title: Quality and microbial safety evaluation of new isotonic beverages upon thermal treatments.
abstract: In the present study, it was evaluated how two different thermal treatments (Mild and Severe) may affect the anthocyanin content, antioxidant capacity (ABTS(+), DPPH, and FRAP), quality (CIELAB colour parameters), and microbiological safety of a new isotonic drink made of lemon and maqui berry over a commercial storage simulation using a shelf life of 56days at two preservation temperature (7°C and 37°C). Both heat treatments did not affect drastically the anthocyanins content and their percentage of retention. The antioxidant capacity, probably because of the short time, was also not affected. The CIELAB colour parameters were affected by the heat, although the isotonic drinks remained with attractive red colour during shelf life. From a microbiological point of view, the Mild heat treatment with storage at 7°C is the ideal for the preservation of microbial growth, being useful for keeping the quality and safety of beverages in commercial life.
authors.affiliation: CEBAS-CSIC Phytochemistry Lab., Department of Food Science and Technology, P.O. Box 164, E-30100 Espinardo, Murcia, Spain.
authors.forename: Amadeo
authors.initials: A
authors.lastname: Gironés-Vilaplana
authors.affiliation: Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain.
authors.forename: Juan-Pablo
authors.initials: JP
authors.lastname: Huertas
authors.affiliation: CEBAS-CSIC Phytochemistry Lab., Department of Food Science and Technology, P.O. Box 164, E-30100 Espinardo, Murcia, Spain.
authors.forename: Diego A
authors.initials: DA
authors.lastname: Moreno
authors.affiliation: Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Campus de Excelencia Internacional Regional "Campus Mare Nostrum", Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain.
authors.forename: Paula M
authors.initials: PM
authors.lastname: Periago
authors.affiliation: CEBAS-CSIC Phytochemistry Lab., Department of Food Science and Technology, P.O. Box 164, E-30100 Espinardo, Murcia, Spain. Electronic address: cgviguera@cebas.csic.es.
authors.forename: Cristina
authors.initials: C
authors.lastname: García-Viguera
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D006358:Hot Temperature
chemical_list: D000872:Anthocyanins; D000975:Antioxidants
keywords: Anthocyanins; Bioactivity; Heat treatment; Microbiology; Shelf life