Advantages of high pressure sterilisation on quality of food products

Matser, A.M.; Krebbers, B.; Berg, R. van den; Bartels, P.V.

doi:10.1016/j.tifs.2003.08.005

Cited by 269 publications

(181 citation statements)

References 8 publications

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“…Various studies showed that, sensorial properties of pressure treated fruit juice samples are more or less comparable with control samples (Daoudi et al, 2002;Matser et al, 2004;Barba et al, 2012) due to minimal or limited effect of pressure on various chemical bonds. In terms of safety point of view, by choosing appropriate pressure treatment conditions (like higher pressure shorter time or vise versa), it is possible to kill pathogenic and spoilage vegetative cells to get shelf stable fruit juices stored at refrigerated temperature (Matser et al, 2004;Black et al, 2007). Overall, high pressure showed a potential in preserving and improving valuable attributes of watermelon juices as compared with conventional thermal treatment method which could be the same for other fruit juices.…”

Section: Resultsmentioning

confidence: 99%

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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The retention of nutrient components of fruit juices during processing is an important criterion to produce better quality fruit products. Stability of nutrient components during processing vary from product to product and processing methods. Information about kinetic study of particular nutrient component under different processing conditions would enable to optimize processing parameters for better quality retention. Therefore the objective of this research was to evaluate the effect of thermal and high pressure food processing methods on stability of vitamin C and lycopene of watermelon juice. Watermelon juice was subjected to different thermal (70 to 90C) and high pressure (400 to 600 MPa) treatments for different interval of times and the residual vitamin C and lycopene concentrations were measured. The destruction of nutrients in both thermal and high pressure processing conditions obey first order reaction rate kinetic model. In both processing conditions lycopene remains more stable as compared to vitamin C. The degradation rates of both components were faster in thermal treatment as compared to high pressure. The D value of vitamin C ranged from 40 to 176 min (z = 30.8C) and 4 to 24 h (z p = 257 MPa) in thermal and high pressure treatments respectively whereas the D value of lycopene ranged from 15 to 83 h (z = 24.5 o C) and 61 to 258 h (z P= 318 MPa) for thermal and high pressure treatments respectively. Therefore high pressure ensures better retention of the nutrients as compared to thermal treatment and hence can be used to pasteurize better quality watermelon juice.

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Section: Resultsmentioning

confidence: 99%

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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“…High pressure processing (HPP) is a nonthermal processing technology that can inactivate microorganisms and enzymes, extend a product's shelf life, and cause negligible impairment in food sensory properties and nutritional quality, such as flavor, color and nutritional value (Matser, Krebbers, van den Berg, & Bartels, 2004). Nowadays, it is a commercially implemented technology, applied worldwide for cold pasteurization of a wide range of different foods, such as precooked meals, juices, beverages, fruits and vegetables (Norton & Sun, 2008).…”

Section: Introductionmentioning

confidence: 99%

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Duarte

Moreira

Fernandes

et al. 2014

CyTA - Journal of Food

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(2015) Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration, CyTA -Journal of Food, 13:3, 321-328, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Hyperbaric storage (HS) under mild pressure of requeijão, a traditional Portuguese whey cheese, as a case study of a highly perishable dairy food, was evaluated as a possible energy costless alternative to refrigeration. Whey cheese was stored for 4 and 8 hours, at different pressure levels (0.1, 100 and 150 MPa) and temperatures (25°C, 30°C and 37°C), and the results were compared with refrigeration (4°C). Microbial analyses showed that storage for 4 hours at 100 MPa was able to maintain microbial counts similar to refrigeration and initial load, ≈3 Log 10 CFU/g, at all tested temperatures. By increasing the pressure to 150 MPa and the storage time to 8 hours, microbial loads were reduced to undetectable counts, with the exception for total aerobic mesophiles that were reduced to about ≈1 Log unit. HS in general maintained pH, water activity and lipid oxidation values, at levels similar to that in refrigeration.Keywords: food preservation; high pressure; hyperbaric storage; refrigeration; whey cheeseEl almacenamiento hiperbárico bajo una presión suave del requeijão, un queso de suero típico en Portugal, como caso de estudio de un producto lácteo altamente perecedero, fue evaluado como una alternativa sin ningún coste energético a la refrigeración. El queso de suero fue almacenado durante 4 y 8 horas, a diferentes niveles de presión (0,1; 100; y 150 MPa) y temperaturas (25, 30, y 37°C). Los resultados fueron comparados con la refrigeración (4°C). Los análisis microbianos mostraron que el almacenamiento de 4 horas a 100 MPa era capaz de mantener los recuentos microbianos similares a los de la refrigeración y carga inicial, ≈3 Log 10 CFU/g, para todas las temperaturas examinadas. Mediante el incremento de la presión a 150 MPa y el tiempo de almacenamiento a 8 horas, la carga microbiana fue reducida a recuentos indetectables, excepto el total de aerobios mesófilos que fue reducido alrededor de ≈1 unidad Log. El almacenamiento hiperbárico en general conservó pH, actividad del agua y valores de oxidación lipídica, a niveles similares a la refrigeración.Palabras clave: conservación alimentos; alta presión; almacenamiento hiperbárico; refrigeración; queso de suero

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“…In this light the development of mild non thermal processing is a key factor for preserving or improving the nutritional value of food. In this perspective, high pressure homogenization (HPH), which ensures product stability, shelf life, and taste [5] is considered one of the most promising non thermal food-processing technologies. Multipass homogenization treatment increases the safety features of food; Patrignani et al [6] evidenced that the multi-pass high pressure treatment at 100 MPa of liquid whole egg inoculated with 7 and 4 log CFU/ml S. enterica serovar enteritidis results in a first order inactivation kinetic.…”

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confidence: 99%

Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

Nunzio¹,

Vannini²,

Tossani³

et al. 2014

FNS

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The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disadvantages such as off flavors, destruction of nutrients, and other losses of product quality. Non thermal processing is a key factor for preserving or improving the nutritional value of food, and high pressure homogenization (HPH) processing is now a celebrated option experiencing worldwide commercial growth. Notwithstanding, little is known on the impact of HPH treatments on the nutritional value of food. In this study we have evaluated the possible modification induced by HPH treatment in egg-yogurt, mixed vegetable, and mixed fruit creams. Our results evidence that HPH does not affect the nutritional quality of lipids and does not cause lipolysis, lipid peroxidation and vitamin E loss. In plant food products, HPH preserved or improved the nutritional quality, suggesting its use as valid alternative to thermal pasteurization for obtaining high quality products with preserved nutritional characteristics. Although further investigations are needed, especially at extreme pressure and temperature combinations, our results open new perspectives for the production of ambient stable products with good nutritional value, and contribute to process optimization.

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Advantages of high pressure sterilisation on quality of food products

Cited by 269 publications

References 8 publications

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

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