Influence of ultra high pressure processing on fruit and vegetable products

Butz, Peter; Garcia, A. Fernandez; Lindauer, R.; Dieterich, S.; Bognár, Antal; Tauscher, B.

doi:10.1016/s0260-8774(02)00258-3

Cited by 176 publications

(118 citation statements)

References 15 publications

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“…In addition, HPP is reported to have only a limited effect on the covalent bonds of lowmolecular-mass compounds, such as those responsible for color, flavor, and health-beneficial attributes. For example, HPP at low and moderate temperatures did not cause any significant alterations of the pigments, such as chlorophyll, carotenoids, and anthocyanins, responsible for the color of fruit juices [103].…”

Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 91%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 91%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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show abstract

“…An average of 131.17±12.71 mg vitamin C / 100 g dry matter was determined in the samples. Butz et al (2003) evaluated the influence of applying 600-800 MPa of pressure on vitamin C contents of different kinds of fruit juices, fruits and vegetables and they concluded that in most cases, high pressure did not induce any loss of vitamin C content in the fruit and vegetable matrices. Fernández-García et al (2001) found that orange juice and mixed juice of orange, lemon and carrot processed at 500 and 800 MPa for 5 min showed none or only insignificant reductions of vitamin C compared to unprocessed juice.…”

Section: Vitamin C Contentmentioning

confidence: 99%

“…Moreover, it is generally accepted that the degree of hydration is dependent on the degree of cellular and structural disruption (Guizani et al 2008). Some authors have reported that high-pressure treatment helps to reduce water loss, probably because of disaggregation and unfolding of protein and pH of the mixture (Cheftel and Culioli 1997;Butz et al 2003;TabiloMunizaga and Barbosa-Cánovas 2005).…”

Section: Polysaccharides Contentmentioning

confidence: 99%

Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)

et al. 2012

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The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physicochemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa for 3 min) after 35 days of storage at 4±1°C. The results showed that HHP exerted a clear influence on most of the quality parameters studied. Moisture, protein and fat contents did not show changes with an increasing pressure. Ash, crude fibre and carbohydrates content increased with increasing pressure. Vitamin C content did not show significant differences after 35 days of storage. The variation of colour in the samples increased at 500 MPa. Total dietary fibre, water holding capacity and firmness increased with pressure. However, all HHP-treated samples presented a decrease in hydration ratio and polysaccharides content; and also minor alterations in the structural properties were produced at HHP of 300-500 MPa, resulting in a high quality gel.

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“…Apesar da grande eficiência nas tecnologias tradicionais de conservação, tratamentos térmicos com emprego de altas temperaturas podem causar alterações indesejáveis nos produtos processados, por afetarem atributos nutricionais e sensoriais (CLEMENTE, 2002;DEL POZO INSFRAN et al, 2007). Por outro lado, há uma crescente demanda de consumidores por alimentos frescos, impulsionando o surgimento de pesquisas que visam novas tecnologias na produção de alimentos seguros, com o mínimo de perda nutricional e sensorial, mantendo-os mais próximos do seu valor in natura e com uma maior estabilidade na sua vida de prateleira (BUTZ et al, 2003;MONTEIRO, 2006). Tecnologias não convencionais, como a Alta Pressão Hidrostá-tica (APH), estão sendo pesquisadas como processo alternativo ou complementar aos métodos tradicionais (BUTZ et al, 2002a;BUTZ et al, 2002b;SAN-MARTÍN;BARBOSA-CÁNOVAS;SWANSON, 2002;BUTZ et al, 2003;DEL POZO INSFRAN et al, 2007).…”

Section: Introductionunclassified