Ultra‐high‐pressure homogenization (UHPH) system for producing high‐quality vegetable‐based beverages: physicochemical, microbiological, nutritional and toxicological characteristics
作者： Victoria Ferragut , Manuela Hernández-Herrero , María Teresa Veciana-Nogués , Miquel Borras-Suarez , Javier González-Linares
DOI: 10.1002/JSFA.6769
关键词:
摘要: BACKGROUND A relatively new technology based on a continuous system of ultra-high-pressure homogenization (UHPH) was used for producing high-quality soy and almond beverages as an alternative to conventional heat treatments (pasteurization UHT). The aim this study compare those by analyzing the most relevant quality parameters with broad vision from production potential toxicological changes, passing through main nutritional characteristics. RESULTS UHPH treatment at 200 MPa, 55 °C Tin produced higher reduction microorganisms than pasteurization. UHPH 300 75 led complete inactivation microorganisms, similar UHT treatment. A much better colloidal stability observed in both UHPH-treated compared processed treatments. same increase digestibility did not produce availability lysine. In addition, samples beverage seem be less allergenic their lower gut immune response comparison heat-treated samples. CONCLUSION UHPH could commercial vegetable different standards (fresh or long-life storage) according consumer preference. © 2014 Society Chemical Industry
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