HPP of fruit and vegetable products: Impact on quality and applications

Denoya, Gabriela Inés; Xia, Qiang; Xie, Fei

doi:10.1016/b978-0-12-816405-1.00012-1

Cited by 4 publications

(1 citation statement)

References 114 publications

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“…Packaged products can be processed with HPP (in-pack), avoiding cross-contamination, and bulk liquids can be processed directly with HPP (in-bulk), for greater productivity and flexibility in packaging. HPP is primarily an in-package food processing technology in which foods in final form and packaging are processed together and the food content remains protected until the product is opened by the customer (Denoya et al 2020). HPP has applications in the preparation of vegetable and fruitbased food purees (Kultur et al 2017;Fernandez et al 2019).…”

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confidence: 99%

High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities

Javed¹,

Shahbaz²,

Ahmed³

et al. 2023

Czech J. Food Sci.

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High-pressure processing (HPP) was used as a post-processing treatment for vegetable puree. Microbiological, physicochemical, nutritional, and sensory analyses of puree were investigated at room temperature. HPP (600 MPa, 5 min) was compared with thermal treatment (117 °C, 30 min) and fresh samples. Treatments did not change pH or total soluble solids. For both methods treated samples exhibited a lower microbial count (< 1.0 log CFU•g -1 ) over storage, compared with fresh puree. During storage, other parameters, including total phenolic contents and antioxidants also demonstrated similar or better performance than controls (P < 0.05). Overall, HPP-treated puree received a higher sensory evaluation score. Thus, HPP can be used as an alternative processing technology to improve nutritional quality and microbial safety.

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confidence: 99%