Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices

Autores
Cassani, Lucía Victoria; Tomadoni, Bárbara María; Moreira, Maria del Rosario
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Adding value to conventional fruit juices by including prebiotic compounds into their formulation and preserving them using non-thermal, eco-friendly and safe technologies represents interesting and strategic approaches to diversify the healthy and innovative food products offer. In this context, the effect of ultrasound-assisted processing (for 15 and 30 min, 40 kHz, 180 W) on microbiological, physicochemical, nutritional and sensory quality of prebiotic-rich strawberry juices was investigated during storage (14 days, 5 ºC). Compared to untreated samples, the applied preservation treatments enhanced the microbiological and nutritional quality of samples by significantly reducing native microflora counts and increasing the total phenolic content (leading to a higher antioxidant capacity) of prebiotic-rich strawberry juices. Ultrasound processing and prebiotic enrichment had no negative effect on sensory attributes of enriched samples, suggesting that this non-thermal technique allowed to successfully retain the fresh-like attributes of strawberry juices during their shelf-life, contributing to the good sensory stability of juices. In addition, ultrasound treatments had no detrimental impact on physicochemical quality and ascorbic acid content of enriched samples, showing similar stability to control samples during storage. Based on our results, ultrasound processing appears to be a promising non-thermal technique to ensure a stable product from both microbiological and sensory points of view with improved antioxidant capacity and unaltered physicochemical quality while offering a healthier, nutritive and valuable food alternative.
Fil: Cassani, Lucía Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Materia
ECO-FRIENDLY TECHNOLOGY
FRUIT-BASED PRODUCT
PREBIOTIC ENRICHMENT
QUALITY
STORAGE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/138879
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/138879
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juicesCassani, Lucía VictoriaTomadoni, Bárbara MaríaMoreira, Maria del RosarioECO-FRIENDLY TECHNOLOGYFRUIT-BASED PRODUCTPREBIOTIC ENRICHMENTQUALITYSTORAGEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Adding value to conventional fruit juices by including prebiotic compounds into their formulation and preserving them using non-thermal, eco-friendly and safe technologies represents interesting and strategic approaches to diversify the healthy and innovative food products offer. In this context, the effect of ultrasound-assisted processing (for 15 and 30 min, 40 kHz, 180 W) on microbiological, physicochemical, nutritional and sensory quality of prebiotic-rich strawberry juices was investigated during storage (14 days, 5 ºC). Compared to untreated samples, the applied preservation treatments enhanced the microbiological and nutritional quality of samples by significantly reducing native microflora counts and increasing the total phenolic content (leading to a higher antioxidant capacity) of prebiotic-rich strawberry juices. Ultrasound processing and prebiotic enrichment had no negative effect on sensory attributes of enriched samples, suggesting that this non-thermal technique allowed to successfully retain the fresh-like attributes of strawberry juices during their shelf-life, contributing to the good sensory stability of juices. In addition, ultrasound treatments had no detrimental impact on physicochemical quality and ascorbic acid content of enriched samples, showing similar stability to control samples during storage. Based on our results, ultrasound processing appears to be a promising non-thermal technique to ensure a stable product from both microbiological and sensory points of view with improved antioxidant capacity and unaltered physicochemical quality while offering a healthier, nutritive and valuable food alternative.Fil: Cassani, Lucía Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaJohn Wiley & Sons Ltd2020-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/138879Cassani, Lucía Victoria; Tomadoni, Bárbara María; Moreira, Maria del Rosario; Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 100; 15; 6-2020; 5518-55260022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10604info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.10604info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:44Zoai:ri.conicet.gov.ar:11336/138879instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:44.802CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices
title Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices
spellingShingle Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices
Cassani, Lucía Victoria
ECO-FRIENDLY TECHNOLOGY
FRUIT-BASED PRODUCT
PREBIOTIC ENRICHMENT
QUALITY
STORAGE
title_short Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices
title_full Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices
title_fullStr Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices
title_full_unstemmed Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices
title_sort Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices
dc.creator.none.fl_str_mv Cassani, Lucía Victoria
Tomadoni, Bárbara María
Moreira, Maria del Rosario
author Cassani, Lucía Victoria
author_facet Cassani, Lucía Victoria
Tomadoni, Bárbara María
Moreira, Maria del Rosario
author_role author
author2 Tomadoni, Bárbara María
Moreira, Maria del Rosario
author2_role author
author
dc.subject.none.fl_str_mv ECO-FRIENDLY TECHNOLOGY
FRUIT-BASED PRODUCT
PREBIOTIC ENRICHMENT
QUALITY
STORAGE
topic ECO-FRIENDLY TECHNOLOGY
FRUIT-BASED PRODUCT
PREBIOTIC ENRICHMENT
QUALITY
STORAGE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Adding value to conventional fruit juices by including prebiotic compounds into their formulation and preserving them using non-thermal, eco-friendly and safe technologies represents interesting and strategic approaches to diversify the healthy and innovative food products offer. In this context, the effect of ultrasound-assisted processing (for 15 and 30 min, 40 kHz, 180 W) on microbiological, physicochemical, nutritional and sensory quality of prebiotic-rich strawberry juices was investigated during storage (14 days, 5 ºC). Compared to untreated samples, the applied preservation treatments enhanced the microbiological and nutritional quality of samples by significantly reducing native microflora counts and increasing the total phenolic content (leading to a higher antioxidant capacity) of prebiotic-rich strawberry juices. Ultrasound processing and prebiotic enrichment had no negative effect on sensory attributes of enriched samples, suggesting that this non-thermal technique allowed to successfully retain the fresh-like attributes of strawberry juices during their shelf-life, contributing to the good sensory stability of juices. In addition, ultrasound treatments had no detrimental impact on physicochemical quality and ascorbic acid content of enriched samples, showing similar stability to control samples during storage. Based on our results, ultrasound processing appears to be a promising non-thermal technique to ensure a stable product from both microbiological and sensory points of view with improved antioxidant capacity and unaltered physicochemical quality while offering a healthier, nutritive and valuable food alternative.
Fil: Cassani, Lucía Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
description Adding value to conventional fruit juices by including prebiotic compounds into their formulation and preserving them using non-thermal, eco-friendly and safe technologies represents interesting and strategic approaches to diversify the healthy and innovative food products offer. In this context, the effect of ultrasound-assisted processing (for 15 and 30 min, 40 kHz, 180 W) on microbiological, physicochemical, nutritional and sensory quality of prebiotic-rich strawberry juices was investigated during storage (14 days, 5 ºC). Compared to untreated samples, the applied preservation treatments enhanced the microbiological and nutritional quality of samples by significantly reducing native microflora counts and increasing the total phenolic content (leading to a higher antioxidant capacity) of prebiotic-rich strawberry juices. Ultrasound processing and prebiotic enrichment had no negative effect on sensory attributes of enriched samples, suggesting that this non-thermal technique allowed to successfully retain the fresh-like attributes of strawberry juices during their shelf-life, contributing to the good sensory stability of juices. In addition, ultrasound treatments had no detrimental impact on physicochemical quality and ascorbic acid content of enriched samples, showing similar stability to control samples during storage. Based on our results, ultrasound processing appears to be a promising non-thermal technique to ensure a stable product from both microbiological and sensory points of view with improved antioxidant capacity and unaltered physicochemical quality while offering a healthier, nutritive and valuable food alternative.
publishDate 2020
dc.date.none.fl_str_mv 2020-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/138879
Cassani, Lucía Victoria; Tomadoni, Bárbara María; Moreira, Maria del Rosario; Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 100; 15; 6-2020; 5518-5526
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/138879
identifier_str_mv Cassani, Lucía Victoria; Tomadoni, Bárbara María; Moreira, Maria del Rosario; Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 100; 15; 6-2020; 5518-5526
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.10604
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.10604
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.885934

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