Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage
Codina Torrella, Idoia (Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia)
Gallardo-Chacón, Joan Josep (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Juan Godoy, Bibiana (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Guamis López, Buenaventura (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Trujillo, Antonio-José (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)

Fecha:	2023
Resumen:	Tiger nut beverages are non-alcoholic products that are characterized by their pale color and soft flavor. Conventional heat treatments are widely used in the food industry, although heated products are often damaging to their overall quality. Ultra-high pressure homogenization UHPH) is an emerging technology that extends the shelf-life of foods while maintaining most of their fresh characteristics. The present work deals with the comparison of the effect of conventional thermal homogenization-pasteurization (H-P, 18 + 4 MPa at 65 °C, 80 °C for 15 s. ) and UHPH (at 200 and 300 MPa, and inlet temperature of 40 °C), on the volatile composition of tiger nut beverage. Headspace-solid phase microextraction (HS-SPME) was used for detecting volatile compounds of beverages, which were then identified by gas chromatography-mass spectrometry (GC-MS). A total of 37 different volatile substances were identified in tiger nut beverages, which were primarily grouped into the aromatic hydrocarbons, alcohols, aldehydes and terpenes chemical families. Stabilizing treatments increased the total amount of volatile compounds (H-P > UHPH > R-P). H-P was the treatment that produced the most changes in the volatile composition of RP, while treatment at 200 MPa had a minor impact. At the end of their storage, these products were also characterized by the same chemical families. This study evidenced the UHPH technology as an alternative processing of tiger nut beverages production that minimally modifies their volatile composition.
Ayudas:	Ministerio de Ciencia e Innovación CSD 2007-00045
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Tiger nut beverage ; Ultra-high pressure homogenization (UHPH) ; Pasteurization ; Volatile profile ; Headspace-solid phase microextraction ; Gas chromatography-mass spectrometry
Publicado en:	Foods, Vol. 12 (february 2023) , ISSN 2304-8158

DOI: 10.3390/foods12040683
PMID: 36832758

12 p, 1.1 MB

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