TY - JOUR
T1 - Application of ohmic heating to extend shelf life and retain the physicochemical, microbiological, and sensory properties of pulque
AU - Alcántara-Zavala, Alejandra E.
AU - Figueroa-Cárdenas, Juan de Dios
AU - Morales-Sánchez, Eduardo
AU - Aldrete-Tapia, Jesús A.
AU - Arvizu-Medrano, Sofía M.
AU - Martínez-Flores, Héctor E.
N1 - Publisher Copyright:
© 2019 Institution of Chemical Engineers
PY - 2019/11
Y1 - 2019/11
N2 - Pulque is a Mexican alcoholic, probiotic beverage with shelf life of 3 days. The physicochemical, probiotic, and sensory properties of pulque depend on its content of lactic acid bacteria (LAB) and yeasts. The aim of this study was to apply ohmic heating (OH) in order to extend the shelf life of pulque without altering its properties. Pulque processed by conventional pasteurization (63 °C, 30 min) was used as control. Parameters such as electrical conductivity (0.22 S/m) and optimal pasteurization conditions by OH (65 °C, 5 and 7 min; 70 °C, 3 and 5 min) were determined. Shelf life was evaluated with these parameters during 22 days of storage at 4 ± 1 °C. A higher content of LAB (6.68 and 5.96 log10 CFU/mL) was obtained at 65 °C for 5 and 7 min, respectively, compared with conventional pasteurization (3.54 log10 CFU/mL). After 22 days, physicochemical properties (pH, color, and alcohol content) were stable for both methods of pasteurization. However, the pulque treated with OH had greater sensory acceptance. For the first time, OH was used to process pulque, and results revealed that is an effective technology for extending the shelf life until 22 days, preserving microbiological and physicochemical properties. Microorganisms as surviving the OH treatments were identified as Lactobacillus acidophilus, Lactobacillus kefiri, and Saccharomyces cerevisiae.
AB - Pulque is a Mexican alcoholic, probiotic beverage with shelf life of 3 days. The physicochemical, probiotic, and sensory properties of pulque depend on its content of lactic acid bacteria (LAB) and yeasts. The aim of this study was to apply ohmic heating (OH) in order to extend the shelf life of pulque without altering its properties. Pulque processed by conventional pasteurization (63 °C, 30 min) was used as control. Parameters such as electrical conductivity (0.22 S/m) and optimal pasteurization conditions by OH (65 °C, 5 and 7 min; 70 °C, 3 and 5 min) were determined. Shelf life was evaluated with these parameters during 22 days of storage at 4 ± 1 °C. A higher content of LAB (6.68 and 5.96 log10 CFU/mL) was obtained at 65 °C for 5 and 7 min, respectively, compared with conventional pasteurization (3.54 log10 CFU/mL). After 22 days, physicochemical properties (pH, color, and alcohol content) were stable for both methods of pasteurization. However, the pulque treated with OH had greater sensory acceptance. For the first time, OH was used to process pulque, and results revealed that is an effective technology for extending the shelf life until 22 days, preserving microbiological and physicochemical properties. Microorganisms as surviving the OH treatments were identified as Lactobacillus acidophilus, Lactobacillus kefiri, and Saccharomyces cerevisiae.
KW - Ohmic heating
KW - Physicochemical properties
KW - Probiotic microorganisms
KW - Pulque
KW - Shelf life
UR - http://www.scopus.com/inward/record.url?scp=85072867686&partnerID=8YFLogxK
U2 - 10.1016/j.fbp.2019.09.007
DO - 10.1016/j.fbp.2019.09.007
M3 - Artículo
AN - SCOPUS:85072867686
SN - 0960-3085
VL - 118
SP - 139
EP - 148
JO - Food and Bioproducts Processing
JF - Food and Bioproducts Processing
ER -