Impact of conventional sterilisation and ohmic heating on the amino acid profile in vegetable baby foods
Loss of nutrients during processing of baby foods should be minimized to maintain the nutritional quality and therefore to support a satisfactory nutritional status in infants. The present study aimed to evaluate the advantages of the ohmic heating versus conventional retort sterilization on the maintenance of the amino acid content and protein quality of sterilized vegetable baby foods. Results revealed that total protein content was not affected after both sterilization methods. However, after retort sterilization the content of total essential and non-essential amino acids significantly decreased in 35% and 9%, respectively, thus decreasing the quality protein. Contrarily, ohmic heating did not have effect on the total amino acid content and, therefore, this alternative process did not modify the protein quality of the sample. In conclusion, ohmic treatment may be successfully applied as an alternative method to conventional sterilization to maintain the nutritional quality of protein in vegetable baby foods. Industrial relevance: Ohmic heating is an emerging technology which applies an electric current to the food, promoting uniform and rapid heating in the product. This fact facilitates the destruction of microorganisms in a shorter period of time and reduces the possible losses of labile nutrients caused with the conventional thermal treatments such as pasteurization or sterilization. The purpose of the present study was to evaluate the effect of conventional retort sterilization and alternative sterilization by ohmic heating on the amino acid content and protein quality of vegetable baby foods. These findings could be used for the baby food industries in order to improve nutritional quality of these products after heating processes.
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Elsevier
2016-01-27
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Subjects: | Baby foods, Protein, Amino acids, Retort sterilization, Ohmic heating, |
Online Access: | http://hdl.handle.net/10261/129145 http://dx.doi.org/10.13039/501100000780 |
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dig-ictan-es-10261-1291452018-11-29T10:11:02Z Impact of conventional sterilisation and ohmic heating on the amino acid profile in vegetable baby foods Mesías, Marta Wagner, Magali George, Stéphane Morales, F. J. European Commission Baby foods Protein Amino acids Retort sterilization Ohmic heating Loss of nutrients during processing of baby foods should be minimized to maintain the nutritional quality and therefore to support a satisfactory nutritional status in infants. The present study aimed to evaluate the advantages of the ohmic heating versus conventional retort sterilization on the maintenance of the amino acid content and protein quality of sterilized vegetable baby foods. Results revealed that total protein content was not affected after both sterilization methods. However, after retort sterilization the content of total essential and non-essential amino acids significantly decreased in 35% and 9%, respectively, thus decreasing the quality protein. Contrarily, ohmic heating did not have effect on the total amino acid content and, therefore, this alternative process did not modify the protein quality of the sample. In conclusion, ohmic treatment may be successfully applied as an alternative method to conventional sterilization to maintain the nutritional quality of protein in vegetable baby foods. Industrial relevance: Ohmic heating is an emerging technology which applies an electric current to the food, promoting uniform and rapid heating in the product. This fact facilitates the destruction of microorganisms in a shorter period of time and reduces the possible losses of labile nutrients caused with the conventional thermal treatments such as pasteurization or sterilization. The purpose of the present study was to evaluate the effect of conventional retort sterilization and alternative sterilization by ohmic heating on the amino acid content and protein quality of vegetable baby foods. These findings could be used for the baby food industries in order to improve nutritional quality of these products after heating processes. This research was funded by the grant EU-FP7-265558PROMETHEUS project. Authors thanks to Mr. G. Guerrero (USTA) for technical assistance with LECO analysis and Protein Chemistry Service from the Biological Research Centre for amino acids analyses. No 2016-02-16T14:09:01Z 2016-02-16T14:09:01Z 2016-01-27 artículo http://purl.org/coar/resource_type/c_6501 Innovative Food Science & Emerging Technologies 34: 24-28 (2016) http://hdl.handle.net/10261/129145 10.1016/j.ifset.2015.12.031 http://dx.doi.org/10.13039/501100000780 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/EC/FP7/265558 Postprint http://dx.doi.org/10.1016/j.ifset.2015.12.031 Sí open Elsevier |
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Baby foods Protein Amino acids Retort sterilization Ohmic heating Baby foods Protein Amino acids Retort sterilization Ohmic heating |
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Baby foods Protein Amino acids Retort sterilization Ohmic heating Baby foods Protein Amino acids Retort sterilization Ohmic heating Mesías, Marta Wagner, Magali George, Stéphane Morales, F. J. Impact of conventional sterilisation and ohmic heating on the amino acid profile in vegetable baby foods |
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Loss of nutrients during processing of baby foods should be minimized to maintain the nutritional quality and therefore to support a satisfactory nutritional status in infants. The present study aimed to evaluate the advantages of the ohmic heating versus conventional retort sterilization on the maintenance of the amino acid content and protein quality of sterilized vegetable baby foods. Results revealed that total protein content was not affected after both sterilization methods. However, after retort sterilization the content of total essential and non-essential amino acids significantly decreased in 35% and 9%, respectively, thus decreasing the quality protein. Contrarily, ohmic heating did not have effect on the total amino acid content and, therefore, this alternative process did not modify the protein quality of the sample. In conclusion, ohmic treatment may be successfully applied as an alternative method to conventional sterilization to maintain the nutritional quality of protein in vegetable baby foods.
Industrial relevance: Ohmic heating is an emerging technology which applies an electric current to the food, promoting uniform and rapid heating in the product. This fact facilitates the destruction of microorganisms in a shorter period of time and reduces the possible losses of labile nutrients caused with the conventional thermal treatments such as pasteurization or sterilization. The purpose of the present study was to evaluate the effect of conventional retort sterilization and alternative sterilization by ohmic heating on the amino acid content and protein quality of vegetable baby foods. These findings could be used for the baby food industries in order to improve nutritional quality of these products after heating processes. |
author2 |
European Commission |
author_facet |
European Commission Mesías, Marta Wagner, Magali George, Stéphane Morales, F. J. |
format |
artículo |
topic_facet |
Baby foods Protein Amino acids Retort sterilization Ohmic heating |
author |
Mesías, Marta Wagner, Magali George, Stéphane Morales, F. J. |
author_sort |
Mesías, Marta |
title |
Impact of conventional sterilisation and ohmic heating on the amino acid profile in vegetable baby foods |
title_short |
Impact of conventional sterilisation and ohmic heating on the amino acid profile in vegetable baby foods |
title_full |
Impact of conventional sterilisation and ohmic heating on the amino acid profile in vegetable baby foods |
title_fullStr |
Impact of conventional sterilisation and ohmic heating on the amino acid profile in vegetable baby foods |
title_full_unstemmed |
Impact of conventional sterilisation and ohmic heating on the amino acid profile in vegetable baby foods |
title_sort |
impact of conventional sterilisation and ohmic heating on the amino acid profile in vegetable baby foods |
publisher |
Elsevier |
publishDate |
2016-01-27 |
url |
http://hdl.handle.net/10261/129145 http://dx.doi.org/10.13039/501100000780 |
work_keys_str_mv |
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