Journal
FOOD CONTROL
Volume 80, Issue -, Pages 236-243Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2017.05.001
Keywords
HIPEF; Thermal treatment; Mixed beverages; Fatty acids; Minerals
Categories
Funding
- Ministerio de Ciencia e Innovation [AGL2006-12758-C02-02]
- Tecnologico de Monterrey, Mexico
- ICREA Academia Award
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The influence of High Intensity Pulsed Electric Fields (HIPEF) or Thermal Treatment (TT) on minerals and fatty acids of fruit juice-whole (FJ-WM) or skimmed milk (FJ-SM) beverages was assessed after processing and during chilled storage. Mineral profile of both beverages was characterized by Ca, Zn, Fe, Mg, Cu, and Mn; being Ca the macroelement detected at the highest concentration (3.06-3.17mg/100 mL). Neither HIPEF nor Tr significantly affected mineral concentration of the beverages, except Fe, which augmented after HIPEF (300%) or 'IT (43%). During storage (56 days), mineral content in both bevearges remained highly stable, regardless of the treatment applied. 11 fatty acids were identified in untreated and processed FJ-WM beverages. Palmitic acid was detected at highest concentration (21.83-24.37 mg/ 100 g of fat). Immediately after'HIPEF or Tr, most fatty acids remained with no significant changes, only linoleic acid increased (20%) in HIPEF treated beverage. Fatty acid content of HIPEF treated FJ-WM beverages was kept constant along storage; only palmitic, linoleic and linolenic acids showed lower concentrations (12-20%) at day 56. Conversely, the concentration of most fatty acids in- the heated beverage underwent a significant reduction (7-19%) with time, except palmitic acid, which remained constant. HIPEF can be considered as a potential alternative to conventional pasteurization to obtain stable mixed beverages with significant concentrations of health-related compounds. (C) 2017 Elsevier Ltd. All rights reserved.
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