Škegro Marko, Putnik Predrag, Bursać Kovačević Danijela, Kovač Ana Petra, Salkić Lidija, Čanak Iva, Frece Jadranka, Zavadlav Sandra, Ježek Damir
Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia.
Foods. 2021 May 23;10(6):1167. doi: 10.3390/foods10061167.
This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, /), carrot (20%, /), chokeberry (5%, /), Indian banana puree (10%, /), and almond drink (15%, /). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.
本研究调查了经高压处理（HP）和热巴氏杀菌（P）处理的奶昔在4℃冷藏21天期间生物活性化合物（酚类化合物、类胡萝卜素和维生素C）的状况、颜色性能变化以及微生物质量。使用化学计量工具选择相关变量，这些变量代表了对奶昔进行快速准确质量评估最有用的信息。HP分别在室温下于350和450MPa进行5分钟和15分钟，而P在85℃进行7分钟。奶昔通过混合苹果汁（50%，/）、胡萝卜汁（20%，/）、黑果腺肋花楸汁（5%，/）、印度香蕉泥（10%，/）和杏仁奶（15%，/）制备而成。所得结果表明，与对照样品相比，较低压力且HP持续时间较短的奶昔中生物活性化合物含量较高。与P相比，HP处理的样品在保质期内生物活性化合物表现出更大的稳定性。发现HP在减少奶昔中的天然微生物群方面非常有效，且在储存期间不会随后激活微生物。本研究证明了化学计量方法在解释复杂数据集以有效评估用不同保鲜技术处理的奶昔质量方面的有用性。
