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Ultra‐high‐pressure homogenization ( UHPH ) system for producing high‐quality vegetable‐based beverages: physicochemical, microbiological, nutritional and toxicological characteristics
Author(s) -
Ferragut Victoria,
HernándezHerrero Manuela,
VecianaNogués María Teresa,
BorrasSuarez Miquel,
GonzálezLinares Javier,
VidalCarou María Carmen,
Guamis Buenaventura
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6769
Subject(s) - pasteurization , food science , homogenization (climate) , chemistry , biology , biodiversity , ecology
BACKGROUND A relatively new technology based on a continuous system of ultra‐high‐pressure homogenization ( UHPH ) was used for producing high‐quality soy and almond beverages as an alternative to conventional heat treatments (pasteurization and UHT ). The aim of this study was to compare those treatments by analyzing the most relevant quality parameters with a broad vision from the production to the potential toxicological changes, passing through the main nutritional characteristics. RESULTS UHPH treatment at 200 MPa , 55 °C T in produced a higher reduction of microorganisms than pasteurization. UHPH treatment at 300 MPa , 75 °C T in led to complete inactivation of microorganisms, similar to UHT treatment. A much better colloidal stability was observed in both UHPH ‐treated almond and soy beverages compared with those processed by conventional heat treatments. UHPH treatments led to the same increase in digestibility as heat treatments and did not produce a reduction in the availability of lysine. In addition, UHPH samples of soy beverage seem to be less allergenic based on their lower gut immune response in comparison with heat‐treated samples. CONCLUSION UHPH treatments could be used to produce high‐quality commercial vegetable beverages with different quality standards (fresh or long‐life storage) according to consumer preference. © 2014 Society of Chemical Industry