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dc.contributor.authorSalvia Trujillo, Laura
dc.contributor.authorMorales de la Peña, Mariana
dc.contributor.authorRojas Grau, María Alejandra
dc.contributor.authorWelti-Chanes, Jorge
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2020-07-28T09:36:15Z
dc.date.available2020-07-28T09:36:15Z
dc.date.issued2017
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10459.1/69386
dc.description.abstractThe 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.
dc.description.sponsorshipThis 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.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMIECI/PN2004-2007/AGL2006-12758-C02-02
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.foodcont.2017.05.001
dc.relation.ispartofFood Control, 2017, vol. 80, p. 236-243
dc.rightscc-by-nc-nd (c) Elsevier, 2017
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es
dc.subjectThermal treatment
dc.subjectMixed beverages
dc.subjectFatty acids
dc.subjectMinerals
dc.titleMineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-07-28T09:36:15Z
dc.identifier.idgrec026507
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2017.05.001


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cc-by-nc-nd (c) Elsevier, 2017
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2017