Cover Image
QR Code

High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice

Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and de...

Full description

Main Authors: Manassero, Carlos Alberto, Speroni, Francisco, Vaudagna, Sergio Ramon
Format: info:ar-repo/semantics/artículo
Language:Inglés
Published: Elsevier 2018
Subjects:
Soja
Presión Hidrostática
Jugo de Frutas
Durazno
Calcio
Alimentos Sanos
Proteínas
Soybeans
Hydrostatic Pressure
Fruit Juices
Peaches
Calcium
Health Foods
Proteins
Alimentos Funcionales
Online Access:https://www.sciencedirect.com/science/article/pii/S0023643818309721
http://hdl.handle.net/20.500.12123/3976
https://doi.org/10.1016/j.lwt.2018.11.021
Summary:Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, viscosity and color). Calcium addition decreased protein solubility and destabilized the beverage. Solubilizing effect of HHP was detected only for non-calcium-added beverages. Nevertheless, HHP treatment stabilized calcium-added beverages, with a greater effect in samples with 10 mmol L−1 CaCl2. HHP treatment increased viscosity of calcium-added beverages, which could contribute to their increase in physical stability. This work provides information that may be useful in the handling of functional foods, since physicochemical properties such as physical stability was improved by HHP in a drink with improved nutritional value (incorporation of proteins and calcium).

Similar Items