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

Rita Sardão; Renata A. Amaral; Elisabete M. C. Alexandre; Jorge A. Saraiva; Manuela Pintado

doi:10.1016/j.lwt.2021.111858

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

Rita Sardão, Renata A. Amaral, Elisabete M. C. Alexandre, Jorge A. Saraiva, Manuela Pintado^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

The 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.

Original language	English
Article number	111858
Number of pages	10
Journal	LWT - Food Science and Technology
Volume	149
DOIs	https://doi.org/10.1016/j.lwt.2021.111858
Publication status	Published - Sept 2021

Keywords

Beverage
High-pressure processing
Microbiological safety
Nutritional quality
Quercus acorn

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10.1016/j.lwt.2021.111858

37216613Final published version, 1.32 MBLicence: CC BY-NC-ND

Cite this

@article{54dd1cd92d5a4d8fa2887c6769f86e9a,

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

abstract = "The 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.",

keywords = "Beverage, High-pressure processing, Microbiological safety, Nutritional quality, Quercus acorn",

author = "Rita Sard{\~a}o and Amaral, {Renata A.} and Alexandre, {Elisabete M. C.} and Saraiva, {Jorge A.} and Manuela Pintado",

note = "Funding Information: Thanks are due to the Catholic University of Portugal for the financial support of the CBQF associate laboratory under the FCT project UID/Multi/50016/2019 and the project Multibiorefinery funded by Programa Operacional Competitividade e Internacionaliza{\c c}{\~a}o (POCI-01-0145-FEDER-016403) and by Programa Operacional Regional de Lisboa (LISBOA-01-0145-FEDER-016403) and by FCT (SAICTPAC/0040/2015). Also, to the University of Aveiro and FCT/MCT for the financial support for LAQV-REQUIMTE Research Unit (FCT UIDB/50006/2020) through national funds and, where applicable, co-financed by the FEDER , within the PT2020 Partnership Agreement, and for financing the PhD grant of Renata A. Amaral (SFRH/BD/146009/2019). This work was also supported by NewFood project Food Technologies Valorization co-financed by FEDER through Norte 2020 programme (NORTE 01 0246 FEDER 000043). Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

year = "2021",

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doi = "10.1016/j.lwt.2021.111858",

language = "English",

volume = "149",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

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T1 - Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage

AU - Sardão, Rita

AU - Amaral, Renata A.

AU - Alexandre, Elisabete M. C.

AU - Saraiva, Jorge A.

AU - Pintado, Manuela

N1 - Funding Information: Thanks are due to the Catholic University of Portugal for the financial support of the CBQF associate laboratory under the FCT project UID/Multi/50016/2019 and the project Multibiorefinery funded by Programa Operacional Competitividade e Internacionalização (POCI-01-0145-FEDER-016403) and by Programa Operacional Regional de Lisboa (LISBOA-01-0145-FEDER-016403) and by FCT (SAICTPAC/0040/2015). Also, to the University of Aveiro and FCT/MCT for the financial support for LAQV-REQUIMTE Research Unit (FCT UIDB/50006/2020) through national funds and, where applicable, co-financed by the FEDER , within the PT2020 Partnership Agreement, and for financing the PhD grant of Renata A. Amaral (SFRH/BD/146009/2019). This work was also supported by NewFood project Food Technologies Valorization co-financed by FEDER through Norte 2020 programme (NORTE 01 0246 FEDER 000043). Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021/9

Y1 - 2021/9

N2 - The 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.

AB - The 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.

KW - Beverage

KW - High-pressure processing

KW - Microbiological safety

KW - Nutritional quality

KW - Quercus acorn

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U2 - 10.1016/j.lwt.2021.111858

DO - 10.1016/j.lwt.2021.111858

M3 - Article

AN - SCOPUS:85109116750

SN - 0023-6438

VL - 149

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

M1 - 111858

ER -

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

Abstract

Keywords

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CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

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

Abstract

Keywords

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Projects

CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

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