Abstract
Smoothie-type beverages are usually preserved by mild pasteurisation (MP) but combining moderate heat ( H) and pulsed electric fields (PEF) could represent an alternative technique achieving similar, or better, microbiological safety and shelf life, and possibly lowering the thermal impact on physical and sensory product properties. Following H (55 °C after 60 s) and PEF (34 kV/cm, 60 μs) the microbiological shelf life of smoothie stored at 4 °C was extended over that of mildly pasteurised (72 °C, 15 s) smoothie (21 vs. 14 days ( P < 0.05), respectively). Similar trends were obtained for both treatments regarding the shelf life stability of smoothie pH and conductivity ( P ≥ 0.05). H/PEF-treated smoothie achieved better stability of Brix and viscosity than MP ( P < 0.05) while better colour stability was obtained for the latter than for H/PEF-treated smoothie ( P < 0.05). Sensory evaluation of untreated, MP-treated and H/PEF-treated smoothie indicated comparable overall acceptability of the products ( P ≥ 0.05). Due to superior microbiological shelf stability and generally comparable attributes of the smoothie-type beverage H/PEF preservation proved to be a feasible processing alternative to fruit smoothie treatment with MP.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
