Effect of pulsed electric field (PEF)-treated kombucha analogues from Quercus obtusata infusions on bioactives and microorganisms |
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| Affiliation: | 1. Instituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, 34080 Durango, Dgo., Mexico;2. Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, NL, Mexico;3. Departamento de Biotecnología e Ingeniería de Alimentos, Instituto Tecnológico de Estudios Superiores de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, NL, Mexico;1. College of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China;2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, 510006, China;1. Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland;2. Institute of High Pressure Physics, Polish Academy of Science, Warsaw, Poland;1. Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., 34080 Durango, Dgo., Mexico;2. Biomedical Research Unit Mexican Social Security Institute, 34067 Durango, Mexico |
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| Abstract: | Pulsed electric field (PEF) is a promising non-thermal food preservation technology. The objective was to study inactivation of yeasts in PEF-treated kombucha analogues prepared from Quercus obtusata infusions. Fermentation conditions of infusions from Q. obtusata were time (7 days), sugar (10%), starting culture (10%), and inoculum (2.5%, at 25 °C). The PEF treatment considered using square waves, an electric field strength (37.3–53.4 kV/cm), PEF processing time (445.3–1979.2 μs), an output temperature (18.31 ± 0.98 °C), an input energy (21.2 - 136.5 KJ/L), and two feed flow rates (51.42 and 102.85 L/h). pH, °Brix, color determinations, microbiological testing, total phenolic, flavonoid content, DPPH test, and UPLC/ESI/MS/MS analysis were done. No changes at different PEF conditions were observed for pH and °Brix. Higher color changes were observed at higher specific energies. Acid-acetic bacteria were more sensitive to PEF than yeasts. Lower specific energies render products with higher polyphenolic content and antioxidant capacity.Industrial relevancePulse electric field is an interesting alternative to preserve kombucha analogues from oak leave infusions with minimal changes in physicochemical characteristics, antioxidant activity and bioactive compounds. The present work describes the effect of feed flow and specific energy on the several characteristics of fermented beverages, determining conditions for best processing. |
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