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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice

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Author(s):
Siguemoto, Erica S. [1] ; Purgatto, Eduardo [2, 3] ; Hassimotto, Neuza M. A. [2, 3] ; Gut, Jorge A. W. [1, 3]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Ave Prof Luciano Gualberto, Trav 3, 380, BR-05508010 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Dept Food Sci & Expt Nutr, Fac Pharmaceut Sci, Sao Paulo - Brazil
[3] Univ Sao Paulo, FoRC Food Res Ctr, Sao Paulo - Brazil
Total Affiliations: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 111, p. 853-860, AUG 2019.
Web of Science Citations: 0
Abstract

Novel processing technologies have been under study to improve pasteurization and to meet consumer demands for safe foods with fresh-like characteristics. Twelve processing conditions using two heating technologies (microwave and conventional) were carried out in a pilot-scale unit and an evaluation of flavour (sugar, acid and volatile) and nutritional (phenolic compounds and antioxidant capacity) attributes was performed in cloudy apple juice samples with similar holding conditions. Volatile profiles of the microwave-pasteurized juice were more similar to the non-pasteurized juice compared with conventionally pasteurized juices using multivariate analysis. Sugar-acid ratios were not different between fresh and pasteurized juices. In general, changes in the phenolic contents of pasteurized samples were independent of the processing technology, but increased during thermal treatment due to the extraction from the juice material in suspension. Outcomes of this study suggested the potential of microwave processing technology to retain the fresh-like qualities after thermal processing because of the shorter heating time. (AU)

FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 14/06026-4 - Study of continuous-flow microwave thermal processing of cloudy apple juice
Grantee:Érica Sayuri Siguemoto
Support Opportunities: Scholarships in Brazil - Doctorate