High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties
Autor(a) principal: | |
---|---|
Data de Publicação: | 2015 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/20.500.12207/5616 |
Resumo: | This study evaluated high pressure processing (P1 – 400 MPa/5 min; P2 – 550 MPa/2 min) and thermal pasteurization (TP – 70°C/30 s) effects on sweet cherry juice’s microbiological and physicochemical parameters, during four weeks of refrigerated storage. All treatments reduced the microbiological load to undetectable levels not affecting total soluble solids and titratable acidity. The pH increased with all treatments, however, it decreased during storage. Phenols were differently affected: TP increased them by 6%, P1 had no effect while P2 decreased them by 11%. During storage, phenols in control and TP samples decreased by 26% and 20%, P1 samples decreased them by 11% whereas P2 showed no variation. TP had no effect on anthocyanins, while pressure treatments increased them by 8%. Anthocyanins decreased during storage, particularly in the control and P1 (decreasing 41%). All treatments had no effect on antioxidant activity until the 14th day, thereafter high pressure processing samples showed the highest antioxidant activity. |
id |
RCAP_bf87d0a925bed6d062b18aaa20b1fda0 |
---|---|
oai_identifier_str |
oai:repositorio.ipbeja.pt:20.500.12207/5616 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical propertiesSweet cherry juiceHigh pressure processingThermal pasteurizationPhenolsAnthocyaninsAntioxidant activityThis study evaluated high pressure processing (P1 – 400 MPa/5 min; P2 – 550 MPa/2 min) and thermal pasteurization (TP – 70°C/30 s) effects on sweet cherry juice’s microbiological and physicochemical parameters, during four weeks of refrigerated storage. All treatments reduced the microbiological load to undetectable levels not affecting total soluble solids and titratable acidity. The pH increased with all treatments, however, it decreased during storage. Phenols were differently affected: TP increased them by 6%, P1 had no effect while P2 decreased them by 11%. During storage, phenols in control and TP samples decreased by 26% and 20%, P1 samples decreased them by 11% whereas P2 showed no variation. TP had no effect on anthocyanins, while pressure treatments increased them by 8%. Anthocyanins decreased during storage, particularly in the control and P1 (decreasing 41%). All treatments had no effect on antioxidant activity until the 14th day, thereafter high pressure processing samples showed the highest antioxidant activity.Taylor & Francis2022-10-26T11:38:46Z2015-01-01T00:00:00Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/20.500.12207/5616eng0895-7959https://doi.org/10.1080/08957959.2014.990009Queirós, R.P.Rainho, D.Santos, M.D.Fidalgo, Liliana G.Delgadillo, I.Saraiva, J.A.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-12T07:45:16Zoai:repositorio.ipbeja.pt:20.500.12207/5616Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:14:04.584038Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties |
title |
High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties |
spellingShingle |
High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties Queirós, R.P. Sweet cherry juice High pressure processing Thermal pasteurization Phenols Anthocyanins Antioxidant activity |
title_short |
High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties |
title_full |
High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties |
title_fullStr |
High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties |
title_full_unstemmed |
High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties |
title_sort |
High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties |
author |
Queirós, R.P. |
author_facet |
Queirós, R.P. Rainho, D. Santos, M.D. Fidalgo, Liliana G. Delgadillo, I. Saraiva, J.A. |
author_role |
author |
author2 |
Rainho, D. Santos, M.D. Fidalgo, Liliana G. Delgadillo, I. Saraiva, J.A. |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Queirós, R.P. Rainho, D. Santos, M.D. Fidalgo, Liliana G. Delgadillo, I. Saraiva, J.A. |
dc.subject.por.fl_str_mv |
Sweet cherry juice High pressure processing Thermal pasteurization Phenols Anthocyanins Antioxidant activity |
topic |
Sweet cherry juice High pressure processing Thermal pasteurization Phenols Anthocyanins Antioxidant activity |
description |
This study evaluated high pressure processing (P1 – 400 MPa/5 min; P2 – 550 MPa/2 min) and thermal pasteurization (TP – 70°C/30 s) effects on sweet cherry juice’s microbiological and physicochemical parameters, during four weeks of refrigerated storage. All treatments reduced the microbiological load to undetectable levels not affecting total soluble solids and titratable acidity. The pH increased with all treatments, however, it decreased during storage. Phenols were differently affected: TP increased them by 6%, P1 had no effect while P2 decreased them by 11%. During storage, phenols in control and TP samples decreased by 26% and 20%, P1 samples decreased them by 11% whereas P2 showed no variation. TP had no effect on anthocyanins, while pressure treatments increased them by 8%. Anthocyanins decreased during storage, particularly in the control and P1 (decreasing 41%). All treatments had no effect on antioxidant activity until the 14th day, thereafter high pressure processing samples showed the highest antioxidant activity. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-01-01T00:00:00Z 2015 2022-10-26T11:38:46Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/20.500.12207/5616 |
url |
http://hdl.handle.net/20.500.12207/5616 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0895-7959 https://doi.org/10.1080/08957959.2014.990009 |
dc.rights.driver.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 |
Taylor & Francis |
publisher.none.fl_str_mv |
Taylor & Francis |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799130593896693760 |