HPP strawberry products : an example of processing line

Rovere, P.; Carpi, G.; Gola, S.; Dall'aglio, G.; Maggi, A.

doi:10.1016/s0921-0423(06)80077-8

Cited by 6 publications

(6 citation statements)

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“…As compared to fruit based products, a high residual ascorbic acid concentration after HP treatment is mostly found. In berries, a high retention of AA in strawberry nectar was observed after HP treatment at 500 MPa/room temperature/3 min (Rovere et al, 1996). Changes of vitamin C content in pressure treated food products during storage have been followed.…”

Section: Berriesmentioning

confidence: 99%

“…Changes of vitamin C content in pressure treated food products during storage have been followed. It is suggested that further vitamin C degradation after HP processing during storage could be reduced by lowering storage temperature, for example, in pressurized (500 MPa/room temperature/3 min) strawberry nectar (Rovere et al, 1996). A kinetic study on degradation of vitamin C in pressure treated strawberry coulis has shown that a pressure treatment neither accelerated nor slowed down the kinetic degradation of ascorbic acid during subsequent storage.…”

Section: Berriesmentioning

confidence: 99%

See 1 more Smart Citation

The Effects of Non-Thermal Technologies on Phytochemicals

Oms‐Oliu¹,

Odriozola-Serrano²,

Martı́n-Belloso³

2012

Phytochemicals - A Global Perspective of Their Role in Nutrition and Health

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Section: Berriesmentioning

confidence: 99%

Section: Berriesmentioning

confidence: 99%

The Effects of Non-Thermal Technologies on Phytochemicals

Oms‐Oliu¹,

Odriozola-Serrano²,

Martı́n-Belloso³

2012

Phytochemicals - A Global Perspective of Their Role in Nutrition and Health

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“…Water‐soluble vitamins are particularly sensitive to physical factors such as temperature and light (Baldwin and others ; Jenkins and others ). Since high pressure treatment is a nonthermal process, it may be a better process for the preservation of sensitive nutrients such as vitamins (Rovere and others ).…”

Section: Impact Of Hhp On Egg Componentsmentioning

confidence: 99%

Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products

Naderi

House

Pouliot³

et al. 2017

Comp Rev Food Sci Food Safe

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High hydrostatic pressure (HHP), used alone or with other processes, is an emerging technology increasingly used in the food industry to improve microbial safety, and the functionality and bioactive properties of food products. HHP provides a way to reduce energy requirements for food processing and may contribute to improved energy efficiency in the food industry. Hen egg is used by the food industry to formulate many food products. To improve the microbiological safety of egg and egg-derived products, HHP processing is an attractive alternative to heat-pasteurization and a potential technology. However, HHP treatment induces structural modifications of egg components (such as proteins) which could positively or negatively affect the physicochemical and functional properties of egg-derived products. Improving our knowledge regarding the potential of HHP in the egg industry will add value to the final food products and increase profitability for egg producers and the food industry.

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“…69 Retention of ascorbic acid was also found in strawberry nectar after high-pressure treatment at 500 MPa for 3 min at room temperature. 70 Barba et al studied the effects of HPP (600 MPa/42 °C/ 5 min) and PEF processing (36 kV/cm, 100 μs) on the quality and nutritional characteristics of blueberry juice. They observed a higher retention of ascorbic acid content (31% loss) and a better preservation of the antioxidant activity (21% loss) in the HPP-treated juice compared to the unprocessed and PEFtreated samples.…”

Section: ■ Impact Of Hpp On Bioactive Compounds Inmentioning

confidence: 99%

High-Pressure Processing of Berry and Other Fruit Products: Implications for Bioactive Compounds and Food Safety

Tadapaneni

Daryaei

Krishnamurthy

et al. 2014

J. Agric. Food Chem.

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Fruits contain a variety of nutrients and polyphenols that are associated with health benefits. Year-round availability of fresh fruits is limited due to perishability. Processing fruits extends shelf life. Individual quick-frozen fruit is the most common for fruits, but nowadays, processing fruits into beverages offers extended shelf life and new market opportunities. Conventional thermal processing is an effective method for producing safe, extended shelf life, and shelf-stable products, including beverages. However, the high temperatures negatively affect nutritive quality by destroying essential nutrients and biologically active "non-essential" components such as polyphenols. Therefore, novel technologies that can preserve nutrient quality while ensuring food safety are warranted. In this review, the application of high-pressure processing (HPP) for preserving nutrients and phytochemicals while ensuring microbiological safety in beverages and other foods containing fruits is discussed.

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HPP strawberry products : an example of processing line

Cited by 6 publications

References 1 publication

The Effects of Non-Thermal Technologies on Phytochemicals

The Effects of Non-Thermal Technologies on Phytochemicals

Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products

High-Pressure Processing of Berry and Other Fruit Products: Implications for Bioactive Compounds and Food Safety

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