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Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting

INTRODUCTION: Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number...

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Autores principales: Sevenich, Robert, Gratz, Maximilian, Hradecka, Beverly, Fauster, Thomas, Teufl, Thomas, Schottroff, Felix, Chytilova, Lucie Souckova, Hurkova, Kamila, Tomaniova, Monika, Hajslova, Jana, Rauh, Cornelia, Jaeger, Henry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9971502/
https://www.ncbi.nlm.nih.gov/pubmed/36866052
http://dx.doi.org/10.3389/fnut.2023.912824
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author Sevenich, Robert
Gratz, Maximilian
Hradecka, Beverly
Fauster, Thomas
Teufl, Thomas
Schottroff, Felix
Chytilova, Lucie Souckova
Hurkova, Kamila
Tomaniova, Monika
Hajslova, Jana
Rauh, Cornelia
Jaeger, Henry
author_facet Sevenich, Robert
Gratz, Maximilian
Hradecka, Beverly
Fauster, Thomas
Teufl, Thomas
Schottroff, Felix
Chytilova, Lucie Souckova
Hurkova, Kamila
Tomaniova, Monika
Hajslova, Jana
Rauh, Cornelia
Jaeger, Henry
author_sort Sevenich, Robert
collection PubMed
description INTRODUCTION: Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number of juices and smoothies containing so called super foods or fruits, which have been “gently pasteurized,” has increased significantly. However, the term “gentle pasteurization” related to the application of emerging preservation technologies such as pulsed electric fields (PEF), high pressure processing (HPP) or ohmic heating (OH) is not clearly defined. METHODS: Therefore, the presented study investigated the influence of PEF, HPP, OH, and thermal treatment on quality characteristics and microbial safety of sea buckthorn syrup. Syrups from two different varieties were investigated under the following conditions HPP (600 MPa 4–8 min), OH (83°C and 90°C), PEF (29.5 kV/cm, 6 μs, 100 Hz), and thermal (88°C, hot filling). Analyses to test the influence on quality parameters like ascorbic acid (AA), flavonoids, carotenoids, tocopherols, antioxidant activity; metabolomical/chemical profiling (fingerprinting) via U-HPLC-HRMS/MS (here especially flavonoids and fatty acids); sensory evaluation, as well as microbial stability including storage, were conducted. RESULTS AND DISCUSSION: Independent from the treatment, the samples were stable over 8 weeks of storage at 4°C. The influence on the nutrient content [Ascorbic acid (AA), total antioxidant activity (TAA), total phenolic compounds (TPC), tocopherols (Vit E)] was similar for all tested technologies. Employing statistical evaluation Principal Component Analysis (PCA) a clear clustering based on the processing technologies was observed. Flavonoids as well as fatty acids were significantly impacted by the type of used preservation technology. This was obvious during the storage time of PEF and HPP syrups, where enzyme activity was still active. The color as well as taste of the syrups were found to be more fresh-like for the HPP treated samples.
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spelling pubmed-99715022023-03-01 Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting Sevenich, Robert Gratz, Maximilian Hradecka, Beverly Fauster, Thomas Teufl, Thomas Schottroff, Felix Chytilova, Lucie Souckova Hurkova, Kamila Tomaniova, Monika Hajslova, Jana Rauh, Cornelia Jaeger, Henry Front Nutr Nutrition INTRODUCTION: Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number of juices and smoothies containing so called super foods or fruits, which have been “gently pasteurized,” has increased significantly. However, the term “gentle pasteurization” related to the application of emerging preservation technologies such as pulsed electric fields (PEF), high pressure processing (HPP) or ohmic heating (OH) is not clearly defined. METHODS: Therefore, the presented study investigated the influence of PEF, HPP, OH, and thermal treatment on quality characteristics and microbial safety of sea buckthorn syrup. Syrups from two different varieties were investigated under the following conditions HPP (600 MPa 4–8 min), OH (83°C and 90°C), PEF (29.5 kV/cm, 6 μs, 100 Hz), and thermal (88°C, hot filling). Analyses to test the influence on quality parameters like ascorbic acid (AA), flavonoids, carotenoids, tocopherols, antioxidant activity; metabolomical/chemical profiling (fingerprinting) via U-HPLC-HRMS/MS (here especially flavonoids and fatty acids); sensory evaluation, as well as microbial stability including storage, were conducted. RESULTS AND DISCUSSION: Independent from the treatment, the samples were stable over 8 weeks of storage at 4°C. The influence on the nutrient content [Ascorbic acid (AA), total antioxidant activity (TAA), total phenolic compounds (TPC), tocopherols (Vit E)] was similar for all tested technologies. Employing statistical evaluation Principal Component Analysis (PCA) a clear clustering based on the processing technologies was observed. Flavonoids as well as fatty acids were significantly impacted by the type of used preservation technology. This was obvious during the storage time of PEF and HPP syrups, where enzyme activity was still active. The color as well as taste of the syrups were found to be more fresh-like for the HPP treated samples. Frontiers Media S.A. 2023-02-14 /pmc/articles/PMC9971502/ /pubmed/36866052 http://dx.doi.org/10.3389/fnut.2023.912824 Text en Copyright © 2023 Sevenich, Gratz, Hradecka, Fauster, Teufl, Schottroff, Chytilova, Hurkova, Tomaniova, Hajslova, Rauh and Jaeger. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Sevenich, Robert
Gratz, Maximilian
Hradecka, Beverly
Fauster, Thomas
Teufl, Thomas
Schottroff, Felix
Chytilova, Lucie Souckova
Hurkova, Kamila
Tomaniova, Monika
Hajslova, Jana
Rauh, Cornelia
Jaeger, Henry
Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
title Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
title_full Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
title_fullStr Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
title_full_unstemmed Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
title_short Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
title_sort differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9971502/
https://www.ncbi.nlm.nih.gov/pubmed/36866052
http://dx.doi.org/10.3389/fnut.2023.912824
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