High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice

Abstract

This study aimed to investigate the effect of high-pressure processing (HPP) at different pressures (300, 400, and 500) MPa and 5 min processing time on the physicochemical properties, the microbiology count, the bioactive compounds, the antioxidant capacity, and the sensory attributes of ready-to-drink Sabah Snake Grass juice during 36 days of storage. HPP treatment at (400 and 500) MPa significantly (p ≤ .05) reduced the microbial counts in the juice. In contrast, the pH and total soluble solid content were maintained during the HPP treatments. The HPP treatments resulted in a significantly higher amount of total phenolic content and antioxidant capacity than the untreated samples. However, the sensory quality of the juice subjected to (300 and 400) MPa was strongly preferred as compared to the juice subjected to the 500 MPa. In conclusion, the HPP treatment at 400 MPa was the most effective pressure treatment for processing Sabah Snake Grass juice.

High-Pressure Processing for Sustainable Food Supply

“…Syed et al [107] treated orange juice by HPP at 700 MPa for 5 min for complete inactivation of S. aureus. HPP successfully reduced the microbial content (p ≤ 0.05) in Sabah Snake Grass juice at 400 and 500 MPa [11].…”

“…The food industry has adopted different effective non-thermal techniques such as a pulsed electric field [8] (PEF), ultra-sonication [9] (US), cold plasma [10], high-pressure processing [11] (HPP), and ultraviolet radiation. All of these techniques maintain the original food quality, overcome nutrient loss, and have a low energy consumption compared with conventional systems [12].…”

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

“…For apple juice with Sabah snake grass leaves, after 36 days storage (4 °C) [ 130 ] total phenols increased from 4.54 g GAE/kg (untreated) to 4.91 in HPP-600 MPa samples. Regarding antioxidant activity, DPPH and FRAP decreased from 458 to 443 mmol/g and 330 to 326 mmol FeSO 4 /g, respectively.…”

“… Significantly lower amount of TPC than the untreated samples from 4–2%, but a decrease up to 10.8% in HPP samples after storage. [ 130 ] Aronia juice HPP: 200, 400 and 600 MPa, 15 min, 26–38 °C Storage: 80 days, 4 °C ABTS (mmol Trolox equivalents/mL) FRAP (mmol Fe 2+ equivalents/mL) TPC: Folin-Ciocalteu (mg catechin/mL) During storage, the pressurized juices demonstrated ABTS and FRAP values higher by 14% and 5% as compared to the untreated juices. Juice HPP yielded a 12% drop (200 MPa) an 8% drop (600 MPa) yielded compared to the untreated samples and 36% drop at the end of storage.…”

The effect of freeze‐drying, pasteurisation and high‐intensity ultrasound on gastrointestinal stability and antioxidant activity of blueberry phenolics

“…For instance, conventional fruit processing methods, such as pasteurisation, which are still the most common, provide for microbiological stability and longer shelf‐life, but can provoke degradation of phenolic compounds (Vieira et al ., 2018). Therefore, researchers are nowadays more focused on the usage of food processing technologies, such as freeze‐drying, pulsed electric fields, high‐intensity ultrasound and high‐pressure processing, able to improve the nutritional value of the product while reducing the negative consequences during the treatment process, which is crucial to the quality of the final product (Silva et al ., 2016; Aadil et al ., 2018; Yildiz et al ., 2020; Aadil et al ., 2020; Hasni et al ., 2020). Although the influence of pasteurisation, freeze‐drying and high‐intensity ultrasound on blueberry phenolic compounds has already been investigated, only a few studies to date have evaluated the influence of these processing methods on the stability of phenolic compounds during in vitro digestion (Cassani et al ., 2018; Dalmau et al ., 2019).…”