Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree

[EN] The development and optimisation of food preservation processes seem to be necessary in order to address consumer expectations related to secure, fresh-like foods. To this end, the sensory, nutritional and functional properties must be maximally retained. In order to contribute to the acquisiti...

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Authors: Benlloch Tinoco, María, Salvador Alcaraz, Ana, Rodrigo Aliaga, María Dolores, Igual Ramo, Marta|||0000-0001-5128-5489, Martínez-Navarrete, Nuria|||0000-0001-8345-8495
Format: article
Publication Date:2014
Country:España
Institution:Universitat Politècnica de València (UPV)
Repository:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Language:English
OAI Identifier:oai:riunet.upv.es:10251/75659
Online Access:https://riunet.upv.es/handle/10251/75659
Access Level:Open access
Keyword:Consumer perception
Bioactive compounds
Enzymes
Microorganisms
Microwave heating
Conventional heating
TECNOLOGIA DE ALIMENTOS
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spelling Quality and acceptability of microwave and conventionally pasteurized kiwifruit pureeBenlloch Tinoco, MaríaSalvador Alcaraz, AnaRodrigo Aliaga, María DoloresIgual Ramo, Marta|||0000-0001-5128-5489Martínez-Navarrete, Nuria|||0000-0001-8345-8495Consumer perceptionBioactive compoundsEnzymesMicroorganismsMicrowave heatingConventional heatingTECNOLOGIA DE ALIMENTOS[EN] The development and optimisation of food preservation processes seem to be necessary in order to address consumer expectations related to secure, fresh-like foods. To this end, the sensory, nutritional and functional properties must be maximally retained. In order to contribute to the acquisition of knowledge about the adequacy of microwave processing as a means of preserving fruit-based products, the present study compares the impact of microwave heating with conventional thermal processing. The consumer acceptance of fresh and pasteurised kiwifruit puree was studied as was the content of water, soluble solids and bioactive compounds and the pH, consistency, viscosity, colour coordinates and antioxidant capacity, as well as the effect of the thermal treatment on enzyme and microbial inactivation. As bioactive compounds, the content of vitamins C, A and E and the total flavonoid, phenol and tannin content have been considered. As the obtained results show, not only was microwaved puree preferred by consumers, but it also exhibited a superior maintenance of the nutritive and functional properties of the fruit, smaller colour changes and a content of inactivated enzymes and microorganisms equal to or greater than the conventionally heated sample.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and AGL 2010-22206-C02-01 and the grant awarded to the author Maria Benlloch.Springer Verlag (Germany)Departamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaMinisterio de Ciencia e InnovaciónRepositorio Institucional de la Universitat Politècnica de València Riunet20142014-11-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/75659reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 AGL2010-22206-C02-01 COMBINACION DE INGREDIENTES NATURALES Y TECNOLOGIAS NO TERMICAS EN LA ESTABILIZACION DE BEBIDAS DE ORIGEN VEGETAL. ASPECTOS MICROBIOLOGICOS, NUTRICIONALES Y FISICO-QUIMICOSMinisterio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 AGL2010-22176 APLICACION DE METODOS COMBINADOS PARA LA OBTENCION DE PRODUCTOS DE FRUTA EN POLVO, DESHIDRATADOS Y FRITOS DE ALTA CALIDADopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/756592026-06-13T07:49:27Z
dc.title.none.fl_str_mv Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree
title Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree
spellingShingle Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree
Benlloch Tinoco, María
Consumer perception
Bioactive compounds
Enzymes
Microorganisms
Microwave heating
Conventional heating
TECNOLOGIA DE ALIMENTOS
title_short Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree
title_full Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree
title_fullStr Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree
title_full_unstemmed Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree
title_sort Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree
dc.creator.none.fl_str_mv Benlloch Tinoco, María
Salvador Alcaraz, Ana
Rodrigo Aliaga, María Dolores
Igual Ramo, Marta|||0000-0001-5128-5489
Martínez-Navarrete, Nuria|||0000-0001-8345-8495
author Benlloch Tinoco, María
author_facet Benlloch Tinoco, María
Salvador Alcaraz, Ana
Rodrigo Aliaga, María Dolores
Igual Ramo, Marta|||0000-0001-5128-5489
Martínez-Navarrete, Nuria|||0000-0001-8345-8495
author_role author
author2 Salvador Alcaraz, Ana
Rodrigo Aliaga, María Dolores
Igual Ramo, Marta|||0000-0001-5128-5489
Martínez-Navarrete, Nuria|||0000-0001-8345-8495
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
Ministerio de Ciencia e Innovación
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Consumer perception
Bioactive compounds
Enzymes
Microorganisms
Microwave heating
Conventional heating
TECNOLOGIA DE ALIMENTOS
topic Consumer perception
Bioactive compounds
Enzymes
Microorganisms
Microwave heating
Conventional heating
TECNOLOGIA DE ALIMENTOS
description [EN] The development and optimisation of food preservation processes seem to be necessary in order to address consumer expectations related to secure, fresh-like foods. To this end, the sensory, nutritional and functional properties must be maximally retained. In order to contribute to the acquisition of knowledge about the adequacy of microwave processing as a means of preserving fruit-based products, the present study compares the impact of microwave heating with conventional thermal processing. The consumer acceptance of fresh and pasteurised kiwifruit puree was studied as was the content of water, soluble solids and bioactive compounds and the pH, consistency, viscosity, colour coordinates and antioxidant capacity, as well as the effect of the thermal treatment on enzyme and microbial inactivation. As bioactive compounds, the content of vitamins C, A and E and the total flavonoid, phenol and tannin content have been considered. As the obtained results show, not only was microwaved puree preferred by consumers, but it also exhibited a superior maintenance of the nutritive and functional properties of the fruit, smaller colour changes and a content of inactivated enzymes and microorganisms equal to or greater than the conventionally heated sample.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-11-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/75659
url https://riunet.upv.es/handle/10251/75659
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 AGL2010-22206-C02-01 COMBINACION DE INGREDIENTES NATURALES Y TECNOLOGIAS NO TERMICAS EN LA ESTABILIZACION DE BEBIDAS DE ORIGEN VEGETAL. ASPECTOS MICROBIOLOGICOS, NUTRICIONALES Y FISICO-QUIMICOS
Ministerio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 AGL2010-22176 APLICACION DE METODOS COMBINADOS PARA LA OBTENCION DE PRODUCTOS DE FRUTA EN POLVO, DESHIDRATADOS Y FRITOS DE ALTA CALIDAD
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer Verlag (Germany)
publisher.none.fl_str_mv Springer Verlag (Germany)
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301629

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