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

Author(s)

Siguemoto, Erica S. ^[1] ; Purgatto, Eduardo ^{[2, 3]} ; Hassimotto, Neuza M. A. ^{[2, 3]} ; Gut, Jorge A. W. ^{[1, 3]}

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

• 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