BACKGROUND Adding value to conventional fruit juices by including prebiotic compounds into their formulation and preserving them using non-thermal, eco-friendly and safe technologies represents interesting and strategic approaches to diversify the healthy and innovative food products offer. In this context, the effect of ultrasound-assisted processing (for 15 and 30 min, 40 kHz, 180 W) on microbiological, physicochemical, nutritional and sensory quality of prebiotic-rich strawberry juices was investigated during storage (14 days, 5 °C). RESULTS Compared to untreated samples, the applied preservation treatments enhanced the microbiological and nutritional quality of samples by significantly reducing native microflora counts (reductions up to 1 log CFU mL-1 at day 14) and increasing the total phenolic content (by more than 25% in comparison to controls at day 14) leading to higher antioxidant capacity of prebiotic-rich strawberry juices. Ultrasound processing and prebiotic enrichment had no negative effect on sensory attributes of enriched samples, suggesting that this non-thermal technique allowed to successfully retain the fresh-like attributes of strawberry juices during their shelf-life, contributing to the good sensory stability of juices. In addition, ultrasound treatments had no detrimental impact on physicochemical quality and ascorbic acid content of enriched samples, showing similar stability to control samples during storage. CONCLUSION Based on our results, ultrasound processing appears to be a promising non-thermal technique to ensure a stable product from both microbiological and sensory points of view with improved antioxidant capacity and unaltered physicochemical quality while offering a healthier, nutritive and valuable food alternative. This article is protected by copyright. All rights reserved.

中文翻译：

---

绿色超声辅助加工延长富含益生元的草莓汁的保质期

背景通过将益生元化合物加入到传统果汁的配方中并使用非热、生态友好和安全技术保存它们来增加传统果汁的价值代表了使健康和创新食品供应多样化的有趣和战略方法。在此背景下，研究了超声辅助处理（15 和 30 分钟，40 kHz，180 W）对富含益生元的草莓汁在储存期间（14 天，5 °C）的微生物、物理化学、营养和感官品质的影响）。结果与未处理的样品相比，应用的防腐处理通过显着减少天然微生物菌群数量（在第 14 天减少多达 1 log CFU mL-1）和增加总酚含量（与第 1 天的对照相比增加超过 25%）来提高样品的微生物和营养质量14) 导致富含益生元的草莓汁具有更高的抗氧化能力。超声处理和益生元富集对富集样品的感官特性没有负面影响，表明这种非热技术可以成功地保留草莓汁在保质期内的新鲜特性，有助于果汁的良好感官稳定性。此外，超声处理对富集样品的理化质量和抗坏血酸含量没有不利影响，在储存期间表现出与对照样品相似的稳定性。结论 根据我们的研究结果，超声处理似乎是一种很有前途的非热技术，可确保从微生物和感官角度来看稳定的产品，具有提高的抗氧化能力和未改变的物理化学质量，同时提供更健康、有营养和有价值的食物替代品。本文受版权保护。版权所有。