2026-04-17T22:49:09Zhttps://recercat.cat/oai/request

oai:recercat.cat:10459.1/693862024-12-05T22:39:07Zcom_2072_3622col_2072_479130

2024-12-05T22:39:07Z urn:hdl:10459.1/69386 Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration Salvia Trujillo, Laura Morales-de la Peña, Mariana Rojas Grau, María Alejandra Welti-Chanes, Jorge Martín Belloso, Olga Thermal treatment Mixed beverages Fatty acids Minerals The influence of High Intensity Pulsed Electric Fields (HIPEF) or Thermal Treatment (TT) on minerals and fatty acids of fruit juice-whole (FJ-WM) or skimmed milk (FJ-SM) beverages was assessed after processing and during chilled storage. Mineral profile of both beverages was characterized by Ca, Zn, Fe, Mg, Cu, and Mn; being Ca the macroelement detected at the highest concentration (3.06-3.17mg/100 mL). Neither HIPEF nor TT significantly affected mineral concentration of the beverages, except Fe, which augmented after HIPEF (300%) or TT (43%). During storage (56 days), mineral content in both bevearges remained highly stable, regardless of the treatment applied. 11 fatty acids were identified in untreated and processed FJ-WM beverages. Palmitic acid was detected at highest concentration (21.83-24.37 mg/100 g of fat). Immediately after HIPEF or TT, most fatty acids remained with no significant changes, only linoleic acid increased (20%) in HIPEF treated beverage. Fatty acid content of HIPEF treated FJ-WM beverages was kept constant along storage; only palmitic, linoleic and linolenic acids showed lower concentrations (12-20%) at day 56. Conversely, the concentration of most fatty acids in the heated beverage underwent a significant reduction (7-19%) with time, except palmitic acid, which remained constant. HIPEF can be considered as a potential alternative to conventional pasteurization to obtain stable mixed beverages with significant concentrations of health-related compounds. This study was supported by the Ministerio de Ciencia e Innovación throughout the project AGL2006-12758-C02-02. L. Salvia-Trujillo and M. Morales-de la Peña thanks the Agència de Gestió d’Ajuts Universitaris i de Recerca (Catalonia, Spain) and Tecnológico de Monterrey, Mexico for the predoctoral and postdoctoral Research Funds. ICREA Academia Award is also acknowledged by Olga Martín-Belloso. 2024-12-05T22:39:07Z 2024-12-05T22:39:07Z 2020-07-28T09:36:15Z 2020-07-28T09:36:15Z 2017 2020-07-28T09:36:15Z info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/10459.1/69386 info:eu-repo/grantAgreement/MEC//AGL2006-12758-C02-02/ES/MEJORA DE LA CALIDAD NUTRICIONAL DE BEBIDAS MIXTAS DE ZUMOS DE FRUTAS, LECHE Y SOJA MEDIANTE LA APLICACION DE TECNOLOGIAS NO TERMICAS: PULSOS ELECTRICOS DE ALTA INTENSIDAD DE CAMPO/ Versió postprint del document publicat a: https://doi.org/10.1016/j.foodcont.2017.05.001 Food Control, 2017, vol. 80, p. 236-243 cc-by-nc-nd (c) Elsevier, 2017 info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/3.0/es Elsevier