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Título: | High hydrostatic pressure treatment and storage of soy-smoothies Colour, bioactive compounds and antioxidant capacity |
Autor: | Andrés, Victor; Mateo Vivaracho, Laura María; Guillamón Fernández, Eva; Villanueva, M. J.; Tenorio, M. D. | Palabras clave: | Colour Bioactive compounds Antioxidant activity High pressure Storage |
Fecha de publicación: | 2016 | Editor: | Elsevier | Citación: | LWT-Food Science and Technology 69: 123-130 (2016) | Resumen: | Bioactive compounds lycopene, α-, β- and ε-carotenes, ascorbic acid, chlorogenic, p-coumaric, caffeic, hesperidin, narirutin, genistein, daidzin, daidzein, catechin and epicatechin were quantified in order to provide new information on high pressure (HP) processing (550 and 650 MPa/3 min/20 °C) compared to pasteurization (80 °C/3 min) in a multifruit-soymilk smoothie. Antioxidant activity (FRAP and DPPH), colour differences and storage effects (45 days/4 °C) were also investigated. HP maintained better original colour (ΔE< 2.82) than pasteurization (ΔE = 3.70), and did not modify the content of bioactive components (α- and ε-carotenes, ascorbic acid, total polyphenols); it even increased the concentration of lycopene and β-carotene and had higher antioxidant capacity than in heat-treated samples. Most remained quite stable under cold storage. About 55% of the ascorbic acid, the main compound relating to antioxidant capacity (r = 0.7399 for FRAP and r = 0.8944 for DPPH), was retained at the end of the storage period. © 2016 Elsevier Ltd. | URI: | http://hdl.handle.net/10261/292502 | DOI: | 10.1016/j.lwt.2016.01.033 | ISSN: | 0023-6438 |
Aparece en las colecciones: | (INIA) Artículos |
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