NDLI: Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment

Content Provider	Springer Nature Link
Author	Barba, Francisco J. Cortés, Clara Esteve, María J. Frígola, Ana
Copyright Year	2011
Abstract	The aim of this study was to obtain a beverage with a high content of bioactive compounds. Therefore, a mixture of orange juice and milk was prepared. The effect of high-pressure processing (HPP), four different pressures (100, 200, 300, and 400 MPa), four treatment times for each pressure (120, 300, 420, and 540 s) on antioxidant compounds, and quality parameters was studied. The effects of HPP treatment were compared with those of thermal treatment (90 °C for 15, 21 s and 98 °C for 15, 21 s). Ascorbic acid retention in the orange juice–milk beverage was higher than 91% in all cases after HPP. There was a significant increase (p < 0.05) in phenolic compounds at 100 MPa/420 s, however at 400 MPa/540 s, it was observed a non-significant decrease. Total carotenoid content was significantly higher in all samples treated by HPP when treatment time was 420 and 540 s. Color changes increased when pressure and treatment times were higher, with the highest difference appearing at 400 MPa/540 s, but HPP had a smaller effect on total color changes than thermal processing. A 5-log reduction of Lactobacillus plantarum CECT 220 was obtained in the orange juice–milk beverage after HPP (200 MPa, 300 s), and this was compared with treatment at 90 °C (15 s), the heat treatment most effective at preserving ascorbic acid.
Starting Page	2222
Ending Page	2232
Page Count	11
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-04-12
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	High-pressure processing Orange juice–milk Bioactive compounds Total antioxidant capacity Color Agriculture Food Science Chemistry/Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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