Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose

Gialleli Angelika-Ioanna Gialleli, Argyro Argyro Bekatorou, Maria Kanellaki, Poonam Singh - Nee Nigam, Athanasios A. Koutinas

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

A novel continuous preservation process of apple juice using a nano/micro-porous cellulosic material (or “tubular cellulose”, abrrev. TC), is presented in this study. This investigation aims to the development of a non-thermal system for microbial stabilization, avoiding the degradation of food quality caused by heat. TC was used as filterin a packed-bed type bioreactor supplied with commercial apple juice contaminated with Saccharomyces cerevisiae or Lactobacillus plantarum cells at 4 °C. The effect of the filter size on the microbial load removal and chemical/sensory properties of the juice was evaluated. The system presented good operational stability during 55 and 30 days for the removal of yeast and bacteria, respectively. The increase of filter size improved the microbial removal yield and the system effectiveness. The organoleptic parameter values decreased after ΤC regeneration but then reached almost initial levels. The proposed process is a low-cost and promising alternative to existing thermal pasteurization technologies.Industrial relevance: Conventional thermal pasteurization treatments are applied industrially for microbial stabilization of foods but significantly affect the organoleptic characteristics of the products. This study evaluated a novel non-thermal preservation method of contaminated apple juice that meets the consumer's demand for less processed products with high nutritional value. Commercial apple juice was contaminated with S. cerevisiae or L. plantarum cells and then was continuously pumped through tubular cellulose. The increasedsize of the filter leads to improved microbial removal yields. Despite the decrease of volatile compounds and colour at the start up of the process and after each filter regeneration with hot water, almost initial parameter values were achieved as the process evolved. The proposed technology can be a promising alternative of industrial pasteurization techniques for food applications.
LanguageEnglish
Pages1-6
JournalInnovative Food Science and Emerging Technologies
VolumeINNFOO
DOIs
Publication statusPublished - 2015

Fingerprint

Pasteurization
Cellulose
Yeast
Adsorption
Stabilization
Packed beds
Bioreactors
Bacteria
Color
Degradation
Hot Temperature
Costs
Water

Keywords

  • Apple juice preservation
  • nano/micro-tubular cellulose

Cite this

Angelika-Ioanna Gialleli, Gialleli ; Argyro Bekatorou, Argyro ; Kanellaki, Maria ; Singh - Nee Nigam, Poonam ; Koutinas, Athanasios A. / Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose. In: Innovative Food Science and Emerging Technologies. 2015 ; Vol. INNFOO. pp. 1-6.
@article{ffe0edb7fb194014adf6c54d75366745,
title = "Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose",
abstract = "A novel continuous preservation process of apple juice using a nano/micro-porous cellulosic material (or “tubular cellulose”, abrrev. TC), is presented in this study. This investigation aims to the development of a non-thermal system for microbial stabilization, avoiding the degradation of food quality caused by heat. TC was used as filterin a packed-bed type bioreactor supplied with commercial apple juice contaminated with Saccharomyces cerevisiae or Lactobacillus plantarum cells at 4 °C. The effect of the filter size on the microbial load removal and chemical/sensory properties of the juice was evaluated. The system presented good operational stability during 55 and 30 days for the removal of yeast and bacteria, respectively. The increase of filter size improved the microbial removal yield and the system effectiveness. The organoleptic parameter values decreased after ΤC regeneration but then reached almost initial levels. The proposed process is a low-cost and promising alternative to existing thermal pasteurization technologies.Industrial relevance: Conventional thermal pasteurization treatments are applied industrially for microbial stabilization of foods but significantly affect the organoleptic characteristics of the products. This study evaluated a novel non-thermal preservation method of contaminated apple juice that meets the consumer's demand for less processed products with high nutritional value. Commercial apple juice was contaminated with S. cerevisiae or L. plantarum cells and then was continuously pumped through tubular cellulose. The increasedsize of the filter leads to improved microbial removal yields. Despite the decrease of volatile compounds and colour at the start up of the process and after each filter regeneration with hot water, almost initial parameter values were achieved as the process evolved. The proposed technology can be a promising alternative of industrial pasteurization techniques for food applications.",
keywords = "Apple juice preservation, nano/micro-tubular cellulose",
author = "{Angelika-Ioanna Gialleli}, Gialleli and {Argyro Bekatorou}, Argyro and Maria Kanellaki and {Singh - Nee Nigam}, Poonam and Koutinas, {Athanasios A.}",
year = "2015",
doi = "10.1016/j.ifset.2015.11.006",
language = "English",
volume = "INNFOO",
pages = "1--6",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier",

}

Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose. / Angelika-Ioanna Gialleli, Gialleli; Argyro Bekatorou, Argyro; Kanellaki, Maria; Singh - Nee Nigam, Poonam; Koutinas, Athanasios A.

In: Innovative Food Science and Emerging Technologies, Vol. INNFOO, 2015, p. 1-6.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose

AU - Angelika-Ioanna Gialleli, Gialleli

AU - Argyro Bekatorou, Argyro

AU - Kanellaki, Maria

AU - Singh - Nee Nigam, Poonam

AU - Koutinas, Athanasios A.

PY - 2015

Y1 - 2015

N2 - A novel continuous preservation process of apple juice using a nano/micro-porous cellulosic material (or “tubular cellulose”, abrrev. TC), is presented in this study. This investigation aims to the development of a non-thermal system for microbial stabilization, avoiding the degradation of food quality caused by heat. TC was used as filterin a packed-bed type bioreactor supplied with commercial apple juice contaminated with Saccharomyces cerevisiae or Lactobacillus plantarum cells at 4 °C. The effect of the filter size on the microbial load removal and chemical/sensory properties of the juice was evaluated. The system presented good operational stability during 55 and 30 days for the removal of yeast and bacteria, respectively. The increase of filter size improved the microbial removal yield and the system effectiveness. The organoleptic parameter values decreased after ΤC regeneration but then reached almost initial levels. The proposed process is a low-cost and promising alternative to existing thermal pasteurization technologies.Industrial relevance: Conventional thermal pasteurization treatments are applied industrially for microbial stabilization of foods but significantly affect the organoleptic characteristics of the products. This study evaluated a novel non-thermal preservation method of contaminated apple juice that meets the consumer's demand for less processed products with high nutritional value. Commercial apple juice was contaminated with S. cerevisiae or L. plantarum cells and then was continuously pumped through tubular cellulose. The increasedsize of the filter leads to improved microbial removal yields. Despite the decrease of volatile compounds and colour at the start up of the process and after each filter regeneration with hot water, almost initial parameter values were achieved as the process evolved. The proposed technology can be a promising alternative of industrial pasteurization techniques for food applications.

AB - A novel continuous preservation process of apple juice using a nano/micro-porous cellulosic material (or “tubular cellulose”, abrrev. TC), is presented in this study. This investigation aims to the development of a non-thermal system for microbial stabilization, avoiding the degradation of food quality caused by heat. TC was used as filterin a packed-bed type bioreactor supplied with commercial apple juice contaminated with Saccharomyces cerevisiae or Lactobacillus plantarum cells at 4 °C. The effect of the filter size on the microbial load removal and chemical/sensory properties of the juice was evaluated. The system presented good operational stability during 55 and 30 days for the removal of yeast and bacteria, respectively. The increase of filter size improved the microbial removal yield and the system effectiveness. The organoleptic parameter values decreased after ΤC regeneration but then reached almost initial levels. The proposed process is a low-cost and promising alternative to existing thermal pasteurization technologies.Industrial relevance: Conventional thermal pasteurization treatments are applied industrially for microbial stabilization of foods but significantly affect the organoleptic characteristics of the products. This study evaluated a novel non-thermal preservation method of contaminated apple juice that meets the consumer's demand for less processed products with high nutritional value. Commercial apple juice was contaminated with S. cerevisiae or L. plantarum cells and then was continuously pumped through tubular cellulose. The increasedsize of the filter leads to improved microbial removal yields. Despite the decrease of volatile compounds and colour at the start up of the process and after each filter regeneration with hot water, almost initial parameter values were achieved as the process evolved. The proposed technology can be a promising alternative of industrial pasteurization techniques for food applications.

KW - Apple juice preservation

KW - nano/micro-tubular cellulose

U2 - 10.1016/j.ifset.2015.11.006

DO - 10.1016/j.ifset.2015.11.006

M3 - Article

VL - INNFOO

SP - 1

EP - 6

JO - Innovative Food Science and Emerging Technologies

T2 - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -