Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

Varela-Santos, Elizabeth; Ochoa-Martinez, A.; Tabilo‐Munizaga, Gipsy; Reyes, Juan E.; Pérez‐Won, Mario; Briones-Labarca, Vilbett; Morales‐Castro, Juliana

doi:10.1016/j.ifset.2011.10.009

Cited by 206 publications

(119 citation statements)

References 55 publications

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“…Zhou et al (2014) obtained increases in the TPC of 2.4% and 3.7 in pumpkin HPP-treated at 450 MPa and 550 MPa, respectively. Varela-Santos et al (2012) also reported increases of between 3.3% and 11.9% for pomegranate juices treated at 350 MPa and 550 MPa, respectively. Similar results were obtained for apricot nectars, carrot and tomato puree, and cape gooseberry (Huang et al, 2013;Vega-Gálvez et al, 2014).…”

Section: Effects Of Processing and Storage Time On Total Phenol Contentmentioning

confidence: 85%

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

2016

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Section: Effects Of Processing and Storage Time On Total Phenol Contentmentioning

confidence: 85%

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

2016

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“…Similarly, Landl et al (2010) and Queiroz et al (2014) claimed that no change of total phenols in apple puree and apple juice was caused by HPP at 400 MPa/20°C/5 min and 400 MPa/7 min, respectively. However, Wang et al (2012), Varela-Santos et al (2012), and Barba et al (2012) reported that the content of total phenols in purple sweet potato juice, pomegranate juice, and blueberry juice was slightly but not significantly higher (P > 0.05) than that in the control after HPP at 400-600 MPa/2.5-10 min, 350-550 MPa/ 0.5-2.5 min, and 200 MPa/5-15 min, respectively. The difference could be probably due to the different food system (e.g., the residual enzyme activity PPO) and processing conditions (e.g., boosting/unloading rate and temperature change within the autoclave) (Keenan et al 2012).…”

Section: Total Phenols Ascorbic Acid and Antioxidant Capacitymentioning

confidence: 92%

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

Gao

Zhao

et al. 2015

Food Bioprocess Technol

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The aim of this study was to evaluate the effects of high pressure processing (HPP; 550 MPa/10 min) and high temperature short time (HTST; 110°C/8.6 s) on microorganism, ascorbic acid, total phenols, antioxidant capacity, color, enzyme activity, and rheological behavior in red grapefruit juice during 30 days of storage at 4°C. After HPP, the total plate count (TPC) and yeast and molds (Y & M) in red grapefruit juice were significantly decreased by 4.83 and 4.15 log cycles and showed to be microbiologically safe during storage. The activity of pectin methylesterase (PME) and peroxidase (POD) was only inactivated by 22.5 % and increased by 10.4 % by HPP, but completely inactivated by HTST. For all the other quality properties (such as total phenols, ascorbic acid, antioxidant capacity, color) except cloud stability studied in this article, their retention was significantly better in the HPP-treated samples than in the HTST-treated samples during storage, which were closer to natural grapefruit juice. A longer shelf life was observed in HPP-treated grapefruit juice compared to HTST-treated ones.

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“…Unni et al (2015) found that the phenolic content of ginger paste decreased significantly after thermal treatment, whereas it increased after HHP treatment. Varela-Santos et al (2012) reported that total phenol content increased after 350, 450, and 550 MPa of HHP treatment. Unni et al (2014) also reported phytochemicals in garlic paste increased after HHP treatment.…”

Section: Total Phenolsmentioning

confidence: 99%

Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice

Chen

Pan

Chen³

et al. 2016

Food Bioprocess Technol

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The effects of high hydrostatic pressure (HHP) at 500 MPa for 10 min and ultrahigh temperature (UHT) at 110°C for 8.6 s on the quality of cloudy ginger juice (CGJ) were investigated during storage for 91 days at 4 and 25°C. The quality aspects studied were microbial stability and selected properties, including pH, total soluble solids (TSS), titratable acidity (TA), total phenols, gingerols, antioxidant capacity, color, and aroma composition. The results showed that HHP treatment led to a 3.0 log cycle reduction of microbial load but did not influence pH, TSS, TA, antioxidant capacity, and color (day 0). Total phenol content increased by 5.31 % after HHP treatment but decreased significantly by 14.74 % after UHT treatment (day 0). Gingerols increased by 14.43 and 14.18 % after HHP and UHT treatments (day 0), respectively. Monoterpenoids, which are the main volatile aroma compounds, did not change significantly after HHP treatment but decreased significantly by 2.27 % after UHT treatment (day 0). During storage, the decreases in total phenols, gingerols, and antioxidant capacity in the UHTtreated GCJ were more noticeable than those in the HHPtreated GCJ. Kinetic data of changes in total phenols, gingerols, and antioxidant capacity fitted into the combined model well. The changes in antioxidant capacity were positively and significantly correlated to total phenols and gingerols. Color darkened and aroma faded in both HHPtreated and UHT-treated CGJs during storage. The quality changes in samples stored at 25°C were also more noticeable than those stored at 4°C.

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Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice

Cited by 206 publications

References 55 publications

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time

Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice

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