Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Dario Pavón-Vargas , Krystina Simkova , Alema Puzović , Andres Moreno-Barreto , Astrid Gędas , Helen Murray , Ibrahim Rabeeah , Sebastian Rincon , Ngoc Quynh Anh Truong , Alberto Zavarise , Hassan Zia , Luca Sandei , Massimiliano Rinaldi , Stephane Georgé , Mario Gozzi , Manfred Gössinger , Severin Guski , Stefan Humel , Jerneja Jakopic , Carine Le Bourvellec , Luca Cattani
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引用次数: 0

Abstract

This study investigates the effects of four preservation treatments: thermal pasteurization (TP), ohmic heating (OH), high-pressure processing (HPP), and pulsed electric fields (PEF), on the aroma and phenolic compounds of strawberry nectar, under equivalent microbial inactivation conditions (5-log reduction) on pilot-scale systems. Changes during 60 days of storage at 4 °C were also evaluated. HPP was the most effective method for retaining aroma compounds, with initial levels of 5.29 ± 0.03 mg/L, closely to the untreated samples, while TP showed the lowest retention (2.94 ± 0.13 mg/L). During storage, HPP-treated samples had a 41.6 % reduction in aroma compounds but still the highest remaining concentrations after storage compared to the other treatments. Key aroma markers, such as mesifurane, methyl and ethyl butyrate, were significantly better preserved in HPP and PEF treated samples compared to TP and OH. Phenolic content followed a similar trend: immediately after treatment HPP and PEF samples exhibited the highest total phenolic content (TPC), including anthocyanins like pelargonidin-3-glucoside, which constituted up to 81 % of total anthocyanins. Non-thermal methods (HPP and PEF) preserved phenolics better than TP, although differences between treatments were not significant after 60 days of storage. OH demonstrated intermediate performance due to its uniform heating process that minimized thermal degradation. Overall, non-thermal methods emerged as the most effective for preserving both aroma and phenolic profiles, followed by OH, while TP resulted in the greatest losses. These findings highlight the potential of non-thermal and alternative thermal technologies over thermal pasteurization to maintain the sensory and nutritional quality of fruit-based beverages.
等效热、欧姆加热、高压和脉冲电场中试条件下草莓花蜜中香气和酚类化合物的比较分析
本研究在中试系统中研究了四种保存处理:热巴氏灭菌(TP)、欧姆加热(OH)、高压处理(HPP)和脉冲电场(PEF)对草莓花蜜香气和酚类化合物的影响,这些处理是在等效的微生物失活条件下(减少5对数)进行的。还评估了在4°C下储存60天的变化。HPP法保留香气物质的效果最好,初始残留量为5.29±0.03 mg/L,与未处理样品相近;TP法保留香气物质的残留量最低,为2.94±0.13 mg/L。在贮藏过程中,经hpp处理的样品香气化合物含量降低了41.6%,但与其他处理相比,贮藏后的残留浓度仍然最高。与TP和OH相比,HPP和PEF处理的样品中关键的香气标记物,如甲氟烷、丁酸甲酯和丁酸乙酯,保存得更好。酚类含量也有类似的趋势:在处理后,HPP和PEF样品立即显示出最高的总酚含量(TPC),包括花青素,如pelargonidin-3-glucoside,占总花青素的81%。非热处理(HPP和PEF)对酚类物质的保存效果优于TP,但贮藏60天后处理间差异不显著。OH表现出中等的性能,由于其均匀的加热过程,最大限度地减少了热降解。总的来说,非热处理方法在保存香气和酚类特征方面最有效,其次是OH,而TP的损失最大。这些发现强调了非热和替代热技术在保持水果饮料的感官和营养质量方面的潜力。
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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