Abstract Besides its bioactivity, Opuntia dillenii cactus juice exhibits desirable physicochemical properties. In the present study, impact of innovative pasteurization techniques – pulsed electric fields (PEF) and high hydrostatic pressure… Click to show full abstract
Abstract Besides its bioactivity, Opuntia dillenii cactus juice exhibits desirable physicochemical properties. In the present study, impact of innovative pasteurization techniques – pulsed electric fields (PEF) and high hydrostatic pressure (HHP) – on the microbial inactivation, selected physicochemical properties and rheological characteristics, ascorbic acid, flavonols, betacyanins, and the antioxidant activity was evaluated in comparison to the non-pasteurized fresh juice. Results showed that PEF and HHP, as well as thermal pasteurization (TP), reduced the microbial populations found in juice from 10 3 to less than 10 cfu/mL. The non-Newtonian pseudoplastic flow behaviour of juice was maintained by all three methods. PEF and HHP resulted in a better retention of ascorbic acid, while TP reduced 22% of the ascorbic acid content. In contrast, TP caused a slight transformation of isorhamnetin glycosides. PEF and HHP maintained antioxidant activity of juice comparatively better than TP.
               
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