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Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage

2021-09Journal article Open access
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dc.contributor.authorSardão, Rita
dc.contributor.authorAmaral, Renata A.
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2024-02-15T14:33:42Z
dc.date.available2024-02-15T14:33:42Z
dc.date.issued2021-09
dc.description.abstractThe development of an acorn beverage can be an opportunity to increase the intake of bioactive compounds and add value to Quercus acorn. However, unprocessed plant-based beverages have a very short shelf-life and thermal treatments affect their overall quality. High-pressure processing (HPP) emerges as a possible solution to better retain nutritional properties and sensorial quality and extend shelf-life. This research assessed the impact of HPP (450/600 MPa, 5/12.5/20 min) and thermal processing (TP, 85 °C, 30 min) on an acorn beverage during 63 days of refrigerated storage (4 °C). From all processing conditions, HPP at 450 MPa for 5 min showed to be suitable to assure microbiological safety (mesophiles, psychrophiles, yeasts and moulds, and Enterobacteriaceae) during 63 days and to better preserve total soluble solids and colour. The antioxidant activity (ABTS/DPPH) was similar to higher for heat-treated samples, being gallic acid the main phenolic compound found in the beverage. Total carbohydrates, lipids, proteins, minerals, and fatty acids contents were similar for HPP and TP. This beverage revealed low thrombogenicity and atherogenicity indices, and potassium as the main mineral. Concluding, HPP extended the shelf-life of the beverage and improved the physicochemical quality, revealed by panellists preference, as revealed by sensorial analysis.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.lwt.2021.111858pt_PT
dc.identifier.eid85109116750
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/43978
dc.identifier.wos000672676600003
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectBeveragept_PT
dc.subjectHigh-pressure processingpt_PT
dc.subjectMicrobiological safetypt_PT
dc.subjectNutritional qualitypt_PT
dc.subjectQuercus acornpt_PT
dc.titleEffect of high-pressure processing to improve the safety and quality of an Quercus acorn beveragept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume149pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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