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Título

Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage

AutorZuluaga, C.; Martínez López, Antonio ; Fernández, J.; López-Baldó, J.; Quiles, Amparo; Rodrigo Aliaga, Dolores
Palabras claveBee-pollen
Preservation
Quality
Microbiology
Carotenoids
Bioactive compounds
Fecha de publicación27-jul-2016
EditorElsevier
CitaciónInnovative Food Science and Emerging Technologies 37: 10-17 (2016)
ResumenThe optimal high pressure processing treatments (200–400 MPa, 5–15 min) of a pasty matrix of bee-pollen mixed with peptone water (1.5 g/mL) and bee-pollen added to a pineapple juice-based beverage matrix (0–10% (w/v)) were studied in order to guarantee food safety and maximum retention of bioactive compounds. Salmonella and yeasts were used as target microorganisms, while total carotenoid content (TCC), total phenolic content (TPC), and antioxidant capacity (FRAP) were studied from the food quality point of view. For the pasty matrix of bee-pollen, the results showed a significant influence of pressure and time, increasing the levels of TPC, FRAP, and TCC, in comparison with a control sample. A treatment of 395 MPa for 15 min was found as the optimal. For the pineapple juice-based beverage matrix, the factors pressure and bee-pollen concentration increased the levels of TPC, FRAP and TCC. Optimal conditions were found at 315 MPa for 14.5 min with 8% (w/v) of bee-pollen.
Versión del editorhttp://dx.doi.org/10.1016/j.ifset.2016.07.023
URIhttp://hdl.handle.net/10261/136465
DOI10.1016/j.ifset.2016.07.023
ISSN1466-8564
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