Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity
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Arjmandi, Mitra; Otón Alcaraz, Mariano; Artés Calero, Francisco; Artés Hernández, Francisco de Asís; Gómez di Marco, Perla Azucena; [et al.]Research Group
Grupo de Postrecolección y Refrigeración (GPR)Sponsors
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors would like to thank the Spanish Ministry of Economy and Competitiveness and the European Regional Development Fund (MINECO-FEDER, AGL2013-48830- C2-1-R) for financial supportPublication date
2016-06-24Publisher
SAGEBibliographic Citation
M Arjmandi et al. Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity. Food Sci Technol Int 23 (1), 36-45. 2016 Jun 24Peer review
síKeywords
Emerging technologiesNutritious beverages
Viscosity
Thermal process
Abstract
The effect of a pasteurization treatment at 90 2 C for 35 s provided by continuous microwave under different
doses (low power/long time and high power/short time) or conventional pasteurization on the quality of
orange-colored smoothies and their changes throughout 45 days of storage at 5 C was investigated.
A better color retention of the microwave pasteurization- treated smoothie using high power/short time
than in conventionally processed sample was evidenced by the stability of the hue angle. The continuous
microwave heating increased the viscosity of the smoothie more than the conventional pasteurization in
comparison with non-treated samples. Lower residual enzyme activities from peroxidase, pectin methylesterase
and polygalacturonase were obtained under microwave heating, specifically due to the use of higher
power/shorter time. For this kind of smoothie, polygalacturonase was the more thermo-resistant enzyme and
could be used as an indicator of pasteurization efficiency. ...
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