Impact of conventional and non-conventional processing technologies on phenolic compounds and polysaccharides in strawberry nectar : a comparative study of stability

Rincon, Sebastian (avtor), Murray, Helen (avtor), Zia, Hassan (avtor), Mikulič Petkovšek, Maja (avtor), Slatnar, Ana (avtor), Halbwirth, Heidi (avtor), Dangles, Oliver (avtor)

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.

• Jezik: Angleški jezik
• Ključne besede: redberry, juice processings, pasteurisation, ohmic heating, high pressure processing, pulsed electric fields, polyphenol, cell wall
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2026
• Št. strani: 14 str.
• Številčenje: Vol. 505, art. 148127
• PID: 20.500.12556/RUL-178470
• UDK: 664.34
• ISSN pri članku: 0308-8146
• COBISS.SI-ID: 266444291
• Datum objave v RUL: 28.01.2026

Gradivo je del revije

• Naslov: Food chemistry
• Skrajšan naslov: Food chem.
• Založnik: Applied Science Publishers
• ISSN: 0308-8146
• COBISS.SI-ID: 6385415

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: jagodni nektar, sok, obdelava, skladiščenje, kemična sestava, fenolne spojine

Projekti

• Financer: EC - European Commission
• Program financ.: European Union’s Horizon 2020
• Številka projekta: 956257
• Naslov: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Akronim: HiStabJuice