Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace.
antioxidant capacity
high pressure processing
image analysis
microbial inactivation
total phenolic content
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
01 Apr 2020
01 Apr 2020
Historique:
received:
25
02
2020
accepted:
06
03
2020
entrez:
5
4
2020
pubmed:
5
4
2020
medline:
5
4
2020
Statut:
epublish
Résumé
High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200-500 MPa; 1-10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5-10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (
Identifiants
pubmed: 32244662
pii: foods9040405
doi: 10.3390/foods9040405
pmc: PMC7230439
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
ID : BERRYPOM
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