Semi-industrial microwave treatments positively affect the quality of orange colored smoothies
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AuthorArjmandi, Mitra; Otón Alcaraz, Mariano; Artés Calero, Francisco; Artés Hernández, Francisco de Asís; Gómez di Marco, Perla Azucena; [et al.]
SponsorsThis work was financially supported by MINECO-FEDER (AGL2013-48830-C2-1-R). Thanks are due to Instituto de Biotecnología Vegetal (IBV-UPCT) for providing some of the equipment
Bibliographic CitationArjmandi, Mitra er al. Semi-industrial microwave treatments positively affect the quality of orange colored smoothies. En: Journal of Food Science and Technology, 2016, 53, p. 3695-3703. ISSN: 0022-1155
Thermal processing extends the shelf life of fruit and vegetables products by inactivating microorganisms and enzymes. The effect of a pasteurization (P) treatment, 90 °C ± 2 ºC for 35 s, provided by continuous semi-industrial microwave (MW) under different con-ditions (high power/short time and low power/long time) or conventional pasteurization (CP) on orange-colored smoothies and their changes throughout 45 days of storage at 5 °C were investigated. Results indicated that vitamin C and antioxidant capacity (FRAP) in CP decreased dramatically in comparison with the unheated and MWP smoothies. On the contrary, all heating treatments increased the contents of total phenolic compounds (TPC) and carotenoids. Based on the sensory quality and microbial counts, the shelf life of all those heated smoothies reached 45 days. No Listeria monocytogenes growth was found and all microbial counts were below the European legal limits. MWP as compared to the CP method led to a greater reduction of ...
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