ackground: Plant-based beverages have become increasingly popular among consumers. Traditionally, they undergo high-temperature treatments for stabilization; however, these treatments can degrade compounds, cause undesirable reactions, and affect physicochemical properties. This study was performed within the OnFoods project (www.onfoods.it) Methods: The objectives were to investigate the impact of high-pressure processing (HPP, 600 MPa/ 3 and 5 min at 25 °C), high pressure homogenization (HPH, inlet temperature 55 and 75 °C at 100 and 150 MPa), a combination of both (CT, inlet temperature 75 °C at 100 MPa followed by HPP treatment at 600 MPa for 3 minutes) on microbial count and physicochemical properties (viscosity, colour, and enzymatic activity) of almond-based beverage with peel (AP), and without peel (ANP). All the results were compared to those of thermal treatments (TT, 75, 85 and 95 °C for 5 and 10 min). Results: After 1 day of storage, ANP-treated samples exhibited notable differences in the reduction of total bacterial count (TBC) compared to control sample. Both HPH and CT treatments showed reductions similar to TT-treated samples. Additionally, CT-treated samples showed the highest viscosity compared to TT and other treatments. HPH 150 MPa/75 °C showed the highest color changes δE. HPP (600 MPa/5 min) and TT (95 °C/5 and 10 min) resulted in the lowest residual PPO enzyme activity. In comparison to ANP, AP resulted in the lowest microbial count among TT samples. The highest viscosity and color changes δE were observed in HPH samples (150 MPa/75 °C). AP showed the lowest residual PPO enzyme activity for TT and HPP samples. Conclusions: In conclusion, HPH and CT were the most effective in enhancing the techno-functional properties and color changes while maintaining the quality of the product. However, HPP and TT samples showed the lowest PPO activity among the treatments. Furthermore, HPH, TT, and CT resulted in the highest microbial inactivation.
Effects of Thermal Pasteurization, High-Pressure Processing and High-Pressure Homogenization Treatments on Microbial Inactivation and Physicochemical Properties of Almond-Based Beverage / Assaf, N.; Lacey, K.; Dhenge, R.; Chiavaro, E.; Grasselli, S.; Rinaldi, M.. - (2024). (Intervento presentato al convegno 22nd IUFoST World Congress).
Effects of Thermal Pasteurization, High-Pressure Processing and High-Pressure Homogenization Treatments on Microbial Inactivation and Physicochemical Properties of Almond-Based Beverage
N. Assaf
;K. Lacey;R. Dhenge;E. Chiavaro;M. Rinaldi
2024-01-01
Abstract
ackground: Plant-based beverages have become increasingly popular among consumers. Traditionally, they undergo high-temperature treatments for stabilization; however, these treatments can degrade compounds, cause undesirable reactions, and affect physicochemical properties. This study was performed within the OnFoods project (www.onfoods.it) Methods: The objectives were to investigate the impact of high-pressure processing (HPP, 600 MPa/ 3 and 5 min at 25 °C), high pressure homogenization (HPH, inlet temperature 55 and 75 °C at 100 and 150 MPa), a combination of both (CT, inlet temperature 75 °C at 100 MPa followed by HPP treatment at 600 MPa for 3 minutes) on microbial count and physicochemical properties (viscosity, colour, and enzymatic activity) of almond-based beverage with peel (AP), and without peel (ANP). All the results were compared to those of thermal treatments (TT, 75, 85 and 95 °C for 5 and 10 min). Results: After 1 day of storage, ANP-treated samples exhibited notable differences in the reduction of total bacterial count (TBC) compared to control sample. Both HPH and CT treatments showed reductions similar to TT-treated samples. Additionally, CT-treated samples showed the highest viscosity compared to TT and other treatments. HPH 150 MPa/75 °C showed the highest color changes δE. HPP (600 MPa/5 min) and TT (95 °C/5 and 10 min) resulted in the lowest residual PPO enzyme activity. In comparison to ANP, AP resulted in the lowest microbial count among TT samples. The highest viscosity and color changes δE were observed in HPH samples (150 MPa/75 °C). AP showed the lowest residual PPO enzyme activity for TT and HPP samples. Conclusions: In conclusion, HPH and CT were the most effective in enhancing the techno-functional properties and color changes while maintaining the quality of the product. However, HPP and TT samples showed the lowest PPO activity among the treatments. Furthermore, HPH, TT, and CT resulted in the highest microbial inactivation.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.