Formulation of a tropical beverage by applying heat treatment and high hydrostatic pressure
Research background. Passion fruit and carrot have a good antioxidant capacity; however, their consumption is low. There is no information on their use in beverages or in processes such as high hydrostatic pressure, which provides the safety of the drink without affecting its quality. Experimental a...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001116140/Details |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 3 ; str. 239-248 |
| Glavni autori: | Marengo-Orozco, Carla (Author), Tarazona-Díaz, Martha Patricia, Rodríguez, Ligia Inés |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.03.20.6459 Food technology and biotechnology (Online) Hrčak |
| LEADER | 04878naa a22003854i 4500 | ||
|---|---|---|---|
| 001 | NSK01001116140 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20211129111253.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 211022s2020 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.58.03.20.6459 | |
| 035 | |a (HR-ZaNSK)001116140 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Marengo-Orozco, Carla |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Formulation of a tropical beverage by applying heat treatment and high hydrostatic pressure |h [Elektronička građa] / |c Carla Marengo-Orozco, Martha Patricia Tarazona-Díaz, Ligia Inés Rodríguez. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 33 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a Research background. Passion fruit and carrot have a good antioxidant capacity; however, their consumption is low. There is no information on their use in beverages or in processes such as high hydrostatic pressure, which provides the safety of the drink without affecting its quality. Experimental approach. In this study the effect of high hydrostatic pressure (HHP; 500 MPa for 250 s at 25 °C) and thermal processing (at 65 °C for 10 min, 75 °C for 2 min and 95 °C for 1 min) were evaluated in the formulation of a cold-pressed beverage from purple passion fruit, green passion fruit and carrot juice, taking into account antioxidant capacity, vitamin C concentration, sensorial evaluation and microbiological growth at 8 °C. Results and conclusions. The formulation containing 67 % purple passion fruit, 17 % green passion fruit and 17 % carrot was the one that stood out with its antioxidant capacity, high vitamin C concentration and sensorial evaluation. The HHP treatment preserved the antioxidant capacity and vitamin C concentration, and resulted in the best scent. Juices stored at 8 °C did not show microbial growth. Novelty and scientific contribution. In this study, we used tropical raw materials with good sensory acceptance and antioxidant capacity that could be used in the production of high value-added foods. Additionally, the research demonstrated that HHP is a conservation method that maintains the antioxidant capacity, vitamin C and aroma of the beverage to a greater extent than thermal treatments; the latter is of interest for its use in minimally processed products and functional food. | ||
| 520 | |a Pozadina istraživanja. Marakuja i mrkva imaju dobar antioksidacijski kapacitet, međutim ne konzumiraju se u velikoj mjeri. U literaturi ne postoje informacije o njihovoj primjeni u proizvodnji pića ili o postupku njihove obrade visokim hidrostatskim tlakom pomoću kojeg se dobiva siguran i kvalitetan napitak. Eksperimentalni pristup. U radu je ispitan utjecaj visokog hidrostatskog tlaka (500 MPa tijekom 250 s pri 25 °C) i toplinske obrade (65 °C tijekom 10 min, 75 °C tijekom 2 min i 95 °C tijekom 1 min) na antioksidacijski kapacitet, koncentraciju vitamina C, senzorska svojstva i rast mikroorganizama na 8 °C u hladno prešanim napicima proizvedenim od ljubičaste i zelene marakuje te soka mrkve. Rezultati i zaključci. Napitak koji je sadržavao 67 % ljubičaste marakuje, 17 % zelene marakuje i 17 % mrkve imao je najveći antioksidacijski kapacitet i koncentraciju vitamina C te najbolja senzorska svojstva. Obrada visokim hidrostatskim tlakom očuvala je antioksidacijska svojstva i koncentraciju vitamina C, a napitak dobiven tim postupkom imao je i najbolji miris. U sokovima skladištenim na 8 °C nije zamijećen rast mikroorganizama. Novina i znanstveni doprinos. U radu je upotrijebljeno tropsko voće dobre senzorske prihvatljivosti i dobrog antioksidacijskog kapaciteta kao sirovina za proizvodnju prehrambenih proizvoda velike dodane vrijednosti. Osim toga, istraživanje je pokazalo da je obrada visokim hidrostatskim tlakom metoda konzerviranja kojom se u većoj mjeri mogu očuvati antioksidacijski kapacitet, koncentracija vitamina C i aroma napitka nego pomoću toplinske obrade, pri čemu je očuvanje arome naročito važno u proizvodnji minimalno prerađene i funkcionalne hrane. | ||
| 653 | 0 | |a Marakuja |a Mrkva |a Napitci |a Toplinska obrada |a Visoki hidrostatski tlak |a Antioksidacijski kapacitet | |
| 700 | 1 | |a Tarazona-Díaz, Martha Patricia |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Rodríguez, Ligia Inés |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 58 (2020), 3 ; str. 239-248 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2020 |b B04/20 | ||
| 998 | |b dalo2111 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.58.03.20.6459 |
| 856 | 4 | 0 | |u http://www.ftb.com.hr/images/pdfarticles/2020/July-September/FTB-58-239.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/245674 |y Hrčak |