Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH

Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree

“…After treated with CA/PEN/CA&PEN at day 0, the TAB counts of banana puree reduced to undetectable level (3.97 lg inactivation), whereas the number of samples with individual HHP (CK400-600) processing were 1.63, 1.36, 1.12 lg CFU/g. The TAB count reduced as the pressure increased, but the effect was still limited for separate HHP processing in low-acid food, which was in accordance with the studies on carrot-orange juice blends previously reported by ( Pokhrel et al, 2022 ). The TAB counts of all groups were increased to 1.20 ∼ 2.52 lg CFU/g after 30 days of storage, except for the CA&PEN treated group, which was still below the detection level.…”

Emerging non‐thermal technologies for enhanced quality and safety of fruit juices

“…Furthermore, HPP at 500 MPa for 5 min does not affect the bioactive compounds in acai juice as 40% anthocyanins were retained compared to thermal pasteurisation at 85°C for 1 min (da Silveira et al ., 2019), while HPP for 15 min retained the aroma‐active compounds, mainly alcohols (68.39%) and aldehydes (29.21%), in mango juice (Zhang et al ., 2019). Furthermore, a recent study on HPP of carrot‐orange juice blend by (Pokhrel et al ., 2022) concluded a reduction in microbial load of about 5‐log reduction of L. innocua under milder processing conditions, that is 300 MPa for 2 min and 400 MPa for 1 min, compared to the commercial HPP processing conditions. Thus, HPP is considered as the best alternative to thermal processing of fruit juices.…”

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

“…In fruit juice and beverages, HPP is considered the best alternative to traditional thermal processing for extending shelf-life and conserving sensory and nutritional quality (Petrus et al, 2019). Pokhrel et al (2022) studied the effect of HPP on carrot juice and found that HPP treatment reduced the L. innocua pathogen up to a 6 log reduction. In addition to pathogen reduction, carrot blends showed good color with stability up to a 28-day storage period.…”

“…Pokhrel et al. (2022) studied the effect of HPP on carrot juice and found that HPP treatment reduced the L. innocua pathogen up to a 6 log reduction. In addition to pathogen reduction, carrot blends showed good color with stability up to a 28‐day storage period.…”