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Food matrix affects quality and peroxidase activity of a functional fruit juice beverage treated by high-hydrostatic pressure

AuthorsAncos, Begoña de ; Sánchez-Moreno, Concepción ; Plaza, Lucía ; Cano, M. Pilar
Issue Date2010
CitationIFT 10 (2010)
AbstractHigh-hydrostatic pressure (HHP) is efficient to inactivate microorganisms and food enzymes in plant products, at levels equivalent to those achieved by pasteurization without affecting greatly the nutritional and health-promoting characteristics and sensory properties. Our objective was to study the effect of HHP (400 MPa/40 ºC/5 min) and food matrix on the quality parameters (pH, soluble solids, protein content) and peroxidase activity (POD) of different beverages obtained with 75% of fruit juice and 17.5% of cow milk (whole, skimmed) and soy milk or water as control. HHP effects were compared with those obtained with an equivalent thermal treatment (TT) (90 ºC/1 min) in terms of microbiological inactivation. HHP produced higher protein denaturation in whole milk beverage (43%) than in skimmed milk and soy beverages (8%). TT produced higher protein denaturation than HHP. HHP increased pH value in all the beverages being highest in water control and soy beverages (0.2 and 0.3 units, respectively). TT maintained pH value in cow milk beverages however decreased in control. HHP decreased significantly soluble solids (SS) in water and soy beverages and maintained the initial value in cow milk beverages. TT decreased SS content in all the beverages. HPP treatment produced a very low reduction of 1.25% and 3.5% of the initial POD activity in control sample (fruit juice/water) and in soy beverage (fruit juice/soy milk), respectively. In whole and skimmed milk beverages, the reduction of POD activity increased up to 50.6% and 16.4%, respectively. Results showed that lactoperoxidase was easier inactivated than POD from fruit juice at 400 MPa/40ºC/5 min. The opposite happened with thermal treatment (90 ºC/1 min), where POD activity reduction was higher in control sample (65%) than in whole milk beverage (28%). Food matrix significantly modified the HHP effects on food, and an equivalent TT produced different effects in food.
DescriptionTrabajo presentado al IFT 10 Annual Meeting & Food Expo Preview celebrado en Chicago (US) del 17 al 20 de julio de 2010.
Publisher version (URL)http://www.ift.org/food-technology/newsletters/special-edition-newsletter/2010/july/10preshow.aspx
Appears in Collections:(IF) Comunicaciones congresos
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