Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana

Unleashing the potential of flash vacuum expansion: an innovative approach for Andean Blackberry (Rubus glaucus Benth) Processing

“…These findings suggest FVE as a commercially viable method, achieving similar commercial sterility to high temperatureshort time (HTST) pasteurization (6.3 log CFU/mL; 72°C, 15s) (35). These results are in agreement with other authors for FVE fruit process (12,28). Furthermore, steam heating at 53s was insufficient to achieve full microbial reduction, suggesting that a thermomechanical effect, generated by the rapid pressure change on the cell membrane, could lead to irreversible changes such as cell denaturation, protein denaturation, and membrane rupture.…”

“…The FVE process exhibited a significant impact among the treatments (p<0.05) after 95 seconds, resulting in a retention of 74.6% of ascorbic acid (approximately 13.28 mg•100 g -1 fresh weight). The ascorbic acid retention in FVE blackberry purees with holding times ranging from 53s to 85s (approximately 91-88%) was found to be similar to that reported for goldenberry purees processed by FVE for 40s (approximately 88%) (28). These results can be compared to those found in blueberries juice treated at 400 and 600MPa for 5-15min in High Pressure Processing (92%) (33).…”