Effects of high pressure processing on bioactive compounds in spinach and rosehip puree

Westphal, Anna; Schwarzenbolz, Uwe; Böhm, Volker

doi:10.1007/s00217-017-2964-5

Cited by 26 publications

(24 citation statements)

References 43 publications

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“…In rosehip puree, similar to what reported for vitamin E, a decrease in total carotenoids, and in particular in lutein and zeaxanthin, was observed, while in spinach leaves, the total carotenoids were reported to increase [115].…”

Section: Quality Of Food Processed With Nonthermal Technologiessupporting

confidence: 82%

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Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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Section: Quality Of Food Processed With Nonthermal Technologiessupporting

confidence: 82%

“…In the case of vitamin E, a slight decrease was observed in rosehip puree, HPP treated at 200-600 MPa and 20°C for 5 or 10 min [115], whereas a measurable increase was reported by the same authors for spinach leaves [115] and in sliced ham, HPP treated at 400-900 MPa and 12°C for 10 min [116].…”

Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 99%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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“…Unaffected concentrations of lutein and β-carotene were reported for HP-treated, freshly prepared broccoli samples, which corresponds to presented results of kale [ 44 ]. Nevertheless, previous studies on high-pressure processing of spinach puree showed increased carotenoid and chlorophyll concentrations, which was prepared from previously frozen spinach [ 39 , 45 ]. The present study focussed on HPP treatment of a freshly prepared kale puree though, which did not experience a previous freezing treatment.…”

Section: Resultsmentioning

confidence: 99%

“…Significant differences in α-tocopherol content within pressure parameters were obtained at 600 MPa (10 min, 40 min), in comparison to 200 MPa (5 min). A reverse trend was reported for HP-treated spinach related to a reduced content of α-tocopherol when pressure rates or holding periods were increased [39]. Overall, information about the stability and extractability of vitamin E after HPP is still limited and is often described by either non-significant or only slight changes in concentration [7].…”

Section: Extractabilitymentioning

confidence: 95%

High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

et al. 2021

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High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pressure levels (200–600 MPa) and different holding times (5–40 min) served as HPP parameters. Whereas a slightly decreasing solvent extractability mostly correlated with increasing pressure regimes; the extension of holding times resulted in elevated extract concentrations, particularly at high-pressures up to 600 MPa. Surprisingly, slightly increasing bioaccessibility correlated with both elevated pressures and extended holding times, indicating matrix-dependent processes during in vitro digestion, compared to results of extractability. Moreover, the verification of syringe filters for digest filtration resulted in the highest relative recoveries using cellulose acetate and polyvinylidene difluoride membranes. The α-tocopherol equivalent antioxidant capacity (αTEAC) and oxygen radical antioxidant capacity (ORAC) assays of treated kale samples, chopped larger in size, showed increased antioxidant capacities, regarding elevated pressures and extended holding times. Consequently, one may conclude that HPP was confirmed as a gentle treatment technique for lipophilic micronutrients in kale. Nevertheless, it was indicated that sample pre-treatments could affect HP-related processes in food matrices prior to and possibly after HPP.

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“…Higher concentrations of carotenoids, chlorophylls, and tocopherols were found in plant‐based foods after HP treatment, compared to untreated material. This indicates an improvement in extractability of these compounds after HHP (Arnold et al., 2014; Westphal et al., 2018).…”

Section: Effects Of Hp On Chemical and Structural Properties Of Foods And Food Constituentsmentioning

confidence: 98%

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

Aganovic

Hertel

Vogel

et al. 2021

Comp Rev Food Sci Food Safe

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129

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The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety‐relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non‐HHP‐treated food, the allergenic potential of HHP‐treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.

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Effects of high pressure processing on bioactive compounds in spinach and rosehip puree

Cited by 26 publications

References 43 publications

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

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