Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic Pressure

Abstract

Research background Passion fruit and carrot with vegetables that contain a good antioxidant capacity, however, their consumption is low. There is no information available on the use of these in beverages and with processes such as high hydrostatic pressures that allow the safety of the drink without affecting its quality. Experimental approach. In this study the effect of high hydrostatic pressures (HHP) (500 MPa, 250 s, 25 °C) and thermal processing (65 °C, 10 min; 75 °C, 2 min and 95 °C, 1 min) were evaluated, in the formulation of a cold pressed beverage composed of purple passion fruit, green passion fruit and carrot juice; Taking into account: antioxidant capacity, vitamin C content, sensorial evaluation and microbiological behavior at 8 °C. Results and conclusions. The formulation, 67 % purple passion fruit, 17 % green passion fruit and 17 % carrot was the one that stood out for its antioxidant capacity, high vitamin C content and sensorial evaluation. The HHP method preserved the antioxidant capacity and vitamin C, generated the best scent and showed no microbial growth during storage at 8 °C. Novelty and scientific contribution. In this study were used tropical raw materials that have good sensory acceptance and antioxidant capacity, which could be used in the generation of high value-added foods. Additionally, the research demonstrated that HHP is a conservation method that maintains the antioxidant capacity, vitamin C and aroma of the beverage to a greater extent compared to thermal treatments; the latter is of interest for its use in minimally processed products and functional food.

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

“…Similarly, Blaszczak et al (2021) reported that HHP treatment (450, 550, or 650 MPa for 5 or 15 min) of kiwi berry fruits resulted in increases in FRAP values which also be attributed to the promoted release of polyphenols from the plant tissue by HHP treatment. These results were also in accord with those found by Marengo-Orozco et al (2020) in tropical beverages processed at 500 MPa/250 s during storage.…”