Comparativa de Microondas y Pasteurización ConvencionalSu Influencia en Bebidas de Maqui

  1. C. Medrano-Padial 1
  2. F.J. Salar 1
  3. A. Díaz-Morcillo 2
  4. J. Fayos-Fernández 2
  5. J. Monzó-Cabrera 2
  6. P. Sánchez-Bravo 1
  7. R. Domínguez-Perles 1
  8. P.S. Fernández 1
  9. C. García-Viguera 1
  10. P.M. Periago 1
  1. 1 Centro de Edafología y Biología aplicada del Segura
    info

    Centro de Edafología y Biología aplicada del Segura

    Murcia, España

    ROR https://ror.org/01fah6g03

  2. 2 Universidad Politécnica de Cartagena
    info

    Universidad Politécnica de Cartagena

    Cartagena, España

    ROR https://ror.org/02k5kx966

Book:
Jornadas de los grupos de trabajo de horticultura, alimentación y salud, fertilización y sustratos, fresón y otros frutos rojos, celebradas del 20 al 22 de marzo de 2024 en Cartagena
  1. López Marín, Josefa (ed. lit.)
  2. Gallegos Cedillo, Víctor M. (ed. lit.)
  3. Giménez Martínez, Almudena (ed. lit.)
  4. Rodríguez, Roberto A. (ed. lit.)

Publisher: SECH (Sociedad Española de Ciencias Hortícolas)

ISBN: 978-84-09-63831-4

Year of publication: 2024

Pages: 189-192

Congress: Grupos de trabajo de horticultura, alimentación y salud, fertilización y sustratos, fresón y otros frutos rojos. Jornadas (1. 2024. Cartagena)

Type: Conference paper

DIALNET GOOGLE SCHOLAR

Abstract

The growing demand for functional, minimally processed, and long shelf-life foods has driven the development of healthy beverages, rich in bioactive compounds. In this context, new maqui berries(Aristotelia chilensis) and citrus fruits-based beverages, incorporating different sweeteners (sucrose and stevia) have been created. This study aimed to analyze the processing and storage of these beverages. A comparison was made between conventional pasteurization and microwave treatments at different power levels (600 and 800 W), to minimize the loss of bioactive compounds and ensure safety and quality. The parameters investigated were physicochemical properties and concentration of bioactive compounds, before and after treatments. Likewise, the shelf life of the new beverages developed was evaluated during 60 days of storage at 20 °C. No significant differences were observed between treatments regarding physicochemical parameters or the concentration of flavanones, vitamin C, and anthocyanins, although the latter were more stable in beverages with sucrose. In conclusion, the results point to microwave treatment, especially at 600 W, as an alternative to conventional pasteurization.

Data source: Dialnet