Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh‐cut pumpkin (Cucurbita pepo)

Abstract

High hydrostatic pressure (HHP) processing is a burgeoning nonthermal sterilization technology has been industrialized in foreign countries. The purpose of this research was to investigate HHP (100–600 MPa/2 min)‐induced texture and cell microstructural changes of fresh‐cut pumpkins compared with untreated and heated samples. Treatment efficacy was evaluated by texture profile analysis and combinational microscopy techniques, including transmission electron microscope (TEM) and confocal imaging. The results showed that the texture of pumpkin was jointly influenced by HHP‐triggered alterations in pectin characteristics, membrane completeness, and morphology of tissue. Samples subjected to HHP treatment could better maintain original histology properties than heated ones based on color parameter, hardness, relative electrical conductance, and degree of pectin esterification, among which moderate pressure (300–400 MPa) exerted more positive effects. Our findings provide theoretical guidance for the correlative application of HHP and promote further investigation on food varieties. Practical Applications HHP processing is a commercially implemented technology being used in vegetable‐based products. As an important factor highly correlated with freshness, texture alterations induced by processing are an industrial issue of great concern. This work provides new evidence on the softening mechanism comprehensively with respect to pectin, membrane, and morphology of tissue. The application of our current findings could be applied in other temperature‐sensitive food substrates and make it possible to produce products of high quality in mild temperature.

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

“…Recent developments in hurdle technology involve the introduction of innovative techniques as part of the hurdle sequence [ 97 , 98 ], for example HHP [ 55 , 99 , 100 ], PEF [ 101 , 102 ], UV-C (short-wave ultraviolet) [ 100 , 103 , 104 ], ozone [ 105 ], pulsed light [ 106 ], High Power Ultrasound [ 100 ], natural antioxidants extracted from food waste, etc. In Alzamora et al [ 97 ], an overview of the main emerging “nonthermal” factors is presented, together with their mode of action, potential advantages and disadvantages, and the combined processes (complimentary hurdles), which have been used for fruit preservation.…”

Effects of high‐pressure pretreatment on acid extraction of pectin from pomelo peel

“…Two particular absorbances to determine the DE appeared at 1630–1600 and 1740 cm −1 (Peng et al, 2016). The ring vibration within the α‐linkage between (1,4) galacturonic acid has an absorption peak at 830 cm −1 (Hu et al, 2020). The results showed that the ester carbonyl band (1740 cm −1 ) had a higher absorbance than the carboxylate stretching bands (1639 cm −1 ), which indicated a high methoxyl content (Fig.…”

Evaluation of cooking, nutritional, and quality characteristics of fresh‐cut potato slice pretreated with acetic acid

“…Color evaluation of fresh-cut potato slice during storage at 4 • C Color determination was conducted on potato slice surface via a colorimeter (NH310, Shenzhen 3NH Technology co., Ltd., Guangdong, China). L * (Lightness, black = 0, white = 100), a * (redness > 0, greenness < 0), and b * (yel-lowness > 0, blueness < 0) were measured in color analysis (Hu, et al, 2020). Total color difference (ΔE * ) was measured with the equation as below,…”