Wplyw technologii na jakosc sokow owocowych i warzywnych

• Autorzy: Czapski J.
• Języki publikacji: PL

Abstrakty

EN

Technology should make possible production of safe product, with retain of raw material nutritive value and with good sensory quality. Producer should take the technological possibilities and costs under the account. Quality of juices or nectars depends in a large degree on the method of their preparation, whether is it clear, naturally turbid or pulpy. The less solid parts content, more parts of fruits and of vegetables became removed in processing, and the composition of juice differs more from the raw material. In the last years there is a great attention on the fruits and vegetables as the sources of biologically active compounds, e.g. with an antioxidant activity. The creation of desirable sensory qualities may be the reason of an unintentional lowering of juice nutritional values. During the juice clarification the fibre is removed. In an effort to decrease the haze-forming tendency of packaged juices, processes are employed to minimise or eliminate polyphenols. Polyphenols, ascorbic acid and carotenoides are the main compounds responsible for antioxidant activity' of fruits and vegetables. Changes of technology can be the reason of an introduction of new health risk, for example E. coli 0157: H7 infections after consumption of not pasteurised apple juices. The short-term storage of the juice may enhance the lethality of these microorganisms. Influence of technological process on nutritive value was presented as examples of juice antioxidant capacity changes during processing. It is connected with loss of naturally occurring antioxidants, as well with formation of novel antioxidant compounds. Modifications of each process can have different, both positive and negative effect on quality of juice. It was presented on example of extraction processes and of clarifying.

Słowa kluczowe

PL

bezpieczenstwo zywnosciowe; nowe technologie; soki warzywne; konferencje; wartosc zywieniowa; Rytro k.Nowego Sacza konferencja; ocena sensoryczna; jakosc; technologia produkcji; soki owocowe

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 1999
• Tom: 43
• Numer: 10
• Opis fizyczny: s.33-37,bibliogr.

Twórcy

autor

Czapski J.

• Akademia Rolnicza, 60-637 Poznan, ul.Wojska Polskiego 28

Bibliografia

• [1] Caragay A. В.: Cancer-preventive foods and ingredients. Food Technol., 1992, (4), 65-68.
• [2] Iversen C. K.: Black currant nectar: effect of processing and storage on anthocyanine and ascorbic acid content. J. Food Sci., 1999, 64(1), 37-41.
• [3] Sims C. A., Balaban M. O.. Matthews R. F.: Optimisation of carrot juice colour and cloud stability. J. Food Sci., 58, (5), 1129-1131, 1993.
• [4] Horubała A.: Pojemność przeciwutleniająca i jej zmiany w procesach przetwarzania owoców i warzyw. „Przemysł Fermentacyjny i Owocowo-Warzywny", 1999, (3), 30-32.
• [5] Miller N. J., Rice Evans C. A.: The relative contributions o ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and black currant drink. Food Chem., 1977, 46, 331-337.
• [6] Rechner A., Dietrich H., Patz D.: Anioxidative Wirkung von naturtrüben Apfelsäften: Einfluss der Apfelsorte und des Polyphenolgehaltes. Fliiss. Obst, 1999, (5), 227-230.
• [7] Anese M., Manzocco L., Nicoli M. C., Lerici C. R.: Antioxidant properties of tomato juice as affected by heating. J. Sci. Food Agric., 1999, 79, 750-754.
• [8] Tortorello M. L, K. F. Reinenke, D. S. Stewart, R. B. Raybourne: Comparison of methods for determining the presence of Escherichia coli 0157:H7 in apple juice. J. Food Protect., 1998,61,(11), 1425-1430.
• [9] Ryu J. H., L. R. Beuchaf. Influence of acid tolerance responses on survival, growth, and thermal cross protection of Escherichia coli 0157:H7 in acidified media and fruit juices. Int. J. Food Microbiol., 1998, 45,(3), 185-193.
• [10] Uljas H. E., Ingham S. C.: Combination of intervention treatments resulting in 5-log(10)- unit reductions in numbers of Escherichia coli 0157 : H7 and Salmonella typhimurium DT104 organisms in apple cider. Appl. Environ. Microbiol., 1999, 65,(5), 1924-1929.
• [11] Fisher T. L., Golden D. A.: Survival of Escherichia coli 0157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulphate, and sodium benzoate. J. Food Sci., 1998, 63, (5), 904-906.
• [12] Janisiewicz W. J., Conway W. S. і in. : Fate of Escherichia coli 0158H:7 on fresh cut apple tissue and its potential for transmission by fruit flies. Appl. Environ. Microbiol., 1999, 65, (1) 1-5.
• [13] Sado P. N., Jinneman K. C., Husby G. J., Sorg S. M., Omieciński C. J.: Identification o Listeria monocytogenes from unpasteurised apple juice using rapid test kits. J. Food Protect., 1998, 61, (9), 1199-1202.
• [14] Taniwaki M. H., Hoenerboom C. J. M, Almeida Vitali A. de, Uboldi Eiroa M. E.: Migration o patulin in apples. J. Food Protect., 1992, 55, (1), 902-904.
• [15] Sydenham E. W., Vismer H. F., Marasas W. F. O., Brown N.. SclechterM., Westhuizen L. Van der, Rheeder J. P.: Reduction o patulin in apple juice samples - influence of initial processing. Food Control, 1995, 6, (4), 195-200.
• [16] Cesare Di L. F.: Influence of pectolytic enzymes on the flow rate and flavouring of peach juice. Fruit Processing, 1993, 7, 254-258.
• [17] Junker R.: Einfluss von enzymierung und Schönung auf den Kolloidgehalt bzw. die Fieltrierbarkeit von Saft aus schwarzen Johannisbeeren. Fliiss. Obst, 1994, 61, 6-7, 262-265.
• [18] Markowski J.: Wybrane czynniki warunkujące jakość naturalnie mętnych soków jabłkowych. „PFiOW", 1997, (10), 35-39.
• [19] Görtges: Was tun, wenn die Standardbehandlung bei Säften nich den gewünschten Erfolg bringt? Flüss. Obst, 1997, 64, 10, 543-548.
• [20] Płocharski W.: Przyszłość należy do filtracji membranowej. „PFiOW", 1995, (4), 17-19.
• [21] Rao M. C., Acree T. E., Cooley H.J., Ennis R. W.: Clarification o apple juice by hollow fibre ultrafiltration: fluxes and retention o odouractive volatiles. J Food Sci., 1987, 52, 375-377.
• [22] Wall K. M, Tait V.M., Eastwell K. C., Reid C. A.. Beveridge T. H. J.: Haze development in aerobically or anaerobically produces clarified apple juices. J. Food Sci., 1996, 61, 92-96.
• [23] Lenggenhager T.: Ultrafiltration und Ad- sorbertechnologie fur hochwertige Konzentrate und Säfte. Flüss. Obst, 1997, 64, (3), 110-115.
• [24] Dietrich H.: Nowe trendy w dziedzinie stabilizacji klarownego soku i koncentratu jabłkowego. Biuletyn Informacyjny KUPSiNB, 1997, (6), 40-48.
• [25] Gökmen V, Borneman Z., Nijhuis H. H.: Improved ultrafiltration for color reduction and stabilisation of apple juice. J. Food Sci., 1998, 63, 504-507.