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Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace.

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High hydrostatic pressure processing enhances milkshake nutritional value by maximizing phenolic compounds and antioxidant capacity. Optimal conditions ensure microbiological safety in dairy products with chokeberry pomace.

Keywords:
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Area of Science:

  • Food Science
  • Food Technology
  • Nutritional Science

Background:

  • High hydrostatic pressure (HHP) is a non-thermal processing method for enhancing food benefits.
  • Chokeberry pomace is a valuable ingredient rich in phenolic compounds and antioxidants.

Purpose of the Study:

  • To optimize HHP processing parameters for milkshakes with chokeberry pomace.
  • To maximize total phenolic content and antioxidant capacity while minimizing microbial survival.

Main Methods:

  • Response surface methodology (RSM) was employed to study HHP parameters (200-500 MPa; 1-10 min) and chokeberry pomace concentration (2.5-10%).
  • Fluorescence intensity was used to measure total phenolic content and antioxidant capacity.

Main Results:

  • HHP treatment intensity significantly affected milkshake properties.
  • Optimal conditions (500 MPa for 10 min with 10% chokeberry pomace) yielded the highest retention of phenolic compounds and antioxidant capacity.
  • Microbiological survival was minimized under these optimal conditions.

Conclusions:

  • HHP processing is effective in preserving and enhancing the nutritional quality of milkshakes with chokeberry pomace.
  • Optimized HHP treatment offers a method for developing safe, high-quality novel dairy products.