Impacto de altas presiones hidrostáticas y pasteurización térmica convencional, sobre el perfil fitoquímico y microbiológico de bebidas de cítricos-maqui, durante el almacenamiento

  1. F.J. Salar 1
  2. Paula María Periago 2
  3. Pablo Salvador Fernández
  4. R. Domínguez-Perles
  5. C. García-Viguera
  1. 1 Universidad de Murcia
    info
    Universidad de Murcia

    Murcia, España

    ROR https://ror.org/03p3aeb86

    Geographic location of the organization Universidad de Murcia
  2. 2 Universidad Politécnica de Cartagena
    info
    Universidad Politécnica de Cartagena

    Cartagena, España

    ROR https://ror.org/02k5kx966

    Geographic location of the organization Universidad Politécnica de Cartagena
Book:
Libro de actas del 13º Workshop en Investigación Agroalimentaria para jóvenes investigadores: WIA.24
  1. Francisco Artés Hernández (coord.)
  2. Mª del Carmen Martínez Ballesta (coord.)
  3. Ginés Benito Martínez Hernández (coord.)
  4. Cristina García Viguera (coord.)
  5. Eva Armero Ibañez (coord.)
  6. Manuel Tornel Martínez (coord.)

Publisher: Universidad Politécnica de Cartagena

ISBN: 978-84-17853-91-4

Year of publication: 2024

Pages: 10-13

Congress: Workshop on Agri-Food Research for young researchers (13. 2024. Cartagena)

Type: Conference paper

DOI: 10.31428/10317/17284 DIALNET GOOGLE SCHOLAR HANDLE: https://hdl.handle.net/10317/17227
Repositorio Digital de la Universidad Politécnica de Cartagena (UPCT): lock_openOpen access Handle

Abstract

The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP)were studied in healthy citrus-maqui beverages. The impact of the processing technologieson the microbiological and phytochemical profile was assessed by applying HHP treatmentat 450 MPa for 180 s, and TP at 85 °C for 15 s. The shelf life was monitored during 90 daysat 4 °C. Both processing technologies ensured microbiological stability throughout thestorage period. Regarding phenolic compounds beverages subjected to HHP preserved theflavonoid content better than thermally-treated, during 90 day-storage period. It could beconcluded that HHP is an effective alternative to thermal treatments, achieving effectivemicrobial inactivation and extending the shelf life of fruit and vegetable-based beverages,by contributing to a better preservation of bioactive compounds.

Data source: Dialnet