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. 2023 Feb 4;12(4):683.
doi: 10.3390/foods12040683.

Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage

Idoia Codina-Torrella  1   2 , Joan Josep Gallardo-Chacón  1 , Bibiana Juan  1 , Buenaventura Guamis  1 , Antonio José Trujillo  1
Affiliations

Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage

Idoia Codina-Torrella et al. Foods. .

Abstract

Tiger nut beverages are non-alcoholic products that are characterized by their pale color and soft flavor. Conventional heat treatments are widely used in the food industry, although heated products are often damaging to their overall quality. Ultra-high pressure homogenization UHPH) is an emerging technology that extends the shelf-life of foods while maintaining most of their fresh characteristics. The present work deals with the comparison of the effect of conventional thermal homogenization-pasteurization (H-P, 18 + 4 MPa at 65 °C, 80 °C for 15 s.) and UHPH (at 200 and 300 MPa, and inlet temperature of 40 °C), on the volatile composition of tiger nut beverage. Headspace-solid phase microextraction (HS-SPME) was used for detecting volatile compounds of beverages, which were then identified by gas chromatography-mass spectrometry (GC-MS). A total of 37 different volatile substances were identified in tiger nut beverages, which were primarily grouped into the aromatic hydrocarbons, alcohols, aldehydes and terpenes chemical families. Stabilizing treatments increased the total amount of volatile compounds (H-P > UHPH > R-P). H-P was the treatment that produced the most changes in the volatile composition of RP, while treatment at 200 MPa had a minor impact. At the end of their storage, these products were also characterized by the same chemical families. This study evidenced the UHPH technology as an alternative processing of tiger nut beverages production that minimally modifies their volatile composition.

Keywords: gas chromatography-mass spectrometry; headspace-solid phase microextraction; pasteurization; tiger nut beverage; ultra-high pressure homogenization (UHPH); volatile profile.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Loadings plot after principal component analysis of the individuals in the plane defined by the two first principal components (PC1 and PC2). PC1 (39%): First Principal Component, which explains 39% of total variability; PC2 (32%): Second Principal Component, which explains 32% of total variability; RP: raw product; H-P: homogenization-pasteurization at 18 + 4 MPa (pressure of first stage valve + second stage valve) and 65, and 80 °C for 15 s; 200 MPa: ultra-high pressure homogenization at 200 MPa and Ti of 40 °C; 300 MPa: ultra-high pressure homogenization at 300 MPa and Ti of 40 °C.
Figure 2
Figure 2
Evolution of volatile compounds in tiger nut beverages during their storage at 4 °C. a–d For each group of family compounds, values with different letters differed significantly (p < 0.05). H-P: homogenization-pasteurization at 18 + 4 MPa (pressure of first stage valve + second stage valve) at 65, and 80 °C for 15 s (-); 200 MPa: ultra-high pressure homogenization at 200 MPa and Ti = 40 °C (…); 300 MPa: ultra-high pressure homogenization at 300 MPa and Ti = 40 °C (----); Concentration: µg equivalents of 4-methyl-2-pentanol internal standard per mL of tiger nuts’ milk beverage.
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