View More View Less
  • a Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe 30107, Murcia, Spain
  • | b Universidad Central de Venezuela, Apartado 47097, Caracas 1041A, Venezuela
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Passion fruit juice (PFJ) has a delicate flavour, very susceptible to thermal degradation. This study pursued to test the effect of sonication as non-thermal preservation method on some quality parameters of PFJ. The effect of ultrasound (20 kHz, 263 W, 89.25 μm) on the indigenous microflora, colour, pH, and ascorbic acid content of PFJ was studied. Firstly, the kinetic of microbial inactivation was determined for aerobic mesophilic bacteria and yeasts. Data was fitted to Weibull model, and a treatment time of 8 min was selected for stability studies. To this, untreated and sonicated juice was stored at 4 and 10 ºC up to 10 days and microbial quality, instrumental colour, pH, and ascorbic acid content were evaluated. In general, ultrasound kept juice microbiologically stable for up to 10 days at 4 ºC without markedly affecting other parameters evaluated. Ultrasound seems suitable to stabilize PFJ microbiologically.

  • AOAC (1990): Official Methods of Analysis of the Association of Official Analytical Chemists. Virginia, USA.

  • Bevilacqua, A., Speranza, B., Campaniello, D., Sinigaglia, M. & Corbo, M.R. (2014): Inactivation of spoiling yeasts of fruit juices by pulsed ultrasound. Food Bioprocess Tech., 7, 21892197.

    • Search Google Scholar
    • Export Citation
  • Berk, Z. (2016): Citrus fruit processing. Academic Press, London, UK, 330 pages.

  • Cheng, L.H., Soh, C.Y., Liew, S.C. & The, F.F. (2007): Effects of sonication and carbonation on guava juice quality. Food Chem., 104, 13961401.

    • Search Google Scholar
    • Export Citation
  • Fernandes, A.G., Santos, G.M., Silva, D.S., Sousa, P.H.M., Maia, G.A. & Silva, R.W. (2011): Chemical and physicochemical characteristics changes during passion fruit processing. Ciência Tecnol. Alime., Campinas, 31, 747751.

    • Search Google Scholar
    • Export Citation
  • FRESHFEL (2015): European Fresh Produce Association. Position paper: exotic fruit — a highlight at POS. Consumption and trends. Fruit Logistica, Berlin February 5, 2015. http://www.freshfel.org/docs/2015/Position_Papers/FRESHFEL_Exotic_fruit_5.02.2015.pdf (Last accessed March 31, 2017).

    • Search Google Scholar
    • Export Citation
  • Geeraerd, A.H., Valdramidis, V.P. & Van Impe, J.F. (2005): GInaFIT, a freeware tool to assess non-log-linear microbial survivor curves. Int. J. Food Microbiol., 102, 95105.

    • Search Google Scholar
    • Export Citation
  • Gómez-López, V.M., Orsolani, L., Martínez-Yépez, A. & Tapia, M.S. (2010): Microbiological and sensory quality of sonicated calcium-added orange juice. LWT — Food Sci. Technol., 43, 808813.

    • Search Google Scholar
    • Export Citation
  • Guerrouj, K., Sánchez-Rubio, M., Taboada-Rodríguez, A., Cava-Roda, R.M. & Marín-Iniesta, F. (2016): Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. Food Bioprod. Process., 99, 2028.

    • Search Google Scholar
    • Export Citation
  • Mohideen, F.W., Solval, K.M., Li, J., Zhang, J., Chouljenko, A. & Chotiko, A. (2015): Effect of continuous ultrasonication on microbial counts and physic-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT — Food Sci. Technol., 60, 563570.

    • Search Google Scholar
    • Export Citation
  • Piyasena, P., Mohareb, E. & Mckellar, R.C. (2003): Inactivation of microbes using ultrasound: A review. Int. J. Food Microbiol., 87, 207216.

    • Search Google Scholar
    • Export Citation
  • Sandi, D., Chaves, J.B.P., De Souza, A.C.G., Parreiras, J.F.M., Da Silva, M.T.C. & Constant, P.B.L. (2004): Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage. Braz. Arch. Biol. Techn., 47, 233−245.

    • Search Google Scholar
    • Export Citation
  • Soares, M.V.L., Alvez, E.G., Silva, L.M.A., Novotny, E.H., Marques, K., Wurlitzer, N.D., Narain, N. & De Brito, E.S. (2017): Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics. Food Chem., 219, 16.

    • Search Google Scholar
    • Export Citation
  • Tiwari, B.K., O’Donnell, C.P., Muthukumarappan, K. & Cullen, P.J. (2008a): Effect of ultrasound processing on the quality and nutritional properties of fruit juices. Stewart Postharvest Rev., 5, 16.

    • Search Google Scholar
    • Export Citation
  • Tiwari, B.K., Muthukumarappan, K., O’Donnell, C.P. & Cullen, P.J. (2008b): Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT — Food Sci. Technol., 41, 18761883.

    • Search Google Scholar
    • Export Citation
  • Tiwari, B.K., O’Donnell, C.P., Muthukumarappan, K. & Cullen, P.J. (2009): Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurized juice. LWT — Food Sci. Technol., 42, 700704.

    • Search Google Scholar
    • Export Citation
  • Uysal, C., Demirel, N.N. & Özcan, G. (2015): Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice. J. Food Prot., 78, 531539.

    • Search Google Scholar
    • Export Citation
  • Valero, M., Recrosio, N., Saura, D., Muñoz, N., Martí, N. & Lizama, V. (2007): Effects of ultrasonic treatments in orange juice processing. J. Food Eng., 80, 509516.

    • Search Google Scholar
    • Export Citation
  • Zenker, M., Heinz, V. & Knorr, D. (2003): Application of ultrasound assisted thermal processing for preservation and quality retention of liquid foods. J. Food Protect., 66, 16421649.

    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 22 0 0
Mar 2021 3 0 0
Apr 2021 2 0 0
May 2021 8 0 0
Jun 2021 6 0 0
Jul 2021 17 0 0
Aug 2021 0 0 0