Seyed Mohammad Bagher Hashemi1, Aliakbar Gholamhosseinpour2, Mehrdad Niakousari3. 1. Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran. 2. Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran. 3. Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran.
Abstract
BACKGROUND: Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and 200 V for 110 s) and conventional heating (27-75 °C for 30 min) treatments on inactivation of Escherichia coli, Salmonella Typhimurium, S. Enteritidis and Staphylococcus aureus pathogens; pH and degradation of vitamin C, β-carotene and phenolic compounds of cantaloupe juice were investigated. RESULTS: As time passed, all of the treatments resulted in significant (P ≤ 0.05) decreases in the number of pathogens and vitamin C, β-carotene and phenolic compound content, whereas the pH of samples did not show significant changes. The mentioned parameters were more reduced by increasing the power, voltage and temperature of ohmic, microwave and conventional heating treatments, respectively. Comparison of the results for conventional heating with those of ohmic and microwave heating revealed that the complete inactivation time of pathogens by the two latter treatments was much shorter than that of the former. After 20 s, the effect of ohmic heating at 200 V on decreasing vitamin C content was significantly (P ≤ 0.05) higher than that of the other treatments. The amounts of β-carotene and phenolic compounds showed the most reduction under 800 W microwave treatment. CONCLUSION: The results obtained for conventional, ohmic and microwave heating treatments indicated a higher degradation of β-carotene and phenolic compounds and a lower loss of vitamin C in the former.
BACKGROUND: Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and 200 V for 110 s) and conventional heating (27-75 °C for 30 min) treatments on inactivation of Escherichia coli, Salmonella Typhimurium, S. Enteritidis and Staphylococcus aureus pathogens; pH and degradation of vitamin C, β-carotene and phenolic compounds of cantaloupe juice were investigated. RESULTS: As time passed, all of the treatments resulted in significant (P ≤ 0.05) decreases in the number of pathogens and vitamin C, β-carotene and phenolic compound content, whereas the pH of samples did not show significant changes. The mentioned parameters were more reduced by increasing the power, voltage and temperature of ohmic, microwave and conventional heating treatments, respectively. Comparison of the results for conventional heating with those of ohmic and microwave heating revealed that the complete inactivation time of pathogens by the two latter treatments was much shorter than that of the former. After 20 s, the effect of ohmic heating at 200 V on decreasing vitamin C content was significantly (P ≤ 0.05) higher than that of the other treatments. The amounts of β-carotene and phenolic compounds showed the most reduction under 800 W microwave treatment. CONCLUSION: The results obtained for conventional, ohmic and microwave heating treatments indicated a higher degradation of β-carotene and phenolic compounds and a lower loss of vitamin C in the former.
Authors: Marta Giavoni; María José Villanueva-Suárez; Rocío De la Peña-Armada; Alejandra Garcia-Alonso; Inmaculada Mateos-Aparicio Journal: Foods Date: 2022-07-02
Authors: Mian Anjum Murtaza; Shafeeqa Irfan; Iram Hafiz; Muhammad Modassar A N Ranjha; Abdul Rahaman; Mian Shamas Murtaza; Salam A Ibrahim; Shahida Anusha Siddiqui Journal: Front Nutr Date: 2022-05-26