Combined thermal and high pressure colour degradation of tomato puree and strawberry juice

Rodrigo, Dolores; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.jfoodeng.2006.02.015

Cited by 135 publications

(66 citation statements)

References 22 publications

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“…A strong (R=0.998, p≤0.01) positive correlation has been found between ΔE values and a decrease in the Pg-3-glc content; a weaker, but also significant (R=0.84, p≤0.1) correlation of ΔE and TCA was observed. It could be concluded that both employed coefficients are a useful tool for fast and simple estimation of colour and anthocyanin changes during strawberry processing, confirming the findings of previous studies (Rodrigo et al 2007, Terefe et al 2009). …”

Section: Changes In Coloursupporting

confidence: 88%

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Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Marszałek

Mitek

Skąpska

2015

Food Bioprocess Technol

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The impact of continuous microwave heating (MV) at 90 and 120°C for 10 s and at 80 and 90°C for 7 s, as well as conventional thermal processing (CTP) at 90°C for 15 min, on the quality of strawberry purée was studied. Product quality was determined, covering total polyphenols, anthocyanins, phenolic acids, flavonols and vitamin C content, as well as colour parameters, enzymatic activity, and finally, the sensory and microbiological quality. CTP caused higher degradation of polyphenols (ca. 7 %), anthocyanins (ca. 20 %) and vitamin C (ca. 48 %) compared to MV at 120°C. Changes of the colour of MV-preserved purée were insignificant (dE <2), whereas CTP caused significant changes (dE >3). Only MV at 120°C and CTP effectively decreased the level of total microbial count (<1 log cfu/g), but considering enzymes activity, only CTP was effective, inactivating ca. 98 and 100 % of polyphenol oxidase (PPO) and peroxidase (POD), respectively. The most effective inactivation of PPO (82 %) and POD (88 %) after MV was noted at 120°C, but the best compromise between colour and nutrient preservation and enzyme inactivation was achieved at the MV at 90°C. Considering the obtained results, it can be concluded that the microwave heating better preserved the quality of strawberry puree than conventional heat pasteurization.

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Section: Changes In Coloursupporting

confidence: 88%

“…To monitor total changes in a food product's colour, two coefficients are often used: L*×a*/b* and ΔE (Rodrigo et al 2007). As shown in Fig.…”

Section: Changes In Colourmentioning

confidence: 99%

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Marszałek

Mitek

Skąpska

2015

Food Bioprocess Technol

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“…Krebbers et al (2003) observed an increase in colour of tomato juice when treating the samples at 700 MPa, for 1 min at 80-90°C, as a result of compacting and homogenizing effects of the high pressure treatment. Rodrigo et al (2007) found that no colour degradation of tomato appeared under combined thermal and high pressure treatment (300-700 MPa, 60 min, 65°C), and a maximum increase in colour of 8.8% was found for strawberry samples (pH 5). Thus, recent results suggest that HPP promotes colour retention once circumspect treatment is applied.…”

Section: Fruit and Vegetables And Derived Productsmentioning

confidence: 93%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

371

172

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High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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“…Changes in the color of HPP-treated purée could not be noticeable by an inexperienced observer until even 4 weeks whereas over this period changes of colour were significant. Color changes are mainly attributable to the activity of tissue enzymes (polyphenol oxidases and peroxidases) and to Maillard non-enzymatic browning reactions induced by, e.g., increased temperature and low pH (Rodrigo et al 2007;Gössinger et al 2009). Products of enzymatic oxidation of phenolic compounds have been previously shown to facilitate degradation of anthocyanins, leading to the formation of numerous polymeric compounds, which may precipitate from the solution (Cao et al 2011).…”

Section: Color Parametersmentioning

confidence: 99%

High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage

et al. 2017

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This study was aimed at monitoring changes in the quality of strawberry purée preserved by high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6°C) and determining its optimal storage period. The storage period of strawberry purée treated at 500 MPa, 50°C, 15 min based on microbiological changes was 12 weeks. During this period, purée lost 32% of polyphenols, 73% of anthocyanins and entire vitamin C. Color changes described as dE increased up to 5.05 whereas the overall sensory quality decreased by 3 points on a 9-point scale. Under similar storage conditions, TPpreserved purée lost only 28% of polyphenols and 54% of anthocyanins, and entire vitamin C. Color changes were more visible (dE = 7.21) compared to the HPP sample whereas the overall sensory quality decreased only by 2 points. Recommended cold shelf-life for the HPP product was estimated at 6 weeks, during which period HPP-preserved purée had higher content of polyphenols and colour parameters compared to TP purée.

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Combined thermal and high pressure colour degradation of tomato puree and strawberry juice

Cited by 135 publications

References 22 publications

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage

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