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

Autor(es)

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

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 111, p. 853-860, AUG 2019.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 14/06026-4 - Estudo do tratamento térmico contínuo do suco de maçã não clarificado usando tecnologia de micro-ondas
• Beneficiário: Érica Sayuri Siguemoto
• Modalidade de apoio: Bolsas no Brasil - Doutorado