Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters

Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup

“…Reduction of ascorbic acid content resulted about 6%, 16%, and 22% for ohm-HPP, ohm-OHM, and ohm-DIM, respectively. Very low reduction of ascorbic acid in ohm-HPP is in agreement with [53] which observed similar reduction for minimally processed peaches subjected to 600 MPa of pressure. The higher ascorbic acid loss observed for ohm-DIM and in a lower extent for ohm-OHM may be ascribable to the thermal degradation, as already hypothesized for pigments.…”

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

“…The current practice is to use frozen or canned products in halves, cubes or other forms. A more fresh‐like peach raw material could be an option of interest to the industry, and osmotically dehydrated minimally processed products could serve that purpose …”

“…Over the last few years, there has been a significant increase in the demand for minimally processed fruits and vegetables. However, these products represent a technological challenge, since tissue processing (such as peeling and/or cutting) used for fresh‐cut fruit and vegetable processing causes faster physiological deterioration, biochemical changes and microbial spoilage, resulting in degradation of colour, texture and flavour . Different approaches have been developed to obtain products able to keep, during long‐time storage, the freshness and quality of the original commodity, such as the combination of two or more conventional or non‐conventional processing and preservation technologies acting synergistically (hurdle technology) (osmotic dehydration or other dipping techniques and air drying, high pressure processing, pulsed electric fields, or vacuum packaging, refrigerated storage, etc.)…”

“…A more fresh-like peach raw material could be an option of interest to the industry, and osmotically dehydrated minimally processed products could serve that purpose. [3][4][5] Over the last few years, there has been a significant increase in the demand for minimally processed fruits and vegetables. However, these products represent a technological challenge, since tissue processing (such as peeling and/or cutting) used for fresh-cut fruit and vegetable processing causes faster physiological deterioration, biochemical changes and microbial spoilage, resulting in degradation of colour, texture and flavour.…”

“…3,5 Different approaches have been developed to obtain products able to keep, during long-time storage, the freshness and quality of the original commodity, such as the combination of two or more conventional or non-conventional processing and preservation technologies acting synergistically (hurdle technology) (osmotic dehydration or other dipping techniques and air drying, high pressure processing, pulsed electric fields, or vacuum packaging, refrigerated storage, etc.). 5 For example, the combination of air drying with osmotic dehydration has been widely studied, leading to improvements in the quality of the end product (measured as colour and texture retention) and energy savings. [6][7][8] Osmotic dehydration (OD) is a method traditionally used for a variety of food matrices for the partial removal of moisture and the uptake of selective solutes, resulting in the desired alteration of the composition of the original product.…”