High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study

High Pressure Processing (HPP) Improved the Safety and Quality of Aronia Berry Puree: Validated by a Commercially Applicable Shelf Life Study

“…The identification of phenolic compounds was conducted with the same method but on a HPLC− MS/MS system (Thermo-Finnigan Surveyor, Thermo-Finnigan, San Jose, CA) equipped with a data analysis software (TSQuantum controlled by XCalibur, version 1.3, Thermo-Finnigan). 16 These compounds were identified on the basis of their mass fragmentation data compared with the fragmentation information on MassBank at https://massbank.eu/MassBank/ and standards including chlorogenic acids, cyanidin 3-O-galactoside, and quercetin 3-O-glucoside.…”

“…Individual phenolic compounds of ABP samples were quantified according to the method of Yi et al in 2020 on aronia juice, using a HPLC system (Agilent 1100) with an analytical C 18 column (25 cm × 4.6 mm, 5 μm, Agilent Technologies). The identification of phenolic compounds was conducted with the same method but on a HPLC–MS/MS system (Thermo-Finnigan Surveyor, Thermo-Finnigan, San Jose, CA) equipped with a data analysis software (TSQuantum controlled by XCalibur, version 1.3, Thermo-Finnigan) .…”

“…We recently reported a completed shelf life study in a commercially applicable model to fully evaluate the effectiveness of HPP pasteurization on aronia juice product, which demonstrated that both HPP and thermal pasteurization could effectively extend the shelf life of aronia juice up to 20 weeks but HPP maintained a better quality of aronia juice. 16 Nevertheless, their effects on aronia puree products are still unknown in different food matrixes. This study aimed to compare the effects of HPP and thermal pasteurization on the microbial counts, physicochemical properties, deteriorative enzyme activities, polyphenols, and antioxidants of aronia berry puree (ABP) in comparison to those of untreated ABP, as well as to identify the maximal shelf life.…”

“…Nonthermal processing technologies such as high pressure processing (HPP) have minimal impact on the physicochemical, sensory, and nutritional properties of foods . The HPP technology has been commercially applied to process various food products, such as juices, sauces, meats, and seafood. − It is also a promising technology to preserve the nutritional and functional properties of aronia berry products. − Yuan et al in 2018 first reported that HPP enhanced microbiological safety and extended the shelf life of aronia berry puree products. , However, the two studies only evaluated the initial effects of HPP on aronia berry puree, followed by an 8 week shelf life study. The study did not identified the maximal and effective shelf life of HPP pasteurized products due to the short storage time, during a period without detectable microbial growth.…”

“…A comparative study between HPP and thermal pasteurization was not included as well. We recently reported a completed shelf life study in a commercially applicable model to fully evaluate the effectiveness of HPP pasteurization on aronia juice product, which demonstrated that both HPP and thermal pasteurization could effectively extend the shelf life of aronia juice up to 20 weeks but HPP maintained a better quality of aronia juice . Nevertheless, their effects on aronia puree products are still unknown in different food matrixes.…”