Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products

Shahbaz, Hafiz Muhammad; Kim, Jeong Un; Kim, Sun Hyoung; Park, Jiyong

doi:10.1016/b978-0-12-811447-6.00007-2

Cited by 20 publications

(16 citation statements)

References 161 publications

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“…HHP treatment is not strongly influential on covalent bonds and can only break hydrogen bonds and electrovalent bonds involving large molecules rather than small molecular substances (Shahbaz et al, 2018b). HHP can affect enzyme activity by rupturing the three-dimensional configuration of enzymes (Riahi & Ramaswamy, 2004).…”

Section: Effect Of Hhp On Alliinase Activity and Alliin Allicin And mentioning

confidence: 99%

High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity

Park

Kim

Shahbaz

et al. 2018

Int J of Food Sci Tech

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Summary The traditional method of manufacturing garlic powder (GP) that includes simple grinding of air‐dried garlic slices has problems of microbial safety and a pungent flavour for this product. Microbiologically safe GP with a less pungent flavour and better antioxidant activities was manufactured using high hydrostatic pressure (HHP), wet grinding and freeze‐drying process. The numbers of total aerobic bacteria and yeasts and molds in untreated (without HHP) GP were 3.64 and 2.47 log CFU/g respectively. Garlic powder treated with 600 MPa HHP for 5 min exhibited a total aerobes count of 1.62 CFU/g and a yeasts and molds count of 1.43 log CFU/g. The diallyl disulfide content, which is responsible for the pungent odour of garlic, was also significantly reduced by HHP due to a decrease in the alliinase activity. Hence, a novel process using HHP can help to produce GP with improved microbial safety, flavour and nutrition.

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Section: Effect Of Hhp On Alliinase Activity and Alliin Allicin And mentioning

confidence: 99%

High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity

Park

Kim

Shahbaz

et al. 2018

Int J of Food Sci Tech

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“…In addition, may also cause turbidity, flocculation, and phase separation in fruit juices. Molds are similar to yeast and its growth produces undesired effects, such as gas production, change of odor, and formation of a mycelial mat on the juice surface (Shahbaz, Kim, Kim, & Park, 2018). Therefore, the inactivation of microorganisms during processing of grape juices is crucial for better safety and longer shelf life.…”

Section: Introductionmentioning

confidence: 99%

“…HHP‐treated juice products are currently available on supermarket shelves in many countries (Knoerzer, 2016). Several fruit juices, treated by HHP are also available on the market of many countries, HHP processing is globally popular and pressure‐treated fresh fruit juices are available in commercial markets in Europe, Australia, the United States, Canada, India, Taiwan, South Korea, and Japan (Shahbaz et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

“…The development and the application of HHP have been primarily focused on the enhancement of the health benefits consumer (Huang, Hsu, & Wang, 2020). In this context, HHP technology for preservation of fresh juices has received a recent broad commercial success (Shahbaz et al, 2018). HHP-treated juice products are currently available on supermarket shelves in many countries (Knoerzer, 2016).…”

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confidence: 99%

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Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior ofBotrytis cinereain white grape juice concentrate

Torres-Ossandón

Castillo

Ah-Hen³

et al. 2020

J. Food Process. Preserv.

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Grape and its derived products contain a wide range of polyphenolic compounds that have been shown to possess anti-inflammatory activities, and to prevent cellular deterioration that predisposes to atherosclerosis and coronary heart disease, therefore, these compounds are considered as bioactive compounds having beneficial effects on human health (Rasines-Perea & Teissedre, 2017; Zuanazzi et al., 2019). Moreover, the compounds found in grape and its by-products have positive effects on health and can be found in any part of the fruit (skin, pulp, and seeds) and they include flavonoids (anthocyanins, flavanols, and flavonols), phenolic acids, and stilbenes (Samoticha et al., 2017). On the contrary, grapes are highly appreciated for their sugar content, especially glucose and fructose, the main sugars that are related to juices' quality (Eyduran, Akin, Ercisli, Eyduran, & Maghradze, 2015). The concentration of bioactive compounds and sugars in grape depend mainly on factors such as ripening stage, variety, region of origin, climate, cultural practices, and process conditions (Lima et al., 2015). In the last decades, demand and consumption of freshly squeezed fruit juices with unimpaired sensory and nutritional qualities, also

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“…In an attempt to meet consumers’ demands for minimally processed food products, several nonthermal food‐processing technologies have been developed over the years, such as pulsed electric fields, HPP, irradiation, UV‐light, etc., in order to obtain foods with higher quality compared to the conventional thermal pasteurization processes. Since heat is not applied, several thermolabile compounds are kept, as well the sensorial and nutritional features (Shahbaz, Kim, Kim, & Park, ; Wright, ). One of the most promising nonthermal food‐processing technologies is HPP, which will be further discussed in the next topic.…”

Section: The Role Of Fungi Spores In Food Spoilagementioning

confidence: 99%

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Pinto

Moreira

Fidalgo

et al. 2020

Comp Rev Food Sci Food Safe

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Food contamination with heat‐resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers’ demands for minimally processed, fresh‐like food products, nonthermal food‐processing technologies, such as high‐pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no heat is applied to foods, vitamins, proteins, aromas, and taste are better kept when compared to thermal processes. Nevertheless, HPP is only able to destroy pathogenic and spoilage vegetative microorganisms to levels of pertinence for food safety, while bacterial spores remain. Regarding HRF spores (both ascospores and conidiospores), these seem to be more pressure‐sensible than bacterial spores, despite a few cases, such as the ascospores of Byssochlamys spp., Neosartorya spp., and Talaromyces spp. that are resistant to high pressures and high temperatures, requiring the combination of both variables to be inactivated. This review aims to cover the literature available concerning the effects of HPP at room‐like temperatures, and its combination with high temperatures, and high‐pressure cycling, to inactivate fungi spores, including the main factors affecting spores’ resistance to high‐pressure, such as pH, water activity, nutritional composition of the food matrix and ascospore age, as well as the changes in the spore ultrastructure, and the parameters to consider regarding their inactivation by HPP.

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Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products

Cited by 20 publications

References 161 publications

High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity

High hydrostatic pressure treatment for manufacturing of garlic powder with improved microbial safety and antioxidant activity

Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior ofBotrytis cinereain white grape juice concentrate

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

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