Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Yang, Xuan; Ding, Haoyue; Luo, Sijia; X, Sun; Wang, Niu; Wang, Yongtao

doi:10.3389/frfst.2022.911283

Cited by 2 publications

(1 citation statement)

References 42 publications

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“…To ensure the reliability of the experimental results, all experiments were operated with 3 biological and 2 technical replicates, except for a special explanation. Te principal component analysis (PCA) was conducted using an online tool (http://www.metaboanalyst.ca) according to Yang et al [29]. Data were analyzed with one-way analysis of variance and Tukey multiple comparison test, in which p < 0.05 showed signifcant diference.…”

Section: Discussionmentioning

confidence: 99%

Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend

Tian

Yang

Zhang

et al. 2023

Journal of Food Quality

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The effects of high hydrostatic pressure (HHP) (400 MPa/2 min and 500 MPa/2 min) and thermal processing (TP) (90°C/2 min) on the microorganisms, nutrition, color, endogenous enzyme activities, antioxidant capacity, and rheological properties of blended apple-kiwi-carrot puree were comprehensively evaluated after processing and during storage at 4°C. Results showed the microbiological shelf life of the HHP or TP products was at least 24 days. TP inactivated polyphenol oxidase activity more effectively, retaining more polyphenols in samples during storage, whereas HHP treatments were more beneficial for the preservation of ascorbic acid, total carotenoids, β-carotene, and antioxidant capacity. During storage, there was no significant difference in PME activity among all treated samples, but particle size distribution and viscoelasticity tests demonstrated that the 400 MPa treated samples were more stable in their textures. Moreover, the principal component analysis (PCA) intuitively revealed that the overall sensory and nutritional attributes of the HHP-treated samples were closer to the fresh product. These results demonstrated that HHP could be a better choice than TP for use in the production of high-quality puree blends.

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Section: Discussionmentioning

confidence: 99%

Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend

Tian

Yang

Zhang

et al. 2023

Journal of Food Quality

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Effects of Hyperbaric (Non-Thermal) Sanitization and the Method of Extracting Pomegranate Juice on Its Antioxidant and Antihypertensive Properties

Campos-Lozada,

Hernández-Miranda,

del Valle-Mondragón

et al. 2024

Antioxidants

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Pomegranate (Punica granatum L.) is considered a functional food due to its polyphenol content that benefits the body. The type of processing the fruit undergoes is important, as this also influences the concentrations of these compounds. The pomegranate juice was extracted by two methods: manual extraction using a manual juicer through heat treatment in a water bath (Man-P), and extraction through mechanical pressing using Good Nature X-1 equipment and hyperbaric sanitization (Mech-Hyp). Bromatological analyses showed significant differences (p ≤ 0.05) between the two treatments. When subjected to hyperbaric sanitization, the juice showed higher concentrations of moisture, soluble solids, protein, and carbohydrates. In an antioxidant analysis, the ABTS radical showed no significant difference in the treatments, with 96.99% inhibition. For the DPPH radical, the sample with the highest inhibition was Man-P with 98.48%. The determination of phenols showed that there was a higher concentration in juice that underwent pasteurization (104.566 mg GAE/mL). However, the Mech-Hyp treatment exhibited a minor concentration of phenols with 85.70 mg GAE/mL. FTIR spectra revealed that the functional groups were mainly associated with carbohydrates. Regarding ACE inhibition, it was observed that the Man-P and Mech-Hyp juices showed greater inhibition of enzyme in hypertensive patients compared to normotensive patients. This activity can be attributed to the mechanisms of action of antioxidant compounds. Both extraction methods manual and mechanical pressing resulted in increased antioxidant and antihypertensive activity. The antioxidant compounds accompanied by adequate sanitation were decisive in an antimicrobial analysis, since no pathogenic microorganisms were observed in the juices.

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Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Cited by 2 publications

References 42 publications

Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend

Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend

Effects of Hyperbaric (Non-Thermal) Sanitization and the Method of Extracting Pomegranate Juice on Its Antioxidant and Antihypertensive Properties

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