Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)

Apichartsrangkoon, Arunee; Chaikham, Pittaya; Srisajjalertwaja, Siriwan

doi:10.1016/j.fbio.2013.11.006

Cited by 6 publications

(3 citation statements)

References 24 publications

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“…In general, aldehydes can be related to green, grassy and herbaceous notes (Melgarejo et al, 2012). Usually, aldehyde class is likely to be the desirable volatiles, since they contribute to aromatic odours in plants (Apichartsrangkoon, Chaikham, & Srisajjalertwaja, 2014). Six of the eleven volatile aldehydes isolated were modified after HPP (Table 1).…”

Section: Aldehydesmentioning

confidence: 99%

Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS

González‐Cebrino

García‐Parra

Ramírez

2016

Innovative Food Science & Emerging Technologies

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The volatile profile of a plum purée (cv. Crimson Globe) processed by high hydrostatic pressure was evaluated by the method of solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS). Two pressure intensity levels and three holding times were applied (400 and 600 MPa for 1, 150 and 300 seconds) in order to know the effect of processing on the original aroma of plum purée. High pressure processed purées were compared to raw purée (unprocessed purée). A total of 40 volatile compounds were identified in the headspace of the plum purée. The major compounds identified were an aldehyde (hexanal) and two alcohols (hexan-1-ol and (Z)-hex-3-en-1-ol). The first two compounds were not affected by processing while the levels of (Z)-hex-3-en-1-ol were reduced at the less intense pressure treatments. Among the total volatile compounds isolated (40), 17 were not modified by high pressure processing (HPP) since no significant differences were observed after processing. The rest of the compounds (23) were significantly influenced by HPP. The modifications of these 23 volatiles represented changes of the 1.8% of the total aroma of the original purée. Significant differences were noticed in several compounds after the applied treatments, although the overall effect on the profile would not be significant. Results showed that the most intense treatments did not significantly alter the original aroma of plum purée. Therefore, HPP appears to be an alternative technology for the preservation of aromatic compounds of plum purée.

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Section: Aldehydesmentioning

confidence: 99%

Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS

González‐Cebrino

García‐Parra

Ramírez

2016

Innovative Food Science & Emerging Technologies

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“…Regarding chilli products, Apichartsrangkoon et al . (2013, 2014) reported positive effects of HPP on green‐chilli paste. Desired esters and sulphides were retained in pressurised products, whereas undesirable volatiles from the Maillard reaction disappeared after pressurisation.…”

Section: Clean‐label‐friendly Technologiesmentioning

confidence: 99%

A Review of Clean‐Label Approaches to Chilli Paste Processing

Jamaluddin

Adzahan

Azman

et al. 2021

Int J of Food Sci Tech

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Summary Consumer demand for clean‐label food products is increasing. Moreover, the production of ready‐to‐cook products have begun to include clean‐label efforts. Dried chilli, the raw material for chilli paste, is susceptible to contaminants such as mould dirt and pesticides that must be removed to maintain the safety and quality of products. In this review, trends related to processes involved in chilli paste production are highlighted. Improvements in preservation technology and the potential for using a clean‐label approach to produce premium‐quality chilli pastes were explored. Ultrasound washing and high‐pressure processing could be combined as part of a hurdle technique for processing chilli pastes that align with consumer values. Ultrasound washing disinfects and removes dirt pesticides and chemical residues present on dried chillies. High‐pressure treatments inactivate microorganisms and enzymes, which could extend the shelf‐life of chilli pastes. Additionally, organic acid and garlic can be used as natural preservatives to improve the formulation without using artificial ingredients. This clean‐label concept can be integrated into the hurdle strategy to produce chilli paste that fulfils the consumer demand for a safe, naturally nutritional product with an extended shelf‐life.

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“…As a result, excess amount of these preservatives is illegally used (Zaini et al, 2010). Pasteurization and sterilization could effectively inhibit microbial growth but aroma volatiles were lost during storage (Apichartsrangkoona et al, 2014).…”

mentioning

confidence: 99%

Gamma irradiation for shelf‐stable and ready‐to‐eat shrimp chili paste

Sirisoontaralak

Chaitavornwong

Kitthanadeachakorn

et al. 2022

Food Processing Preservation

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Gamma irradiation was applied to extend the shelf life of ready‐to‐eat shrimp chili paste stored at ambient temperature. Doses of 2–8 kGy did not affect aw, pH, color, and antioxidant properties of shrimp chili paste. Noticeable change in TBARs was noticed at 4 kGy, but panelists gave similar sensorial acceptability scores among samples. Gamma irradiation at 4 kGy could completely eliminate Escherichia coli intentionally inoculated in shrimp chili paste. However, gamma irradiation at 8 kGy was recommended because it could only sterilize RTE shrimp chili paste in cooperation with panelists overall acceptance. The RTE shrimp chili paste irradiated at 8 kGy was microbiologically safe throughout 6 months of ambient storage, whereas non‐irradiated chili paste was spoiled with a bacterial count above 6 log cfu/g. During storage with the presence of oxygen, alteration of color values, and increasing in lipid oxidation were noticed. However, panelists still accepted irradiated RTE shrimp chili paste at the end of storage. Novelty impact statement Gamma irradiation is recommended as an alternative process to extend the shelf life of RTE shrimp chili paste under ambient condition without modification of product qualities and storage conditions. Gamma irradiation could replace chemical food preservatives and thermal process, which demolished aroma volatiles of chili paste. Important hindrances in terms of preparation hassle and short shelf‐life at ambient condition of RTE chili paste are resolved. Thus, potential markets in Southeast Asian, Asian, USA, and Europe could be expanded. These insights could be profitably applied to create other convenient and travelable condiments and table sauces.

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Storage stability of aroma volatiles in ultra-high pressure and thermally treated Thai green-chili pastes (Nam Prig Nhum)

Cited by 6 publications

References 24 publications

Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS

Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS

A Review of Clean‐Label Approaches to Chilli Paste Processing

Gamma irradiation for shelf‐stable and ready‐to‐eat shrimp chili paste

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