The aim is to compare the effectiveness of three innovative technologies, the pulsed electric fields (PEF), the high pressure homogenization (HPH) and the high hydrostatic pressure (HHP) processes, for the stabilization of the Annurca apple juice by preserving the nutritional, functional and sensory properties. The juice, inoculated with a known concentration of Saccharomyces cerevisiae cells, has been subjected to PEF, HPH and HHP treatment cycles able to reduce the microbial load of 3 log-cycles at least. The experimental results show that the PEF technology preserves the total content of polyphenols, the HPH technology the natural color of the juice and the HHP technology improves the bioavailability of the vitamins. By evaluating an overall quality score, dependent on six parameters (antioxidant activity, total polyphenol content, vitamin A, vitamin C, color change, polyphenol oxidase inactivation), the HHPtreatment proves to be the technique suitable to preserve the juice overall quality.

Impatto delle Tecnologie Innovative sulla qualità di un succo di mela modello: PEF, HPH e HHP a confronto

DONSI', FRANCESCO;FERRARI, Giovanna;PATARO, GIANPIERO;
2012

Abstract

The aim is to compare the effectiveness of three innovative technologies, the pulsed electric fields (PEF), the high pressure homogenization (HPH) and the high hydrostatic pressure (HHP) processes, for the stabilization of the Annurca apple juice by preserving the nutritional, functional and sensory properties. The juice, inoculated with a known concentration of Saccharomyces cerevisiae cells, has been subjected to PEF, HPH and HHP treatment cycles able to reduce the microbial load of 3 log-cycles at least. The experimental results show that the PEF technology preserves the total content of polyphenols, the HPH technology the natural color of the juice and the HHP technology improves the bioavailability of the vitamins. By evaluating an overall quality score, dependent on six parameters (antioxidant activity, total polyphenol content, vitamin A, vitamin C, color change, polyphenol oxidase inactivation), the HHPtreatment proves to be the technique suitable to preserve the juice overall quality.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11386/3881816
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