Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace.

Elena Diez-Sánchez,Dolores Rodrigo,Amparo Quiles,Antonio Martínez,Isabel Hernando

doi:10.3390/foods9040405

Abstract

High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5–10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (w/v) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.

Highlights

Nowadays, consumers show increasing preference for foods with additional or enhanced benefits beyond their basic nutritional value
We propose the incorporation of the pomace directly into the milk using high hydrostatic pressure (HPP) to help polyphenols being extracted into the matrix
The results show that the optimized factors are 500 MPa for 10 min in milk with 10% (w/v) of chokeberry pomace (Table 3)

Summary

Introduction

Consumers show increasing preference for foods with additional or enhanced benefits beyond their basic nutritional value These benefits come from the composition, e.g., bioactive compounds, which may have long-term health effects. Berry by-products can be a value-added food ingredient [2,3,4] and recent studies show that the enrichment of food products with these by-products is feasible [5,6,7] In this context, chokeberry (Aronia melanocarpa) pomace can be used, as chokeberry is one of the richest plant sources of phenolic phytochemicals, including procyanidins and anthocyanins [8,9] which are related to effectiveness in several pathological conditions where damage is caused by uncontrolled oxidative processes [10]

Methods

Results

Conclusion