getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.58.03.20.6459  

Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure

Carla Marengo-Orozcoorcid tiny, Martha Patricia Tarazona-Díaz*orcid tiny and Ligia Inés Rodríguezorcid tiny

Process Engineering and Industrial Systems Research Group, Department of Engineering, Jorge Tadeo Lozano University, Carrera 4 No 22-61, 110311 Bogotá, Colombia

Article history:

Received: 23 July 2019

Accepted: 7 August 2020

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Key words:

purple passion fruit, green passion fruit, carrot, high hydrostatic pressure, antioxidant capacity

Summary:

Research backgroundPassion fruit and carrot have a good antioxidant capacity; however, their consumption is low. There is no information on their use in beverages or in processes such as high hydrostatic pressure, which provides the safety of the drink without affecting its quality.

Experimental approachIn this study the effect of high hydrostatic pressure (HHP; 500 MPa for 250 s at 25 °C) and thermal processing (at 65 °C for 10 min, 75 °C for 2 min and 95 °C for 1 min) were evaluated in the formulation of a cold-pressed beverage from purple passion fruit, green passion fruit and carrot juice, taking into account antioxidant capacity, vitamin C concentration, sensorial evaluation and microbiological growth at 8 °C. 

Results and conclusionsThe formulation containing 67 % purple passion fruit, 17 % green passion fruit and 17 % carrot was the one that stood out with its antioxidant capacity, high vitamin C concentration and sensorial evaluation. The HHP treatment preserved the antioxidant capacity and vitamin C concentration, and resulted in the best scent. Juices stored at 8 °C did not show microbial growth. 

Novelty and scientific contributionIn this study, we used tropical raw materials with good sensory acceptance and antioxidant capacity that could be used in the production of high value-added foods. Additionally, the research demonstrated that HHP is a conservation method that maintains the antioxidant capacity, vitamin C and aroma of the beverage to a greater extent than thermal treatments; the latter is of interest for its use in minimally processed products and functional food. 

*Corresponding author: (+571)2427030
  (+571)5612107
  marthap.tarazonad@utadeo.edu.co

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