Past Processes Research Articles

Studying the Stability of Anthocyanin Pigments Isolated from Juices of Colored-Fleshed Potatoes

The aim of this study was to obtain extracts of anthocyanin pigments from red and purple-fleshed potato juices characterized by stable color. For this purpose, potato juices were pasteurized at different temperatures or fruit and vegetable concentrates were added to them. Color stability tests of the obtained pigments were carried out in model pH and temperature conditions and after adding to natural yogurt. Both the pasteurization process and the addition of fruit and vegetable concentrates to the potato juices positively affected their color and its stability in time. However, the pasteurization of the potato juices had a negative effect on the content of biologically active compounds, in contrast to the juices stabilized with the addition of fruit and vegetable concentrates. Anthocyanin pigments from red-fleshed potato juices were more stable than those isolated from the purple-fleshed potato juices. The results of model tests of the anthocyanin pigment concentrates from the colored-flesh potatoes and natural yoghurts with their addition confirmed the high stability of the tested concentrates.

Modeling of Bacillus cereus evolution in pasteurized cow milk locally distributed at point of sale: a case of three companies in Tlemcen region, Algeria

Bacillus cereus is among the most hazardous bacteria that could reduce the shelf life of pasteurized milk and could threaten consumers’ health. These bacteria groups are known for their heat resistance and their ability to produce two types of toxins, diarrheic and emetic. This study aimed to enumerate the B. cereus in raw cow’s milk collected from three companies in the Tlemcen region, then modeled, based on a probabilistic approach, their evolution throughout the process, split into six steps, until the point of sale. At first, the analysis of 242 samples on MYP medium, shows a high prevalence between 92% and 98% of B. cereus with variable concentrations among the three companies. Throughout the storage of milk at refrigeration temperatures (2°C, 4°C and 5°C), no growth of B. cereus was estimated. Otherwise, the pasteurization process reduces the contamination level depending on pasteurization temperature as for company A, the mean concentration decreases from 1.53 log CFU/mL to 1.07 log CFU/mL. In this study, the distribution step at ambient temperature changes significantly the B. cereus concentration to reach a critical concentration during July and August. In conclusion, the quality of raw cow milk must be controlled before reception on the farm and the cold chain must be maintained throughout all process points until consumption.

Effectiveness of pasteurization for the inactivation of H5N1 influenza virus in raw whole milk

Highly pathogenic avian influenza (HPAI) clade 2.3.4.4b H5Nx viruses continue to cause episodic incursions and have been detected in more than 12 taxonomic orders encompassing more than 80 avian species, terrestrial and marine mammals, including lactating dairy cows. HPAI H5N1 spillover to dairy cattle creates a new interface for human exposure and raises food safety concerns. The presence of H5N1 genetic material in one out of five retail pasteurized milk samples in the USA has prompted the evaluation of the pasteurization processes for the inactivation of influenza viruses. Our study examined whether pasteurization could effectively inactivate HPAI H5N1 spiked into raw whole milk. First, we heated 1 mL of non-homogenized cow milk samples to attain an internal temperature of 63°C or 72°C and spiked with 6.3 log10 EID50 of clade 2.3.4.4b H5N1 virus. Complete inactivation was achieved after incubation of the H5N1 spiked raw milk at 63°C for 30 min. In addition, viral inactivation was observed in seven of eight experimental replicates when treated at 72°C for 15s. In one of the replicates, a 4.44 log10 virus reduction was achieved, which is about 1 log higher than the average viral quantities detected in bulk milk in affected areas. Therefore, we conclude that pasteurization of milk is an effective strategy for mitigation of the risk of human exposure to milk contaminated with H5N1 virus.

Impact of Maternal Health and Stress on Steroid Hormone Profiles in Human Milk: Implications for Infant Development

Steroid hormones are biologically active factors in human milk (HM) that influence the physical and mental development of infants. Critically, maternal psychosocial stress has been associated with changes in HM steroid composition. This work aimed to characterize the steroid hormone profile of HM and pasteurized donor human milk (DHM) and assess the interplay between maternal physical and psychosocial status, the HM steroid profile, and infant outcomes.A targeted ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed to quantify sixteen steroid hormones in HM samples. HM samples from mothers of term infants (N=42) and preterm infants (N=35) were collected at (i) recovery of birth weight or achievement of complete enteral nutrition, respectively, and (ii) 6 months later as well as DHM samples (N=19) from 11 donors. The physical and psychosocial status of mothers and infant neurodevelopment and temperament were assessed through structured interviews and validated questionnaires.Fourteen steroids were detected in HM/DHM samples, with cortisol, 20β-dihydrocortisol, dehydroepiandrosterone, pregnenolone, and cortisone being present in > 48% of samples. Pregnenolone, 17α-OH-progesterone, and dehydroepiandrosterone are reported for the first time in HM. Whereas milk cortisol levels were not directly related with maternal physical and psychosocial status nor with infant development, cortisone and pregnenolone correlated positively with maternal weight gain during pregnancy and were associated to maternal well-being and infant growth. The pasteurization process may have a detrimental effect on the steroid hormone levels in HM, what might influence the development of receptors.

Culinary properties, nutritional quality, and in vitro starch digestibility of innovative gluten-free and climate smart cowpea-based pasta

This study investigates the processability, culinary and rheological properties, biochemical composition and in-vitro starch digestibility of new gluten-free pasta formulated with whole cowpea flour alone or combined with teff and/or amaranth leaf flour(s). These pasta are compared with three wheat-based pasta with fiber content increasing from 4% to 16% g/100g, 16% g/100g being the average fiber content of cowpea-based pasta. The pasta were processed using low temperature extrusion and drying. The antioxidant properties of amaranth leaf flour facilitated extrusion by limiting excessive aggregation of the dough during hydration/mixing that is attributed to lipoxygenase activity of cowpea flour. The optimal cooking time and cooking losses of cowpea-based pasta were similar to wheat-based pasta with comparable fiber content, highlighting fiber as a key factor influencing culinary properties. Adding teff to cowpea-based pasta reduced cooking losses and firmness. Although some micronutrients were lost during pasta processing and cooking, the consumption of a cooked portion of 100 g of dry cowpea-based pasta still covered FAO nutritional recommendations for protein, fiber, iron, zinc, and vitamin B9 targeting adult women. Adding amaranth leaves helped meet recommended beta-carotene levels. The in vitro slowly digestible starch content of cowpea-based pasta is similar to or higher than that of wheat-based pasta.

Radio frequency plus heat for in-shell egg pasteurization

Less than 3 % of the eggs in the United States are sold pasteurized because of the long thermal process (~ 60 min). However, this represents a food safety risk because of the possible presence of Salmonella spp. inside the egg. This research studied the inactivation of S. typhimurium in in-shell eggs using the novel technology radio frequency (RF) to enhance their food safety, evaluating quality, presence of sub-lethally injured cells (SICs), and cell recovery (7 °C). Eggs were inoculated inside with S. typhimurium (105 CFU/egg) and processed with RF (40.68 MHz, 35 W, 4.5 min) followed by hot water spray (H, 56.7 °C, 20 min). The studied quality attributes were yolk color, Haugh unit, yolk index, shell breakage strength, yolk and albumen pH, and albumen degradation. ANOVA one–way was used to find significant differences (α = 0.05). RF plus heat can pasteurize the eggs after 24.5 min (5-log reduction). No SICs were detected in any of the samples, and cells did not recover after five days of storage (Limit of detection <1 log CFU/g). Most quality attributes were like the control eggs. Albumen degradation showed a significant difference (p < 0.05) after processing. RF represents a potential option to ensure the safety of in-shell eggs, preserving their quality. Industry relevanceMost in-shell eggs are sold unpasteurized worldwide with the potential risk of Salmonella spp. The conventional pasteurization process is a lengthy intervention that adds cost to the product and can damage the quality of eggs. Radio frequency plus heat pasteurization offers an alternative to pasteurizing in-shell eggs with a volumetric heating process that inactivates Salmonella cells inside the eggs and has minor effects on the quality of eggs. This technology is a novel option for the egg industry, providing high-quality and reasonably priced safe eggs.

Impact of Four Different Chlorella vulgaris Strains on the Properties of Durum Wheat Semolina Pasta

Microalgae are a promising protein source due to their high protein content; high reproductivity; and low carbon, water, and arable land footprints. In this study, the impact of adding 3 and 5% of four Chlorella vulgaris strains, namely Smooth (SCV), Honey (HCV), White (WCV), and New Honey C. vulgaris (NHCV), on the processing, cooking behavior, color, firmness, structure, and sensory properties of durum wheat semolina pasta was investigated. It was hypothesized that (1) changes in physical properties depend on strain and concentration, (2) acceptability varies by strain due to different colors, odors, and flavors, and (3) the absence of fishy odors and flavors is crucial for acceptance rather than color. The results show that high-quality pasta could be produced with all C. vulgaris strains and concentrations. Cooking time and water absorption of all samples decreased but only significantly for the samples with NHCV added. Also, the bite resistance (determined instrumentally and sensorially) increased for almost all samples due to increasing protein and fiber content. A clear concentration dependency could not be found. In terms of sensory acceptance, NHCV performed the best, and an unaltered typical odor was identified to be crucial rather than color or the absence of fishy odor.

The exploration of pasteurization processes and mechanisms of inactivation of Bacillus cereus ATCC 14579 using radio frequency energy

Radio frequency (RF) heating has been utilized to investigate sterilization techniques, but the mechanism of sterilization via RF heating, particularly on Bacillus cereus (B. cereus), has not been thoroughly examined. In this paper, sterilization processes and potential bactericidal mechanisms of B. cereus using RF were investigated. The best heating and sterilization efficiency was achieved at (Electrode gap 130 mm, conductivity of bacterial suspension 0.1 S/m, volume of bacterial suspension 40 mL). Heating a suspension of B. cereus to 90 °C in 80 s using RF reduced the number of viable bacteria by 4.87 logarithms. At the cellular level, there was a significant leakage of nucleic acids and proteins from the bacterial cells. Additionally, the integrity of the cell membrane was severely damaged, with a decrease in ATP concentration of 2.08 mM, Na, K-ATPase activity to 10.7 (U/109 cells), and Ca, Mg-ATPase activity to 11.6 (U/109 cells). At the molecular level, transcriptomics analysis showed that RF heating of B. cereus to 65 °C produced 650 more differentially expressed genes (DEGs) compared with RF heating to 45 °C. The GO annotation analysis indicated that the majority of differentially expressed genes (DEGs) were predominantly associated with cellular components. KEGG metabolic analysis showed enrichment in microbial metabolism in diverse environments, etc. This study investigated the potential bactericidal mechanism of B. cereus using RF, and provided some theoretical basis for the research of the sterilization of B. cereus.

QUALITY AND SAFETY PARAMETERS BEFORE AND AFTER PASTEURIZATION OF APPLE JUICE

The research was carried out in September (2023) on the premises of the “Kosovo Agricultural Institute” in the city of Peja. The purpose of this research was to show the influence of pasteurization on the physical, chemical, and organoleptic characteristics of apple juice. During the study, several analyses of the physical, chemical, and sensory parameters of apple juice were carried out. The parameters that have been realized include: °Brix value, Total acidity, Vitamin C, pH and SO2, sensory parameters: aroma, color, taste, and clarity-turbidity. The purpose of this research is the importance of knowing the influence of some parameters on apple juice before and after pasteurization. Pasteurization of apple juice is of great importance due to various factors related to food safety, storage, and consumer health. In the analysis of sensory parameters, the juice before pasteurization had a milder and lighter aroma, had a lighter yellow color, tasted less sweet, less fresh, and had low acidity. Clarity was present but contained some turbidity. In the analysis of sensory parameters, the evaluation of physicochemical parameters and sensory parameters should contribute to valuable knowledge on the physicochemical transformations caused by pasteurization in apple juice. Understanding these changes is very important for maintaining product quality and ensuring customer satisfaction. The study provides a basis for optimizing pasteurization processes to minimize unwanted changes in juice characteristics.

Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure

In this study, the interaction patterns between whey protein and lactose were investigated after different ratios of whey protein and lactose (1:2.5; 1:3.0; 1:3.5; 1:4.0; 1:4.5) were treated with two typical sterilization process parameters in powdered products (68 °C, 20 min; 72 °C, 15 min) and two typical sterilization process parameters in liquid products (121 °C, 10 min and 121 °C, 15 min). It was found that the degree of the Maillard reaction of whey protein-lactose solution increased with increasing lactose content, increasing sterilization temperature, or extending sterilization time, which was accompanied by changes in the protein structure of whey protein. In addition, glycosylation accelerates the decrease in free sulfhydryl content, decreasing surface hydrophobicity and decreasing fluorescence intensity. These findings highlight the advantages of designing protein-carbohydrate formulations with a high ratio of whey protein-lactose (1:2.5) to meet the requirements of the product standards for preterm/low-birth-weight infant formulas. When comparing only the sterilization processes of powder and liquid products, the pasteurization process of powder products significantly reduced the degree of the Maillard reaction caused by heat treatment and reduced protein denaturation.

Inactivation of Highly Pathogenic Avian Influenza Virus with High-temperature Short Time Continuous Flow Pasteurization and Virus Detection in Bulk Milk Tanks

Infections of dairy cattle with clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (HPAIV) were reported in March 2024 in the U.S. and viable virus was detected at high levels in raw milk from infected cows. This study aimed to determine the potential quantities of infectious HPAIV in raw milk in affected states where herds were confirmed positive by USDA for HPAIV (and therefore were not representative of the entire population), and to confirm that the commonly used continuous flow pasteurization using the FDA approved 72 °C (161°F) for 15 s conditions for high−temperature short time (HTST) processing, will inactivate the virus. Double-blinded raw milk samples from bulk storage tanks from farms (n = 275) were collected in four affected states. Samples were screened for influenza A using quantitative real-time RT-PCR (qrRT-PCR) of which 158 (57.5%) were positive and were subsequently quantified in embryonating chicken eggs. Thirty-nine qrRT-PCR positive samples (24.8%) were positive for infectious virus with a median titer of 3.5 log10 50% egg infectious doses (EID50) per mL. To closely simulate commercial milk pasteurization processing systems, a pilot-scale continuous flow pasteurizer was used to evaluate HPAIV inactivation in artificially contaminated raw milk using the most common legal conditions in the US: 72 °C (161°F) for 15 s. Among all replicates at two flow rates (n = 5 at 0.5 L/min; n = 4 at 1 L/min), no viable virus was detected. A mean reduction of ≥5.8 ± 0.2 log10 EID50/mL occurred during the heating phase where the milk is brought to 72.5 °C before the holding tube. Estimates from heat-transfer analysis support that standard U.S. continuous flow HTST pasteurization parameters will inactivate >12 log10 EID50/mL of HPAIV, which is ∼9 log10 EID50/mL greater than the median quantity of infectious virus detected in raw milk from bulk storage tank samples. These findings demonstrate that the US milk supply is safe when pasteurized.

Effect of the pasteurization process on the chemical quality, aromatic profile, and fatty acid profile of goat milk from Cariri Paraibano

Effect of the pasteurization process on the chemical quality, aromatic profile, and fatty acid profile of goat milk from Cariri Paraibano

Application of solar thermal collectors for milk pasteurization to explore the potential of renewable energy in the dairy sector: Challenges and possibilities

Dairy farming has become a key business to fulfill the daily milk needs in populated countries like India. Conversely, pathogenic and spoilage microorganisms in raw milk are killed by applying different heat treatments to increase shelf life, preserve quality, and ensure safety. Among the heat treatment processes used at the dairy plant, pasteurization consumes a significant amount of heat, which increases the energy demand in the dairy sector. Since milk pasteurization occurs between 65°C and 150°C, multiple solar thermal collector alternatives are available for various kinds of pasteurization processes. Employing solar thermal collectors for milk pasteurization allows the dairy sector to use free solar energy. Solar energy in milk heat treatments minimizes fuel and power consumption, reducing carbon emissions and promoting sustainability. However, solar milk pasteurization in dairy sector is limited by the large area requirement, high initial cost, and weather dependency. There have been attempts to use different types of solar thermal collectors to pasteurize the milk in an effort to replace conventional energy usage with solar energy. The parameters of milk heat treatment, primarily pasteurization, have been discussed concerning energy usage. The benefits and limitations of various solar collectors for milk pasteurization and other heating applications in the dairy sector have been addressed. Multiple studies on integrating various solar thermal collectors with different pasteurization systems have been reviewed, summarized, and concluded.

Louis Pasteur: A Legacy Unmasked.

Louis Pasteur is perhaps the most globally recognized French scientist. His groundbreaking discoveries in molecular chirality and advancements in fermentation greatly benefited brewers and winemakers. Pasteur introduced the process of pasteurization to sterilize wines and significantly contributed to the development of germ theory, which made Joseph Lister's antiseptic surgical techniques possible. Despite initially disproving Antoine Béchamp's theory that silkworm disease was caused by a microbial infection, Pasteur tackled this issue effectively. Building on the work of Henri Toussaint and Pierre Victor Galtier, he developed vaccines for pig erysipelas, chicken cholera, anthrax, and rabies. Pasteur also coined the term "vaccination," which Richard Dunning had used before Edward Jenner expanded upon it. Although Robert Koch criticized Pasteur's vaccination methods as ambiguous, historians have clarified many of the myths surrounding Pasteur. This review explores Pasteur's career, his undeniable achievements, and the realities behind the legendary figure who strove to make a significant impact on science and medicine.

Radiofrequency pasteurization of Aspergillus flavus ATCC 28539 spores at cellular and molecular levels

Radio frequency (RF) heating has been used to study pasteurization technology, but its mechanism has not been thoroughly studied, especially for fungi. In this paper, pasteurization processes and potential bactericidal mechanisms of Aspergillus flavus spore using RF was investigated. The best heating and pasteurization efficiency were achieved at (Electrode gap 130 mm, conductivity of spore suspension 0.1 S/m, volume of spore suspension 40 mL). At the cellular level, with the increase of RF heating temperature to 80 °C, the number of surviving cells decreased dramatically, the degree of cellular damage deepened through observation, the absorbance values of nucleic acid and protein increased to 0.468 ± 0.016 and 0.526 ± 0.023 respectively, the conductivity reached 99.0 ± 0.5%, the fluorescence intensity of reactive oxygen content increased to 51.6 ± 1.6 AU, while adenosine triphosphate (ATP) concentration reduced to 0.57 ± 0.07 mM. At the molecular level, transcriptomics analysis showed that the number of differentially expressed genes (DEGs) increased with the temperature increased. Gene ontology (GO) annotation analysis showed that DEGs mainly existed in the molecular function. This study investigated the potential bactericidal mechanism of A. flavus using RF, provided some theoretical basis for the research of the pasteurization of fungi.

Effect of pasteurization time and temperature on the physico-biochemical properties of soursop (Annona muricata L.) juice

This study aimed to determine the effect of pasteurization time and temperature on soursop juice characteristics. Soursop (Anonna muricata L.), a climacteric fruit, is a high source of natural antioxidants and contains polyphenol oxidase (PPO) enzyme, which causes browning and can reduce the phenol content in fruit which can reduce antioxidant activity. The pasteurization process was carried out to inactivate PPO in soursop juice production. Soursop juice was prepared from soursop fruit pulp pasteurized at temperatures (56, 62, 68, 74, and 80 oC) for various pasteurization times (5, 10, and 15 minutes). Time and temperature of pasteurization had a significant effect (ρ &lt; 0.05) on physical characteristics (Total Soluble Solid/TSS, viscosity, pH, and colour), polyphenol oxidase enzyme activity, antioxidant activity, and microbial population. Pasteurization at 62 ˚C for 5 minutes can maintain antioxidant activity with the greatest total phenol of 85.45 ± 3.5 mg GAE/100 g, total flavonoid of 71.38 ± 6.9 mg QE/100 g, and antioxidant activity of 76.91 ± 0, 33%. Pasteurization at 80 ˚C for 15 minutes can reduce the total number of bacteria from 350 ± 24 CFU/mL to 54 ± 22 CFU/mL, which has a TSS value of 13.73 ˚brix, viscosity of 928.67 mPa, pH of 4.40, a total colour change of 0.556, and has the lowest PPO enzyme specific activity of 0.0005 U/mg with enzyme inactivation of 93%.

Optimization of Pasteurization Machine Level Settings with Heat Transfer Fluid and Pulsed Electric Field Technology Based on Randu Honey Quality Testing

Randu honey is a type of monofloral honey produced by bees that consume nectar from randu flowers. Randu honey has a high water content because the flowering process occurs at night with high humidity. This research aims to determine the optimal parameter level settings in the pasteurization process of randu honey using a pasteurization machine regarding the parameters of heating temperature in the HTF, voltage at PEF, stirring speed in the tube, and PEF process time. Experiments were carried out using Response Surface Methodology (RSM) which was applied to determine the exact values of optimal process parameters that simultaneously compromise all responses. Based on the experimental results, the results of multi-objective optimization obtained optimal process parameters that can be applied to the machine is HTF temperature factor of 60°C, voltage at PEF 25kV, stirring speed in the tube 30 rpm, PEF process time 120 minutes.

New alternatives to holder pasteurization in processing donor milk in human milk banks.

Infectious and toxicological risks are the main potential hazards that operators of Human Milk Banks (HMBs) encounter and must eliminate. HMBs are trying to implement procedures that allow to manage and sanitize human milk without altering significantly its nutritional and biologically protective components, obtaining a product characterized by a valid balance between safety and biological quality. The history of human milk processing is linked to the origins of HMBs themselves. And although other forms of sterilization were used originally, pasteurization soon became the recognized most effective means for sanitizing milk: all the milk that arrives at the HMB must be pasteurized. Holder pasteurization (HoP) is the most used methodology, and it is performed using low temperature and long time (+62.5°C for 30 min). With HoP some bioactive milk components are lost to varying degrees, but many other precious bioactive compounds are completely or partially preserved. To improve the quality of human milk processed by HMBs, maintaining in the meantime the same microbiological safety offered by HoP, new technologies are under evaluation. At present, High-Temperature Short-Time pasteurization (HTST) and High-Pressure Processing are the most studied methodologies. HTST is already utilized in some HMBs for daily practical activity and for research purposes. They seem to be superior to HoP for a better preservation of some nutritional and biologically protective components. Freeze-drying or lyophilization may have advantages for room temperature storage and transportation. The aim of this study is to evaluate the advancement regarding the processing of DHM with a literature search from 2019 to 2022. The effects of the new technologies on safety and quality of human milk are presented and discussed. The new technologies should assure microbiological safety of the final product at least at the same level as optimized HoP, with an improved preservation of the nutritional and bioactive components of raw human milk.

Impact of Dietary Fiber on Soft Drinks with Varied Sweeteners

In the present work, the characteristics of the effect of dietary fiber in two types of soft drinks were compared, considering beverages with low and high sucrose content, using a 22 experiment design for the independent variables amount of dietary fiber and sucrose content. The dependent variable was the percentage of soluble solids, and experimental runs were carried out to establish the stability of the product during the process. The design mentioned above determined significant differences in physicochemical parameters, such as increased fiber percentage and sucrose amount in final brix degrees. Samples of the Beverage were taken during processing and evaluated over time to establish the behavior of soluble solids, density, and the amount of fiber during the pasteurization process, which was determined at 85ºC for 120 seconds. The behavior of the unpasteurized soft drink was also studied at refrigeration temperature for one day in samples with sucrose and partially substituted with sucralose, enriched with dietary fiber and without its addition, to evaluate and analyze if the thermal effect determines a significant difference in the quality of the finished product. The laboratory analyses were based on a quantitative, enzymatic-gravimetric analysis of dietary fiber and soluble solids. The best option was chosen considering the best variety of soft drinks with low sucrose content and enriched with dietary fiber, increasing the beverage's nutritional value. This selection was implemented in a soft drink factory, and the procedure was standardized at the industrial level. The development of this research contributed to technological improvements reflected in the product's final price, minimizing costs and highlighting that with a minimum investment, it is competitive. The results of the tests performed on the carbonated beverage to determine the response variables were statistically analyzed using STATGRAPHICS software. The triplicate results of each trial were initially evaluated for significant differences attributable to the treatments, and the validity of the data was verified by analysis of their distributions, considering a relative error of less than 10%. Finally, current computer programs automatically calculate the p-value, and for the interpretation of the various results, this calculated value is compared with a pre-established confidence level, which generally is 95%. Keywords: increased fiber; soluble solids; sucralose; sucrose.

Impact of Dietary Fiber on Soft Drinks with Varied Sweeteners

In the present work, the characteristics of the effect of dietary fiber in two types of soft drinks were compared, considering beverages with low and high sucrose content, using a 22 experiment design for the independent variables amount of dietary fiber and sucrose content. The dependent variable was the percentage of soluble solids, and experimental runs were carried out to establish the stability of the product during the process. The design mentioned above determined significant differences in physicochemical parameters, such as increased fiber percentage and sucrose amount in final brix degrees. Samples of the Beverage were taken during processing and evaluated over time to establish the behavior of soluble solids, density, and the amount of fiber during the pasteurization process, which was determined at 85ºC for 120 seconds. The behavior of the unpasteurized soft drink was also studied at refrigeration temperature for one day in samples with sucrose and partially substituted with sucralose, enriched with dietary fiber and without its addition, to evaluate and analyze if the thermal effect determines a significant difference in the quality of the finished product. The laboratory analyses were based on a quantitative, enzymatic-gravimetric analysis of dietary fiber and soluble solids. The best option was chosen considering the best variety of soft drinks with low sucrose content and enriched with dietary fiber, increasing the beverage's nutritional value. This selection was implemented in a soft drink factory, and the procedure was standardized at the industrial level. The development of this research contributed to technological improvements reflected in the product's final price, minimizing costs and highlighting that with a minimum investment, it is competitive. The results of the tests performed on the carbonated beverage to determine the response variables were statistically analyzed using STATGRAPHICS software. The triplicate results of each trial were initially evaluated for significant differences attributable to the treatments, and the validity of the data was verified by analysis of their distributions, considering a relative error of less than 10%. Finally, current computer programs automatically calculate the p-value, and for the interpretation of the various results, this calculated value is compared with a pre-established confidence level, which generally is 95%. Keywords: increased fiber; soluble solids; sucralose; sucrose.