Grupo de Investigación en Ingeniería en Alimentos (GIIA), Instituto en Ciencia y Tecnología de Alimentos y Ambiente (INCyTAA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Mar del Plata, Argentina.
Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Mar del Plata, Argentina.
J Sci Food Agric. 2020 Dec;100(15):5518-5526. doi: 10.1002/jsfa.10604. Epub 2020 Jul 28.
Adding value to conventional fruit juices by including prebiotic compounds into their formulation and preserving them using non-thermal, eco-friendly and safe technologies represent interesting and strategic approaches to diversify healthy and innovative food products. In this context, the effect of ultrasound-assisted processing (for 15 and 30 min, 40 kHz, 180 W) on microbiological, physicochemical, nutritional and sensory quality of prebiotic-rich strawberry juices was investigated during storage (14 days, 5 °C).
Compared to untreated samples, the applied preservation treatments enhanced the microbiological and nutritional quality of samples by significantly reducing native microflora counts (reductions up to 1 log CFU mL at day 14) and increasing the total phenolic content (by more than 25% in comparison to controls at day 14) leading to higher antioxidant capacity of prebiotic-rich strawberry juices. Ultrasound processing and prebiotic enrichment had no negative effect on sensory attributes of enriched samples, suggesting that this non-thermal technique successfully retained the fresh-like attributes of strawberry juices during their shelf-life, contributing to the good sensory stability of juices. In addition, ultrasound treatments had no detrimental impact on physicochemical quality and ascorbic acid content of enriched samples, showing similar stability to control samples during storage.
Based on our results, ultrasound processing appears to be a promising non-thermal technique for ensuring a stable product from both microbiological and sensory points of view with improved antioxidant capacity and unaltered physicochemical quality while offering a healthier, nutritive and valuable food alternative. © 2020 Society of Chemical Industry.
通过在常规果汁配方中添加益生元化合物，并使用非热、环保且安全的技术对其进行保存，从而为常规果汁增加附加值，代表了一种多样化健康创新食品的有趣且具有战略意义的方法。在此背景下，研究了超声辅助处理（15 和 30 分钟，40 kHz，180 W）对富含益生元的草莓汁在储存期间（14 天，5°C）的微生物学、理化、营养和感官质量的影响。
与未处理的样品相比，所应用的保存处理通过显著降低天然菌群计数（在第 14 天减少高达 1 个对数 CFU/mL）和增加总酚含量（与对照相比，在第 14 天增加超过 25%）来提高样品的微生物学和营养质量，从而使富含益生元的草莓汁具有更高的抗氧化能力。超声处理和益生元富集对富化样品的感官属性没有负面影响，这表明这种非热技术在保质期内成功保留了草莓汁的新鲜特性，有助于果汁的良好感官稳定性。此外，超声处理对富化样品的理化质量和抗坏血酸含量没有不利影响，在储存过程中与对照样品具有相似的稳定性。
根据我们的结果，超声处理似乎是一种有前途的非热技术，可以确保从微生物学和感官角度来看产品的稳定性，同时提高抗氧化能力，保持理化质量不变，同时提供更健康、更有营养和更有价值的食品选择。© 2020 英国化学学会。
