Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of ... View Full Text


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Article Info

DATE

2015-06-18

AUTHORS

Krystian Marszałek, Marta Mitek, Sylwia Skąpska

ABSTRACT

The impact of continuous microwave heating (MV) at 90 and 120 °C for 10 s and at 80 and 90 °C for 7 s, as well as conventional thermal processing (CTP) at 90 °C for 15 min, on the quality of strawberry purée was studied. Product quality was determined, covering total polyphenols, anthocyanins, phenolic acids, flavonols and vitamin C content, as well as colour parameters, enzymatic activity, and finally, the sensory and microbiological quality. CTP caused higher degradation of polyphenols (ca. 7 %), anthocyanins (ca. 20 %) and vitamin C (ca. 48 %) compared to MV at 120 °C. Changes of the colour of MV-preserved purée were insignificant (dE <2), whereas CTP caused significant changes (dE >3). Only MV at 120 °C and CTP effectively decreased the level of total microbial count (<1 log cfu/g), but considering enzymes activity, only CTP was effective, inactivating ca. 98 and 100 % of polyphenol oxidase (PPO) and peroxidase (POD), respectively. The most effective inactivation of PPO (82 %) and POD (88 %) after MV was noted at 120 °C, but the best compromise between colour and nutrient preservation and enzyme inactivation was achieved at the MV at 90 °C. Considering the obtained results, it can be concluded that the microwave heating better preserved the quality of strawberry puree than conventional heat pasteurization. More... »

PAGES

1864-1876

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-015-1543-7

DOI

http://dx.doi.org/10.1007/s11947-015-1543-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1037159436


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