Effect of thermosonication and pasteurization on physicochemical, microbiological and nutraceutical properties in maize beverages
DOI:
https://doi.org/10.18633/biotecnia.v23i1.1204Keywords:
Microbiological quality, phenolic compounds, thermosonication, pasteurization, antioxidant capacityAbstract
Maize is one of the main sources in human nutrition. Thanks to its nutritional contribution, it is used in the crafted or traditional beverages preparation. Since there is little information on the beverage formulation and their behavior in emerging or traditional preservation treatments, the objective of this work was to evaluate the effect of thermosonication as a preservation treatment, and a pasteurization traditional treatment, on color, microbiological quality, physicochemical parameters and nutraceutical properties of white and purple maize beverages. The results show changes in color and physicochemical parameters (pH, titratable acidity and total solids) and content of microorganisms. No differences were observed in phenolic compounds (95.23-128.29 mg EAG/L), flavonoids (43.41-72.30 mg EC/L) and anthocyanins (0.89-1.20 mg EC3G/L). The white maize beverage had a higher ferulic acid content (45.77-48.90 mg / L), while the purple maize showed higher chlorogenic acid values (37.14- 39.58 mg/L), caffeic (33.26 mg/L) and antioxidant capacity of DPPH (311.48-384.78 μmol ET/L) and FRAP (1093.33-1566.67 μmol ET/L). In conclusion, pasteurization in maize beverages favored the increase of the antioxidant capacity and a greater efficiency in microbiological quality.
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