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Study of continuous-flow microwave thermal processing of cloudy apple juice

Grant number: 14/06026-4
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): July 01, 2014
Effective date (End): February 28, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
Principal researcher:Jorge Andrey Wilhelms Gut
Grantee:Érica Sayuri Siguemoto
Home Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Associated research grant:13/07914-8 - FoRC - Food Research Center, AP.CEPID
Associated scholarship(s):15/11677-7 - Inactivation kinetics of foodborne pathogens in cloudy apple juice by microwave and conventional thermal processing, BE.EP.DR


Introduction: focused microwave is a technology with wide potential to continuous-flow pasteurization of fluid foods, since promotes rapid and uniform heating avoiding losses in nutritional quality. Objective: to analyze the continuous-flow microwave thermal processing of cloudy apple juice, taking into account enzyme inactivation and nutritional quality. Methods: the cloudy apple juice will be characterized through physicochemical analysis, such as pH, titratable acidity, soluble solids, color and turbidity. The inactivation kinetics of enzymes polyphenol oxidase (PPO) and pectin esterase (PE) will be assessed using discontinuous microwave treatment and conventional treatment. According to the results, the cloudy apple juice will be processed in a continuous-flow microwave system and will be compared with continuous-flow conventional system. The samples will be lyophilized for posterior analysis: physicochemical characterization, organic acids by High Performance Liquid Chromatography with diode array detector (HPLC/DAD), ascorbic acid by HPLC/DAD, total phenolic compounds by Folin-Ciocalteau method, phenolic profile will be characterized by HPLC/DAD coupled to mass spectrometry with electrospray ionization system, and antioxidant activities (ORAC and DPPH). Appropriate statistical test will be used to determine significant differences between the thermal systems. (AU)

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Scientific publications (9)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE BARCELOS COSTA, HENRIQUE COUTINHO; SIGUEMOTO, ERICA SAYURI; BULHOES BEZERRA CAVALCANTE, TIAGO AUGUSTO; SILVA, DANYLO DE OLIVEIRA; MARTINS VIEIRA, LUIZ GUSTAVO; WILHELMS GUT, JORGE ANDREY. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of acai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, n. 2, . (13/07914-8, 14/25041-4, 14/17534-0, 14/06026-4, 12/04073-0)
SIGUEMOTO, ERICA SAYURI; PIRES, MARCOS NEVES; FUNCIA, EDUARDO DOS SANTOS; WILHELMS GUT, JORGE ANDREY. Evaluation and modeling of a microwave-assisted unit for continuous flow pasteurization of liquid foods: Residence time distribution, time-temperature history, and integrated lethality. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 8, . (16/24265-1, 14/06026-4, 15/20113-0, 14/25179-6, 13/07914-8)
SIGUEMOTO, ERICA S.; PURGATTO, EDUARDO; HASSIMOTTO, NEUZA M. A.; GUT, JORGE A. W.. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 111, p. 853-860, . (13/07914-8, 14/06026-4)
SIGUEMOTO, ERICA SAYURI; PEREIRA, LETICIA JYO; WILHELMS GUT, JORGE ANDREY. Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects. Food and Bioprocess Technology, v. 11, n. 7, p. 1359-1369, . (13/07914-8, 14/17534-0, 14/06026-4)
SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY; MARTINEZ, ANTONIO; RODRIGO, DOLORES. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 45, p. 84-91, . (15/11677-7, 14/06026-4, 14/17534-0, 13/07914-8)
SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY. Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables. FOOD SCIENCE AND TECHNOLOGY, v. 37, n. 1, p. 148-153, . (14/17534-0, 14/06026-4, 13/07914-8)
SIGUEMOTO, ERICA SAYURI; FUNCIA, EDUARDO DOS SANTOS; PIRES, MARCOS NEVES; WILHELMS GUT, JORGE ANDREY. Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. FOOD AND BIOPRODUCTS PROCESSING, v. 111, p. 45-53, . (16/24265-1, 14/06026-4, 15/20113-0, 14/25179-6, 13/07914-8)
SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY. Dielectric Properties of Cloudy Apple Juices Relevant to Microwave Pasteurization. Food and Bioprocess Technology, v. 9, n. 8, p. 1345-1357, . (13/07914-8, 14/06026-4)
KUBO, MIRIAN T. K.; SIGUEMOTO, ERICA S.; FUNCIA, EDUARDO S.; AUGUSTO, PEDRO E. D.; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; SASTRY, SUDHIR K.; GUT, JORGE A. W.. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. CURRENT OPINION IN FOOD SCIENCE, v. 35, p. 36-48, . (14/06026-4, 13/07914-8, 16/24265-1, 14/17534-0, 17/24163-7)
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
SIGUEMOTO, Érica Sayuri. Continuous-flow microwave thermal processing of cloudy apple juice.. 2018. Doctoral Thesis - Universidade de São Paulo (USP). Escola Politécnica (EP/BC) São Paulo.

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