Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review

Nawawi, Nur Izzati Mohamed; Ijod, Giroon; Senevirathna, Sri Sampath Janaka; Aadil, Rana Muhammad; Yusof, Noor Liyana; Yusoff, Masni Mat; Adzahan, Noranizan Mohd; Azman, Ezzat Mohamad

doi:10.1007/s10068-023-01276-3

Cited by 5 publications

(2 citation statements)

References 83 publications

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“…Non-thermal pasteurisation methods like highpressure processing (HPP) have emerged as an alternative approach to conventional TP (Nawawi et al, 2023b). The utilisation of HPP can inhibit enzyme activities and microbial growth without impacting sensory attributes (Li and Padilla-Zakour, 2021).…”

Section: Introductionmentioning

confidence: 99%

Shelf life and quality assessment of pasteurised red dragon fruit (Hylocereus polyrhizus L.) purée: Comparative study of high-pressure and thermal processing

Ismail,

Nawawi,

Ijod

et al. 2024

IFRJ

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Red dragon fruit (RDF; Hylocereus polyrhizus L.) contains various polyphenols with potent antioxidant properties. Purée extracted from RDF has a vibrant red hue, making it a valuable natural food colouring agent suitable for a wide range of culinary applications. To preserve this valuable purée, non-thermal pasteurisation methods, such as high-pressure processing (HPP), have emerged as an alternative to thermal pasteurisation (TP), as they do not impart the adverse effects associated with heat treatment. Therefore, the primary objective of the present work was to compare the impact of HPP and TP on several key attributes of RDF purée during 60-d storage. These attributes included the total betacyanin content (TBC), total phenolic content, total flavonoid content (TFC), antioxidant activities, enzyme activities, microbial growth, and colour stability. The RDF purée samples were divided into three groups: TP-treated (65°C/20 min), HPP-treated (350 MPa/5 min), and an untreated control group. All samples were stored at a controlled temperature of 4 ± 1°C, and analysed at 15-d intervals. Results revealed that preservation method, storage duration, and their interactions, significantly influenced the various parameters studied in RDF purée. Notably, HPP demonstrated superior efficacy in extending the shelf life of RDF purée well beyond 60 d, outperforming both TP and Control. Specifically, TP was proven effective in maintaining the phenolic content, antioxidant activities, and colour stability of the purée. On the other hand, HPP was particularly efficient in suppressing microbial growth and reducing enzyme activities in RDF purée. The findings can potentially transform the way RDF purée is preserved and utilised in the food industry, benefiting both producers and consumers, and contributing to more sustainable and health-conscious food practices.

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Section: Introductionmentioning

confidence: 99%

Shelf life and quality assessment of pasteurised red dragon fruit (Hylocereus polyrhizus L.) purée: Comparative study of high-pressure and thermal processing

Ismail,

Nawawi,

Ijod

et al. 2024

IFRJ

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“…HPP has been reported to reduce polyphenol oxidation-related enzyme activities, such as polyphenol oxidase and peroxidase activities [24,25], potentially enhancing the extractability of phenolic compounds. Although this technology has been conventionally used for food preservation, in recent years, HPP has also been identified as a promising strategy to improve the efficiency of bioactive compound extraction from different food matrices [26][27][28][29]. HPP application increases the bioaccessibility of antioxidant compounds and micronutrients, such as vitamins and minerals, thereby increasing the total antioxidant capacity of plant-based products [30,31].…”

Section: Introductionmentioning

confidence: 99%

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Jiménez-Pulido,

Rico,

De Luis

et al. 2024

Foods

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Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g−1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g−1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40–50 °C); meanwhile, at higher HPP temperatures (60–70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained.

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Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review

Ijod,

Nawawi,

Anwar

et al. 2024

Food Sci Biotechnol

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Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review

Cited by 5 publications

References 83 publications

Shelf life and quality assessment of pasteurised red dragon fruit (Hylocereus polyrhizus L.) purée: Comparative study of high-pressure and thermal processing

Shelf life and quality assessment of pasteurised red dragon fruit (Hylocereus polyrhizus L.) purée: Comparative study of high-pressure and thermal processing

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review

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