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Goraya RK, Singla M, Kaura R, Singh CB, Singh A. Exploring the impact of high pressure processing on the characteristics of processed fruit and vegetable products: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38957008 DOI: 10.1080/10408398.2024.2373390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/04/2024]
Abstract
Consumers are increasingly interested in additive-free products with a fresh taste, leading to a growing trend in high pressure processing (HPP) as an alternative to thermal processing. This review explores the impact of HPP on the properties of juices, smoothies, and purees, as well as its practical applications in the food industry. Research findings have explained that HPP is a most promising technology in comparison to thermal processing, in two ways i.e., for ensuring microbial safety and maximum retention of micro and macro nutrients and functional components. HPP preserves natural color and eliminates the need for artificial coloring. The review also emphasizes its potential for enhancing flavor in the beverage industry. The review also discusses how HPP indirectly affects plant enzymes that cause off-flavors and suggests potential hurdle approaches for enzyme inactivation based on research investigations. Scientific studies regarding the improved quality insights on commercially operated high pressure mechanisms concerning nutrient retention have paved the way for upscaling and boosted the market demand for HPP equipment. In future research, the clear focus should be on scientific parameters and sensory attributes related to consumer acceptability and perception for better clarity of the HPP effect on juice and smoothies/purees.
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Affiliation(s)
- Rajpreet Kaur Goraya
- Advanced Post-Harvest Technology Centre, Centre for Applied Research, Innovation and Entrepreneurship, Lethbridge College, Alberta, Canada
| | - Mohit Singla
- Department of Food Technology, Bhai Gurdas Institute of Engineering and Technology, Sangrur, India
| | - Robin Kaura
- Dairy Engineering Division, ICAR-NDRI, Karnal, India
| | - Chandra B Singh
- Advanced Post-Harvest Technology Centre, Centre for Applied Research, Innovation and Entrepreneurship, Lethbridge College, Alberta, Canada
| | - Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, Ontario, Canada
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2
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Ozturk E, Alpas H, Arici M. Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam. ACS OMEGA 2024; 9:10400-10414. [PMID: 38463315 PMCID: PMC10918790 DOI: 10.1021/acsomega.3c08297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 01/16/2024] [Accepted: 01/24/2024] [Indexed: 03/12/2024]
Abstract
The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box-Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100-500 MPa), temperature (20-40 °C), and time (5-15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 glactic acid/L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-O-glucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.
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Affiliation(s)
- Eylül Ozturk
- Food
Engineering Department, Yildiz Technical
University, Istanbul 34220, Turkey
| | - Hami Alpas
- Food
Engineering Department, Middle East Technical
University, Ankara 06800, Turkey
| | - Muhammet Arici
- Food
Engineering Department, Yildiz Technical
University, Istanbul 34220, Turkey
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3
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Cejudo C, Díaz AB, Casas L, Martínez de la Ossa E, Mantell C. Supercritical CO 2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO 2. Foods 2023; 12:3085. [PMID: 37628085 PMCID: PMC10453421 DOI: 10.3390/foods12163085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/09/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
In winemaking, sulfur dioxide addition is the most common procedure to prevent enzymatic and microbial alterations. However, the enological industry looks for safer alternatives to preserve enological products, and high-pressure treatments with supercritical CO2 are a suitable alternative. This study evaluates the effectiveness of this process in the stabilization and preservation of white grape must, studying the influence of time, pressure, and CO2 percentage on must characteristics. In spite of the percentage of CO2 turned out to be the variable that affects the most the process, no remarkable differences were observed in pH, acidity, and color intensity between untreated and treated musts. Moreover, this technique has proven to be very efficient in the reduction of aerobic mesophilic microorganisms as well as in the reduction of residual polyphenol oxidase activities, being lower than those obtained with SO2 addition (60 and 160 mg/L). Based on the results, the most convenient conditions were 100 bar and 10% CO2, for 10 min treatment.
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Affiliation(s)
| | - Ana Belén Díaz
- Chemical Engineering and Food Technology Department, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Puerto Real, 11519 Cadiz, Spain; (C.C.); (L.C.); (E.M.d.l.O.); (C.M.)
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4
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Zheng N, Long M, Zhang Z, Du S, Huang X, Osire T, Xia X. Behavior of enzymes under high pressure in food processing: mechanisms, applications, and developments. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37243343 DOI: 10.1080/10408398.2023.2217268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
High pressure processing (HPP) offers the benefits of safety, uniformity, energy-efficient, and low waste, which is widely applied for microbial inactivation and shelf-life extension for foods. Over the past forty years, HPP has been extensively researched in the food industry, enabling the inactivation or activation of different enzymes in future food by altering their molecular structure and active site conformation. Such activation or inactivation of enzymes effectively hinders the spoilage of food and the production of beneficial substances, which is crucial for improving food quality. This paper reviews the mechanism in which high pressure affects the stability and activity of enzymes, concludes the roles of key enzymes in the future food processed using high pressure technologies. Moreover, we discuss the application of modified enzymes based on high pressure, providing insights into the future direction of enzyme evolution under complex food processing conditions (e.g. high temperature, high pressure, high shear, and multiple elements). Finally, we conclude with prospects of high pressure technology and research directions in the future. Although HPP has shown positive effects in improving the future food quality, there is still a pressing need to develop new and effective combined processing methods, upgrade processing modes, and promote sustainable lifestyles.
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Affiliation(s)
- Nan Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Mengfei Long
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zehua Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shuang Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Xinlei Huang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Tolbert Osire
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, China
| | - Xiaole Xia
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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5
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Sensory quality and consumer perception of high pressure processed orange juice and apple juice. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Ravichandran C, Jayachandran LE, Kothakota A, Pandiselvam R, Balasubramaniam V. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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8
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Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5797843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extends the shelf life of food commodities by inactivating bacteria, yeast, mold, and virus. The limitation of HPP in inactivating spores can be overcome by using other thermal and nonthermal processing sequentially or simultaneously with HPP. This review summarizes the applications of HPP in the fruits and vegetables, dairy, meat, fish, and poultry sector. It also emphasizes microbial food safety and the effectiveness of HPP in the load reduction of microorganisms. Comprehensive information about the synergistic effect of HPP with different techniques and their effectiveness in ensuring food safety is reported. The summarized data would be handy to interested researchers and industry personnel.
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9
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Song Q, Li R, Song X, Clausen MP, Orlien V, Giacalone D. The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review. Food Res Int 2022; 157:111250. [DOI: 10.1016/j.foodres.2022.111250] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 04/06/2022] [Accepted: 04/09/2022] [Indexed: 12/01/2022]
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10
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Kersh DME, Hammad G, Donia MS, Farag MA. A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02858-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AbstractRed and purple grape juices (GJs) have long been consumed worldwide for their unique taste and nutritive value. Moreover, grape is postulated to play an important role in the improvement of cardiovascular risk factors owing to its rich polyphenol content. Little is known regarding GJ’s holistic chemistry and functionality as compared to those of other fruit juices. This review aims to compile the state-of-the art chemistry of colored grape juices and in context to its analysis and nutritional values. Further, a review of potential contaminants to be introduced during manufacturing and other factors that influence juice quality and or health effects are presented to help maximize GJ’s quality. A comparison between analytical methods for juice QC establishment is presented employing hyphenated platforms versus direct spectroscopic techniques. The enrichment of the colored skin with a myriad of phenolics poses it as a functional beverage compared to that of skinless juice.
Graphical abstract
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11
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Salar FJ, Domínguez-Perles R, García-Viguera C, Fernández PS. Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds. FOOD SCI TECHNOL INT 2022:10820132221094724. [PMID: 35440183 DOI: 10.1177/10820132221094724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.
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Affiliation(s)
- Francisco J Salar
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Pablo S Fernández
- Department of Ingeniería Agrónomica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
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12
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Roobab U, Abida A, Afzal R, Madni GM, Zeng X, Rahaman A, Aadil RM. Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15492] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Afeera Abida
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rehan Afzal
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Abdul Rahaman
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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13
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Wu W, Xiao G, Yu Y, Xu Y, Wu J, Peng J, Li L. Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108293] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Li Y, Padilla-Zakour OI. High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life. Foods 2021; 10:foods10112608. [PMID: 34828888 PMCID: PMC8620349 DOI: 10.3390/foods10112608] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 11/20/2022] Open
Abstract
High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers’ demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by heat treatment (HT, 63 °C, 3 min) on the production of a novel whole Concord grape puree product (with skin and seeds, no waste), and the shelf-life of the puree under refrigerated storage (4 °C). Microbial load, physicochemical properties, phenolic content and antioxidant activity, composition and sensorial attributes of puree samples were evaluated. HPP- and HT-treated purees were microbiologically stable for at least 4 months under refrigeration, with less microbial growth and longer shelf life for HPP samples. HPP and HT samples had similar levels of phenolic contents and antioxidant activities throughout the 4-month refrigerated storage period, even though HPP retained >75% PPO and POD enzyme activities while those of HT were less than 25%. Inclusion of seeds in the puree product significantly increased the fiber, protein, total fatty acid, and linoleic acid contents. Sensory results showed that HPP-treated puree retained more fresh-like grape attributes, had better consistency, and showed significantly higher ratings in consumer overall liking, product ranking, and purchase intent than the HT puree (p < 0.05).
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15
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Salar FJ, Periago PM, Agulló V, García-Viguera C, Fernández PS. High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage. Foods 2021; 10:2416. [PMID: 34681464 PMCID: PMC8535227 DOI: 10.3390/foods10102416] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/05/2021] [Accepted: 10/09/2021] [Indexed: 12/20/2022] Open
Abstract
The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.
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Affiliation(s)
- Francisco J. Salar
- Phytochemistry and Healthy Foods Lab (LabFAS), Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain; (F.J.S.); (V.A.)
| | - Paula M. Periago
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (P.M.P.); (P.S.F.)
- Associated Unit of Food Quality and Risk Assessment CEBAS-CSIC/UPCT, 30100 Murcia, Spain
| | - Vicente Agulló
- Phytochemistry and Healthy Foods Lab (LabFAS), Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain; (F.J.S.); (V.A.)
| | - Cristina García-Viguera
- Phytochemistry and Healthy Foods Lab (LabFAS), Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain; (F.J.S.); (V.A.)
- Associated Unit of Food Quality and Risk Assessment CEBAS-CSIC/UPCT, 30100 Murcia, Spain
| | - Pablo S. Fernández
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (P.M.P.); (P.S.F.)
- Associated Unit of Food Quality and Risk Assessment CEBAS-CSIC/UPCT, 30100 Murcia, Spain
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16
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Szczepańska J, Pinto CA, Skąpska S, Saraiva JA, Marszałek K. Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112038] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111858] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Pérez-Lamela C, Franco I, Falqué E. Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review. Molecules 2021; 26:5265. [PMID: 34500700 PMCID: PMC8434123 DOI: 10.3390/molecules26175265] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/16/2022] Open
Abstract
Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.
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Affiliation(s)
- Concepción Pérez-Lamela
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain
| | - Inmaculada Franco
- Food Technology Area, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain;
| | - Elena Falqué
- Analytical Chemistry Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo–Ourense Campus, E32004 Ourense, Spain;
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Liović N, Bratanić A, Zorić Z, Pedisić S, Režek Jambrak A, Krešić G, Bilušić T. The effect of freeze‐drying, pasteurisation and high‐intensity ultrasound on gastrointestinal stability and antioxidant activity of blueberry phenolics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14831] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Nikolina Liović
- Department of Food and Nutrition Faculty of Tourism and Hospitality Management University of Rijeka Primorska 42 Opatija51410Croatia
| | - Andre Bratanić
- Department of Gastroenterology and Hepatology University Hospital Split Spinčićeva 1 Split21000Croatia
| | - Zoran Zorić
- Centre for Food Technology and Biotechnology in Zadar Faculty of Food Technology and Biotechnology P. Kasandrića 6 Zadar23000Croatia
| | - Sandra Pedisić
- Centre for Food Technology and Biotechnology in Zadar Faculty of Food Technology and Biotechnology P. Kasandrića 6 Zadar23000Croatia
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 Zagreb10000Croatia
| | - Greta Krešić
- Department of Food and Nutrition Faculty of Tourism and Hospitality Management University of Rijeka Primorska 42 Opatija51410Croatia
| | - Tea Bilušić
- Faculty of Chemistry and Technology University of Split Ruđera Boškovića 35 Split21000Croatia
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20
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The Impact of N 2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers. Foods 2021; 10:foods10030508. [PMID: 33670953 PMCID: PMC7997287 DOI: 10.3390/foods10030508] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/07/2021] [Accepted: 02/22/2021] [Indexed: 11/23/2022] Open
Abstract
This work aimed to evaluate the effects of N2-assisted high-pressure processing (HPP, 400 MPa/7.5 min and 500 MPa/7.5 min) on the microorganisms and physicochemical, nutritional, and sensory characteristics of fresh-cut bell peppers (FCBP) during 25 days of storage at 4 °C. Yeasts and molds were not detected, and the counts of total aerobic bacteria were less than 4 log10 CFU/g during storage at 4 °C. The total soluble solids and L* values were maintained in HPP-treated FCBP during storage. After the HPP treatment, an 18.7–21.9% weight loss ratio and 54–60% loss of hardness were found, and the polyphenol oxidase (PPO) activity was significantly inactivated (33.87–55.91% of its original activity). During storage, the weight loss ratio and PPO activity of the samples increased significantly, but the hardness of 500 MPa/7.5 min for treated FCBP showed no significant change (9.79–11.54 N). HPP also effectively improved the total phenol content and antioxidant capacity of FCBP to 106.69–108.79 mg GAE/100 g and 5.76–6.55 mmol Trolox/L; however, a non-negligible reduction in total phenols, ascorbic acid, and antioxidant capacity was found during storage. Overall, HPP treatments did not negatively impact the acceptability of all sensory attributes during storage, especially after the 500 MPa/7.5 min treatment. Therefore, N2-assisted HPP processing is a good choice for the preservation of FCBP.
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21
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Sreedevi P, Jayachandran LE, Srinivasa Rao P. Application of high‐pressure processing for extending the shelf life of sugarcane juice under refrigerated conditions. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14957] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Pandraju Sreedevi
- Regional Agricultural Research Station Anakapalle Andhra Pradesh India
| | | | - Pavuluri Srinivasa Rao
- Agricultural & Food Engineering Department Indian Institute of Technology Kharagpur India
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22
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Torres‐Ossandón MJ, Castillo L, Ah‐Hen KS, Vega‐Gálvez A. Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior of
Botrytis cinerea
in white grape juice concentrate. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14864] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María José Torres‐Ossandón
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
- Laboratorio de Bioquímica y Biología Molecular Departamento de Biología Universidad de La Serena La Serena Chile
| | - Luis Castillo
- Laboratorio de Bioquímica y Biología Molecular Departamento de Biología Universidad de La Serena La Serena Chile
| | - Kong S. Ah‐Hen
- Facultad de Ciencias Agrarias Instituto de Ciencia y Tecnología de los Alimentos Valdivia Chile
| | - Antonio Vega‐Gálvez
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
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23
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Khalil MNA, Farghal HH, Farag MA. Outgoing and potential trends of composition, health benefits, juice production and waste management of the multi-faceted Grapefruit Citrus Χ paradisi: A comprehensive review for maximizing its value. Crit Rev Food Sci Nutr 2020; 62:935-956. [PMID: 33054326 DOI: 10.1080/10408398.2020.1830364] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Grapefruit (GF) Citrus Χ paradisi Macfad (F. Rutaceae) is one of the major citrus fruits that encompass a myriad of bioactive chemicals and most unique among citrus fruits. Nevertheless, no study has yet to assess comprehensively its multitudinous constituents, health benefits, and valuable waste products. Hereto, the present review provides an updated comprehensive review on the different aspects of GF, its juice production, waste valorization, enhancement of its byproducts quality, and compared to other citrus fruits. Grapefruit uniqueness among other citrus fruits stands from its unique taste, flavor, and underlying complex chemical composition. Despite limonene abundance in peel oil and grapefruit juice (GFJ) aroma, nootkatone and sulfur compounds are the key determinants of its flavor, whereas flavanones contribute to its bitter taste and in conjunction with limonoids. Different postharvest treatments and juice processing are reviewed and in context to its influence on final product quality and or biological effects. Flavanones, furanocoumarins, and limonoids appear as the most prominent in GF drug interactions affecting its metabolism and or excretion. Valorization of GF peel is overviewed for its utilization as biosrobent, its oil in aromatherapy, limonene as antimicrobial or in cosmetics, fruit pectin for bioethanol production, or as biosorbent, and peel phenolics biotransformation. The present review capitalizes on all of the aforementioned aspects in GF and further explore novel aspects of its juice quality presenting the full potential of this valued multi-faceted citrus fruit.
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Affiliation(s)
- Mohammed N A Khalil
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt.,Department of Pharmacognosy, Faculty of Pharmacy, Heliopolis University, Cairo, Egypt
| | - Hebatullah H Farghal
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
| | - Mohamed A Farag
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt.,Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
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Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice. Journal of Food Science and Technology 2020; 58:2982-2991. [PMID: 34294960 DOI: 10.1007/s13197-020-04801-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2020] [Accepted: 09/15/2020] [Indexed: 10/23/2022]
Abstract
The effects of PMF (5-7 T, 5-30 pulses) on enzyme activity, pH, titratable acidity, soluble solids, color, ascorbic acid, total phenols and antioxidant activity (DPPH radical scavenging activity) of cloudy apple juice were evaluated. PMF inhibited activities of polyphenoloxidase (PPO), peroxidase (POD) and pectinmethylesterase (PME), but PPO was more sensitive to PMF than POD and PME. At the intensity of 6 T with 15 pulses, PPO and POD both exhibited the lowest residual activity (53.22 and 92.96%), while PME showed the lowest residual activity (83.01%) at 7 T with 30 pulses. No significant effect on soluble solids was found under all processing parameters, whereas significant decreases of ascorbic acid were observed at the intensity of 7 T with 5-30 pulses. PMF did not change pH, titratable acidity, color, total phenols and DPPH radical scavenging activity severely. These results suggest PMF can be a potential technology for enzymatic inactivation in apple juice with high retention of quality.
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25
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Quality enhancement of Dendrobium officinale and banana juice through probiotic fermentation using beneficial lactic acid-producing bacteria. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0370] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Consumption of functional juice is becoming increasingly popular. This study aimed to evaluate the effect of probiotic fermentation with Bacillus sp. DU-106; Lactobacillus planturum Lp-43 and Lactobacillus rhamnosus Lr-156 on the biochemical and functional characteristics, antioxidant activities and storage stability of Dendrobium officinale and banana (DOB) juice. The cell levels of the lactic acid bacteria reached near 9 log copies/mL after fermentation at 32 °C for 36 h and could keep in this level after storage at 4 °C for 28 days. After fermentation, total acidity, flavonoids and polysaccharide contents of DOB juice increased, while pH, dissolved oxygen, nitrite, nitrate, vitamin C, β-carotene, sugar contents and antioxidant capacity slightly decreased. Compared with nonfermented DOB juice, polyphenol oxidase (PPO) and peroxidase (POD) activities of fermented DOB decreased significantly, but the color value and the content of total phenols and vitamin C decreased slightly in fermented DOB juice during storage. Overall, the probiotic fermentation with selected strains could improve the quality the DOB juice, enhance antioxidant capacity and storage stability, and destroy accumulation of nitrite and nitrate during storage. Findings of this study would help in the development of beneficial beverages in industrial production.
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26
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Nor Hasni H, Koh PC, Noranizan MA, Megat Mohd Tahir PNF, Mohamad A, Limpot N, Hamid N, Aadil RM. High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14508] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Hambali Nor Hasni
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Pei Chen Koh
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Mohd Adzahan Noranizan
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | | | - Azizah Mohamad
- Food Biotechnology Research Centre Agro‐Biotechnology Institute Malaysia Serdang Malaysia
| | - Naransa Limpot
- Plant Biotechnology Research Centre Agro‐Biotechnology Institute Malaysia Serdang Malaysia
| | - Nazimah Hamid
- Faculty of Health and Environmental Science Auckland University of Technology Auckland New Zealand
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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27
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Hu YH, Wang CY, Chen BY. Effects of high-pressure processing and thermal pasteurization on quality and microbiological safety of jabuticaba ( Myrciaria cauliflora) juice during cold storage. Journal of Food Science and Technology 2020; 57:3334-3344. [PMID: 32728281 DOI: 10.1007/s13197-020-04366-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/12/2020] [Accepted: 03/18/2020] [Indexed: 11/25/2022]
Abstract
The aims of this study were to investigate the effects of high-pressure processing (HPP) on jabuticaba juice characteristics including microbial levels, phenolic compounds, antioxidant activity, and physicochemical properties during 28 days of storage at 4 °C and to perform a sensory evaluation. Juice samples were pressurized at 200, 400, or 600 MPa for 5 min. During thermal processing, juice was treated in a water bath at 90 °C for 60 s. Elevated aerobic plate counts, coliforms, psychrotrophs and yeasts/molds, were not detected in the HPP-400, HPP-600, or thermal-processed (TP) juices and further cold storage showed at least a shelf life of 28 days at 7 °C. All HPP-treated juice had significantly higher antioxidant capacities, higher total phenolic, flavonoid, and monomeric anthocyanin content, and lower browning degrees, compared with the TP. The soluble solid content, titratable acidity and pH were not significantly different in the HPP-400, HPP-600, and TP after 28 days. The ΔE values were significantly increased in all juice samples. Sensory analysis indicated that the HPP-treated juices had higher acceptance and lower bitter perception. In conclusion, HPP treatments above 400 MPa were effective in ensuring microbiological safety, maintaining the overall quality parameters, extending the shelf life, and achieving consumer acceptance.
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Affiliation(s)
- Ya-Hsin Hu
- Department of Biotechnology, National Formosa University, No.64, Wunhua Rd., Huwei Township, Yunlin County, 632 Taiwan
| | - Chung-Yi Wang
- Department of Food Science, Fu Jen Catholic University, No. 510, Zhongzheng Rd., New Taipei City, 24205 Taiwan
| | - Bang-Yuan Chen
- Department of Biotechnology, National Formosa University, No.64, Wunhua Rd., Huwei Township, Yunlin County, 632 Taiwan
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28
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Huang HW, Hsu CP, Wang CY. Healthy expectations of high hydrostatic pressure treatment in food processing industry. J Food Drug Anal 2019; 28:1-13. [PMID: 31883597 DOI: 10.1016/j.jfda.2019.10.002] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 10/05/2019] [Accepted: 10/23/2019] [Indexed: 12/19/2022] Open
Abstract
High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology which has already been applied in the food industries. Besides maintaining the food safety and quality, HPP also has potential applications in the enhancement of the health benefits of food products. This study examines the current progress of research on the use of HPP in the development of health foods. Through HPP, the nutritional value of food products can be enhanced or retained, including promotes the biosynthesis of γ-aminobutyric acid (GABA) in the food materials, retains immunoglobulin components in dairy products, increases resistant starch content in cereals, and reduces the glycemic index of fruit and vegetable products, which facilitates better control of blood glucose levels and decreases calorie intake. HPP can also be utilized as a hurdle technology in combination with existing processing technologies for the development of low-sodium food products and the maintenance of microbial safety, thereby lowering the risk of triggering cardiovascular disease. Additionally, HPP can be used to enhance the diversity of probiotic food products. Appropriate sporogenous probiotics can be screened and added to various high-pressure processed food products as a certain bacterial count is still retained in the products after HPP. As HPP causes physical damage to the structures of food products, it can also be used as a synergistic extraction technology to enhance the extraction efficiency of functional components, thereby reducing extraction time. By applying HPP in the extraction of functional components from food waste, the production costs of such components can be effectively reduced. This study provides a summary of the mechanisms by which HPP enhances the health benefits of food products and the current progress of relevant research. HPP possesses huge potential in the development of novel health foods and may provide an abundance of benefits to human health in the future.
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Affiliation(s)
- Hsiao-Wen Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan
| | - Chiao-Ping Hsu
- Food Industry Research and Development Institute, Chiayi, 60060, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin, 632, Taiwan.
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Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02251-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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30
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You Y, Li N, Han X, Guo J, Zhao Y, Liu G, Huang W, Zhan J. Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.05.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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31
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High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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Xia Q, Li Y. Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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