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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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Woldemariam HW, Emire SA, Teshome PG, Töpfl S, Aganovic K. Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing. Heliyon 2022; 8:e12441. [PMID: 36590575 PMCID: PMC9798180 DOI: 10.1016/j.heliyon.2022.e12441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 08/11/2022] [Accepted: 12/09/2022] [Indexed: 12/24/2022] Open
Abstract
The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100-600 MPa) and holding time (30-600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0-98.4 mg βc/100 g and 8.70-8.95 μmol TE/g, respectively. Increase (2.5-6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2-2.8) were within the ranges of 'imperceptible' to 'noticeable'. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619-0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics.
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Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Corresponding author.
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Stefan Töpfl
- Osnabrueck University of Applied Sciences, Osnabrueck, Germany
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
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Queiroz C, Lopes MLM, Da Silva AJR, Fialho E, Valente‐Mesquita VL. Effect of high hydrostatic pressure and storage in fresh‐cut cashew apple: Changes in phenolic profile and polyphenol oxidase activity. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Christiane Queiroz
- Departamento de Nutrição Universidade Federal do Paraná Curitiba Brazil
- Instituto de Nutrição Josué de Castro Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
| | - Maria Lúcia M. Lopes
- Instituto de Nutrição Josué de Castro Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
| | - Antonio Jorge R. Da Silva
- Instituto de Pesquisa de Produtos Naturais Walter Mors Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
| | - Eliane Fialho
- Instituto de Nutrição Josué de Castro Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil
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Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara ( Euterpe edulis) Juice. Foods 2021; 10:foods10102246. [PMID: 34681295 PMCID: PMC8534504 DOI: 10.3390/foods10102246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/16/2022] Open
Abstract
Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.
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Venzke Klug T, Collado E, Martínez-Sánchez A, Gómez PA, Aguayo E, Artés F, Artés-Hernández F. Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree. FOOD SCI TECHNOL INT 2020; 26:706-714. [PMID: 32393059 DOI: 10.1177/1082013220921059] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
An innovative cowpea puree containing 78.8% of fresh cowpea seeds was developed. Microwave treatment (8 kW/35 s), high hydrostatic pressure (550 MPa/10 min/23 ℃) or sous vide treatment (80 ℃, 3 min) were assayed as processing techniques. Blended fresh cowpea samples were used as control. Quality changes during 21 days at 5 ℃ were studied. Sous vide samples showed a relevant loss during storage of viscoelastic parameters, like elastic modulus (G') and viscous modulus (G″), which was also perceived in the sensory evaluation. On the contrary, high hydrostatic pressure and microwave treatments were able to preserve consistency, texture and taste. However, physicochemical properties, mainly colour, were greatly influenced by thermal treatments, although high hydrostatic pressure treatment preserved greenness. Total phenolic content and total antioxidant capacity were more affected by high hydrostatic pressure than by microwave treatments. In conclusion, microwave and high hydrostatic pressure processing treatments seem to be quite interesting techniques to develop legume-based products.
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Affiliation(s)
- Tâmmila Venzke Klug
- Postharvest and Refrigeration Group, Department of Agronomical Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Elena Collado
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ascensión Martínez-Sánchez
- Postharvest and Refrigeration Group, Department of Agronomical Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.,Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Department of Agronomical Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.,Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Agronomical Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.,Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.,Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
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Paciulli M, Rinaldi M, Rodolfi M, Ganino T, Morbarigazzi M, Chiavaro E. Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chem 2019; 274:281-290. [PMID: 30372940 DOI: 10.1016/j.foodchem.2018.09.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 01/11/2023]
Abstract
The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400 MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2 months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200 MPa after 2 months, comparable to the thermal treated ones. Among the tested treatments, 400 MPa may be considered as the best option for the quality retention during storage.
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Affiliation(s)
- Maria Paciulli
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
| | - Margherita Rodolfi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Tommaso Ganino
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy; Consiglio Nazionale delle Ricerche, Istituto per la Valorizzazione del Legno e delle Specie Arboree (IVaLSA), Via Madonna del Piano 10, 50019 Sesto Fiorentino, (Florence), Italy
| | | | - Emma Chiavaro
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
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Sun Y, Yao J, Zhang L, Chen F, Hu X, Zhang Y. New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing. FOOD SCI TECHNOL INT 2019; 25:337-346. [PMID: 30674204 DOI: 10.1177/1082013219825989] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Evidence on mechanism of instantaneous pressure softening of asparagus lettuce under high pressure processing was explored with respect to pectin methylesterase activity, degree of methylation of pectin, degree of methylation patterns of pectin fractions, and pectin distribution in cell wall matrix. Instantaneous pressure softening was observed at 300 MPa, while texture recovery was obtained at 500 MPa. Pectin methylesterase activity was not significantly affected at 100 and 300 MPa, but dramatically activated at 500 MPa (p < 0.05). Correspondingly, the degree of methylation of pectin decreased as pressure rose. Results of in situ immuno-dot blotting and immunolabeling based on specific bindings of antipectin antibodies showed a significant reduction of chelator-soluble pectin at 300 MPa, in contrast to a remarkable increase at 500 MPa. High pressure processing-induced demethoxylation was further verified by the enhanced fluorescence intensity of LM19 (an antihomogalacturonan antibody specifically binds to nonmethoxylated pectin) immunolabeled pectin, which was mainly located in tricellular junctions at 300 MPa, but covered the full cell surface at 500 MPa. In conclusion, instantaneous pressure softening of asparagus lettuce is strongly associated with loss of chelator-soluble pectin at 300 MPa.
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Affiliation(s)
- Yaxin Sun
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
| | - Jia Yao
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
| | - Liang Zhang
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
| | - Fang Chen
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
| | - Xiaosong Hu
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
| | - Yan Zhang
- 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,2 National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, China.,3 Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
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Spira P, Bisconsin-Junior A, Rosenthal A, Monteiro M. Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life. FOOD SCI TECHNOL INT 2018; 24:507-518. [PMID: 29653495 DOI: 10.1177/1082013218768997] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice's stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.
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Affiliation(s)
- Paz Spira
- 1 Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University - UNESP, Araraquara, Brazil
| | - Antonio Bisconsin-Junior
- 1 Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University - UNESP, Araraquara, Brazil
| | - Amauri Rosenthal
- 2 Embrapa Food Technology, Av. das Américas, 29501, Rio de Janeiro, RJ, Brazil
| | - Magali Monteiro
- 1 Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University - UNESP, Araraquara, Brazil
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