虎坚果饮料“horchata de chufa”的热保藏和非热保藏技术。对食品安全、营养和质量特性的影响。

Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality properties.

机构信息

Universitat de València, Faculty of Pharmacy, Preventive Medicine and Public Health Department, Avda.Vicent Andrés Estellés, s/n 46100 Burjassot, Spain.

University of Copenhagen, Faculty of Science, Department of Food Science, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; University of Camerino, School of Science and Technology, Chemistry Section, Via S. Agostino 1, Camerino, Italy.

出版信息

Food Res Int. 2018 Mar;105:945-951. doi: 10.1016/j.foodres.2017.12.014. Epub 2017 Dec 9.

DOI:10.1016/j.foodres.2017.12.014

PMID:29433293

Abstract

"Horchata de chufa" is a traditional Spanish beverage produced from tiger nuts (Cyperus esculentus L.). Due to its richness in nutritional compounds, it is highly perishable and its conservation by pasteurization and/or adding preservatives is required. Although efficient, conventional thermal treatment for pasteurization induces changes in the nutritional and sensory properties. Replacing conventional pasteurization by non-thermal technologies such as pulsed electric fields, ultraviolet, and high pressure, combined with moderate temperatures (<40°C) allows a reduction of energy consumption, along with the preservation of the most thermo-sensitive molecules. Accordingly, this review deals with the description of the most relevant non-thermal technologies applied to preserve "horchata" beverage in order to extend the shelf life and inactivate pathogenic microorganisms as well as to preserve the nutritional and quality properties of this food beverage.

摘要

“虎坚果奶”是一种传统的西班牙饮料，由虎坚果（Cyperus esculentus L.）制成。由于其营养成分丰富，因此极易变质，需要通过巴氏杀菌和/或添加防腐剂来保存。尽管巴氏杀菌等传统热处理方法效率很高，但会导致营养和感官特性发生变化。用非热技术（如脉冲电场、紫外线和高压）代替传统巴氏杀菌，并结合适中的温度（<40°C），不仅可以减少能耗，还可以保存最热敏感的分子。因此，本综述介绍了应用于保存“虎坚果奶”饮料的最相关非热技术，以延长其保质期，灭活致病微生物，并保持这种食品饮料的营养和质量特性。