20.500.12556/RUL-170505 Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale This study investigates the effects of four preservation treatments: thermal pasteurization (TP), ohmic heating (OH), high-pressure processing (HPP), and pulsed electric fields (PEF), on the aroma and phenolic compounds of strawberry nectar, under equivalent microbial inactivation conditions (5-log reduction) on pilot-scale systems. Changes during 60 days of storage at 4 °C were also evaluated. HPP was the most effective method for retaining aroma compounds, with initial levels of 5.29 ± 0.03 mg/L, closely to the untreated samples, while TP showed the lowest retention (2.94 ± 0.13 mg/L). During storage, HPP-treated samples had a 41.6 % reduction in aroma compounds but still the highest remaining concentrations after storage compared to the other treatments. Key aroma markers, such as mesifurane, methyl and ethyl butyrate, were significantly better preserved in HPP and PEF treated samples compared to TP and OH. Phenolic content followed a similar trend: immediately after treatment HPP and PEF samples exhibited the highest total phenolic content (TPC), including anthocyanins like pelargonidin-3-glucoside, which constituted up to 81 % of total anthocyanins. Non-thermal methods (HPP and PEF) preserved phenolics better than TP, although differences between treatments were not significant after 60 days of storage. OH demonstrated intermediate performance due to its uniform heating process that minimized thermal degradation. Overall, non-thermal methods emerged as the most effective for preserving both aroma and phenolic profiles, followed by OH, while TP resulted in the greatest losses. These findings highlight the potential of non-thermal and alternative thermal technologies over thermal pasteurization to maintain the sensory and nutritional quality of fruit-based beverages. strawberry nectar aroma compounds phenolic compounds high pressure processing pulsed electric fields ohmic heating jagodni nektar aromatične spojine fenolne spojine visokotlačna obdelava pulzna električna polja true false true Angleški jezik Slovenski jezik Članek v reviji 2025-07-08 08:14:49 2025-07-08 08:15:00 2025-07-10 03:45:33 0000-00-00 00:00:00 2025 0 0 10 str. [article no.] ǂ118066 Vol. 228 Jul. 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634.7 1096-1127 10.1016/j.lwt.2025.118066 241664515 Comparative_analysis_of_aroma_and_phenolic_compounds_in_strawberry_nectar_subjected_to_equivalent_thermal,_ohmic_heating,_high_pressure,_and_pulsed_electric_fields_processes_at_pilot_scale.pdf Comparative_analysis_of_aroma_and_phenolic_compounds_in_strawberry_nectar_subjected_to_equivalent_thermal,_ohmic_heating,_high_pressure,_and_pulsed_electric_fields_processes_at_pilot_scale.pdf 1 32A635478B5C5D505204FD1C3B734902 89766591031e2e797985a6be6f771b9b49aaff5c2bdf781102e09197c80f1bcd 3db16426-5bc1-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=212532 https://www.sciencedirect.com/science/article/pii/S0023643825007509 1 f869b615-5bc0-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=212525 Biotehniška fakulteta 0 0 0