English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/136465
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

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

AuthorsZuluaga, C.; Martínez López, Antonio ; Fernández, J.; López-Baldó, J.; Quiles, Amparo; Rodrigo Aliaga, Dolores
KeywordsBee-pollen
Preservation
Quality
Microbiology
Carotenoids
Bioactive compounds
Issue Date27-Jul-2016
PublisherElsevier
CitationInnovative Food Science and Emerging Technologies 37: 10-17 (2016)
AbstractThe 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.
Publisher version (URL)http://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
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
Zuluaga_2016.pdfArtículo principal383,37 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


This item is licensed under a Creative Commons License Creative Commons