Show simple item record

dc.contributor.authorArjmandi, Mitra 
dc.contributor.authorOtón Alcaraz, Mariano 
dc.contributor.authorArtés Calero, Francisco 
dc.contributor.authorArtés Hernández, Francisco de Asís 
dc.contributor.authorGómez di Marco, Perla Azucena 
dc.contributor.authorAguayo Giménez, Encarnación Pilar 
dc.date.accessioned2017-03-28T12:26:53Z
dc.date.available2017-03-28T12:26:53Z
dc.date.issued2016-10
dc.identifier.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: 0022-1155es_ES
dc.identifier.issn0022-1155
dc.description.abstractThermal 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 mesophilic bacteria after 45 days at 5 °C (3.7 log cfu g-1 for CP and 1.6 log cfu g-1 for MWP). When highest power and shortest time MWP treatments were used (3,600 W for 93 s), FRAP and vitamin C were better preserved.es_ES
dc.description.sponsorshipThis 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 equipmentes_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherSpringer Verlages_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleSemi-industrial microwave treatments positively affect the quality of orange colored smoothieses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subjectHeat treatmentes_ES
dc.subjectQuality attributeses_ES
dc.subjectMicrobial countses_ES
dc.subjectBioactive compoundses_ES
dc.subjectBeverages
dc.identifier.urihttp://hdl.handle.net/10317/5821
dc.peerreviewSies_ES
dc.identifier.doi10.1007/s13197-016-2342-5.
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.date.embargoEndDate2017-10
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones_ES
dc.subject.unesco31 Ciencias Agrariases_ES


Files in this item

This item appears in the following Collection(s)

Show simple item record

Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España