Application of ohmic heating to extend shelf life and retain the physicochemical, microbiological, and sensory properties of pulque

Alcántara-Zavala, Alejandra Elizabeth; Figueroa‐Cárdenas, Juan de Dios; Morales-Sánchez, E.; Aldrete-Tapia, Jesús Alejandro; Arvizu-Medrano, Sofía M.; Martínez-Flores, Héctor Eduardo

doi:10.1016/j.fbp.2019.09.007

Cited by 16 publications

(3 citation statements)

References 30 publications

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“…On the other hand, the effect of OH treatments presented an inactivation of pathogenic microorganisms, yeasts, and Lactobacillus; therefore, there are few studies regarding the reduction of Lactobacillus as they possess probiotic properties; in the case of aguamiel, it contains plenty of these bacteria which accelerate fermentation, and in order to ensure the quality of aguamiel, it must be inactivated. There were changes reported in microbial morphology due to the use of OH in both yeast and Lactobacillus as a result to a phenomenon called electroporation [ 19 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana

Rascón

Cruz

Rodríguez-Jasso

et al. 2020

Foods

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The use of ohmic heating (OH) processing technologies in beverages might provide a higher quality value to the final product; consumers tended to prefer more natural products with minimum preservative substances. The aim of this work was to evaluate the effect of OH over the presence of microorganisms in “aguamiel” as well as to study the effects on physicochemical analysis like total sugars, soluble solids, electric conductivity pH, and color. The results showed that the conductivity of “aguamiel” was 0.374 s/m, this as temperature increased, conductivity rose as well. During OH a bubbling was observed when reaching 70 °C due to the generation of electrochemical reactions during the OH process. OH had a significant effect in the reduction of E. coli, yeast, and lactobacillus compared to conventional pasteurization, reaching optimal conditions for its total inactivation. Regarding its physicochemical properties, both treatments, conventional pasteurization and OH, did not show negative changes in aguamiel, demonstrating that OH technology can be a feasible option as a pasteurization technique. In conclusion it is important to notice that negative changes were not found in quality, color and sugars of “aguamiel”. Therefore, ohmic heating can be an option to replace traditional methods used for pasteurization.

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Section: Resultsmentioning

confidence: 99%

Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana

Rascón

Cruz

Rodríguez-Jasso

et al. 2020

Foods

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show abstract

“…OH technology has also been applied to fermented beverages for preservation purposes. Namely, Alcántara-Zavala et al [57] applied OH (65 • C/5 and 7 min; 70 • C/3 and 5 min) to pulque (a traditional Mexican probiotic A-FB) to extend the product's shelf life. These authors highlighted that OH is a potential alternative to increase the shelf life of pulque up to 22 days, with no negative impact on physicochemical and sensory properties, and preserving significant counts of LAB, such as Lactobacillus acidophilus, Lactobacillus kefiri, and Saccharomyces cerevisiae.…”

Section: Emerging Technologies As Fermentation-assisted Processes For...mentioning

confidence: 99%

Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies

Morales-de la Peña,

Miranda-Mejía,

Martín-Belloso

2023

Beverages

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Since ancient times, fermentation has been one of the most utilized techniques for food preservation and for the development of natural products with functional properties at low cost. Nowadays, fermented foods and beverages are highly attractive to consumers since they are perceived as natural and potential sources of functional compounds. Research efforts conducted in this area over the years have allowed for an understanding of the main reactions occurring during fermentation related to microbial growth, enzyme activity, metabolite production, and physicochemical changes. As a result, scientists and technologists have been able to improve the fermentation process in terms of efficiency, safety, costs, and high-quality production of products. The aim of this review was to gather the most recent and relevant information about fermentation evolution during the last decades, focused on the application of emerging technologies for the development of fermented beverages as interesting products in the functional food market.

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“…Тем не менее в зависимости от напряженности электрического поля и характеристик микроорганизма метаболические эффекты могут быть разными [23, [30][31][32]. T. Gally, O. Rouaud, V. Jury [33] пришли к выводу, что OH и MEF вызывают сублетальные температуры при постоянном распределении в процессе периодической обработки, улучшая технику ферментации и оказывая положительное влияние на активность микроорганизмов. Интересные результаты применения OH и MEF в качестве методов вспомогательной ферментации были установлены авторами Mota et al [30].Несмотря на то, что полученные результаты показали большой потенциал для улучшения процессов ферментации с точки зрения сокращения времени обработки, необходимо провести дальнейшие исследования с целью полного анализа происходящих механизмов и оптимизации параметров обработки и эффективности.…”

Section: омический нагрев (он) умеренные электрические поля (Mef) и и...unclassified

Use of Modern Technologies in the Production of Fermented Products

Burak

2023

НО ТН (SR TS)

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Ферментация является одним из наиболее широко используемых методов консервирования пищевых продуктов и разработки натуральных продуктов с функциональными свойствами. Ферментированные продукты и напитки привлекательны для потребителей, предпочитающих здоровый образ жизни, поскольку они воспринимаются как естественные и потенциальные источники функциональных соединений. Цель статьи -обзор научных исследований о применении новых технологий в качестве процесса вспомогательной ферментации для разработки ферментированных напитков. Научно-технические достижения в области пищевых исследований сыграли решающую роль в эволюции ферментации: от использования и выбора конкретных заквасок до улучшения их характеристик за счет применения новых технологий, получения продуктов с высокими органолептическими показателями и пищевой ценностью. Было установлено, что омический нагрев, высокое гидростатическое давление, ультразвук и импульсное электрическое поле обладают потенциалом в качестве процессов вспомогательной ферментации, способных ускорять микробный метаболизм, улучшать жизнеспособность клеток, сокращать время обработки, увеличивать срок годности продукта и улучшить функциональные и питательные характеристики напитка. Вместе с тем необходимо вести дальнейшие исследования механизмов действия каждой технологии, влияющей на процесс ферментации различных видов пищевого сырья с целью выбора оптимальных параметров обработки, снижения энергопотребления и вредного воздействия на окружающую среду с сохранением пищевой ценности сброженных напитков.

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Application of ohmic heating to extend shelf life and retain the physicochemical, microbiological, and sensory properties of pulque

Cited by 16 publications

References 30 publications

Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana

Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana

Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies

Use of Modern Technologies in the Production of Fermented Products

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