Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice

Porretta, Sebastiano; Birzi, A.; Ghizzoni, Claudio; Vicini, E.

doi:10.1016/0308-8146(94)p4178-i

Cited by 138 publications

(91 citation statements)

References 11 publications

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“…(Porreta et al, 1995;Préstamo y Fontecha, 2008;Voigt et al, 2010). Mediante este tipo de procesado se facilita la conservación de las características organolépticas y sensoriales de los alimentos "frescos" o no procesados, y mantiene el valor nutritivo, por ser un tratamiento menos agresivo para las vitaminas y otros compuestos con actividad antioxidante que juegan un papel primordial para la salud.…”

Section: Análisisunclassified

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

Sánchez¹,

Miguel²,

Ramírez³

et al. 2012

Grasas y Aceites

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RESUMENEfecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbioló-gicos, sensoriales y estabilidad oxidativa de un paté de aceituna.En el presente trabajo se valoró el efecto del procesado por altas presiones hidrostáticas (APH) como método alternativo al tratamiento térmico de pasteurización para la conservación del paté de aceituna y su estabilidad durante el almacenamiento en refrigeración, mediante la caracterización de los aspectos microbiológicos, físico-químicos y sensoriales. El paté de aceituna fue elaborado partiendo de aceituna de mesa verde deshuesada y envasada en salmuera, a la cual, previo lavado con agua, se le adiciona zumo de naranja natural, aceite de oliva virgen, especias y sorbato potásico. Para evaluar el efecto del procesado, se aplicaron cuatro tratamientos de APH (450 y 600MPa durante 5 y 10min) y otro de pasteurización térmica (80 °C durante 20min), comparán-dose con el producto no procesado. Las muestras tratadas con APH presentaron, frente a las tratadas por pasteurización térmica, una reducción en la presencia de microorganismos, un aumento de su estabilidad oxidativa, una mayor aceptación sensorial; y respecto a las coordenadas colorimé-tricas mayor claridad y menor pardeamiento. El estudio de la vida útil del producto en refrigeración, indicaría la viabilidad de la aplicación de la tecnología de APH para obtener alimentos con vida útil similar a la obtenida con el tratamiento tradicional de pasteurización, pero con mejor calidad sensorial. PALABRAS CLAVE: Altas presiones hidrostáticas (APH) -Análisis sensorial -Estabilidad oxidativa -Microbiológico -Pasteurización térmica -Paté de aceituna. SUMMARYEffect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate.The present study examines the effect of high hydrostatic pressure processing (HHP) as an alternative to thermal pasteurization treatments for the conservation of olive pate and its stability during refrigerated storage, through the characterization of microbiological, physico-chemical and sensory aspects. The olive pate was made with green, pitted table olives packed in brine. Orange juice, olive oil, spices and potassium sorbate were added to the olives after being washed in water. To evaluate the effects of processing, four treatments of APH (450 and 600MPa for 5 and 10 min) and a thermal pasteurization (80 °C for 20 min) were applied to compare them with the unprocessed product. APH-treated samples showed a further reduction in the presence of microorganisms, an increase in oxidative stability, a higher sensory acceptance, greater clarity and less browning regarding the colorimetric coordinates, in comparison with those treated by thermal pasteurization. The study of the shelf life of the product in refrigeration would indicate the feasibility to implement APH technology in order to obtain food with a similar shelf life to foods obtained through the traditional thermal pasteurization treatment,...

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Section: Análisisunclassified

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

Sánchez¹,

Miguel²,

Ramírez³

et al. 2012

Grasas y Aceites

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“…This study has shown that in the absence of heat, high (Rovere et al 1997), guava puree (Yen and Lin 1996) and tomato juices (Porretta et al 1995). Sanchez-Moreno et al (2006) and Oey et al (2008) revealed that the increase in viscosity was attributed to an increase in linearity of the cell walls and volumes of particles due to the permeabilization of …”

Section: Shear Rate (11s)mentioning

confidence: 99%

High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

Fauzi

Farid

Silva

2013

Food Bioprocess Technol

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Manuka honey in New Zealand is known for its superior antimicrobial and antioxidant properties. However, these valuable properties are known to be compromised when raw honey goes through conventional thermal processing, thus reducing its final quality. As such, this present work is undertaken to assess the effect of high-pressure processing on quality of honey, namely, the antioxidant activity, colour and viscosity. The honey was subjected to different pressures (200400 MPa) at ambient temperatures (25 to 33 "C) and combined with moderate temperatures (53 to 74 "C) for holding times (10 to 30 min). Thermal processing (49 to 70 "C) was also carried out for comparison purpose. In the absence of heat, the antioxidant activity of high-pressure processing (HPP)-treated samples (600 MPa, 10 min) was found to increase by about 30 % with no colour changes detected. The shear-thinning behaviour of the honey was also retained after HPP at ambient temperature, whereas for combined HPP-thermal treatment, no added benefit in antioxidant activity was observed particularly at higher temperature. Colour was significantly degraded when processed for 215 min at 70 "C and the flow behaviour was brought about from shear thinning to Newtonian. Thus, it can be concluded that the quality of honey can be enhanced by using high-pressure processing at ambient temperature.

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“…The HP between 400 and 700 MPa is available in commercial systems for fruit jams and sauces, guacamole, sliced cooked hams, oysters, meal kits that contain meat, and salsa to reduce microorganism and inactivate harmful enzymes (San Martín et al 2002;Patterson 2005). With liquid food products of fruits and vegetables, the HP of 300-600 MPa for 3-20 min at 20-25 ı C has been reported to be beneficial in reducing the epiphytic microorganisms to non-detectable levels in apple juice (Muñoz et al 2007;McKay 2009;Donsì et al 2010), orange juice (Dogan and Erkmen 2003;Muñoz et al 2007;Donsì et al 2010), peach juice (Dogan and Erkmen 2003), cashew apple juice (Lavinas et al 2008), tomato juice (Porretta et al 1995), low-alcohol grape wine (Mok et al 2006), vegetable soup (Muñoz et al 2007), and ranch dressing including vegetables (Waite et al 2009) with only minimal effects on the product itself. The HP treatment also eliminated Escherichia coli (Dogan and Erkmen 2003;Muñoz et al 2007;Lavinas et al 2008), E. coli O157 (Jordan et al 2001;Whitney et al 2008), and Listeria monocytogenes (Jordan et al 2001) inoculated into the fruit juices.…”

Section: Introductionmentioning

confidence: 97%

Use of Pressure for Improving Storage Quality of Fresh-Cut Produce

Hayashi

2015

Subcellular Biochemistry

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The microflora of fresh-cut produce is comprised primarily of phytopathogenic and soilborne organisms, but the product could be contaminated with foodborne pathogens. Populations of bacteria, molds, and yeasts associated with fresh-cut produce decreased to non-detectable levels following a high pressure (HP) treatment of 400 MPa for 10 min at room temperature, except for spore-forming bacteria such as Bacillus spp. which were inactivated when subjected to 600 MPa at 60 °C for 10 min. The HP treatment of 400 MPa for 5-10 min at room temperature for fresh-cut lotus root and pineapple may be commercially feasible as an alternative to chemical sterilization and thermal blanching, respectively. The HP treatment reduced the epiphytic microorganisms of the products to non-detectable levels, and the microbial counts remained at the initial levels during storage at 1 °C with minimal changes in physicochemical and visual quality of the products. However, the HP treatment induced cellular disruption in plant tissue that contributed to the changes in appearance of several fresh-cut vegetables. To improve storage quality, combining lower pressures with complementary technologies should be useful for successful application of HP for other fresh-cut produce.

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Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice

Cited by 138 publications

References 11 publications

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

Use of Pressure for Improving Storage Quality of Fresh-Cut Produce

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