Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Abstract

Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality of an innovative pesto sauce, made of fresh faba bean seeds, of an alternative continuous microwave treatment pasteurization (MW, 11 kW; 30 s) regarding a conventional pasteurization (85°C; 5 min) throughout 20 days at 5°C was studied. Non-heated blended samples were used as control. The microbial quality was satisfactory in all treatments. MW treatment improved the sensorial quality of pesto sauce and decreased condensed tannins. Additionally, MW-treated samples showed the best texture, consistency, and color, preserving its chlorophyll and carotenoid content. On the other hand, thermal treatments showed a decrease in total phenolic compounds (TPC) and antioxidant capacity (TEAC) after heating, regarding control samples; however, TPC and TEAC remained quite constant throughout the storage.

Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

“…Standard enumeration methods were used to determine mesophilic, psychrophilic, and yeast and mold (Y + M) growth according to Klug et al . Briefly, tenfold dilution series were prepared starting from three spheres (approximately 10 g) together with 90 mL of sterile peptone saline solution (pH 7).…”

Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

“…The reflected power from each magnetron was 360 W resulting in a final MW power of 6.56 kW (1.64 + 1.64 + 1.64 + 1.64 kW). Four puree bags were treated per batch and instantly cooled down to 5 ℃ according Klug et al. (2018). HHP : High-pressure processing treatment at room temperature.…”

“…Physicochemical analysis (pH, titratable acidity (TA) and colour) of cowpea puree was determined according to Klug et al. (2018).…”

“…The TAC was performed in the same extract used for TPC by three different methods: ferric-reducing antioxidant power (FRAP) (Benzie and Strain 1999), free radical scavenging capacity with 2,2-diphenyl-1-picrylhydrazil (DPPH) (Brand-Williams et al., 1995) and 2,20-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) (Cano et al., 1998). DPPH and FRAP methods were conducted according to Klug et al. (2018), and TAC was determined by measuring the increase in absorbance at 515 nm (30 min) and 593 nm (45 min), for DPPH and FRAP, respectively, with a multiscan plate reader (Tecan Infinite M200, Männedorf, Switzerland).…”

“…(2016) observed that an orange-coloured smoothie treated with a continuous-flow MW heating (3600 W, 35 s) better preserved the total antioxidant capacity (TAC) and vitamin C rather than a conventional thermal treatment. In addition, Klug et al. (2018) observed that the effect of a MW treatment (11 kW, 30 s) decreased condensed tannins and enhanced the sensory quality of a faba bean pesto sauce during refrigerated storage regarding a conventional thermal treatment.…”