TY - JOUR
T1 - Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields
AU - Walkling-Ribeiro, Markus
AU - Noci, Francesco
AU - Cronin, Denis A.
AU - Lyng, James G.
AU - Morgan, Desmond J.
PY - 2010/9
Y1 - 2010/9
N2 - Smoothie-type beverages are usually preserved by mild pasteurisation (MP) but combining moderate heat (H) and pulsed electric fields (PEF) could represent an alternative technique achieving similar, or better, microbiological safety and shelf life, and possibly lowering the thermal impact on physical and sensory product properties. Following H (55 °C after 60 s) and PEF (34 kV/cm, 60 μs) the microbiological shelf life of smoothie stored at 4 °C was extended over that of mildly pasteurised (72 °C, 15 s) smoothie (21 vs. 14 days (P < 0.05), respectively). Similar trends were obtained for both treatments regarding the shelf life stability of smoothie pH and conductivity (P ≥0.05). H/PEF-treated smoothie achieved better stability of Brix and viscosity than MP (P < 0.05) while better colour stability was obtained for the latter than for H/PEF-treated smoothie (P <0.05). Sensory evaluation of untreated, MP-treated and H/PEFtreated smoothie indicated comparable overall acceptability of the products (P≥ 0.05). Due to superior microbiological shelf stability and generally comparable attributes of the smoothie-type beverage H/PEF preservation proved to be a feasible processing alternative to fruit smoothie treatment with MP.
AB - Smoothie-type beverages are usually preserved by mild pasteurisation (MP) but combining moderate heat (H) and pulsed electric fields (PEF) could represent an alternative technique achieving similar, or better, microbiological safety and shelf life, and possibly lowering the thermal impact on physical and sensory product properties. Following H (55 °C after 60 s) and PEF (34 kV/cm, 60 μs) the microbiological shelf life of smoothie stored at 4 °C was extended over that of mildly pasteurised (72 °C, 15 s) smoothie (21 vs. 14 days (P < 0.05), respectively). Similar trends were obtained for both treatments regarding the shelf life stability of smoothie pH and conductivity (P ≥0.05). H/PEF-treated smoothie achieved better stability of Brix and viscosity than MP (P < 0.05) while better colour stability was obtained for the latter than for H/PEF-treated smoothie (P <0.05). Sensory evaluation of untreated, MP-treated and H/PEFtreated smoothie indicated comparable overall acceptability of the products (P≥ 0.05). Due to superior microbiological shelf stability and generally comparable attributes of the smoothie-type beverage H/PEF preservation proved to be a feasible processing alternative to fruit smoothie treatment with MP.
KW - Fruit juice smoothie
KW - Minimal processing
KW - Moderate heat
KW - Pulsed electric fields
KW - Sensory analysis
KW - Shelf life
UR - http://www.scopus.com/inward/record.url?scp=79955862778&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2010.02.010
DO - 10.1016/j.lwt.2010.02.010
M3 - Article
AN - SCOPUS:79955862778
SN - 0023-6438
VL - 43
SP - 1067
EP - 1073
JO - LWT
JF - LWT
IS - 7
ER -