Diez-Sánchez Elena, Martínez Antonio, Rodrigo Dolores, Quiles Amparo, Hernando Isabel
Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, 46980 València, Spain.
Foods. 2020 Apr 1;9(4):405. doi: 10.3390/foods9040405.
High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200-500 MPa; 1-10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5-10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (/) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.
高静水压是一种备受关注的非热处理方法，因为它对于生产具有超出其营养价值的额外或增强益处的食品具有重要意义。在本研究中，通过响应面法（RSM）研究了高静水压处理参数（200 - 500兆帕；1 - 10分钟）对用2.5% - 10%的黑果腺肋花楸果渣制备的奶昔的影响，以优化处理条件，在使微生物存活率降至最低的同时，最大化酚类含量和抗氧化能力。样品荧光强度的测量被用作总酚含量和抗氧化能力的指标。结果表明，处理强度对奶昔有不同影响。响应面法表明，在500兆帕处理10分钟且黑果腺肋花楸果渣含量为10%（/）时，酚类化合物的保留率和抗氧化能力最高，微生物存活率最低。因此，本研究为开发微生物安全且营养品质高的新型乳制品提供了机会。
