Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics

Authors

  • Victoria Ferragut,

    Corresponding author
    1. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain
    • Correspondence to: Victoria Ferragut, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, E-08290 Bellaterra, Spain. E-mail: victoria.ferragut@uab.cat

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  • Manuela Hernández-Herrero,

    1. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain
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  • María Teresa Veciana-Nogués,

    1. Departament de Nutrició i Bromatologia_INSA-XaRTA, Universitat de Barcelona, Campus de l'Alimentació Torribera, E-0892, Santa Coloma de Gramenet, Spain
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  • Miquel Borras-Suarez,

    1. Centre de Recerca en Toxicologia (CERETOX) Centre IT (TECNIO), Barcelona, Spain
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  • Javier González-Linares,

    1. Centre de Recerca en Toxicologia (CERETOX) Centre IT (TECNIO), Barcelona, Spain
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  • María Carmen Vidal-Carou,

    1. Departament de Nutrició i Bromatologia_INSA-XaRTA, Universitat de Barcelona, Campus de l'Alimentació Torribera, E-0892, Santa Coloma de Gramenet, Spain
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  • Buenaventura Guamis

    1. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain
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Abstract

BACKGROUND

A relatively new technology based on a continuous system of ultra-high-pressure homogenization (UHPH) was used for producing high-quality soy and almond beverages as an alternative to conventional heat treatments (pasteurization and UHT). The aim of this study was to compare those treatments by analyzing the most relevant quality parameters with a broad vision from the production to the potential toxicological changes, passing through the main nutritional characteristics.

RESULTS

UHPH treatment at 200 MPa, 55 °C Tin produced a higher reduction of microorganisms than pasteurization. UHPH treatment at 300 MPa, 75 °C Tin led to complete inactivation of microorganisms, similar to UHT treatment. A much better colloidal stability was observed in both UHPH-treated almond and soy beverages compared with those processed by conventional heat treatments. UHPH treatments led to the same increase in digestibility as heat treatments and did not produce a reduction in the availability of lysine. In addition, UHPH samples of soy beverage seem to be less allergenic based on their lower gut immune response in comparison with heat-treated samples.

CONCLUSION

UHPH treatments could be used to produce high-quality commercial vegetable beverages with different quality standards (fresh or long-life storage) according to consumer preference. © 2014 Society of Chemical Industry

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