Background: Adding value to conventional fruit juices by including prebiotic compounds into their formulation and preserving them using non-thermal, eco-friendly and safe technologies represent interesting and strategic approaches to diversify healthy and innovative food products. In this context, the effect of ultrasound-assisted processing (for 15 and 30 min, 40 kHz, 180 W) on microbiological, physicochemical, nutritional and sensory quality of prebiotic-rich strawberry juices was investigated during storage (14 days, 5 °C).
Results: Compared to untreated samples, the applied preservation treatments enhanced the microbiological and nutritional quality of samples by significantly reducing native microflora counts (reductions up to 1 log CFU mL at day 14) and increasing the total phenolic content (by more than 25% in comparison to controls at day 14) leading to higher antioxidant capacity of prebiotic-rich strawberry juices. Ultrasound processing and prebiotic enrichment had no negative effect on sensory attributes of enriched samples, suggesting that this non-thermal technique successfully retained the fresh-like attributes of strawberry juices during their shelf-life, contributing to the good sensory stability of juices. In addition, ultrasound treatments had no detrimental impact on physicochemical quality and ascorbic acid content of enriched samples, showing similar stability to control samples during storage.
Conclusions: Based on our results, ultrasound processing appears to be a promising non-thermal technique for ensuring a stable product from both microbiological and sensory points of view with improved antioxidant capacity and unaltered physicochemical quality while offering a healthier, nutritive and valuable food alternative. © 2020 Society of Chemical Industry.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/jsfa.10604 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars.
Foods
December 2024
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.
Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature Short Time (HTST) (90 °C/15 s) and Ultra-High Temperature (UHT) (130 °C/5 s) methods to preserve the produced fruit nectar blends (strawberry-blackcurrant and strawberry-chokeberry).
View Article and Find Full Text PDFUnraveling the color evolution and metabolic pathways of pelargonidin-3-O-glucoside during lactic acid fermentation of the strawberry juice color simulation system: A novel perspective through untargeted metabolomics.
Food Chem
February 2025
Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China. Electronic address:
This study aimed to unraveling the color evolution and metabolic pathways of pelargonidin-3-O-glucoside (P3G) during lactic acid fermentation of the strawberry juice color simulation system. The results revealed that fermentation with both Lactobacillus plantarum and Lactobacillus acidophilus caused a decline in pH of the strawberry juice color simulation system and significantly accelerated the decrease in P3G content. The CIELAB space model pointed out that parameters a and b of the group treated with both lactic acid bacteria and P3G initially increased to a peak level and then gradually decreased, shifting the overall color towards orange and then gradually fading.
View Article and Find Full Text PDFValorization of Strawberry Juice Production Wastewater: Possibilities for Polyphenols Recovery and Plant Biostimulant Production.
Foods
October 2024
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Fruit juice production is one of the most important branches of the food and beverage industry, considering both the market size and demand. It is also one of the largest generators of industrial wastewater, considering the large consumption of fresh water during fruit processing. Hence, the appropriate treatment strategies are of the utmost importance to minimize the environmental footprint of food industry effluents.
View Article and Find Full Text PDFEffect of Soy Isoflavones on Measures of Estrogenicity: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.
Adv Nutr
October 2024
Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada; Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Ontario, Canada; Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, Ontario, Canada. Electronic address:
Article Synopsis
- There is a growing push for increased plant food consumption, particularly soy foods, which have potential health benefits for women, despite ongoing controversies regarding their effects.
- A systematic review and meta-analysis of 40 randomized trials involving over 3,000 postmenopausal women were conducted to assess the impacts of soy isoflavones on various estrogen-related measures.
- The results showed no significant effects of soy isoflavones on endometrial thickness, vaginal maturation, follicle-stimulating hormone, or estradiol levels, indicating that they may function as selective estrogen receptor modulators rather than acting like estrogen itself.
Comparison of Flavor Differences between the Juices and Wines of Four Strawberry Cultivars Using Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Sensory Evaluation.
Molecules
October 2024
College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Article Synopsis
- Fruit wine production from strawberries can extend their shelf life and increase their value, with different strawberry cultivars affecting the sensory quality of the wine.
- A study identified 1,028 volatile organic compounds (VOCs) in the juices and wines of four different strawberry cultivars and performed sensory analysis to evaluate flavor and aroma.
- The ZJ cultivar was found to have the highest sensory evaluation scores and alcohol content, suggesting it is the most suitable for fermentation compared to the other cultivars.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!