High-Pressure Processing of Plant Products

Rastogi, Navin K.

doi:10.1007/978-1-4614-7055-7_2

Cited by 6 publications

(8 citation statements)

References 184 publications

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“…The cost associated with HPP is directly related to the processing conditions (pressure, working temperature, and holding time) necessary to achieve the desired effect. The salient features of HPP are: The distribution of pressure is uniform and independent of product size and shape. HPP can be carried out at low temperature or under ambient conditions. HPP treatment can be done to either packaged or unpackaged food commodities. The high pressure treatment is highly effective to microorganisms and it inactivates enzymes thereby eliminates the need for food additives, leading to minimally processed products. It maintains freshness, nutritional value, and food quality. Processing time is short. It has the potential to change the functional and physical properties of food system and thus, can help in creating novel ingredients (Rastogi et al, ; Yordanov & Angelova, 2010; Penchalaraju & Shireesha, ; Rastogi, ). …”

Section: Introductionmentioning

confidence: 99%

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Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

Tewari

Sehrawat

Nema

et al. 2016

Journal of Food Biochemistry

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High Pressure Processing (HPP) is a well‐established nonthermal technology for ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile antioxidant, susceptible to degradation when exposed to oxygen, change in pH, temperature, or pressure. Preservation of AA in fruit and vegetable products is a prime concern for food processors. This review summarizes recent data on the effect of HPP on AA content of different fruits and vegetables, and their products. In most of the food products, HPP has supported either preservation or better retention of AA after pressurization (400–600 MPa/5–10 min) at lower or room temperature. High pressure processed foods have demonstrated better stability of AA during refrigeration storage as compared to thermally processed ones. These studies establish the positive implications of HPP and justify its potential use as a promising preservation technique to safeguard AA in food products.

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Section: Introductionmentioning

confidence: 99%

“…7. It has the potential to change the functional and physical properties of food system and thus, can help in creating novel ingredients (Rastogi et al, 2007;Yordanov & Angelova, 2010;Penchalaraju & Shireesha, 2013;Rastogi, 2013).…”

Section: Introductionmentioning

confidence: 99%

Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

Tewari

Sehrawat

Nema

et al. 2016

Journal of Food Biochemistry

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“…Due to this market inquiry, experiments were conducted to prepare and process cantaloupe as 84 puree. Cantaloupe flesh is heat sensitive (Rastogi, 2013) and hence thermal processing may not 85 be an appropriate method as the heat of thermal processing adversely affects the color, nutrients 86 and characteristics flavor of fruits (Cao et al, 2011). Since non-thermal processing does not 87 employ heat, it remains the preferred choice of processing for fruits and vegetables.…”

Section: Introduction 55mentioning

confidence: 99%

Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

Mukhopadhyay

Sokorai

Ukuku

et al. 2016

International Journal of Food Microbiology

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The objective of this research was to evaluate and develop a method for inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree (CP) by high hydrostatic pressure (HHP). Cantaloupe being the most netted varieties of melons presents a greater risk of pathogen transmission. Freshly prepared CP with or without 0.1% ascorbic acid (AA) was inoculated with a bacterial cocktail composed of a three serotype mixture of S. enterica (S. Poona, S. Newport H1275 and S. Stanley H0558) and a mixture of three strains of L. monocytogenes (Scott A, 43256 and 51742) to a population of ca. 10(8)CFU/g. Double sealed and double bagged inoculated CP (ca. 5g) were pressure treated at 300, 400 and 500MPa at 8°C and 15°C for 5min. Data indicated increased inactivation of both Salmonella and Listeria spp. with higher pressure. Log reduction for CP at 300MPa, 8°C for 5min was 2.4±0.2 and 1.6±0.5logCFU/g for Salmonella and Listeria, respectively. Survivability of the pathogens was significantly compromised at 400MPa and 8°C, inactivating 4.5±0.3logCFU/g of Salmonella and 3.0±0.4logCFU/g of Listeria spp. Complete inactivation of the pathogens in the puree (log reduction >6.7logCFU/g), with or without AA, was achieved when the pressure was further increased to 500MPa, except that for Listeria containing no AA at 8°C. Listeria presented higher resistance to pressure treatment compared to Salmonella spp. Initial temperatures (8 and 15°C) had no significant influence on Salmonella log reductions. Log reduction of pathogens increased but not significantly with increase of temperature. AA did not show any significant antimicrobial activity. Viable counts were about 0.2-0.4logCFU/g less in presence of 0.1% AA. These data validate that HHP can be used as an effective method for decontamination of cantaloupe puree.

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“…This is in agreement with Germer et al (2016) andHeredia et al (2010) who reported that the OD process caused an increase in the extractability of total lycopene in tomato. According to published work, HP processing could affect the structure of cellular tomato matrix in such a way that various carotenoids are released differently on the basis of their chemical features and chromoplast location (Rastogi, 2013). In this study, HP processing caused a slight decrease.…”

Section: Lycopene Content Alterationmentioning

confidence: 51%

“…It is important to point out that cellular disruption could modify the bioavailability of lycopene and induce cis-isomerisation. According to published work, HP processing could affect the structure of cellular tomato matrix in such a way that various carotenoids are released differently on the basis of their chemical features and chromoplast location (Rastogi, 2013).…”

Section: Lycopene Content Alterationmentioning

confidence: 99%

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

Dermesonlouoglou

Andreou

Alexandrakis

et al. 2017

Int J of Food Sci Tech

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Tomatoes are perishable products due to the activity of microorganisms and endogenous enzymes. The objective was to produce cut tomatoes with extended shelf life, using the combined hurdle effect of osmotic pretreatment (OD) and high pressure (HP), instead of a conventional one‐step thermal process. Samples were processed in a multicomponent osmotic solution at 35 °C, subsequently cold‐pasteurised in pack at 600 MPa and stored at 5–15 °C. Quality deterioration during isothermal and nonisothermal storage was kinetically modelled. Both OD process and OD‐HP combined process caused an increase in lycopene content that was well retained. Texture, colour and flavour of treated samples were evaluated as similar to fresh, with OD‐HP samples showing better retention during storage. Being microbiologically stable, shelf life of OD‐HP samples was limited by sensory deterioration, whereas OD samples were rejected due to eventual microbial growth. Shelf life of OD and OD‐HP samples was estimated at 77 and 181 days, respectively, at 5 °C.

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High-Pressure Processing of Plant Products

Cited by 6 publications

References 184 publications

Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

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