PARAFAC: adjustment for modeling consumer study covering probiotic and conventional yogurt. Food Research International, 45, 211–215.Da Costa, M. C., Deliza, R., Rosenthal, A., Hedderley, D., & Frewer, L. (2000). Non conventional technologies and impact on consumer behaviour. Trends in Food Science & Technology, 11, 188–193.Desai, N. T., Shepard, L., & Drake, M. A. (2013). Sensory properties and drivers of liking for Greek yogurts. Journal of Dairy Science, 96, 7454–7466.Di Monaco, R., Cavella, S., Torrieri, E., & Masi, P. (2005). Consumer acceptability of vegetable soups. Journal of Sensory Studies, 22, 81–98.Djeridane, A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocker, P., & Vidal, N. (2006). Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chemistry, 97, 654–660.Elez-Martínez, P., Aguiló-Aguayo, I., & Martín-Belloso, O. (2006). Inactivation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters. Journal of the Science of Food and Agriculture, 87, 71–81.Fathima, A., Begum, K., & Rajalakshmi, D. (2001). Microwave drying of selected greens and their sensory characteristics. Plant Foods for Human Nutrition, 56, 303–311.FDA. Food and Drug Administration, Department of Health and Human Services. (2004). Juice HACCP hazards and controls guidance. http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocum 437 ents/Juice/ucm072557.htm. Accessed 8 March 2012.Fiorentino, A., D’Abrosca, B., Pacifico, S., Mastellones, C., Scognamiglio, M., & Monaco, P. (2009). Identification and assessment of antioxidant capacity of phytochemicals from kiwi fruits. Journal of Agricultural and Food Chemistry, 57, 4148–4155.García-Martínez, E., Igual, M., Martín-Esparza, M. E., & Martínez-Navarrete, N. (2012). Assessment of the bioactive compounds, color, and mechanical properties of apricots as affected by drying treatment. Food and Bioprocess Technology, 6, 3247–3255.Gerard, K. A., & Roberts, J. S. (2004). Microwave heating of apple mash to improve juice yield and quality. LWT--Food Science and Technology, 37, 551–557.Guan, D., Plotka, V. C. F., Clark, S., & Tang, J. (2002). Sensory evaluation of microwave treated macaroni and cheese. Journal of Food Processing and Preservation, 26, 307–322.Huang, Y., Sheng, J., Yang, F., & Hu, Q. (2007). Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea. Journal of Food Engineering, 78, 687–692.Igual, M., García-Martínez, E., Camacho, M. M., & Martínez-Navarrete, N. (2010). Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chemistry, 118(2), 291–299.Igual, M., García-Martínez, E., Camacho, M. d. M., & Martínez-Navarrete, N. (2013). Physicochemical and sensorial properties of grapefruit jams as affected by processing. Food and Bioprocess Technology, 6(1), 177–185.ISO 8589. (1988). Sensory analysis—general guidance for design of test rooms. Standard no. 8589. Geneva, Switzerland.Kermasha, S., Bisakwski, B., Ramaswamy, H., & Van de Voort, F. R. (1993). Thermal and microwave inactivation of soybean lipoxygenase. LWT--Food Science and Technology, 26, 215–219.Laguna, L., Varela, P., Salvador, A., & Fiszman, S. (2013). A new sensory tool to analyze the oral trajectory of biscuits with different fat and fibre contents. Food Research International, 51, 544–553.Lawless, H. T., & Heymann, H. H. (1998). Sensory evaluation of food: principles and practices. New York: Chapman & Hall.Matsui, K. N., Gut, J. A. W., de Oliveira, P. V., & Tadini, C. C. (2008). Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88, 169–176.NACMCF. National Advisory Committee on Microbiological Criteria for Foods. (2006). Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization. Journal of Food Protection, 69(5), 1190–1216.Park, Y.-S., Leontowicz, H., Leontowicz, M., Namiesnik, J., Suhaj, M., Cvikrová, M., Martincová, O., Weisz, M., & Gorinstein, S. (2011). Comparison of the contents of bioactive compounds and the level of antioxidant activity in different kiwifruit cultivars. Journal of Food Composition and Analysis, 24, 963–970.Picouet, P. A., Landl, A., Abadias, M., Castellari, M., & Viñas, I. (2009). Minimal processing of a Granny Smith apple purée by microwave heating. Innovative Food Science & Emerging Technologies, 10(4), 545–550.Rawson, A., Patras, A., Tiwari, B. K., Noci, F., Koutchma, T., & Brunton, N. (2011). Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: review of recent advances. Food Research International, 44, 1875–1887.Rothman, L. (2007). The use of just-about-right (JAR) scales in food product development and reformulation. In H. Macfie (Ed.), Consumer-led food product development (pp. 407–433): Woodhead Publishing in Food Science, Technology and Nutrition.Salazar-González, C., San Martín-González, M. F., López-Malo, A., & Sosa-Morales, M. E. (2012). Recent studies related to microwave processing of fluid foods. Food Bioprocess and Technology, 5, 31–46.Señorans, F. J., Ibáñez, E., & Cifuentes, A. (2003). New trends in food processing. Critical Reviews in Food Science and Nutrition, 43(5), 507–526.Silva, F. V. M., & Silva, C. L. M. (1997). Quality optimization of hot filled pasteurized fruit purees: container characteristics and filling temperatures. Journal of Food Engineering, 32, 351–364.Taira, S. (1995). Astringency in persimmon. In H.-F. Linskens & J. F. Jackson (Eds.), Fruit analysis (pp. 97–110). Berlin, Germany: Springer.Tajchakavit, S., & Ramaswamy, H. S. (1997). Thermal vs. microwave inactivation kinetic of pectin methylesterase in orange juice under batch mode heating conditions. LWT—Food. Science and Technology, 30, 85–93.Tanaka, K., Hashimoto, T., Tokumaru, S., Iguchi, H., & Kojo, S. (1997). Interactions between vitamin C and vitamin E are observed in tissues of inherently scorbutic rats. The Journal of Nutrition, 127(10), 2060–2064.Valero, E., Villamiel, M., Sanz, J., & Martínez-Castro, I. (2000). Chemical and sensorial changes in milk pasteurised by microwave and conventional systems during cold storage. Food Chemistry, 70, 77–81.Villegas, B., Tárrega, A., Carbonell, I., & Costell, E. (2010). Optimising acceptability of new prebiotic low-fat milk beverages. Food Quality and Preference, 21, 234–242.Xiong, R., & Meullenet, J. F. (2006). A PLS dummy variable approach to assess the impact of jar attributes on liking. Food Quality and Preference, 17, 188–198.Zheng, H., & Lu, H. (2011). Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching. Food Chemistry, 128, 1087–1093.Zolfaghari, M., Sahari, M. A., Barzegar, M., & Samadloiy, H. (2010). Physicochemical and enzymatic properties of five kiwifruit cultivars during cold storage. Food and Bioprocess Technology, 3, 239–246