Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. (August 2019)

• Record Type: Journal Article
• Authors: Siguemoto, Érica S.; Purgatto, Eduardo; Hassimotto, Neuza M.A.; Gut, Jorge A.W.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 111(2019)
• Page Start: 853
• Page End: 860
• Publication Date: 2019-08
• Subjects: Microwave -- Pasteurization -- Antioxidant -- Phenolic -- Volatile; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.05.111
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Novel processing technologies have been under study to improve pasteurization and to meet consumer demands for safe foods with fresh-like characteristics. Twelve processing conditions using two heating technologies (microwave and conventional) were carried out in a pilot-scale unit and an evaluation of flavour (sugar, acid and volatile) and nutritional (phenolic compounds and antioxidant capacity) attributes was performed in cloudy apple juice samples with similar holding conditions. Volatile profiles of the microwave-pasteurized juice were more similar to the non-pasteurized juice compared with conventionally pasteurized juices using multivariate analysis. Sugar-acid ratios were not different between fresh and pasteurized juices. In general, changes in the phenolic contents of pasteurized samples were independent of the processing technology, but increased during thermal treatment due to the extraction from the juice material in suspension. Outcomes of this study suggested the potential of microwave processing technology to retain the fresh-like qualities after thermal processing because of the shorter heating time. Highlights: The target temperature was reached in a shorter time with microwave heating. Sugar/acid ratios were not significantly affected by the heating technology. Volatile profile of microwave samples similar to untreated sample. Increase of phenolic compounds due to a possible extraction from apple tissue.