Optimization and Comparative Evaluation of Non-Thermal Processing Technologies for Functional Plant-Based Beverages Enriched with Bioactive Compounds

Abstract

The increasing consumer trend in using functional foods has increased the pace of research on food processing technologies that retain bioactive compounds and do not compromise the product safety and shelf life. This research explored the use of non-thermal processing technologies such as high-pressure processing (HPP), pulsed electric fields (PEF) and ultrasound treatment to develop and optimize the production of functional plant-based beverages fortified with bioactive compounds. The matrices of plant-based beverages were prepared using dietary fibers, polyphenols, and probiotics and exposed to various processing interventions under controlled conditions. Extensive physicochemical studies indicated that HPP at 400 MPa/5min and PEF at 35kV/cm/5min have a significant effect on the bioactive compound retention without compromising the quality of the product. The functional property and antioxidant activity were enhanced by the use of ultrasound at 270 W in 20 minutes. Microbiological analyses showed good microbial cell inactivation and a total viable count of less than 3 log CFU/mL in all processed samples, after 28 days at 4 C. Sensory evaluation of a trained panel (n=50) showed high consumer acceptability scores (>7.5/9) in all processed samples. Optimization of response surface methodology was used to determine the best processing parameters and shelf-life modeling was used to predict a shelf-life of over 35 days at refrigerated temperatures. This combined methodology approach illustrates the feasibility of the application of new processing technologies in the manufacture of high quality functional and functional beverages with improved nutritional values, better shelf life and consumer acceptance. The results offer useful information towards large-scale production of functional plant-based products in line with the current trends in health and sustainability.