Evaluation of ohmic heating effects on bell pepper puree with added citrus pectin
Keywords:
ohmic heating, bell pepper puree, citrus pectin, rheology, texture
Abstract
The important potential of the Mintos F1 variety of bell peppers which can be processed into products with special destinations is studied in this work. The main objective of this work is the evaluation of the ohmic heating (OH) effects on bell pepper puree with added citrus pectin in various concentrations (0.1-0.3%). In order to obtain the purees, the vegetable material was blended at 1900 rpm for 2 minutes. The samples were ohmically heated at 20 V/cm for 3 minutes using a batch installation. The electrical conductivity values were measured and also calculated. Antioxidant capacity, Texture Profile Analyses, Fourier transform infrared (FT-IR) spectroscopy and confocal scanning microscopy were used in
order to estimate the possible changes induced by the addition of citrus pectin and ohmic heating. The electrical conductivity values demonstrate a linear and continuous data distribution. After 30 days of storage, the acidity of the samples was slightly modified with a pH decrease of 4% for the sample of bell pepper puree with 0.3% citrus pectin addition (APC0.3). The inhibition of free radicals for the control sample was 71%. The rheological behavior of the samples remains non Newtonian after the OH processing. The cohesiveness values confirm the increase in the intensity of the links between the structural elements of the bell pepper puree. The consistency and stability of the samples was improved by the
pectin addition. The ready-to-eat products with special destination are important because of their convenience to consumption.
References
Atherton, M., Bellis-Smith, N., Cichero, J.A.Y., Suter, M. 2007. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels anddefinitions. Nutrition & Dietics, 64 (Suppl. 2), 53–76.
Arslan, D., Özcan, M.M. 2011. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content, Food and Bioproducts Processing, 89, 504–513.
Bolmstedt, U. 2000. Viscosity & Rheology. Theoretical and practical considerations in liquid food processing. Processing New Food, 3(2), 1-8.
Bozkurt, H., Icier, F., 2010. Electrical conductivity changes of minced beef-fat blends during ohmic cooking. Journal of Food Engineering, 96, 86–92.
Bower, J. 2009. Statistical Methods for Food Science. Introductory procedures for the food practitioner, Wiley-Blackwell. Cepeda, E., Collado, I. 2014. Rheology of tomato and wheat dietary fibers in water and in suspensions of pimento purée. Journal of Food Engineering, 134, 67-73.
Chávez-Mendoza, C., Sanchez, E., Muñoz-Marquez, E., Sida-Arreola, J. P., Flores-Cordov, M. A. 2015. Bioactive compounds and antioxidant activity in different grafted varieties of bell pepper. Antioxidants, 4, 427-446.
Cho, W.-I., Yi, J.Y., Chung, M.-S. 2016. Pasteurization of fermented red pepper paste by ohmic heating. Innovative Food Science and Emerging Technologies, 34, 180–186.
Cogne, C., Andrieu, J., Laurent, P., Besson, A., Nocquet, J. 2003. Experimental data and modelling of thermal properties of ice creams. Journal of Food Engineering, 58, 331-341.
Ditchfield, C., Tadini, C.C., Singh, R., Toledo, R.T. 2004. Rheological properties of banana puree at high temperatures. International Journal of Food Properties, 7(3), 571-584.
Deshmukh, A.P., Simpson, A.J., Hadad, C.M., Hatcher, P.G. 2005. Insights into the structure of cutin and cutan from Agave americana leaf cuticle using HRMAS NMR spectroscopy. Organic Geochemistry, 36, 1072–1085.
Farahnaky, A., Azizi, R., Gavahian, M. 2012. Accelerated texture softening of some root vegetables by Ohmic heating. Journal of Food Engineering, 113, 275–280.
Faustino, J.M.F., Barroca, M.J., Guine, R.P.F. 2007. Study of the drying kinetics of green bell pepper and chemical characterization. Food and Bioproducts Processing, 85 (3), 163-170.
Fernández, V., Guzmán-Delgado, P., Graça, J., Santos, S., Gil, L. 2016. Cuticle structure in relation to chemical composition: re-assessing the prevailing model. Frontiers in Plant Science, 7, 427.
Fissore, E.N., Rojas, A.M., Gerschenson L.N. 2012. Rheological performance of pectinenriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments. Food Hydrocolloids, 26, 249-260.
Fryer, P.J., Robbins P.T., 2005. Heat transfer in food processing: ensuring product quality and safety. Applied Thermal Engineering, 25(16), 2499-2510.
Goullieux, A., Pain, J.-P. 2014. Ohmic Heating, Emerging Technologies for Food Processing, 2nd Edition, Ed. Sun D., pp. 361-377, Academic Press, UK, Elsevier.
Guzmán-Delgado, P., Fernández, V., Graca, J., Cabral, V., Gil, L. 2016. The presence of cutan limits the interpretation of cuticular chemistry and structure: Ficus elastica leaf as an example. Physiologia Plantarum, 157(2), 205-220.
Huang, D., Ou, B., Prior, R.L. 2005. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6), 1841–1856.
Icier, F., Tavman, S. 2006. Ohmic heating behaviour and rheological properties of ice cream mixes. International Journal of Food Properties, 9(4), 679-689.
Icier, F. 2012. Ohmic Heating of Fluid Foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods. Eds.: Cullen P.J., Tiwari B. K. and Valdramidis V.P., pp.305-367, Academic Press, UK, Elsevier.
Icier, F., Ilicali, C., 2005a. The Effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating. European Food Research and Technology, 220, 406–414.
Icier, F., Ilicali, C., 2005b. Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Research International, 38, 1135–1142.
Ismail, N., Revathi, R. 2006. Studies on the effects of blanching time, evaporation time, temperature and hydrocolloid on physical properties of chili (Capsicum annuum var kulai) puree. LWT - Food Science and Technology, 39, 97-97.
Izidoro, D.R., Scheer, A.P., Sierakowski, M-R., Haminiuk, W.I. 2008. Influence of green banana pulp on the rheological behavior and chemical characteristics of emulsions (mayonnaises). LWT - Food Science and Technology, 41, 1018-1028.
Jetter, R., Kunst, L., Samuels, A.L. 2006. Composition of plant cuticular waxes. In: Biology of the Plant Cuticle, Annual Plant Reviews, Vol. 23. Eds. Riederer M., Müller C., pp. 145–181. Oxford: Blackwell Publishing.
Kilcast, D. 2013. Instrumental assessment of food sensory quality - A practical guide. Woodhead Publishing Limited, Cambridge, UK.
Kyomugasho, C., Christiaens, S., Shpigelman, A., Van Loey, A.M., Hendrickx, M.E. 2015.FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices. Food Chemistry, 176, 82–90.
Manrique, G.D., Lajolo, F.M. 2002. FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit. Postharvest Biology and Technology, 25, 99–107.
Moreno, J., Simpson, R., Sayas, M., Segura, I., Aldana, O., Almonacid, S. 2011. Influence of ohmic heating and vacuum impregnation on the osmotic dehydration kinetics and microstructure of pears (cv. Packham’s Triumph). Journal of Food Engineering, 104, 621–627.
Nadeem, M., Anjum, F.M., Khan, M.R., Saeed, M., Riaz, A. 2011. Antioxidant Potential of Bell Pepper (Capsicum annuum L.)-A Review. Pakistan Journal of Food Sciences, 21(1-4), 45-51.
Nistor, O.V., Iosif, N., Botez, E., Mocanu, G.D., Andronoiu, D.G. 2012. The green future technology applied over pomes fruit. Agricultura – Ştiinţă şi practică, 1-2, 81-82.
Nistor, O.V., Botez, E., Luca, E., Mocanu, G.D., Andronoiu, D.G., Timofti, M. 2013. Ohmic heating process characterizations during apple puree. Processing, Journal of Agroalimentary Processes and Technologies, 19(2), 228-236.
Nistor, O.V., Stănciuc, N., Andronoiu, D.G., Mocanu, G.D., Botez, E. 2015. Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality. Food Science and Biotechnology, 24(1), 51–59.
Nistor, O.V., Vasile, A., Andronoiu, D.G., Mocanu, G.D., Botez, E., Stănciuc, N. 2015. Ohmic Treatment of Pear Purées (cv. ‘Conference’) in Terms of Some Quality Related Attributes. Notulae Scientia Biologicae, 7(2), 232-238.
Ozgur, M., Ozcan, T., Akpinar-Bayizit, A., Yilmaz-Ersan, L. 2011. Functional compounds and antioxidant properties of dried green and red peppers. African Journal of Agricultural Research, 6(25), 5638-5644.
Ramos-Aguilar, O.P., Ornelas-Paz, J.de J., Ruiz-Cruz, S., Zamudio-Flores, P.B., CervantesPaz, B., Gardea-Béjar, A.A., Pérez-Martínez, J.D., Ibarra-Junquerae, V., ReyesHernández, J. 2015. Effect of ripening and heat processing on the physicochemical andrheological properties of pepper pectins. Carbohydrate Polymers, 115, 112–121.
Sarang, S., Sastry, S.K., Knipe, L. 2008. Electrical conductivity of fruits and meats during ohmic heating. Journal of Food Engineering, 87, 351–356.
Shaha, R.K., Rahman, S., Asrul, A. 2013. Bioactive compounds in chilli peppers (Capsicum annuum L.) at various ripening (green, yellow and red) stages. Annals of Biological Research, 4 (8), 27-34.
Sastry, S.K., Salengke, S. 1998. Ohmic heating of solid–liquid mixtures: A comparison of mathematical models under worst-case heating conditions. Journal of Food Process
Engineering 21, 441–458.
Siew, C.K., Williams, P.A. 2008. Role of protein and ferulic acid in the emulsification properties of sugar beet pectin. Journal of Agricultural and Food Chemistry, 56, 4164-4171.
Srivastav, S., Roy, S. 2014. Changes in electrical conductivity of liquid foods during ohmic heating. International Journal of Agriculture and Biological Engineering, 7(5), 133-
138.
Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Mirand,a M., López, J., Perez-Won, M. 2009. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry, 117, 647–653.
Vicente, A.A., Castro, I., Teixeira, J.A. 2006. Innovations in thermal food processes. In: Sun, D.W. (Ed.), Thermal Food Processing: New Technologies and Quality Issues. CRC Press, Taylor & Francis Group, Boca Raton, FL, USA.
Wang, W.-C. Sastry, S.K. 1993. Salt diffusion into vegetable tissue as a pretreatment for Ohmic heating: Electrical conductivity profiles and vacuum infusion studies. Journal of Food Engineering, 20, 299–309.
Zhuang, Y., Chen, L., Sun, L., Cao, J. 2012. Bioactive characteristics and antioxidant activities of nine peppers. Journal of Functional Foods, 4, 331–338.
Zywica, R., Pierzynowska-Korniak, G., Wojcik, J. 2005. Application of food products electrical model parameters for evaluation of apple puree dilution. Journal of Food Engineering, 67, 413–418.
Arslan, D., Özcan, M.M. 2011. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content, Food and Bioproducts Processing, 89, 504–513.
Bolmstedt, U. 2000. Viscosity & Rheology. Theoretical and practical considerations in liquid food processing. Processing New Food, 3(2), 1-8.
Bozkurt, H., Icier, F., 2010. Electrical conductivity changes of minced beef-fat blends during ohmic cooking. Journal of Food Engineering, 96, 86–92.
Bower, J. 2009. Statistical Methods for Food Science. Introductory procedures for the food practitioner, Wiley-Blackwell. Cepeda, E., Collado, I. 2014. Rheology of tomato and wheat dietary fibers in water and in suspensions of pimento purée. Journal of Food Engineering, 134, 67-73.
Chávez-Mendoza, C., Sanchez, E., Muñoz-Marquez, E., Sida-Arreola, J. P., Flores-Cordov, M. A. 2015. Bioactive compounds and antioxidant activity in different grafted varieties of bell pepper. Antioxidants, 4, 427-446.
Cho, W.-I., Yi, J.Y., Chung, M.-S. 2016. Pasteurization of fermented red pepper paste by ohmic heating. Innovative Food Science and Emerging Technologies, 34, 180–186.
Cogne, C., Andrieu, J., Laurent, P., Besson, A., Nocquet, J. 2003. Experimental data and modelling of thermal properties of ice creams. Journal of Food Engineering, 58, 331-341.
Ditchfield, C., Tadini, C.C., Singh, R., Toledo, R.T. 2004. Rheological properties of banana puree at high temperatures. International Journal of Food Properties, 7(3), 571-584.
Deshmukh, A.P., Simpson, A.J., Hadad, C.M., Hatcher, P.G. 2005. Insights into the structure of cutin and cutan from Agave americana leaf cuticle using HRMAS NMR spectroscopy. Organic Geochemistry, 36, 1072–1085.
Farahnaky, A., Azizi, R., Gavahian, M. 2012. Accelerated texture softening of some root vegetables by Ohmic heating. Journal of Food Engineering, 113, 275–280.
Faustino, J.M.F., Barroca, M.J., Guine, R.P.F. 2007. Study of the drying kinetics of green bell pepper and chemical characterization. Food and Bioproducts Processing, 85 (3), 163-170.
Fernández, V., Guzmán-Delgado, P., Graça, J., Santos, S., Gil, L. 2016. Cuticle structure in relation to chemical composition: re-assessing the prevailing model. Frontiers in Plant Science, 7, 427.
Fissore, E.N., Rojas, A.M., Gerschenson L.N. 2012. Rheological performance of pectinenriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments. Food Hydrocolloids, 26, 249-260.
Fryer, P.J., Robbins P.T., 2005. Heat transfer in food processing: ensuring product quality and safety. Applied Thermal Engineering, 25(16), 2499-2510.
Goullieux, A., Pain, J.-P. 2014. Ohmic Heating, Emerging Technologies for Food Processing, 2nd Edition, Ed. Sun D., pp. 361-377, Academic Press, UK, Elsevier.
Guzmán-Delgado, P., Fernández, V., Graca, J., Cabral, V., Gil, L. 2016. The presence of cutan limits the interpretation of cuticular chemistry and structure: Ficus elastica leaf as an example. Physiologia Plantarum, 157(2), 205-220.
Huang, D., Ou, B., Prior, R.L. 2005. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6), 1841–1856.
Icier, F., Tavman, S. 2006. Ohmic heating behaviour and rheological properties of ice cream mixes. International Journal of Food Properties, 9(4), 679-689.
Icier, F. 2012. Ohmic Heating of Fluid Foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods. Eds.: Cullen P.J., Tiwari B. K. and Valdramidis V.P., pp.305-367, Academic Press, UK, Elsevier.
Icier, F., Ilicali, C., 2005a. The Effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating. European Food Research and Technology, 220, 406–414.
Icier, F., Ilicali, C., 2005b. Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Research International, 38, 1135–1142.
Ismail, N., Revathi, R. 2006. Studies on the effects of blanching time, evaporation time, temperature and hydrocolloid on physical properties of chili (Capsicum annuum var kulai) puree. LWT - Food Science and Technology, 39, 97-97.
Izidoro, D.R., Scheer, A.P., Sierakowski, M-R., Haminiuk, W.I. 2008. Influence of green banana pulp on the rheological behavior and chemical characteristics of emulsions (mayonnaises). LWT - Food Science and Technology, 41, 1018-1028.
Jetter, R., Kunst, L., Samuels, A.L. 2006. Composition of plant cuticular waxes. In: Biology of the Plant Cuticle, Annual Plant Reviews, Vol. 23. Eds. Riederer M., Müller C., pp. 145–181. Oxford: Blackwell Publishing.
Kilcast, D. 2013. Instrumental assessment of food sensory quality - A practical guide. Woodhead Publishing Limited, Cambridge, UK.
Kyomugasho, C., Christiaens, S., Shpigelman, A., Van Loey, A.M., Hendrickx, M.E. 2015.FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices. Food Chemistry, 176, 82–90.
Manrique, G.D., Lajolo, F.M. 2002. FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit. Postharvest Biology and Technology, 25, 99–107.
Moreno, J., Simpson, R., Sayas, M., Segura, I., Aldana, O., Almonacid, S. 2011. Influence of ohmic heating and vacuum impregnation on the osmotic dehydration kinetics and microstructure of pears (cv. Packham’s Triumph). Journal of Food Engineering, 104, 621–627.
Nadeem, M., Anjum, F.M., Khan, M.R., Saeed, M., Riaz, A. 2011. Antioxidant Potential of Bell Pepper (Capsicum annuum L.)-A Review. Pakistan Journal of Food Sciences, 21(1-4), 45-51.
Nistor, O.V., Iosif, N., Botez, E., Mocanu, G.D., Andronoiu, D.G. 2012. The green future technology applied over pomes fruit. Agricultura – Ştiinţă şi practică, 1-2, 81-82.
Nistor, O.V., Botez, E., Luca, E., Mocanu, G.D., Andronoiu, D.G., Timofti, M. 2013. Ohmic heating process characterizations during apple puree. Processing, Journal of Agroalimentary Processes and Technologies, 19(2), 228-236.
Nistor, O.V., Stănciuc, N., Andronoiu, D.G., Mocanu, G.D., Botez, E. 2015. Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality. Food Science and Biotechnology, 24(1), 51–59.
Nistor, O.V., Vasile, A., Andronoiu, D.G., Mocanu, G.D., Botez, E., Stănciuc, N. 2015. Ohmic Treatment of Pear Purées (cv. ‘Conference’) in Terms of Some Quality Related Attributes. Notulae Scientia Biologicae, 7(2), 232-238.
Ozgur, M., Ozcan, T., Akpinar-Bayizit, A., Yilmaz-Ersan, L. 2011. Functional compounds and antioxidant properties of dried green and red peppers. African Journal of Agricultural Research, 6(25), 5638-5644.
Ramos-Aguilar, O.P., Ornelas-Paz, J.de J., Ruiz-Cruz, S., Zamudio-Flores, P.B., CervantesPaz, B., Gardea-Béjar, A.A., Pérez-Martínez, J.D., Ibarra-Junquerae, V., ReyesHernández, J. 2015. Effect of ripening and heat processing on the physicochemical andrheological properties of pepper pectins. Carbohydrate Polymers, 115, 112–121.
Sarang, S., Sastry, S.K., Knipe, L. 2008. Electrical conductivity of fruits and meats during ohmic heating. Journal of Food Engineering, 87, 351–356.
Shaha, R.K., Rahman, S., Asrul, A. 2013. Bioactive compounds in chilli peppers (Capsicum annuum L.) at various ripening (green, yellow and red) stages. Annals of Biological Research, 4 (8), 27-34.
Sastry, S.K., Salengke, S. 1998. Ohmic heating of solid–liquid mixtures: A comparison of mathematical models under worst-case heating conditions. Journal of Food Process
Engineering 21, 441–458.
Siew, C.K., Williams, P.A. 2008. Role of protein and ferulic acid in the emulsification properties of sugar beet pectin. Journal of Agricultural and Food Chemistry, 56, 4164-4171.
Srivastav, S., Roy, S. 2014. Changes in electrical conductivity of liquid foods during ohmic heating. International Journal of Agriculture and Biological Engineering, 7(5), 133-
138.
Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Mirand,a M., López, J., Perez-Won, M. 2009. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry, 117, 647–653.
Vicente, A.A., Castro, I., Teixeira, J.A. 2006. Innovations in thermal food processes. In: Sun, D.W. (Ed.), Thermal Food Processing: New Technologies and Quality Issues. CRC Press, Taylor & Francis Group, Boca Raton, FL, USA.
Wang, W.-C. Sastry, S.K. 1993. Salt diffusion into vegetable tissue as a pretreatment for Ohmic heating: Electrical conductivity profiles and vacuum infusion studies. Journal of Food Engineering, 20, 299–309.
Zhuang, Y., Chen, L., Sun, L., Cao, J. 2012. Bioactive characteristics and antioxidant activities of nine peppers. Journal of Functional Foods, 4, 331–338.
Zywica, R., Pierzynowska-Korniak, G., Wojcik, J. 2005. Application of food products electrical model parameters for evaluation of apple puree dilution. Journal of Food Engineering, 67, 413–418.
Published
2018-11-20
How to Cite
Olaru, Lucian, Oana Nistor, Doina Andronoiu, Viorica Vasilica Barbu, Ioana Otilia Ghinea, and Elisabeta Botez. 2018. “Evaluation of Ohmic Heating Effects on Bell Pepper Puree With Added Citrus Pectin”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 42 (2), 79-94. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1133.
Issue
Section
ORIGINAL ARTICLES
