1
|
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.
Collapse
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
| |
Collapse
|
2
|
Kızıldeniz T, Hepsağ F, Hayoğlu İ. Improving mulberry shelf-life with 1-Methylcyclopropene and modified atmosphere packaging. BIOCHEM SYST ECOL 2023. [DOI: 10.1016/j.bse.2022.104578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
3
|
Influence of Citric Acid and Hydrochloric Acid with High-Pressure Processing on Characteristics of Pectic Polysaccharide from Choerospondias axillaris Fruit Peel. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02996-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
4
|
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]
|
5
|
Wu YJ, Lu YC, Wu YH, Lin YH, Hsu CL, Wang CY. Effects of high-pressure processing on the physicochemical properties and glycemic index of fruit puree in a hyperglycemia mouse model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6138-6145. [PMID: 35478405 DOI: 10.1002/jsfa.11967] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 04/13/2022] [Accepted: 04/27/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study, the duration of high-pressure processing (HPP) required to achieve a 5 log reduction of Escherichia coli O157:H7 in fruit purees was evaluated. Banana, cantaloupe, and dragon fruit purees were subjected to HPP at 600 MPa for 300, 270, and 270 s, respectively, and their physicochemical properties and enzyme activities were then analysed. Diabetic mice were fed fresh and HPP-treated purees to observe their effects on the glycemic index (GI) and postprandial blood glucose response. RESULTS Compared with their fresh counterparts, the HPP-treated banana and dragon fruit purees exhibited significantly higher viscosities, lower glucose concentrations, and higher glucose dialysis retardation indices and showed disrupted sucrose invertase and polygalacturonase activities. The GI and postprandial blood glucose response were not significantly different between the fresh and HPP-treated cantaloupe purees. By contrast, the peak time of glucose response (Tmax ) was delayed from 30 min to 60 min, and the area under the receiver operating characteristic curve was reduced by 40% in the mice fed HPP-treated banana and dragon fruit purees. The GIs of the HPP-treated banana and dragon fruit purees (were 50.3 and 44.8, respectively) were significantly lower than those of their fresh counterparts (85.1 and 75.2, respectively). CONCLUSION HPP can change the physicochemical properties of fruit purees, resulting in stabilized blood glucose levels and lower GIs after consumption. Therefore, purees processed in this manner would benefit consumers and patients with diabetes/pre-diabetes who need to maintain stable blood glucose levels (Fig. S1). © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yi-Jing Wu
- Department of Biotechnology, National Formosa University, Yunlin, Taiwan
| | - Yi-Ching Lu
- Department of Nutrition, Chung Shan Medical University, Taichung, Taiwan
| | - Yu-Hsiang Wu
- Department of Biotechnology, National Formosa University, Yunlin, Taiwan
| | - Yan-Han Lin
- Department of Biotechnology, National Formosa University, Yunlin, Taiwan
| | - Chin-Lin Hsu
- Department of Nutrition, Chung Shan Medical University, Taichung, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin, Taiwan
| |
Collapse
|
6
|
Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder. Int J Biol Macromol 2022; 218:44-56. [PMID: 35853507 DOI: 10.1016/j.ijbiomac.2022.07.071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 07/06/2022] [Accepted: 07/09/2022] [Indexed: 01/22/2023]
Abstract
Fruit sugars are gaining attention for their nutraceutical benefits. High sugar in ripe and over-ripe bananas makes them difficult for convective drying. In this study, red banana (RB) pulp was added with different gum derivatives as foaming agent (FA) (4 % w/w) viz., acacia gum(GA), carrageenan (CG) and gelatine(GE). Maltodextrin and carboxymethyl-cellulose were added as foam-stabilizers (FS). FA addition resulted in low density foam (RBGE-50 % reduction) with improved foam stability (RBGA-94.42 %). Powders were low in hygroscopicity (RBGA-18.62 g 100 g -1) with optimum flowability. The particle size (54.95 to 69.86 μm) of RB powder increased with gum derivatives addition. Secondary metabolites varied significantly in powder samples. Positive correlation of secondary metabolites with DPPH assay was observed. RBGA showed higher prebiotic activity (0.68) and supported the growth of tested Lactobacillus strain. Therefore, foam-mat dried RB powder with GA could be used in food formulation as low-cost alternative fruit sugar with higher nutritional, functional and prebiotic properties.
Collapse
|
7
|
Bhatkar NS, Shirkole SS, Brennan C, Thorat BN. Pre‐processed
fruits as raw materials: part I – different forms, process conditions and applications. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nikita S. Bhatkar
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Shivanand S. Shirkole
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Charles Brennan
- School of Science, STEM College RMIT University Melbourne Vic. Australia
| | - Bhaskar N. Thorat
- Department of Chemical Engineering Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| |
Collapse
|
8
|
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
| |
Collapse
|
9
|
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]
|
10
|
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).
Collapse
|
11
|
Banana spoilage benchmark determination method and early warning potential based on hyperspectral data during its storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00948-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
12
|
Rinaldi M, Langialonga P, Dhenge R, Aldini A, Chiavaro E. Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03738-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
13
|
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.
Collapse
|
14
|
Trigo JP, Alexandre EMC, Silva S, Costa E, Saraiva JA, Pintado M. Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics. Food Funct 2020; 11:3410-3419. [DOI: 10.1039/c9fo02922b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Extracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities.
Collapse
Affiliation(s)
- João P. Trigo
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Elisabete M. C. Alexandre
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Sara Silva
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| | - Eduardo Costa
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Manuela Pintado
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| |
Collapse
|
15
|
Ma Y, Yin X, Bi X, Su F, Liang Z, Luo M, Fu D, Xing Y, Che Z. Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1640737] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yuan Ma
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiaocui Yin
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiufang Bi
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China
| | - Fan Su
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China
| | - Zhilin Liang
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-thermal Processing, Engineering and Technology Research Center for Food Non-thermal Processing, Yibin Xihua University Research Institute, Yibin, China
| | - Ming Luo
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China
| | - Dongxu Fu
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-thermal Processing, Engineering and Technology Research Center for Food Non-thermal Processing, Yibin Xihua University Research Institute, Yibin, China
| | - Yage Xing
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China
| | - Zhenming Che
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China
| |
Collapse
|
16
|
Yaseen T, Pu H, Sun DW. Fabrication of silver-coated gold nanoparticles to simultaneously detect multi-class insecticide residues in peach with SERS technique. Talanta 2019; 196:537-545. [DOI: 10.1016/j.talanta.2018.12.030] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 12/07/2018] [Accepted: 12/11/2018] [Indexed: 12/18/2022]
|
17
|
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]
|
18
|
Effects of ultra-high temperature treatment and packages on baked purple sweet potato nectar. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
19
|
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]
|
20
|
da Silva WP, e Silva CMD, de Souto LM, dos Santos Moreira I, da Silva ECO. Mathematical model for determining thermal properties of whole bananas with peel during the cooling process. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|