High Hydrostatic Pressure Treatment of Fruit, Fruit Products and Fruit Juices: A Review on Phenolic Compounds

Abstract

Abstract:Phenolic compounds are healthy substances, therefore amount of phenolic compounds in fruits/fruit juices are important for customers. Flavonoids are the most common and widely distributed group of plant phenolics. Fruits and fruit juices are among the best sources of polyphenols in the human diet because of their high content in most fruits. Processing fruits can change their content of phenolic compounds and heat treatments usually decrease phenolic compounds in fruits. Minimising losses of these bioactive compounds during processing and storage are one of the priorities and challenge for manufacturers. High hydrostatic pressure (HHP) is a technology which can be used instead of thermal process such as pasteurization and can be combined with thermal process for sterilization. This study discusses the impact of HHP processing conditions on the stability of phenolic compounds in fruits and their products after process, during storage and compares with thermal process. Matrix of food and processing parameters such as pressure, temperature, time are important for retaining of phenolic compounds. In general, several authors have proven that HHP treatment on different fruit products slightly modified their content of phenolic compounds. There has not been much research comparing HHP with thermal processes on effects of phenolic compounds in fruits and fruit products, and researches generally indicate that HHP is better than thermal processes on retaining phenolic compounds.

Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance

“…Therefore, emerging non-thermal processes are applied to maintain the quality, however, to reduce the color degradation and browning in fruit juice, the optimization of the processing parameters is necessary. For example, HP treatment is a non-thermal treatment that has been described to inactivate microorganisms through membrane disruption and it preserves nutritional value with a reduced effect on fruit juices quality and sensory characteristics as lower molecular weight compounds, such as volatile compounds, pigments, and some vitamins are not changed, since covalent bonds are not affected by pressure [171]. Also, Aguilar-Rosas et al [77] showed that PEF processing (4 µs, 35 kV/cm, and 1200 pps) maintained the volatile compounds responsible for apple juice flavor and color more than heat treatment, with 7% and 8.4% reduction of hexanal and hexyl acetate, respectively, unlike heat treatment which eliminated these compounds.…”

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

“…What is more, an increase in the levels of nutrients and bioactive compounds has been reported in HHP-treated juices, as this technology would enhance the extractability of these substances [42]. In addition, HHP at pressures usually >400 MPa would also assist to inhibit, totally or in most part, the endogenous enzyme activities of cases only partially, which are responsible for undesired changes in the global quality of the juices in storage [43]. On this basis, fruit or vegetable HHP beverages generally give rise to a better overall quality than samples treated with conventional heat treatments [44,45].…”

Application of Pressure Treatment for Quality Control in Fresh Fruits and Vegetables

“…The high-pressure method, also known as high-hydrostatic pressure processing, is a non-thermal food preservation method. It is used for various purposes, such as disinfection, pasteurization, extraction, and osmotic dehydration (Arroyo et al, 1997;Berkel Kasikci and Bagdtlioglu, 2016). Compared with thermal techniques, the high-pressure method does not alter the vitamin and pigment composition of fresh produce (Oey et al, 2008).…”