Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice

Autores
Cassani, Lucía Victoria; Tomadoni, Bárbara María; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Agüero, Maria Victoria
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Hurdle effect of vanillin concentration (0?1.25 mg/mL) and ultrasound time (0?30 min) with juice formulation (inulin:oligofructose proportion) on microbiological and sensory quality of strawberry juice after 14 days of storage at 5 °C were studied. Response surface methodology (RSM) and Box-Behnken design were used to find the conditions that simultaneously optimize: mesophilic aerobic bacteria, Enterobacteriaceae and total coliform and yeasts and molds (as microbiological indices) and overall visual quality (OVQ), typical strawberry odor and off-odor (as sensory attributes). Individual optimization of each response was carried out and compared with a simultaneous optimization using the Desirability function. Determination coefficients (R2) for the second-order models adjusted by RSM were above 96%. Microbiological indices were significantly affected by vanillin whatever ultrasound time and fibers proportion were assayed. Vanillin and ultrasound resulted critical factors for all sensory attributes studied. Fibers proportion did not modify microbiological and sensory indices. Conditions that simultaneously optimize all responses were: 1.25 mg/mL of vanillin, 7.5 min of ultrasound time and 5:3 of inulin:oligofructose proportion. These results were validated and it was demonstrated that juice treated under optimal conditions resulted with enhanced microbial and sensory attributes.
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Materia
Juice Enrichment
Non-Thermal Techniques
Prebiotic Fibers
Simultaneous Optimization
Strawberry Juice
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/47290
Acceder
id CONICETDig_b4951cb34a11e1253d3545752f831484
oai_identifier_str oai:ri.conicet.gov.ar:11336/47290
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juiceCassani, Lucía VictoriaTomadoni, Bárbara MaríaMoreira, Maria del RosarioPonce, Alejandra GracielaAgüero, Maria VictoriaJuice EnrichmentNon-Thermal TechniquesPrebiotic FibersSimultaneous OptimizationStrawberry Juicehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Hurdle effect of vanillin concentration (0?1.25 mg/mL) and ultrasound time (0?30 min) with juice formulation (inulin:oligofructose proportion) on microbiological and sensory quality of strawberry juice after 14 days of storage at 5 °C were studied. Response surface methodology (RSM) and Box-Behnken design were used to find the conditions that simultaneously optimize: mesophilic aerobic bacteria, Enterobacteriaceae and total coliform and yeasts and molds (as microbiological indices) and overall visual quality (OVQ), typical strawberry odor and off-odor (as sensory attributes). Individual optimization of each response was carried out and compared with a simultaneous optimization using the Desirability function. Determination coefficients (R2) for the second-order models adjusted by RSM were above 96%. Microbiological indices were significantly affected by vanillin whatever ultrasound time and fibers proportion were assayed. Vanillin and ultrasound resulted critical factors for all sensory attributes studied. Fibers proportion did not modify microbiological and sensory indices. Conditions that simultaneously optimize all responses were: 1.25 mg/mL of vanillin, 7.5 min of ultrasound time and 5:3 of inulin:oligofructose proportion. These results were validated and it was demonstrated that juice treated under optimal conditions resulted with enhanced microbial and sensory attributes.Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; ArgentinaFil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaElsevier Science2017-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/47290Cassani, Lucía Victoria; Tomadoni, Bárbara María; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Agüero, Maria Victoria; Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice; Elsevier Science; LWT - Food Science and Technology; 80; 7-2017; 446-4550023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.03.016info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817301615info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:17Zoai:ri.conicet.gov.ar:11336/47290instacron: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 09:51:17.531CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice
title Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice
spellingShingle Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice
Cassani, Lucía Victoria
Juice Enrichment
Non-Thermal Techniques
Prebiotic Fibers
Simultaneous Optimization
Strawberry Juice
title_short Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice
title_full Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice
title_fullStr Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice
title_full_unstemmed Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice
title_sort Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice
dc.creator.none.fl_str_mv Cassani, Lucía Victoria
Tomadoni, Bárbara María
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
Agüero, Maria Victoria
author Cassani, Lucía Victoria
author_facet Cassani, Lucía Victoria
Tomadoni, Bárbara María
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
Agüero, Maria Victoria
author_role author
author2 Tomadoni, Bárbara María
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
Agüero, Maria Victoria
author2_role author
author
author
author
dc.subject.none.fl_str_mv Juice Enrichment
Non-Thermal Techniques
Prebiotic Fibers
Simultaneous Optimization
Strawberry Juice
topic Juice Enrichment
Non-Thermal Techniques
Prebiotic Fibers
Simultaneous Optimization
Strawberry Juice
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Hurdle effect of vanillin concentration (0?1.25 mg/mL) and ultrasound time (0?30 min) with juice formulation (inulin:oligofructose proportion) on microbiological and sensory quality of strawberry juice after 14 days of storage at 5 °C were studied. Response surface methodology (RSM) and Box-Behnken design were used to find the conditions that simultaneously optimize: mesophilic aerobic bacteria, Enterobacteriaceae and total coliform and yeasts and molds (as microbiological indices) and overall visual quality (OVQ), typical strawberry odor and off-odor (as sensory attributes). Individual optimization of each response was carried out and compared with a simultaneous optimization using the Desirability function. Determination coefficients (R2) for the second-order models adjusted by RSM were above 96%. Microbiological indices were significantly affected by vanillin whatever ultrasound time and fibers proportion were assayed. Vanillin and ultrasound resulted critical factors for all sensory attributes studied. Fibers proportion did not modify microbiological and sensory indices. Conditions that simultaneously optimize all responses were: 1.25 mg/mL of vanillin, 7.5 min of ultrasound time and 5:3 of inulin:oligofructose proportion. These results were validated and it was demonstrated that juice treated under optimal conditions resulted with enhanced microbial and sensory attributes.
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
description Hurdle effect of vanillin concentration (0?1.25 mg/mL) and ultrasound time (0?30 min) with juice formulation (inulin:oligofructose proportion) on microbiological and sensory quality of strawberry juice after 14 days of storage at 5 °C were studied. Response surface methodology (RSM) and Box-Behnken design were used to find the conditions that simultaneously optimize: mesophilic aerobic bacteria, Enterobacteriaceae and total coliform and yeasts and molds (as microbiological indices) and overall visual quality (OVQ), typical strawberry odor and off-odor (as sensory attributes). Individual optimization of each response was carried out and compared with a simultaneous optimization using the Desirability function. Determination coefficients (R2) for the second-order models adjusted by RSM were above 96%. Microbiological indices were significantly affected by vanillin whatever ultrasound time and fibers proportion were assayed. Vanillin and ultrasound resulted critical factors for all sensory attributes studied. Fibers proportion did not modify microbiological and sensory indices. Conditions that simultaneously optimize all responses were: 1.25 mg/mL of vanillin, 7.5 min of ultrasound time and 5:3 of inulin:oligofructose proportion. These results were validated and it was demonstrated that juice treated under optimal conditions resulted with enhanced microbial and sensory attributes.
publishDate 2017
dc.date.none.fl_str_mv 2017-07
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/11336/47290
Cassani, Lucía Victoria; Tomadoni, Bárbara María; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Agüero, Maria Victoria; Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice; Elsevier Science; LWT - Food Science and Technology; 80; 7-2017; 446-455
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/47290
identifier_str_mv Cassani, Lucía Victoria; Tomadoni, Bárbara María; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Agüero, Maria Victoria; Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice; Elsevier Science; LWT - Food Science and Technology; 80; 7-2017; 446-455
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.03.016
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817301615
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1842269085614735360
score 13.13397

Publicaciones similares