Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7599592 | Food Chemistry | 2014 | 7 Pages |
Abstract
Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500Â MPa, 5-15Â min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view. A combination of treatments achieved higher levels of inactivation of L. monocytogenes and of the oxidative enzymes, succeeding in completely inactivating POD and also increasing the levels of TPC, TEAC and ORAC. A treatment of 453Â MPa for 5Â min with a 2.5% (w/v) of Stevia succeeded in inactivating over 5 log cycles of L. monocytogenes and maximizing inactivation of PPO and POD, with the greatest retention of bioactive components.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Francisco José Barba, MarÃa Nieves Criado, Clara Miracle Belda-Galbis, MarÃa José Esteve, Dolores Rodrigo,