Assessment of cell damage in high-pressure-shift frozen broccoli: comparison with market samples

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

“…Further investigations showed that finishing the freezing outside the HP-vessel, in this case in liquid nitrogen, enhanced the process efficiency whilst retaining all the quality characteristics (Fernandez et al 2006). When Van Buggenhout et al (2005) measured carrot firmness after overnight storage, the PSF-treated samples were found to be twice as firm as those that were conventionally frozen.…”

Post-harvest technologies applied to edible flowers: A review

“…180 MPa, −16°C and 210 MPa, −20°C [39] 50-500 MPa, 15-60°C between 4-90 min [40] 100-500 MPa, 20-40°C,15 or 35 min [41] Blanching + 210 MPa at −20.5°C or 210 MPa, liquid N 2 [43] 600 MPa, 25 and 75°C, 10, 20 and 40 min. [44] 400 and 600 MPa, 2 min [45] 0.1-600 MPa, 25-45°C, 30 min [73] 0.1 and 800 MPa, 20°C, 10 min [42] Cauliflower (Brassica oleracea var.…”

“…[42] Furthermore, the application of HHP may induce cell permeabilization, favoring glucosinolate conversion and hydrolysis of health promoting products. [40] Concerning the effect of HHP treatment on physical attributes, Fernández et al [43] concluded that blanched and high-pressure treated broccoli followed by freezing presented better texture than conventional frozen ones, without great changes in color and flavor. Furthermore, Butz et al [44] reported that no detectable effects on green color (chlorophyll a and b) were observed after long treatments at 600 MPa and 75°C.…”

Recent Developments in High Pressure Processing of Foods

“…However, the sensory quality of samples blanched prior to high-pressure freezing (210 MPa, −20 °C) was acceptable (Prestamo et al 2004 ). Blanched and high-pressure-frozen broccoli presented less cell damage, lower drip losses, and better texture than frozen samples (Fernandez et al 2006 ).…”