High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba) juice

Abstract

BACKGROUND: Jabuticaba (Myrciaria jaboticaba) is a Brazilian fruit rich in phenolic compounds and much appreciated for its sweet and slightly tangy taste. However, the high perishability of this fruit impairs its economic exploitation, creating an opportunity for the development of innovative products, such as high hydrostatic pressure (HHP) processed juices. We investigated the effect of HHP (200, 350 and 500 MPa for 5, 7.5 and 10 min) on phenolic compounds, antioxidant activity and microbiological quality of jabuticaba juice and the effect of the most effective HHP condition on its sensory acceptance.

High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension

“…The increase in the bioactive properties and individual bioactive compounds were in close agreement with the related literature (Inada et al, 2018;Vázquez-Gutiérrez et al, 2011.…”

“…High hydrostatic pressure (HHP) is an alternative that applies high isostatic pressures at the range of 100-1,000 MPa, provides microbial inactivation, enhances the safety and shelflife of perishable foods, and preserves nutritional, functional, and sensory qualities (Inada et al, 2018;Rodríguez-Roque et al, 2015). The U.S. Food and Drug Administration and the U.S. Department of Agriculture approved HHP as the reliable food processing technology alternative to conventional heat pasteurization (Guerrero-Beltrán et al, 2005;Inada et al, 2018).…”

High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

“…All cycles (1−7) were considered for determining the correlation. TPC was positively correlated with TFC, DPPH‐RSA, FRAP, and MICA with strong correlation with TFC and FRAP ( p < .05) which is consistent with literature findings (Inada et al., 2017; Kumar et al., 2019). This elucidates the potential of sugarcane juice polyphenols for electron donation to reduce Fe +3 to Fe +2 .…”

Influence of the Use of Sucralose in Cupuassu Candy Preparation

“…According to the notes attributed to acidity (Table 5), it is possible to observe that most tasters evaluated the conventional and fit sweets as ideal, 30 and 35, respectively. However, the note "moderately stronger than ideal" was the one that was repeated several times (19) for conventional candy, similarly the note "slightly stronger than ideal" (19), for the candy fit. For the sweetness attribute (Table 5), also evaluated by the ideal scale, the result was very similar with the acidity attribute, previously analyzed, with the highest percentages for ideality, being 29 for conventional candy and 30 for candy fit, followed by the note "moderately stronger than ideal" which was repeated several times (25) for the candy fit, and the note "slightly stronger than ideal" (23), for conventional candy.…”

“…The acidity and sweetness were evaluated individually on an ideal scale, ranging from "+3" to "Stronger than ideal" and "-3" to "Well less strong than ideal". Also was evaluated the buying attitude for sweets, where the taster can choose from 5 options, ranging from "certainly would buy" to "certainly would not buy" [19].…”