Effect of high hydrostatic pressure on immunomodulatory activity of cloudy apple juice

Discussion between alternative processing and preservation technologies and their application in beverages: A review

“…As reported by Lee et al () a significant reduction of E. coli O157:H7 in orange juice was detected after a period of one minute and two under voltages values of 30–40 V/cm −1 , while in tomato juice only 30 s, and both juices achieved a 5‐log reduction. Similar results were found for S. typhimurium and L. monocytogenes .…”

“…However, heat sterilization caused significant losses of vitamin C, total phenolics, flavonoids, betalains and antioxidant activity. Furthermore Kim et al () investigated the effect of HHP (500 MPa/3 min/25°C) on bioactive compounds and antioxidant activity of cloudy apple juice and found no significant change in vitamin C content whereas total polyphenol content was increased. The antioxidant activity of the HHP treated juice was preserved and was microbiologically safe without any physicochemical changes during 21 days of storage at 4°C.…”

Recent Developments in High Pressure Processing of Foods

“…Husband et al ( 2011; indicated that combining high pressure and thermal processing effectively reduces the allergenicity of apples. Kim et al ( 2012 ) demonstrated that treatment of apple juice at 500 MPa, 25 °C, 3 min did not cause signifi cant changes in vitamin C content, whereas total polyphenol content was increased. The product was microbiologically safe without physicochemical changes during 21 days of storage at 4 °C.…”

Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products

“…In contrast to thermal pasteurisation (70°C, 15 min), HHP processing (200 MPa, 25°C, 6 min) did not significantly affect the total phenolic content in Rojo Brillante (an astringent oriental persimmon), but did markedly enhance its antioxidant capacity due to an increased carotenoid level (Hern andez-Carri on et al, 2014). Furthermore, Kim et al(2012) found that HHP processing (500 MPa, 25°C, 3 min) significantly reduced the total phenolic content in cloudy apple juices, but enhanced their antioxidant capacity compared with thermal treatment (85°C, 1 min). Carotenoids are highly unsaturated compounds that are susceptible to oxidation, isomerization and other chemical changes during processing (Oms-Oliu et al, 2012).…”

“…HHP processing (400 MPa, <30°C, 20 min) could retain significantly more total phenolics and antioxidant capacity in pennywort (Centella asiatica L.) juices than pasteurisation (90°C, 3 min) or high-temperature short-term sterilization (121°C, 4 min) . Compared with thermal pasteurisation, HHP processing usually retains higher antioxidant capacity in products, which is mainly attributed to that low temperature of HHP processing could prevent antioxidant components (Kim et al, 2012) and dried longan pulp (Bu et al, 2014). Compared with thermal pasteurisation, HHP processing usually retains higher antioxidant capacity in products, which is mainly attributed to that low temperature of HHP processing could prevent antioxidant components (Kim et al, 2012) and dried longan pulp (Bu et al, 2014).…”