Selection of Process Conditions for High Pressure Pasteurization of Sea Buckthorn Juice Retaining High Antioxidant Activity

Alexandrakis, Zacharias; Kyriakopoulou, Konstantina; Katsaros, George; Krokida, Magdalini; Taoukis, Petros

doi:10.1007/s11947-014-1299-5

Cited by 30 publications

(7 citation statements)

References 28 publications

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“…However, compared to TP, HHP treatment maintained significantly higher ascorbic acid, rutin, total phenolic contents, and total antioxidant activity. Alexandrakis et al (2014) observed that HHP did not have any significant effect on the antioxidant activity of Sea Buckthorn Juice; however, even mild treatment at 60 °C for 1 min could decrease its antioxidant activity. In summary, these results show that HHP promotes the extraction of antioxidants, preservation of more functional components, and reduction of natural nutrient loss.…”

Section: Antioxidant Characterizationsmentioning

confidence: 84%

Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

Wang

et al. 2018

J Food Sci Technol

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This study evaluated the effects of high hydrostatic pressure (HHP) and thermal pasteurization (TP) on microbial counts, physicochemical properties, antioxidant characteristics, naringin and naringenin contents, and naringinase activity of grapefruit juice during 21 days cold storage period. Results showed that HHP and TP significantly decreased the total microbial, coliform, and yeast counts. No significant differences between HHP-treated grapefruit juice (600 MPa/5 min) and untreated fruit juice with respect to physicochemical properties such as total titratable acidity, pH, and total soluble solids was observed after 21 days of storage. Although HHP affected the colour and antioxidant characteristics of grapefruit juice, the extent of effect was significantly lower than that for TPtreated fruit juice. This demonstrated that HHP could better maintain the original flavour and quality of grapefruit juice compared to TP. In addition, 92% naringinase activity was maintained in HHP-600 group on Day 21, which increased the degradation of bitter naringin into non-bitter naringenin during the cold storage of grapefruit juice. In summary, HHP can simultaneously maintain the microbiological safety of grapefruit juice along with its original quality characteristics. HHP can effectively extend the storage period and safety during cold chain transport, and hence highly applicable in the grapefruit juice industry.

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Section: Antioxidant Characterizationsmentioning

confidence: 84%

Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

Wang

et al. 2018

J Food Sci Technol

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“…Therefore, it is crucial to pursue new processing methods or alternative washing techniques for the preservation of these products without compromising safety and quality. In the last decades, there is an increasing interest in nonthermal food processing technologies, such as high hydrostatic pressure, [5][6][7] pulsed electric fields, [8] ultrasound power, UV irradiation, ozonation, and so forth. [9,10] Despite their proven ability to inactivate microorganisms and extend food shelflife, these techniques are not applicable to leafy salads due to their deteriorative effect on the quality indices.…”

Section: Introductionmentioning

confidence: 99%

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Dimitrakellis

Giannoglou

Xanthou

et al. 2021

Plasma Processes & Polymers

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Plasma-activated water (PAW) was investigated as a "green" antimicrobial washing agent for decontamination of ready-to-eat rocket salads. PAW was generated using a dielectric barrier discharge jet and the plasma chemistry was correlated to the PAW characteristics. The low helium flow rates favored the NO x formation and resulted also in higher reactive species concentration upon storage. PAW activity was retained even after 12 days of storage at low temperatures. The application of fresh and 7-days-stored PAW as washing agents resulted in significant microbial load reduction, whereas the quality indices of PAW-treated rocket leaves were retained. Finally, the PAW treatment increased the shelf-life of the leafy salad by a factor of ~2.5 upon storage at 5°C, demonstrating the potential application of plasma technology in the processing and shelf-life extension of sensitive food products.

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“…Here, harvesting is carried out in early August (13). Sea buckthorn berries and their products were reported to have a positive effect on human health, mainly due to their high content of antioxidants, both water-and fat-soluble, such as ascorbic acid, flavonoids, phenolic acid, tocopherols, and carotenoids (18)(19)(20)(21).…”

Section: Introductionmentioning

confidence: 99%

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting

Sevenich

Gratz²,

Hradecka³

et al. 2023

Front. Nutr.

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IntroductionImpact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number of juices and smoothies containing so called super foods or fruits, which have been “gently pasteurized,” has increased significantly. However, the term “gentle pasteurization” related to the application of emerging preservation technologies such as pulsed electric fields (PEF), high pressure processing (HPP) or ohmic heating (OH) is not clearly defined.MethodsTherefore, the presented study investigated the influence of PEF, HPP, OH, and thermal treatment on quality characteristics and microbial safety of sea buckthorn syrup. Syrups from two different varieties were investigated under the following conditions HPP (600 MPa 4–8 min), OH (83°C and 90°C), PEF (29.5 kV/cm, 6 μs, 100 Hz), and thermal (88°C, hot filling). Analyses to test the influence on quality parameters like ascorbic acid (AA), flavonoids, carotenoids, tocopherols, antioxidant activity; metabolomical/chemical profiling (fingerprinting) via U-HPLC-HRMS/MS (here especially flavonoids and fatty acids); sensory evaluation, as well as microbial stability including storage, were conducted.Results and discussionIndependent from the treatment, the samples were stable over 8 weeks of storage at 4°C. The influence on the nutrient content [Ascorbic acid (AA), total antioxidant activity (TAA), total phenolic compounds (TPC), tocopherols (Vit E)] was similar for all tested technologies. Employing statistical evaluation Principal Component Analysis (PCA) a clear clustering based on the processing technologies was observed. Flavonoids as well as fatty acids were significantly impacted by the type of used preservation technology. This was obvious during the storage time of PEF and HPP syrups, where enzyme activity was still active. The color as well as taste of the syrups were found to be more fresh-like for the HPP treated samples.

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Selection of Process Conditions for High Pressure Pasteurization of Sea Buckthorn Juice Retaining High Antioxidant Activity

Cited by 30 publications

References 28 publications

Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

Application of plasma‐activated water as an antimicrobial washing agent of fresh leafy produce

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting

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