Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars
Natalia Polak, Stanisław Kalisz, Elżbieta Hać-Szymańczuk, Bartosz Kruszewski, Angela Dambrosio · 2024
Read Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars by Natalia Polak, Stanisław Kalisz, Elżbieta Hać-Szymańczuk, Bartosz Kruszewski, Angela Dambrosio (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11641573.txt.
Description
Berries make tasty, health-rich nectar, but the fruit spoils fast, so makers must heat-treat the drinks. Natalia Polak and co-authors compare three ways of doing that: normal pasteurizing, a short hot blast, and an ultra-hot flash. They made two blends, strawberry with blackcurrant and strawberry with chokeberry.
All three methods knocked out the target germs well. Basic traits like sourness and sweetness barely changed under the two quick methods. Good compounds shifted modestly: vitamin C fell the most, while color compounds and antioxidant power moved a little either way. The team also tracked the nectars through six months of cold storage to see which method best kept quality over time.
Catalog record
| CREATOR | Natalia Polak, Stanisław Kalisz, Elżbieta Hać-Szymańczuk, Bartosz Kruszewski, Angela Dambrosio |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 68 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |