Evaluating the Impact of Microwave vs. Conventional Pasteurization on NFC Apple–Peach and Apple–Chokeberry Juices: A Comparative Analysis at Industrial Scale

Author:

Wójcik Marta1ORCID,Szczepańska-Stolarczyk Justyna1ORCID,Woźniak Łukasz2ORCID,Jasińska Urszula Tamara1ORCID,Trych Urszula1ORCID,Cywińska-Antonik Magdalena1ORCID,Kosiński Jakub1ORCID,Kaniewska Beata3ORCID,Marszałek Krystian1ORCID

Affiliation:

1. Department of Fruit and Vegetable Product Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02532 Warsaw, Poland

2. Department of Food Safety and Chemical Analysis, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02532 Warsaw, Poland

3. WOSANA Spółka Akcyjna, Batorego 35A, 34120 Andrychów, Poland

Abstract

The study aimed to assess the nutritional properties of fruit juices using the microwave flow pasteurization (MFP) method. The innovative spray deaeration process was also employed at two different temperatures, 25 °C and 50 °C, with three rotational speeds for the spray nozzle: 150, 450, and 750 rpm. The research focused on two not-from-concentrate (NFC) juices: apple–peach and apple–chokeberry. The innovative MFP method demonstrated significant results over 12 months of storage: no presence of Listeria monocytogenes or Salmonella spp. bacteria was detected. Polyphenol oxidases (PPOs) were inactivated, while peroxidase (POD) activity in apple–peach juice was minimal. The total polyphenol content (TPC) in the juices gradually decreased over storage time, but MFP resulted in a slower degradation of TPC than traditional pasteurization (TP). Additionally, anthocyanin and carotenoid content gradually decreased during storage time. Still, with MFP, higher concentrations of these compounds were noted up to 4 and 6 months of storage in apple–peach and apple–chokeberry juices, respectively, than with TP. The research findings indicate that MFP may be a suitable and promising technique for preserving high-quality juices with superior retention of essential nutrients. However, the recommended storage time should be at most four months.

Funder

National Centre for Research and Development

WOSANA S.A.

Publisher

MDPI AG

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