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Št. zadetkov: 6
Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study
Hassan Zia, Helena Murray, Mikko Hofsommer, Andrés Moreno Barreto, Dario Pavon-vargas, Alema Puzović, Manfred Gössinger, Ana Slatnar
Izvirni znanstveni članek
Oznake: HPLC-MS/MS;ascorbic acid;dehydroascorbic acid;high-pressure processing;ohmic heating;pulse electric field;thermal processing;
A comprehensive comparison was conducted on the effect of conventional thermal processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating (OH) on water-soluble vitamins and color retention in strawberry nectar. The ascorbic acid (AA) content increased by 15- and 9-f ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in fruit nectars
Hassan Zia, Helen Murray, Mikko Hofsommer, Andrés Moreno Barreto, Dario Pavon-Vargas, Alema Puzović, Astrid Gędas, Sebastian Rincon, Manfred Gössinger, Ana Slatnar
Raziskovalni podatki
Oznake: HPLC-MS/MS;ascorbic acid;dehydroascorbic acid;high-pressure processing;ohmic heating;pulse electric field;thermal processing;strawberry nectar;
Method Development The most common technique for developing methods to analyze vitamins is an HPLC system coupled with a mass spectrometer (HPLC-MS). A triple quadrupole mass spectrometer operating under multiple reaction mode was used for analysis. At least two mass transitions per vitamin were se ...
Leto: 2024 Vir: Biotehniška fakulteta (UL BF)
Effect of non-thermal treatments of clear apple juice on exogenous pectinases
Alberto Zavarise, Alema Puzović, Andres Felipe Moreno Baretto, Dario Pavon-vargas, Manfred Goessinger, Maja Mikulič Petkovšek, Massimiliano Rinaldi, Christian Haselmair-Gosch, Luca Cattani, Heidrun Halbwirth
Izvirni znanstveni članek
Oznake: enzyme inactivation;pectinase;fruit juice;HPP;PEF;thermal pasteurization;non-thermal treatment;exogenous enzyme;
Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (poly ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice
A. Ngoc Quynh Truong, Alema Puzović, Dario Pavon-vargas, Kristyna Simkova, Ibrahim Rabeeah, Helen Murray, Mariana Cecilia Grohar, Maja Mikulič Petkovšek, Karin Mandl, Manfred Gössinger, Sara Rainieri, Heidrun Halbwirth, Luca Cattani, Massimiliano Rinaldi
Izvirni znanstveni članek
Oznake: pulsed electric field;PEF;high-pressure processing;HPP;raspberry juice;quality attributes;anthocyanins;volatile compounds;
Raspberry juice is a nutrient-rich beverage valued for its high concentrations of anthocyanins, vitamin C, and volatile aroma compounds, which contribute to its health benefits and sensory appeal. However, processing methods can significantly impact these quality attributes. This study compared the ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale
Dario Pavon-vargas, Kristyna Simkova, Alema Puzović, Andrés Moreno Barreto, Astrid Gędas, Helen Murray, Ibrahim Rabeeah, Sebastian Rincon, A. Ngoc Quynh Truong, Alberto Zavarise, Hassan Zia, Jerneja Jakopič, Maja Mikulič Petkovšek, Ana Slatnar, Heidrun Halbwirth, Luca Cattani
Izvirni znanstveni članek
Oznake: strawberry nectar;aroma compounds;phenolic compounds;high pressure processing;pulsed electric fields;ohmic heating;
This study investigates the effects of four preservation treatments: thermal pasteurization (TP), ohmic heating (OH), high-pressure processing (HPP), and pulsed electric fields (PEF), on the aroma and phenolic compounds of strawberry nectar, under equivalent microbial inactivation conditions (5-log ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparative effects of thermal, high-pressure processing, and pulsed electric field technologies on the quality attributes and bioactive compounds of sour cherry juice
Alema Puzović, Anh Truong Ngoc Quynh, Darío Pavon-Vargas, Kristyna Šimkova, Ibrahim Rabeeah, Heidi Halbwirth, Luca Cattani, Manfred Gössinger, Maja Mikulič Petkovšek
Raziskovalni podatki
Oznake: sour cherry juice;high-pressure processing;pulsed electric field;anthocyanins;microbial inactivation;
This study aimed to evaluate and compare the effects of thermal treatment (TT), high-pressure processing (HPP), and pulsed electric field (PEF) technologies on the physicochemical properties, microbial stability, and bioactive compound retention in sour cherry juice. Treatments were designed to meet ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 6
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