Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies.
Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies.
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DOI：
10.3390/foods10061167
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发表时间：
2021-05-23
期刊：
影响因子：
--
通讯作者：
Ježek D
中科院分区：
文献类型：
--
作者：
Škegro M;Putnik P;Bursać Kovačević D;Kovač AP;Salkić L;Čanak I;Frece J;Zavadlav S;Ježek D
本研究调查了高压加工 (HP) 和热巴氏灭菌 (P) 4°C 冷藏 21 天的冰沙中生物活性化合物（酚类化合物、类胡萝卜素和维生素 C）的状态、颜色性能的变化以及微生物质量。使用化学计量工具来选择代表最有用信息的相关变量，以快速准确地评估冰沙的质量。 HP 在室温下分别在 350 和 450 MPa 下进行 5 和 15 分钟，而 P 在 85 °C 下进行 7 分钟。通过混合苹果汁（50%，v/v）、胡萝卜汁（20%，v/v）、苦莓汁（5%，v/v）、印度香蕉泥（10%，w/v）和杏仁饮料（15%，v/v）来制备冰沙。获得的结果表明，与对照样品相比，较低的压力和较短的 HP 持续时间表明冰沙中生物活性化合物的含量较高。与 P 相比，HP 样品在保质期内表现出更高的生物活性化合物稳定性。研究发现，HP 在减少冰沙的天然微生物群方面非常有效，并且在储存过程中不会发生后续微生物激活。这项研究证明了化学计量学方法在解释复杂数据集方面的有用性，以对采用不同保存技术处理的冰沙进行有效的质量评估。
This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, v/v), carrot (20%, v/v), chokeberry (5%, v/v), Indian banana puree (10%, w/v), and almond drink (15%, v/v). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.
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DOI：
10.1016/j.ifset.2013.01.001
发表时间：
2013-04-01
影响因子：
6.6
作者：
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通讯作者：
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影响因子：
5.6
作者：
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