Influencia de la pasteurización en el perfil fitoquímico de nuevas bebidas a base de maqui, con diferentes edulcorantes adicionados, durante la producción y conservación

  1. F.J Salar 1
  2. Paula María Periago 2
  3. Pablo Salvador Fernández 2
  4. C. García-Viguera 1
  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 12º Workshop en Investigación Agroalimentaria para jóvenes investigadores: WIA.23
  1. Francisco Artés Hernández (coord.)
  2. Eva Armero Ibáñez (coord.)
  3. Ginés Benito Martínez Hernández (coord.)
  4. Mª del Carmen Martínez Ballesta (coord.)
  5. Manuel Tornel Martínez (coord.)

Publisher: Universidad Politécnica de Cartagena

ISBN: 978-84-17853-74-7

Year of publication: 2023

Pages: 58-62

Congress: Workshop on Agri-Food Research for young researchers (12. 2023. Cartagena)

Type: Conference paper

DIALNET GOOGLE SCHOLAR HANDLE: https://hdl.handle.net/10317/12831
Repositorio Digital de la Universidad Politécnica de Cartagena (UPCT): lock_openOpen access Handle

Abstract

In recent decades, the consumption of sugary drinks has been associated with an increased risk of chronic diseases. Consequently, food industries are developing new formulations of beverages with low sugar and high bioactive compound contents. In this regard, this work aims to develop new functional beverages, which constitute a dietary source of phenolic compounds and supplemented with stevia, sucralose or sucrose, in order to study the influence of the sweetener during processing and storage. The impact of the processing technologies on phytochemical and the microbiological profile was evaluated by applying two heat treatments at 60 and 80 °C for 15 s. The storage at 5 and 25 °C was monitored for 60 days. Both pasteurization treatments ensured microbiological stability throughout shelf life. Moreover, the physicochemical profile did not display significant differences between beverages over a 60-day storage period.

Data source: Dialnet