2026-04-18T01:22:05Zhttps://recercat.cat/oai/request
oai:recercat.cat:10459.1/693862024-12-05T22:39:07Zcom_2072_3622col_2072_479130
RECERCAT author Salvia Trujillo, Laura author Morales-de la Peña, Mariana author Rojas Grau, María Alejandra author Welti-Chanes, Jorge author Martín Belloso, Olga 2024-12-05T22:39:07Z 2024-12-05T22:39:07Z 2020-07-28T09:36:15Z2020-07-28T09:36:15Z20172020-07-28T09:36:15Z http://hdl.handle.net/10459.1/69386 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. cc-by-nc-nd (c) Elsevier, 2017 info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/3.0/es Thermal treatment Mixed beverages Fatty acids Minerals Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion