High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study

Yuan, Bo; Danao, Mary‐Grace C.; Lü, Mei; Weier, Steven A.; Stratton, Jayne; Weller, Curtis L.

doi:10.1016/j.ifset.2018.03.006

Cited by 30 publications

(27 citation statements)

References 46 publications

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“…As a non-thermal sterilization technique, high hydrostatic pressure (HHP) inactivates microorganisms in food by pressure ranges from 100 MPa to 1000 MPa at room temperature, thereby extending the shelf life of food [12,13]. Compared with traditional heat treatment (HT), HHP exerts much less impact on the original aroma, freshness color and vitamins of food [14,15]. The study of Wang et al [16] suggested that −a* value of HHP-treated spinach puree was higher than that of heat-treated samples during storage, which revealed that HHP could delay the deterioration of green color in spinach puree.…”

Section: Introductionmentioning

confidence: 99%

Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Chen

Feng

Ren

et al. 2020

Foods

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Physicochemical properties and volatiles of kiwifruit pulp beverage treated with high hydrostatic pressure (HHP, 400–600 MPa/5–15 min) were investigated during 40-day refrigerated storage. Compared with heat treatment (HT), HHP ranged from 400–500 MPa was superior in retaining vitamin C, fresh-like color and volatiles, while soluble solids content and pH were not affected significantly. Furthermore, HHP improved brightness and inhibited browning of kiwifruit pulp beverage. Samples treated at 400 MPa for 15 min showed significantly higher vitamin C content and lower ∆E values over 40 days than heat-treated kiwifruit pulp beverage. The total content of alcohols, esters, acids, and ketones gradually increased, whereas the total aldehydes content decreased during storage. Interestingly, HHP treatment at 500 MPa for 15 min mostly retained important characteristic volatiles including hexanal and (E)-2-hexenal, indicating this treatment was more conducive to preserve the original fruity, fresh, grassy and green notes of kiwifruit pulp beverage than HT.

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Section: Introductionmentioning

confidence: 99%

Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Chen

Feng

Ren

et al. 2020

Foods

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“…High pressure processing could be applied to fruit purees to extend their shelf life without damaging the bio active compounds in the fruit. The results of a study showed that high pressure processing is effective in extending the microbial shelf-life, maintaining the quality and preserving the bioactive antioxidants of Aronia berry puree during 8 weeks of refrigerated storage [36].…”

Section: High Pressure Processing For Improving Product Qualitymentioning

confidence: 99%

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

Chandrajith¹,

Karunasena²,

Vithanage³

2019

FNS

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With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functional properties of food could be altered. Microfluidization which is also known as high pressure homogenization is one of the novel technologies that could be applied in food industry to obtain many beneficial outcomes. High pressure processing is another novel technique that is mainly playing the microbicidal effect. This work is concerned on the possibility of using microfluidization and high pressure processing in food industry based on the experimental findings. These techniques could be used as useful tools in the field of food science and technology.

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“…Traditionally, food thermal processing will be used to ensure microbiological safety and prolong the shelf life of food products (Yuan et al, 2018). Thermal processing is subjected to high temperatures mainly to destroy deteriorative enzymes, spoilage and pathogenic microorganisms.…”

Section: Introductionmentioning

confidence: 99%

“…A large amount of energy is transferred to the food, resulting in unwanted reactions which then lead to undesirable sensory changes and nutrient degradation effects (Oliveira et al, 2015). In fruit-based products, thermal processing has been used in extending shelf-life and microbiological safety (Yuan et al, 2018). However, this type of pasteurisation is not feasible to retain the original fresh flavours and there could be a high risk in ingesting pathogenic microbes because of lack of proper pasteurisation (Huang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…It will inactivate within few minutes by 300-400 MPa at room temperature (Muntean et al, 2016). The effectiveness of HPP treatment is proven in extending the microbial shelf life of Aronia berry puree for 8 weeks of refrigeration (Yuan et al, 2018). Other than that, fermentation and browning in preservation of fresh cut peaches were completely inhibited and peaches were able to preserved for at least 21 days at 10 °C (Denoya et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief reviewve food preservation method on fruits and vegetables: A brief review

Maqsood-ul-Haque¹,

Kamal²

2021

MJCET

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Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurisation can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurisation. High-pressure processing (HPP) could be a new alternative to preserve foods such as fruits, vegetables and fermented foods since it is less aggressive. The influence of HPP for the preservation of fruits, vegetables and fermented foods was proven to be effective towards the physicochemical properties of fruits and vegetables. The paper review in brief the effect of high-pressure process treatment as an alternative food preservation method. Observations were based on the physical and chemical properties such as colour, texture and microbiological counts. This study demonstrated that the quality changes of foods can be preserve through HPP treatments.

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High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study

Cited by 30 publications

References 46 publications

Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief reviewve food preservation method on fruits and vegetables: A brief review

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