Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Ana I. Bonilla, Jessie Usaga, Carolina Cortés, Ana M. Pérez
{"title":"Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage","authors":"Ana I. Bonilla,&nbsp;Jessie Usaga,&nbsp;Carolina Cortés,&nbsp;Ana M. Pérez","doi":"10.1016/j.nfs.2024.100177","DOIUrl":null,"url":null,"abstract":"<div><p>Three prototypes of a blackberry-soy-flaxseed beverage were formulated and processed by pasteurization (71.1 °C, 3 s) or commercial sterilization (heating to 87 °C followed by immediate hot-fill). The effects of heat exposure on selected bioactive compounds (total phenolics, ellagitannins, anthocyanins, isoflavones and lignans) and physicochemical properties (pH, °Brix, turbidity, viscosity and color) were evaluated. Bioactive compounds were quantified by HPLC-DAD analytical methods. No significant changes (<em>p</em> &gt; 0.05) were observed in the contents of total phenolic compounds, ellagitannins, cyanidin-3-glucoside, isoflavones (daidzein and genistein), or lignans, regardless of the heat regime applied or the beverage formulation. The pH and soluble solids were similar among the three beverages and did not change after heat treatments. The content of cyanidin-3-malonyl-glucoside, a polyphenol, significantly decreased (<em>p</em> &lt; 0.05) by 35–45% with the hot-fill process in all beverage prototypes. Turbidity was not significantly affected by the type of heat treatment, but the viscosity of the hot-filled beverages was significantly higher (<em>p</em> &lt; 0.05) than that of the pasteurized and non-pasteurized prototypes. No significant differences (<em>p</em> &lt; 0.05) in color parameters L*, a*, and b* were observed. Total color difference (DE*) values indicated differences in perceivable color among samples of the same beverage exposed to the heat processing regimes. DE* values for prototype 1 processed by pasteurization and commercial sterilization were distinct from non-pasteurized beverage. DE* values for prototypes 2 and 3 processed by pasteurization were distinct from those of the non-pasteurized beverage. Pasteurization allowed higher retention of bioactive compounds and had a lower impact on the physicochemical properties of the blackberry-soy-flaxseed beverage.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":4.1000,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364624000166/pdfft?md5=5e3c38b94edc52cb5cbddc9cf3b2bdca&pid=1-s2.0-S2352364624000166-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"NFS Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2352364624000166","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Three prototypes of a blackberry-soy-flaxseed beverage were formulated and processed by pasteurization (71.1 °C, 3 s) or commercial sterilization (heating to 87 °C followed by immediate hot-fill). The effects of heat exposure on selected bioactive compounds (total phenolics, ellagitannins, anthocyanins, isoflavones and lignans) and physicochemical properties (pH, °Brix, turbidity, viscosity and color) were evaluated. Bioactive compounds were quantified by HPLC-DAD analytical methods. No significant changes (p > 0.05) were observed in the contents of total phenolic compounds, ellagitannins, cyanidin-3-glucoside, isoflavones (daidzein and genistein), or lignans, regardless of the heat regime applied or the beverage formulation. The pH and soluble solids were similar among the three beverages and did not change after heat treatments. The content of cyanidin-3-malonyl-glucoside, a polyphenol, significantly decreased (p < 0.05) by 35–45% with the hot-fill process in all beverage prototypes. Turbidity was not significantly affected by the type of heat treatment, but the viscosity of the hot-filled beverages was significantly higher (p < 0.05) than that of the pasteurized and non-pasteurized prototypes. No significant differences (p < 0.05) in color parameters L*, a*, and b* were observed. Total color difference (DE*) values indicated differences in perceivable color among samples of the same beverage exposed to the heat processing regimes. DE* values for prototype 1 processed by pasteurization and commercial sterilization were distinct from non-pasteurized beverage. DE* values for prototypes 2 and 3 processed by pasteurization were distinct from those of the non-pasteurized beverage. Pasteurization allowed higher retention of bioactive compounds and had a lower impact on the physicochemical properties of the blackberry-soy-flaxseed beverage.

Abstract Image

热处理对黑莓-大豆-亚麻籽饮料中某些生物活性化合物和理化特性的影响
通过巴氏杀菌法(71.1 °C,3 秒)或商业灭菌法(加热至 87 °C,然后立即热灌装)配制和加工了三种黑莓-大豆-亚麻籽饮料原型。评估了加热对所选生物活性化合物(总酚、鞣花丹宁、花青素、异黄酮和木酚素)和理化性质(pH 值、白利糖度、浑浊度、粘度和颜色)的影响。生物活性化合物采用 HPLC-DAD 分析方法进行量化。无论采用哪种加热方式或饮料配方,总酚类化合物、鞣花丹宁、花青素-3-葡萄糖苷、异黄酮(大豆异黄酮和染料木素)或木脂素的含量均无明显变化(p > 0.05)。三种饮料的 pH 值和可溶性固形物含量相似,在加热处理后没有变化。在所有饮料原型中,多酚青花素-3-丙二酰基葡萄糖苷的含量在热灌装过程中显著降低了 35-45%(p < 0.05)。浊度受热处理类型的影响不大,但热灌装饮料的粘度明显高于巴氏杀菌和非巴氏杀菌原型(p < 0.05)。在颜色参数 L*、a* 和 b* 方面没有观察到明显差异(p < 0.05)。总色差(DE*)值表示同一饮料样品经热处理后在可感知颜色上的差异。经过巴氏杀菌和商业灭菌处理的原型 1 的 DE* 值与未经巴氏杀菌的饮料不同。用巴氏杀菌法加工的原型 2 和 3 的 DE* 值与未经巴氏杀菌的饮料不同。巴氏杀菌法可以保留更多的生物活性化合物,对黑莓-大豆-亚麻籽饮料理化特性的影响较小。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信