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Rashvand M, Hajizadeh A, Akbarnia A, Abbaszadeh R, Nikzadfar M, Pathare PB. Effect of dielectric barrier discharge cold plasma on the bruise susceptibility of plum fruit. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mahdi Rashvand
- School of Agriculture, Forestry, Food and Environmental Science University of Basilicata Potenza Italy
| | - Ali Hajizadeh
- Biosystem Engineering Department, Agricultural Research Institute Iranian Research Organization for Science and Technology (IRSOT) Tehran Iran
| | - Abbas Akbarnia
- Biosystem Engineering Department, Agricultural Research Institute Iranian Research Organization for Science and Technology (IRSOT) Tehran Iran
| | - Rouzbeh Abbaszadeh
- Biosystem Engineering Department, Agricultural Research Institute Iranian Research Organization for Science and Technology (IRSOT) Tehran Iran
| | - Mehrad Nikzadfar
- Biosystem Engineering Department, Agricultural Research Institute Iranian Research Organization for Science and Technology (IRSOT) Tehran Iran
| | - Pankaj B. Pathare
- Department of Soils, Water and Agricultural Engineering, College of Agricultural & Marine Sciences Sultan Qaboos University Muscat Oman
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Houška M, Silva FVM, Evelyn, Buckow R, Terefe NS, Tonello C. High Pressure Processing Applications in Plant Foods. Foods 2022; 11:223. [PMID: 35053954 PMCID: PMC8774875 DOI: 10.3390/foods11020223] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 02/04/2023] Open
Abstract
High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300-600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.
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Affiliation(s)
- Milan Houška
- Food Research Institute Prague, 102 00 Prague, Czech Republic
| | - Filipa Vinagre Marques Silva
- LEAF, Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Evelyn
- Department of Chemical Engineering, University of Riau, Pekanbaru 28293, Indonesia;
| | - Roman Buckow
- Faculty of Engineering, School of Chemical and Biomolecular Engineering, The University of Sydney, Darlington, NSW 2006, Australia;
| | | | - Carole Tonello
- Hiperbaric, S. A., Condado de Trevino, 6, 09001 Burgos, Spain;
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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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Salamon B, Zakariás F, Csehi B, Kiskó G, Dalmadi I. Different sequence of high-hydrostatic pressure and mild-heat treatment on the colour and sensory characteristics of strawberry puree. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2020.00165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
AbstractThe effect of high pressure processing (300 and 600 MPa) combined with mild heat treatment (55 and 75 °C) on the colour parameters, anthocyanin content, and sensory characteristics of strawberry puree were examined after the treatments and 2 weeks of cold storage at 2 and 15 °C. As on an industrial scale the simultaneous implementation of these treatments remains a challenge, the HHP and heat treatments were carried out consecutively in different sequences. The colour parameters and the anthocyanin content did not change significantly due to the treatments, but decreased during cold storage, at 15 °C storage the changes were more intensive than at 2 °C. Regarding the sensory test results, the different sequence of the 600 MPa-75 °C combined treatments is not detectable even after 2 weeks of storage at 15 °C, but in case of 300 MPa-55 °C, the enzyme inactivation is probably not sufficient enough as differences between the samples were detected.
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Affiliation(s)
- B. Salamon
- 1Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István University, Ménesi út 43–45, H-1118 Budapest, Hungary
| | - F. Zakariás
- 2Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, Somlói út 14–16, H-1118 Budapest, Hungary
| | - B. Csehi
- 1Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István University, Ménesi út 43–45, H-1118 Budapest, Hungary
| | - G. Kiskó
- 2Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, Somlói út 14–16, H-1118 Budapest, Hungary
| | - I. Dalmadi
- 1Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István University, Ménesi út 43–45, H-1118 Budapest, Hungary
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Shinwari KJ, Rao PS. Enzyme inactivation and its kinetics in a reduced-calorie sapodilla (Manilkara zapota L.) jam processed by thermal-assisted high hydrostatic pressure. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.01.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Jesus ALTD, Leite TS, Cristianini M. High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase. Food Res Int 2017; 105:853-862. [PMID: 29433282 DOI: 10.1016/j.foodres.2017.12.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 12/03/2017] [Accepted: 12/08/2017] [Indexed: 11/17/2022]
Abstract
The present study evaluated the effect of high isostatic pressure (HIP) on the activity of peroxidase (POD) and polyphenol oxidase (PPO) from açaí. Açaí pulp was submitted to several combinations of pressure (400, 500, 600MPa), temperature (25 and 65°C) for 5 and 15min. The combined effect of HIP technology and high temperatures (690MPa by 2 and 5min at 80°C) was also investigated and compared to the conventional thermal treatment (85°C/1min). POD and PPO enzyme activity and instrumental color were examined after processing and after 24h of refrigerated storage. Results showed stability of POD for all pressures at 25°C, which proved to be heat-resistant and baro-resistant at 65°C. For PPO, the inactivation at 65°C was 71.7% for 600MPa after 15min. In general, the increase in temperature from 25°C to 65°C reduced the PPO relative activity with no changes in color. Although the thermal treatment and the HIP (690MPa) along with high temperature (80°C) reduced the PPO relative activity, and relevant darkening was observed in the processed samples. Thus, it can be concluded that POD is more baro-resistant than PPO in açaí pulp subjected to the same HIP processing conditions and processing at 600MPa/65°C for 5min may be an effective alternative for thermal pasteurization treatments.
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Affiliation(s)
- Ana Laura Tibério de Jesus
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80, PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Thiago Soares Leite
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80, PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80, PO Box 6121, 13083-862 Campinas, SP, Brazil.
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Saikaew K, Lertrat K, Meenune M, Tangwongchai R. Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels. Food Chem 2017; 243:328-337. [PMID: 29146345 DOI: 10.1016/j.foodchem.2017.09.136] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2017] [Revised: 09/25/2017] [Accepted: 09/26/2017] [Indexed: 11/15/2022]
Abstract
High-pressure processing (HPP) at 250-700 MPa for 30-45 min affects the colour parameters, phytochemical contents and antioxidant activities of purple waxy corn kernels (p < 0.05). The higher pressure-level, the lower L∗, a∗, b∗, C∗ and ho (p < 0.05). However, pressure-treated kernels at 700 MPa showed a similar colour profile to steam-treated kernels. HPP caused a loss in the total phenolic, flavonoid, and anthocyanin contents and antioxidant activities. The pressure-treated kernels had a higher phytochemical content than the steam-treated kernels. The phytochemicals and antioxidant activities decreased as the pressure increased from 250 to 550 MPa, but the levels recovered at 700 MPa. The longer holding-time, the greater loss of the compounds and antioxidant activities (p < 0.05). Pressure treatment at 700 MPa yielded the highest total phenolic and anthocyanin contents (p < 0.05). Water-soluble compounds can leach from food materials due to cell rupture. Nevertheless, HPP is a potential process to preserve the phytochemicals in food.
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Affiliation(s)
- Kawinchaya Saikaew
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
| | - Kamol Lertrat
- Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; Plant Breeding Research Center for Sustainable Agriculture, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.
| | - Mutita Meenune
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkla 90112, Thailand.
| | - Ratchada Tangwongchai
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
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Mukhopadhyay S, Sokorai K, Ukuku D, Fan X, Juneja V. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree. Food Res Int 2017; 91:55-62. [DOI: 10.1016/j.foodres.2016.11.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 11/16/2016] [Accepted: 11/27/2016] [Indexed: 11/24/2022]
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Quality changes of litchi ( Litchi chinensis Sonn.) in syrup due to thermal and high pressure processes. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.037] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Mukhopadhyay S, Sokorai K, Ukuku D, Fan X, Juneja V, Sites J, Cassidy J. Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid. Int J Food Microbiol 2016; 235:77-84. [DOI: 10.1016/j.ijfoodmicro.2016.07.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 07/06/2016] [Accepted: 07/10/2016] [Indexed: 10/21/2022]
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Investigations on Sweet Cherry Phenolic Degradation During Thermal Treatment Based on Fluorescence Spectroscopy and Inactivation Kinetics. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1753-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.01.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Turturică M, Stănciuc N, Bahrim G, Râpeanu G. Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts – A kinetic study. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Terefe NS, Tepper P, Ullman A, Knoerzer K, Juliano P. High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Abstract
Since the first application of high hydrostatic pressure (HHP) for food preservation more than 100 years ago, a wealth of knowledge has been gained on molecular mechanisms underlying the HHP-mediated destruction of microorganisms. However, one observation made back then is still valid, i.e. that HHP alone is not sufficient for the complete inactivation of bacterial endospores. To achieve "commercial sterility" of low-acid foods, i.e. inactivation of spores capable of growing in a specific product under typical storage conditions, a combination of HHP with other hurdles is required (most effectively with heat (HPT)). Although HPT processes are not yet industrially applied, continuous technical progress and increasing consumer demand for minimally processed, additive-free food with long shelf life, makes HPT sterilization a promising alternative to thermal processing.In recent years, considerable progress has been made in understanding the response of spores of the model organism B. subtilis to HPT treatments and detailed insights into some basic mechanisms in Clostridium species shed new light on differences in the HPT-mediated inactivation of Bacillus and Clostridium spores. In this chapter, current knowledge on sporulation and germination processes, which presents the basis for understanding development and loss of the extreme resistance properties of spores, is summarized highlighting commonalities and differences between Bacillus and Clostridium species. In this context, the effect of HPT treatments on spores, inactivation mechanism and kinetics, the role of population heterogeneity, and influence factors on the results of inactivation studies are discussed.
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Affiliation(s)
- Christian A Lenz
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85354, Freising, Germany
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