Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice

  1. Garde-Cerdán, T. 1
  2. Arias-Gil, M. 1
  3. Marsellés-Fontanet, A.R. 2
  4. Ancín-Azpilicueta, C. 1
  5. Martín-Belloso, O. 2
  1. 1 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

  2. 2 Universitat de Lleida
    info

    Universitat de Lleida

    Lleida, España

    ROR https://ror.org/050c3cw24

Revista:
Food Control

ISSN: 0956-7135

Año de publicación: 2007

Volumen: 18

Número: 5

Páginas: 473-479

Tipo: Artículo

DOI: 10.1016/J.FOODCONT.2005.12.004 SCOPUS: 2-s2.0-33749659150 GOOGLE SCHOLAR

Otras publicaciones en: Food Control

Resumen

Common thermal and pulsed electric field (PEF) treatments have been evaluated to assess their effect on fatty acids and free amino acids contents of Parellada grape juice. These compounds have great importance in winemaking as nutritive compounds for yeasts growth. The effect of thermal and PEF treatments has also been determined on several physicochemical properties and a population of inoculated Saccharomyces cerevisiae. Both technologies reduced the population of the spoilage microorganism inoculated in grape juice. No viable cells were observed after thermal processing of grape juice whereas PEF treatment achieved four logarithmic reductions of the microbial viability. No significant changes were noticed on physicochemical properties measured such as reducing sugar content, total acidity and pH. Neither thermal nor PEF treatments modified the total content of fatty acids and free amino acids of Parellada grape juice. However, the concentration of lauric acid diminished after PEF processing and the concentration of some amino acids varied after both treatments. © 2006 Elsevier Ltd. All rights reserved.