High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

Barba, Francisco J.; Esteve, María J.; Frígola, Ana

doi:10.1111/j.1541-4337.2012.00185.x

Cited by 225 publications

(116 citation statements)

References 102 publications

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“…However, among the total answers, 108 interviewed answered that consume these fruits in both, in natura or processed forms. These results corroborate with that observed by other authors (RASEIRA et al, 2010;FACHINELLO et al, 2011;BARBA et al, 2012;GONÇALVES et al, 2016), which cite that there is greater interest in the consumption of these fruits in the in natura form. As these fruits have low to medium shelf life, attention should be paid to harvesting strategies, storage, transportation, packaging and various other security measures, that allow the quality of these fruits to be maintained until they reach the consumer.…”

Section: Resultssupporting

confidence: 93%

“…These traits are appealing to consumers, because increase the organoleptic attributes of the fruits and are thus preferred by consumers (CAMPBELL et al, 2004;BARBA et al, 2012;GONÇALVES et al, 2016;MONTI et al, 2016;SILVA et al, 2016;DROGOUDI et al, 2017;TECHAKANON and BARRETT, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…Peaches and nectarines fit into these diets due their nutraceutical proprieties and attractive organoleptic traits. These fruits have been consumed in nature or processed (GRIGELMO-MIGUEL et al, 1999;GIL et al, 2002;BARBA et al, 2012;DROGOUDI et al, 2016;MONTI et al, 2016;TECHAKANON and BARRET, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Consumption, preferences and habits of purchasing consumers of peaches and nectarines

et al. 2018

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-In Brazil, there are few studies and information available on consumer preferences for peaches and nectarines. This lack of information, has hindered some aspects of the production chain, as the choice and exploitation of more appropriate cultivars, offer periods, adoption of marketing and marketing strategies, consequently affecting the availability and commercialization of fruits. This study aimed to analyze the consumer preference of peaches and nectarines, evaluate the traits observed for their acquisition, and the marketplace where they are preferably purchased. The research was carried out from November 2016 to February 2017, using the descriptive research methodology, by Survey method and Web 2.0. A structured questionnaire was applied with closed questions. An online form questionnaire was prepared using the Google docs application and also distributed online, through the internet social Medias. 610 people participated in the survey, with predominance of consumers living in the South and Southeast regions of the country, in the age groups of 21 to 30 years old, with a predominance of female participants. Consumption is mainly in the in natura form, and often predominates certain times a year. Consumers buy these fruits mainly in the supermarkets/hypermarkets. The consumers of peaches and nectarines in Brazil have a higher preference for fruits with yellow flesh and red epidermis, followed by fruits with white flesh and intense red epidermis, both preferably with free stone. The main criteria for the acquisition of peaches and nectarines in Brazil are fruit appearance (presence and/or absence of defects, bruises, etc.); followed by price, color of epidermis and fruit size.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

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Consumption, preferences and habits of purchasing consumers of peaches and nectarines

et al. 2018

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“…Therefore high pressure processing is recommended to produce stable nutrient rich and better quality juice. Various studies showed that, sensorial properties of pressure treated fruit juice samples are more or less comparable with control samples (Daoudi et al, 2002;Matser et al, 2004;Barba et al, 2012) due to minimal or limited effect of pressure on various chemical bonds. In terms of safety point of view, by choosing appropriate pressure treatment conditions (like higher pressure shorter time or vise versa), it is possible to kill pathogenic and spoilage vegetative cells to get shelf stable fruit juices stored at refrigerated temperature (Matser et al, 2004;Black et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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The retention of nutrient components of fruit juices during processing is an important criterion to produce better quality fruit products. Stability of nutrient components during processing vary from product to product and processing methods. Information about kinetic study of particular nutrient component under different processing conditions would enable to optimize processing parameters for better quality retention. Therefore the objective of this research was to evaluate the effect of thermal and high pressure food processing methods on stability of vitamin C and lycopene of watermelon juice. Watermelon juice was subjected to different thermal (70 to 90C) and high pressure (400 to 600 MPa) treatments for different interval of times and the residual vitamin C and lycopene concentrations were measured. The destruction of nutrients in both thermal and high pressure processing conditions obey first order reaction rate kinetic model. In both processing conditions lycopene remains more stable as compared to vitamin C. The degradation rates of both components were faster in thermal treatment as compared to high pressure. The D value of vitamin C ranged from 40 to 176 min (z = 30.8C) and 4 to 24 h (z p = 257 MPa) in thermal and high pressure treatments respectively whereas the D value of lycopene ranged from 15 to 83 h (z = 24.5 o C) and 61 to 258 h (z P= 318 MPa) for thermal and high pressure treatments respectively. Therefore high pressure ensures better retention of the nutrients as compared to thermal treatment and hence can be used to pasteurize better quality watermelon juice.

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“…The increase was more pronounced comparing with pasteurized samples. The total colour difference (ΔE) indicates the magnitude of colour difference between processed and unprocessed fluid foods (Barba et al, 2012). The calculated values for total colour change in milk samples are provided in Table 2.…”

Section: Instrumental Evaluation Of Colourmentioning

confidence: 99%

Sensory properties of high-pressure-treated milk

Liepa¹,

Zagorska²,

Galoburda³

et al. 2017

FoodBalt

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The acceptance and preference of milk and dairy products by consumers is determined by the products sensory characteristics. High pressure processing (HPP) can be applied as an alternative to thermal treatment to provide that sensory quality remains unaffected. The aim of this work was to evaluate the influence of high-pressure treatment on the acceptance of the sensory profile of milk, compared to untreated and thermally-treated milk. Milk was processed at 400 MPa or pasteurized at 78 °C for 15-20 seconds. Sensory evaluation of milk samples was carried out in two different groups -untrained panellists (at the international food industry fair 'Riga Food 2016') and trained panellists (finished basic course of sensory evaluation). Both groups evaluated the samples using a five point hedonic scale. The hedonic evaluation of liking of untreated, pasteurized and high-pressure treated milk samples' sensory properties showed that there were no significant differences (p>0.05) in aroma, but there were significant differences in the liking of milk samples colour, taste and aftertaste (p<0.05) depending on treatment type. The overall sensory properties of HP-treated milk were evaluated higher comparing to the traditionally pasteurized milk. The colour (which was measured in CIE L*a*b* colour system) difference was well visible in high-pressure treated milk in comparison to untreated and pasteurized milk.

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High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

Cited by 225 publications

References 102 publications

Consumption, preferences and habits of purchasing consumers of peaches and nectarines

Consumption, preferences and habits of purchasing consumers of peaches and nectarines

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Sensory properties of high-pressure-treated milk

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