20.500.12556/RUL-178470 Impact of conventional and non-conventional processing technologies on phenolic compounds and polysaccharides in strawberry nectar a comparative study of stability Thermal treatments extend the shelf life of processed products however, they may modify their qualities. This study examines the effects of processing and storage (4 ◦C during 60 days) on phenolic compounds and cell walls in strawberry nectar. Under microbial inactivation standardization, conventional thermal treatment (TT) was compared to Ohmic Heating (OH), High Pressure Processing (HPP), and Pulsed Electric Field (PEF). HPP resulted in the least colour variation after processing. After storage, colour decreased significantly after PEF, while TT preserved colour most effectively. Immediately after processing HPP-and OH- samples exhibited the highest total phenolic compounds (no reduction and a 4% reduction). However, after 60 days of storage TT better preserved phenolic compounds (a 7% reduction). Proanthocyanidins and anthocyanins degraded over time (a 14% (HPPsamples) and 42% (PEF-samples) reduction respectively). Cell wall components such as neutral sugars and galacturonic acid uniformly degraded after storage. Pectin degree of methylation significantly decreased after storage especially after PEF and HPP treatments which probably failed to achieve complete enzyme inactivation. Storage had a more significant impact on nectar quality attributes than processing. redberry juice processings pasteurisation ohmic heating high pressure processing pulsed electric fields polyphenol cell wall jagodni nektar sok obdelava skladiščenje kemična sestava fenolne spojine true false true Angleški jezik Slovenski jezik Članek v reviji 2026-01-28 12:03:44 2026-01-28 12:03:50 2026-01-29 04:45:48 0000-00-00 00:00:00 2026 0 0 14 str. art. 148127 Vol. 505 2026 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.34 0308-8146 266444291 https://www.sciencedirect.com/science/article/pii/S0308814626002852 1 010ff343-fc39-11f0-a1ba-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=226359 Rincon_et_al_Food_Chem_2026.pdf Rincon_et_al_Food_Chem_2026.pdf 1 3449C860EB375F0CC1340DE25A6EB83D 524831bb3dfc001e23c91a2280246017d4c9fe9ef3271a6debf85cd8616d880f 4493f638-fc39-11f0-a1ba-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=226360 Biotehniška fakulteta 0 0 0