Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage
Idoia Codina-Torrella,
Joan Josep Gallardo-Chacón,
Bibiana Juan,
Buenaventura Guamis,
Antonio José Trujillo
Affiliations
Idoia Codina-Torrella
Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA-UAB), TECNIO, XIA, MALTA-Consolider, Department of Animal and Food Science, Facultat de Veterinària (Edifici V), Universitat Autònoma de Barcelona (UAB), Bellaterra, 08193 Cerdanyola del Vallès, Spain
Joan Josep Gallardo-Chacón
Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA-UAB), TECNIO, XIA, MALTA-Consolider, Department of Animal and Food Science, Facultat de Veterinària (Edifici V), Universitat Autònoma de Barcelona (UAB), Bellaterra, 08193 Cerdanyola del Vallès, Spain
Bibiana Juan
Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA-UAB), TECNIO, XIA, MALTA-Consolider, Department of Animal and Food Science, Facultat de Veterinària (Edifici V), Universitat Autònoma de Barcelona (UAB), Bellaterra, 08193 Cerdanyola del Vallès, Spain
Buenaventura Guamis
Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA-UAB), TECNIO, XIA, MALTA-Consolider, Department of Animal and Food Science, Facultat de Veterinària (Edifici V), Universitat Autònoma de Barcelona (UAB), Bellaterra, 08193 Cerdanyola del Vallès, Spain
Antonio José Trujillo
Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA-UAB), TECNIO, XIA, MALTA-Consolider, Department of Animal and Food Science, Facultat de Veterinària (Edifici V), Universitat Autònoma de Barcelona (UAB), Bellaterra, 08193 Cerdanyola del Vallès, Spain
Tiger nut beverages are non-alcoholic products that are characterized by their pale color and soft flavor. Conventional heat treatments are widely used in the food industry, although heated products are often damaging to their overall quality. Ultra-high pressure homogenization UHPH) is an emerging technology that extends the shelf-life of foods while maintaining most of their fresh characteristics. The present work deals with the comparison of the effect of conventional thermal homogenization-pasteurization (H-P, 18 + 4 MPa at 65 °C, 80 °C for 15 s.) and UHPH (at 200 and 300 MPa, and inlet temperature of 40 °C), on the volatile composition of tiger nut beverage. Headspace-solid phase microextraction (HS-SPME) was used for detecting volatile compounds of beverages, which were then identified by gas chromatography-mass spectrometry (GC-MS). A total of 37 different volatile substances were identified in tiger nut beverages, which were primarily grouped into the aromatic hydrocarbons, alcohols, aldehydes and terpenes chemical families. Stabilizing treatments increased the total amount of volatile compounds (H-P > UHPH > R-P). H-P was the treatment that produced the most changes in the volatile composition of RP, while treatment at 200 MPa had a minor impact. At the end of their storage, these products were also characterized by the same chemical families. This study evidenced the UHPH technology as an alternative processing of tiger nut beverages production that minimally modifies their volatile composition.
