Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage

Abstract

Tiger nut beverages are non-alcoholic products that are characterized by their pale color and soft flavor. Conventional heat treatments are widely used in the food industry, although heated products are often damaging to their overall quality. Ultra-high pressure homogenization UHPH) is an emerging technology that extends the shelf-life of foods while maintaining most of their fresh characteristics. The present work deals with the comparison of the effect of conventional thermal homogenization-pasteurization (H-P, 18 + 4 MPa at 65 °C, 80 °C for 15 s.) and UHPH (at 200 and 300 MPa, and inlet temperature of 40 °C), on the volatile composition of tiger nut beverage. Headspace-solid phase microextraction (HS-SPME) was used for detecting volatile compounds of beverages, which were then identified by gas chromatography-mass spectrometry (GC-MS). A total of 37 different volatile substances were identified in tiger nut beverages, which were primarily grouped into the aromatic hydrocarbons, alcohols, aldehydes and terpenes chemical families. Stabilizing treatments increased the total amount of volatile compounds (H-P > UHPH > R-P). H-P was the treatment that produced the most changes in the volatile composition of RP, while treatment at 200 MPa had a minor impact. At the end of their storage, these products were also characterized by the same chemical families. This study evidenced the UHPH technology as an alternative processing of tiger nut beverages production that minimally modifies their volatile composition.

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

“…Some of the puddings had higher values, and some were significantly lower. As per Codina-Torrella et al (2023), homogenisation-pasteurisation beverages displayed the highest content, possibly due to heatinduced degradation of phenolic acids like tannins in TNs, which aligns with these findings. Furthermore, the elevated TPC values may be attributed to the presence of various phenolic components in TN, such as gallic acid (Sarıs ¸eker: 23.19 mg/100 g and Balyumru: 19.53 mg/100 g), 3,4-dihydroxybenzoic acid (Sarıs ¸eker: 6.28 mg/100 g and Balyumru: 7.53 mg/100 g) and catechin (Sarıs ¸eker: 6.36 mg/100 g and Balyumru: 4.88 mg/100 g), as documented by Özcan et al (2021) and it indicates that gallic acid neutralises free radicals, 3,4-dihydroxybenzoic acid may protect cardiovascular health, and catechin defends cells against oxidative damage.…”

Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins

“…Several significant works have been carried out on the use of High-Pressure Homogenization (HPH) or UHPH for the processing of juices or plant-based beverages [ 21 , 23 , 34 , 49 , 50 , 51 , 56 , 57 , 58 ], but not too much in the processing of red grape juice or berries rich in anthocyanins. However, there are some recent works at 150–300 MPa with important results, including the release of anthocyanins from plant cells or fragments, the protection of color and the control of browning, the specific effect on acylated anthocyanins, the inactivation of PPOs and the preservation of antioxidant activity ( Table 3 ) [ 22 , 59 , 60 ], together with effective control of microbial loads.…”

Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2

“…1–4 The UHPH process is done by ultra-high pressure pumping at more than 200 MPa (normally 300 MPa) followed by subsequent instantaneous depressurization (<0.2 seconds) across a highly resistant valve. 1,4 It has shown a protective effect on terpenes and other aroma compounds, 5,6 anthocyanins 7 and vitamins. 8 Due to the extreme impact and shear forces in the valve the temperature can be very high (75–150 °C), but with low thermal impact because of the very short residence time, and there is a very scarce formation of thermal markers such as HMF, 5 furosine, 9 or carcinogenic compounds such as ethyl carbamate, the formation of which may be enhanced by temperature.…”