Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

Krebbers, B.; Matser, A.M.; Hoogerwerf, S.W.; Moezelaar, Roy; Tomassen, Monic M M; Berg, R. van den

doi:10.1016/s1466-8564(03)00045-6

Cited by 216 publications

(140 citation statements)

References 17 publications

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“…A food matrix influence could also explain data on vitamin C content, which was not modified in the MVC as reported by other Authors in different vegetable products [27,30,31], while was increased in the MFC.…”

Section: Open Access Fnssupporting

confidence: 70%

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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Section: Open Access Fnssupporting

confidence: 70%

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 chromatic coordinate a* (red-green) experiences, after six months of storage and comparing to the first day of elaboration, a significant increase in the control samples just as the rest of the samples subjected to different treatments. Similar results were obtained by Krebbers et al (2003) after subjecting tomato juice to HPP and combined thermal treatments. These authors attributed the increase storage.…”

Section: J Delgado-adamez Mn Franco J Sánchez C De Miguel Msupporting

confidence: 83%

Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam

Delgado‐Adámez¹,

Franco²,

Sánchez³

et al. 2013

Grasas y Aceites

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RESUMEN Efecto de las altas presiones hidrostáticas y el tratamiento térmico tradicional en las características físico-químicas, microbiológicas y análisis sensorial de una mermelada de aceitunaEn el presente trabajo se valoró el efecto del procesado por altas presiones hidrostáticas (HPP) como método alternativo al tratamiento térmico de pasteurización en la mermelada de aceitunas. Para ello se comparó el efecto de ambos tratamientos sobre el producto procesado y se evaluó su estabilidad durante el almacenamiento en refrigeración, mediante la caracterización de los aspectos físico-químicos, microbiológicos, y sensoriales. Para evaluar el efecto del procesado, se aplicaron dos tratamientos de HPP (450 y 600MPa) y otro de pasteurización térmica (80 °C durante 20 min), comparándose con el producto no procesado. Las muestras tratadas con HPP 600MPa presentaron, frente al resto de tratamientos una reducción en la presencia de microorganismos, mayor claridad y menor pardeamiento, y una mayor aceptación sensorial. El estudio de la vida útil del producto en refrigeración, indicaría la viabilidad de la aplicación de la tecnología de HPP para obtener alimentos con vida útil similar a la obtenida con el tratamiento tradicional de pasteurización, pero con mejor calidad sensorial. PALABRAS CLAVES: Altas Presiones Hidrostáticas (HPP) -Análisis sensorial -Mermelada de aceituna -Microbiología -Pasteurización térmica. SUMMARY Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jamIn the present work the effect of the processing by high hydrostatic pressures (HPP) was assessed as an alternative to the thermal treatment of pasteurization in olive jam. The effects of both treatments on the product after processing were compared and stability during storage under refrigeration was assessed through the characterization of physicochemical, microbiological and sensory aspects. To assess the effect of processing, two HPP treatments (450 and 600MPa) and thermal pasteurization (80 °C for 20 min) were applied, comparing them with the unprocessed product. HPP 600MPa versus the rest of treatments showed a reduction in microorganisms, greater clarity and less browning, and sensory acceptance. The shelf-life of the refrigerated product would indicate the feasibility of the application of the HPP technology for food with similar shelf-life to that obtained with the traditional treatment of pasteurization, but with a better sensory quality.

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“…At 30 days of storage, the lycopene losses were around 10% for PWJ-40 s and 7% for PWJ-90 s. Similar results were reported for watermelon juice, which showed higher losses after thermal treatment (88 ∘ C for 20 s) than during the 30 days of storage time [12]. Additionally, a previous study detected a loss of about 40% in the lycopene content after conventional sterilization of tomato puree [27]. However, Knockaert et al [28] only measured a significant decrease (20-30%) in the lycopene content of tomato puree after thermal sterilization (117 ∘ C for 1.5 min or 3 min), while no significant differences between tomato puree treated at 90 ∘ C for 10 mins and 60 ∘ C for 1 min and untreated samples were observed.…”

Section: Lycopene Contentsupporting

confidence: 81%

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

Tarazona-Díaz

Martínez-Sánchez

Aguayo

2017

Journal of Food Quality

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L-citrulline is a nonessential amino acid with demonstrated health benefits for humans, and watermelon is a fruit rich in this amino acid. The juice industry is developing functional beverages through the enrichment with external bioactive compounds; this kind of industry uses conventional pasteurization because of its efficiency and simplicity. In this experiment, the effects of pasteurization (80 ∘ C for 40 s or 90 s) and storage (4 ∘ C for 30 days) on different parameters were evaluated in a watermelon juice (3.68 g kgof natural L-citrulline) enriched with external L-citrulline (12 g kg −1 ). Enzymatic activity (peroxidase, pectin methyl esterase, and polygalacturonase) was inactivated (74 to 89%, 89 to 90%, and 11 to 15%, resp.) with the pasteurization treatment, obtaining the highest degradation with the longest heating time. According to the rheology study, the juice's elasticity was mainly affected by type of heat treatment while its viscosity was more stable and affected by storage time. A reduction in bioactive compounds content, around 10-16% for lycopene and 19-20% for L-citrulline, was observed after the pasteurization treatments, with a higher decrease with increased treatment time. Storage time also induced a reduction in lycopene and L-citrulline. The shelf life was limited by sensorial parameters.

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Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

Cited by 216 publications

References 17 publications

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

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

Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

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