naa a22 4500 510726674 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0858-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0858-x Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice-Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization [Elektronische Daten] [Ana Zulueta, Francisco Barba, María Esteve, Ana Frígola] The effects of high-pressure (HP) treatment (400 MPa at 42°C for 5min) and pulsed electric field (PEF) processing (25kV/cm at 57°C for 280μs) on ascorbic acid, total carotenoids, total phenolic compounds and total antioxidant capacity (TEAC and ORAC) of an orange juice-milk (OJ-M) beverage along the storage time at 4°C were compared with a conventional heat preservation technology used in industry (90°C for 15s). During storage, ascorbic acid, total carotenoids and antioxidant capacity (TEAC) depleted with time regardless of the treatment applied. Instead, total phenolic content and antioxidant capacity measured by the ORAC method increased at the end of the storage. Non-thermal-treated beverage had less non-enzymatic browning than the thermally pasteurized one. There were no significant variations in the hidroxymethylfurfural (HMF) content of the HP- and PEF-treated OJ-M, whilst a significant increase was obtained after thermal treatment. During refrigerated storage, HMF was always below the maximum values established. The HP treatments reduced the L* value of the treated beverages immediately after processing and during refrigerated storage and induced an increase in total colour differences of beverages treated by HP compared with PEF and thermally processed orange juice-milk. Hence, alternative methods such as HP and PEF may give new opportunities to develop orange juice-milk with an equivalent shelf life to that of thermally treated orange juice mixed with milk in terms of microbial, physicochemical and nutritional characteristics. Springer Science+Business Media, LLC, 2012 High-pressure processing nationallicence Pulsed electric fields nationallicence Thermal treatment nationallicence Orange juice-milk nationallicence Antioxidant compounds nationallicence Physicochemical properties nationallicence Zulueta Ana Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain aut Barba Francisco Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain aut Esteve María Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain aut Frígola Ana Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2018-2030 1935-5130 6:8<2018 2013 6 11947 https://doi.org/10.1007/s11947-012-0858-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0858-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zulueta Ana Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain aut NATIONALLICENCE 700 1- Barba Francisco Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain aut NATIONALLICENCE 700 1- Esteve María Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain aut NATIONALLICENCE 700 1- Frígola Ana Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2018-2030 1935-5130 6:8<2018 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer