Effect of high hydrostatic pressure on the quality-related properties of carrot and spinach

Comparative Study of the Microbial Stability and Quality of Carrot Juice Treated by High‐Pressure Processing Combined with Mild Temperature and Conventional Heat Treatment

“…The results obtained in this study are in accordance with previous reports (Vervoort et al 2012;Jung et al 2013). Uckoo et al (2004) pointed out that 400 MPa/32C/3 min-treated grape juice had significantly higher levels of vitamin C than 85C/45 s-treated juice.…”

Alteration of antioxidative properties of longan flower-honey after high pressure, ultra-sonic and thermal processing

“…This method inactivates microorganisms in food matrices for shelf-life extension (Cao et al, 2012;Chaikham & Apichartsrangkoon, 2012a,b;Keenan, Rößle, Gormley, Butler, & Brunton, 2012). Many researchers have studied the effect of high pressure processing on the physicochemical qualities of various fruit and vegetable products, including blueberry juice (Barba, Esteve, & Frigola, 2013), strawberry juices (Cao et al, 2012), mango pulp (Kaushik, Kaur, Rao, & Mishra, 2014), carrot and spinach (Jung, Lee, Kim, & Ahn, 2013). Overall, they reported that high pressure processing could be an alternative technique to preserve the qualities of food products more effectively than thermal treatments.…”

Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

“…Vazquez-Gutierrez et al [2013] concluded that HHP produced changes in membrane permeability and disruption of cell walls favoring the phenolic compounds releasing from tissue and, in consequence, improving their extractability [Vazquez-Gutierrez et al, 2013]. Jung et al [2013] stated the potential effectiveness of HHPP on the alterations in quality-related properties of carrot and spinach. In the study described by Jung et al [2013], better retention of ascorbic acid and carotenoids was observed in carrots and spinaches treated at 100, 300, and 500 MPa for 20 min compared to the thermal processing [Jung et al, 2013].…”

“…Jung et al [2013] stated the potential effectiveness of HHPP on the alterations in quality-related properties of carrot and spinach. In the study described by Jung et al [2013], better retention of ascorbic acid and carotenoids was observed in carrots and spinaches treated at 100, 300, and 500 MPa for 20 min compared to the thermal processing [Jung et al, 2013]. It was shown that the fl avonoid amounts were increased with increasing pressure levels, leading to the enhanced antioxidant activity and also it was determined that the residual polyphenoloxidase (PPO) activities were decreased in carrot and spinach as 6.9-15.1% and 21.3-31.1%, respectively.…”

“…It was shown that the fl avonoid amounts were increased with increasing pressure levels, leading to the enhanced antioxidant activity and also it was determined that the residual polyphenoloxidase (PPO) activities were decreased in carrot and spinach as 6.9-15.1% and 21.3-31.1%, respectively. Jung et al [2013], reported that HHP could be used as an alternative technology for improving the quality of vegetables [Jung et al, 2013].…”