6533b7d9fe1ef96bd126b8d1
RESEARCH PRODUCT
Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization
María J. EsteveClara Miracle Belda-galbisFrancisco J. BarbaMaria CriadoDolores Rodrigosubject
Antioxidantmedicine.medical_treatmentAntioxidantsAnalytical ChemistryPascalizationFood PreservationOxidative enzymeBotanymedicineSteviaFood scienceResponse surface methodologyPeroxidasePlant ProteinsMangiferabiologyCaricaPlant ExtractsChemistryGeneral Medicinebiology.organism_classificationListeria monocytogenesSteviaAnti-Bacterial AgentsStevia rebaudianaPoint of deliveryFruitFood PreservativesFood qualityCatechol OxidaseCitrus sinensisFood Sciencedescription
Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500 MPa, 5-15 min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view. A combination of treatments achieved higher levels of inactivation of L. monocytogenes and of the oxidative enzymes, succeeding in completely inactivating POD and also increasing the levels of TPC, TEAC and ORAC. A treatment of 453 MPa for 5 min with a 2.5% (w/v) of Stevia succeeded in inactivating over 5 log cycles of L. monocytogenes and maximizing inactivation of PPO and POD, with the greatest retention of bioactive components.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2013-07-25 | Food Chemistry |