Hurdle Technology-Based

Fruit Beverage Processing

Combining Physical Processes & Additives
for Fruit Juice Safety & Quality

Prof. Alonzo A. Gabriel, PhD RMPAM

Laboratory of Food Microbiology and Hygiene
Department of Food Science and Nutrition
College of Home Economics
University of the Philippines, Diliman

Trend: Eating for Health and Well-being

But can consumers really comply?

Alternatives? Fruit Juices!

1 cup pure juice

2 servings fruits/vegetables

Challenges: Pathogens

Cryptosporidium parvum
Listeria monocytogenes

E. coli O157:H7

Bacillus cereus

Salmonella spp.

Challenges: Food Safety

Principle 4
Food business
operators, at every
stage of the food chain,
have the primary role
and responsibility for
ensuring the safety of
their food products.

Solution: The Juice HACCP

Thermal Processing:
A Traditional Food Processing
High temperature processing is
effective against foodborne
microorganisms, but exposure to
severe heating results in
deterioration of quality.

Food Processing is a Balancing Act

S
Q

Equal Priority
Under Processing

Over Processing

Hurdle Technology
An Emerging Food Processing
Barrier Technology
Involves the smart manipulation and
exposure of food to multiple mild
processing conditions that result in safe
finished products with desirable food
quality.
Considers food-, process- and microberelated variables.

Hurdle Technology
An Emerging Food Processing
Implicit characteristics of microbes, e.g.
presence of injury, adaptive mechanisms
Intrinsic characteristics of food, e.g. pH,
water activity, soluble solids, composition
Extrinsic characteristics of processes, e.g.
heating temperature, heating time, radiation
dose, radiation exposure time

Hurdle Technology
An Emerging Food Processing

Identifying which microorganism/s

to inactivate

Performance standards should be based on the inactivation of most resistant strain.

Identifying which microorganism/s

to inactivate

Microbial physiology significantly influences a cells susceptibility to inactivating agent!

Identifying which microorganism/s

to inactivate

Microbial physiology significantly influences a cells susceptibility to inactivating agent!

Identifying which microorganism/s

to inactivate

Microbial physiology significantly influences a cells susceptibility to inactivating agent!

Combining mild processing

techniques

Additives reduced the severity of heat process necessary to inactivate the test pathogen.
The effects of supplementation level of the sensory quality of the products must be known!

Combining mild processing

techniques

Additives reduced the severity of heat process necessary to inactivate the test pathogen.
The effects of supplementation level of the sensory quality of the products must be known!

Combining mild processing

techniques

Additives reduced the severity of heat process necessary to inactivate the test pathogen.
The effects of supplementation level of the sensory quality of the products must be known!

Combining mild processing

techniques

Additives reduced the severity of heat process necessary to inactivate the test pathogen.
The effects of supplementation level of the sensory quality of the products must be known!

Combining mild processing

techniques

Ultrasonication

Ultrasonication

Ultrasonication + UV

Ultrasonication + UV
Orange

Apple

A process for a unique product should never be used for a different product!

Predictive Model Building:

A Tool to Quantify the Hurdles
Employs an appropriate mathematical and
statistical tools (Central Composite
Designs, Response Surface Methodology)
to quantify the effects of food, and process
variables on safety and quality of food.

Predictive Model Building:

A Tool to Quantify the Hurdles

Predictive Model Building:

A Tool to Quantify the Hurdles

Predictive Model Building:

A Tool to Quantify the Hurdles
Dalandan

Calamansi

Mandarin Orange

Grapefruit

Predictive Model Building:

A Tool to Quantify the Hurdles
Respondents:
100 untrained, consumertype panels members
Question Asked:
How much do you like the
color of the sample?

Roles of Academe, Government and Industry

Technology Upscaling and Technology Transfer
Philippine Council for Industry, Energy, and
Emerging Technology Research and Development
Department of Science and Technology

Government
Expression of Need,
Commitment for Partnership

Preliminary Data
Project Proposal
Technology
Research Fund

Technology

Expression of Need,
Commitment for Partnership
Laboratory of Food Microbiology and Hygiene

Company X

Academe

Food Industry

Sum-up
The employment of multiple food
processes that have different targets in
microbial contaminants in food is the core
of Hurdle Technology.

Sum-up
Hurdle Technology combines physical and
chemical food and process variables, and
consider inherent microbial resistance to
inactivating agents.

Sum-up
Mathematical/Statistical Model Building
provide a tool among R&D personnel to
more accurately describe the effects of
hurdles on food safety and quality.

Request materials from:

https://www.researchgate.net/profile/Alonzo_Gabriel

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Hurdle Technology-Based
Fruit Beverage Processing
Combining Physical Processes & Additives
for Fruit Juice Safety & Quality

Prof. Alonzo A. Gabriel, PhD RMPAM

Laboratory of Food Microbiology and Hygiene
Department of Food Science and Nutrition
College of Home Economics
University of the Philippines, Diliman