REFRIGERATED STORAGE OF HIGH HYDROSTATIC PRESSURE (HHP) TREATED PITAYA (Stenocereus pruinosus) JUICE

Quiroz-González, Beatriz; Rodríguez‐Martínez, Verónica; Welti‐Chanes, Jorge; García-Mateos, Rosario; Corrales-Garcı́a, Joel; Ybarra-Moncada, Ma. Carmen; Leyva-Ruelas, Gabriel; Torres, J. Antonio

doi:10.24275/rmiq/alim588

Cited by 11 publications

(9 citation statements)

References 37 publications

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“…However, HHP treated samples still exhibited stable sensory qualities at day 14, and showed a slight decrease at day 20. Quiroz-Gonzalez et al (2020) also reported that the sensorial acceptability of pitaya juice was not affected by HHP treatment during 60 days of storage.…”

Section: Sensory Qualitymentioning

confidence: 94%

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Yang

Ding

Luo

et al. 2022

Front. Food. Sci. Technol.

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High hydrostatic pressure (HHP, 400 MPa/10 min and 500 MPa/8 min) and thermal processing (TP, 90°C/2 min) were comparatively evaluated by examining their impacts on microorganisms, physicochemical characteristics (TSS, pH, color, ascorbic acid, total phenols, total anthocyanins, and particle size distribution), antioxidant activity, endogenous enzyme activity, and sensory quality of the anthocyanin-rich fruit puree during 20 days of storage at 4°C. The count of total aerobic bacteria (TAB) in HHP treated samples was less than 2.02 log10CFU/mL, and yeasts and molds (Y&M) were not detected during storage. Compared with TP treated samples, the total anthocyanins, total phenols, ascorbic acid, antioxidant capacity, and color of HHP treated ones were better maintained. Principal component analysis (PCA) also proved that the original quality of puree could be better preserved by HHP after treatment and during storage. However, the activity of polyphenol oxidase (PPO) and pectin meth esterase (PME) in HHP treated samples were not inactivated totally. In sum, better quality parameters were observed in HHP treated samples, so HHP was a potential way to be applied to fruit puree.

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Section: Sensory Qualitymentioning

confidence: 94%

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Yang

Ding

Luo

et al. 2022

Front. Food. Sci. Technol.

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“…In pitaya juice [ 140 ], after 45 days storage, a 10% decrease of total phenolic content was observed in HPP juice. Ascorbic acid (AA) in untreated juices showed a significant reduction (9%) after 15 days, while in HPP-treated juices the decrease reached up to 6% after 30 days ( Table 2 ).…”

Section: Impact Of Hpp On Antioxidant Activity During Storage Of Fruits and Fruit Productsmentioning

confidence: 99%

“… Phenolic compounds were not affected by HPP but had a 10% decrease after storage. Betaxanthins showed no significant changes during storage (21.1 to 18.9 mg/g), while betacyanins showed a 28% reduction [ 140 ] Red grapefruit juice HPP: 550 MPa, 10 min, 25 °C TP: 110 °C, 8.6 s Storage: 30 days, 4 °C DPPH (mmoles Trolox/L) FRAP (mmoles Trolox/L) TPC: Folin-Ciocalteu (mg GAE/100 g) Ascorbic acid: HPLC-UV-vis (mg/100 mL) Antioxidant activity decreased by 1.4% (DPPH) and 8.5 % (FRAP) after TP; no change with unprocessed samples during storage. DPPH and FRAP was decreased by 5.0 and 14.3% in HPP-treated grapefruit juice and 5.3 and 12.8% in TP-treated grapefruit juice during total storage, respectively.…”

Section: Impact Of Hpp On Antioxidant Activity During Storage Of Fruits and Fruit Productsmentioning

confidence: 99%

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

2021

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Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.

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“…According to the pH values found for these pulps (Table 1), they are classified as acid or medium acid foods (3.7 < pH < 4.5) (Ramaswamy & Abbatemarco, 1996), Decrement of aerobic mesophilic count was observed during refrigerated (4°C) storage of pitaya juice as from the 35th day of the cool storage (Quiroz-González et al 2020;García-Mateos et al, 2019).…”

Section: Microbiological Analysesmentioning

confidence: 99%

Effect of two pasteurization methods on the content of bioactive compounds and antioxidant capacity of nance (Byrsonima crassifolia) pulp and their kinetics of loss during refrigerated storage

Urquieta-Herrero

Cornejo-Mazón²,

Gutiérrez‐López³

et al. 2021

RMIQ

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REFRIGERATED STORAGE OF HIGH HYDROSTATIC PRESSURE (HHP) TREATED PITAYA (Stenocereus pruinosus) JUICE

Abstract: Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Cited by 11 publications

References 37 publications

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

Effect of two pasteurization methods on the content of bioactive compounds and antioxidant capacity of nance (Byrsonima crassifolia) pulp and their kinetics of loss during refrigerated storage

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