Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages

This study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus–maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological burden and phytochemical composition was dete...

ver descrição completa

Detalhes bibliográficos
Autores: Salar, Francisco J., Díaz-Morcillo, Alejandro, Fayos-Fernández, José, Monzó-Cabrera, Juan, Sánchez-Bravo, Paola, Domínguez-Perles, Raúl, Fernández, Pablo S., García-Viguera, Cristina, Periago, Paula María
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2024
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/341615
Acesso em linha:http://hdl.handle.net/10261/341615
Access Level:Acceso aberto
Palavra-chave:Sweetener
Thermal treatment
Functional quality
Flavanones
Anthocyanins
Vitamin C
id ES_f6fa03e396163118f9c8d0e89b6efdf7
oai_identifier_str oai:digital.csic.es:10261/341615
network_acronym_str ES
network_name_str España
repository_id_str
spelling Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui BeveragesSalar, Francisco J.Díaz-Morcillo, AlejandroFayos-Fernández, JoséMonzó-Cabrera, JuanSánchez-Bravo, PaolaDomínguez-Perles, RaúlFernández, Pablo S.García-Viguera, CristinaPeriago, Paula MaríaSweetenerThermal treatmentFunctional qualityFlavanonesAnthocyaninsVitamin CThis study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus–maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological burden and phytochemical composition was determined by processing under two MW power levels (600 W and 800 W) and TP at 85 °C for 15 s for 60 days at room temperature (20 °C). The results indicated that, beyond the microbiological quality achieved in the juices treated by both MW and TP technology, there were no differences among the treatments regarding the stability of vitamin C, anthocyanin, and flavanone concentrations. However, anthocyanins were more stable in those beverages with sucrose added, rendering a better red color. Besides, all treatments ensured microbiological stability throughout the entire storage time. In conclusion, MW treatment could be considered as an alternative to TP, which ensures microbial safety, protecting functional compounds associated with health effects.This research was funded by the Spanish MINECO, grant number (PID2019-104212RBI00/AEI/10.13039/501100011033). F.J.S. was supported by FPU (FPU18/00332) grant of the Fellowship Program from the Spanish Ministry of Science, Innovation, and Universities (MICIU). P.S.B was funded by the grant for the recall of the Spanish university system for the training of young doctors (Margarita Salas, 04912/2021) funded by the European Union-Next Generation EU and the Ministry of Universities of Spain.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Economía y Competitividad (España)Ministerio de Ciencia, Innovación y Universidades (España)European CommissionMinisterio de Universidades (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2024202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/341615reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104212RB-I00info:eu-repo/grantAgreement/MECD//FPU18The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.3390/foods13010101https://doi.org/10.3390/foods13010101Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3416152026-05-22T06:33:51Z
dc.title.none.fl_str_mv Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages
title Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages
spellingShingle Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages
Salar, Francisco J.
Sweetener
Thermal treatment
Functional quality
Flavanones
Anthocyanins
Vitamin C
title_short Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages
title_full Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages
title_fullStr Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages
title_full_unstemmed Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages
title_sort Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages
dc.creator.none.fl_str_mv Salar, Francisco J.
Díaz-Morcillo, Alejandro
Fayos-Fernández, José
Monzó-Cabrera, Juan
Sánchez-Bravo, Paola
Domínguez-Perles, Raúl
Fernández, Pablo S.
García-Viguera, Cristina
Periago, Paula María
author Salar, Francisco J.
author_facet Salar, Francisco J.
Díaz-Morcillo, Alejandro
Fayos-Fernández, José
Monzó-Cabrera, Juan
Sánchez-Bravo, Paola
Domínguez-Perles, Raúl
Fernández, Pablo S.
García-Viguera, Cristina
Periago, Paula María
author_role author
author2 Díaz-Morcillo, Alejandro
Fayos-Fernández, José
Monzó-Cabrera, Juan
Sánchez-Bravo, Paola
Domínguez-Perles, Raúl
Fernández, Pablo S.
García-Viguera, Cristina
Periago, Paula María
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Ministerio de Universidades (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Sweetener
Thermal treatment
Functional quality
Flavanones
Anthocyanins
Vitamin C
topic Sweetener
Thermal treatment
Functional quality
Flavanones
Anthocyanins
Vitamin C
description This study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus–maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological burden and phytochemical composition was determined by processing under two MW power levels (600 W and 800 W) and TP at 85 °C for 15 s for 60 days at room temperature (20 °C). The results indicated that, beyond the microbiological quality achieved in the juices treated by both MW and TP technology, there were no differences among the treatments regarding the stability of vitamin C, anthocyanin, and flavanone concentrations. However, anthocyanins were more stable in those beverages with sucrose added, rendering a better red color. Besides, all treatments ensured microbiological stability throughout the entire storage time. In conclusion, MW treatment could be considered as an alternative to TP, which ensures microbial safety, protecting functional compounds associated with health effects.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/341615
url http://hdl.handle.net/10261/341615
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104212RB-I00
info:eu-repo/grantAgreement/MECD//FPU18
The underlying dataset has been published as supplementary material of the article in the publisher platform at https://doi.org/10.3390/foods13010101
https://doi.org/10.3390/foods13010101
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869424813397770240
score 15,811543

Registros relacionados