Improving quality of an innovative pea puree by high hydrostatic pressure

Klug, Tâmmila Venzke; Martínez-Sánchez, Ascensión; Gómez, Perla A.; Collado, Elena; Aguayo, Encarna; Artés, Francisco

doi:10.1002/jsfa.8454

Cited by 16 publications

(17 citation statements)

References 35 publications

(71 reference statements)

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“…In the field of F&V, HPP has mainly being applied on juices [7], beverages [8], purée [9] or sauces [10]. The effect of this technology on the quality of whole or pre-cut F&V is less debated.…”

Section: Introductionmentioning

confidence: 99%

High pressure and thermal processing on the quality of zucchini slices

Paciulli

Ganino

Medina-Meza

et al. 2020

Eur Food Res Technol

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In response to the market demand for low processed vegetables, high-pressure treatments (400,600 MPa; 1,5 min) were applied on zucchini slices and compared to a traditional blanching treatment. Histological observations, texture and color analysis, pectinmethylesterase (PME) and antioxidant (DPPH) activities were measured and compared to untreated samples. The histological observations revealed that the longer high-pressure treatments (5 min) led to more extended cell lysis and dehydration than the shorter ones (1 min) and blanching. High-pressure treatments resulted less effective than blanching on PME inactivation, with the best results obtained at 400 MPa for 1 min. Comparable texture parameters were observed for high-pressured and blanched samples. The negative correlation found between PME activity and the texture parameter ‘distance of the first peak force’ revealed an effect of PME on the texture recovery after treatments. High pressure led to a general browning of zucchini parenchyma and to DPPH drop. The correlations found between DPPH and color suggest the common nature of the phenomena. The influence of pressure and time on the studied parameters was revealed by two-way ANOVA. Principal component analysis clustered together the four high-pressure-treated samples, being clearly divided by blanched and untreated ones.

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Section: Introductionmentioning

confidence: 99%

High pressure and thermal processing on the quality of zucchini slices

Paciulli

Ganino

Medina-Meza

et al. 2020

Eur Food Res Technol

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“…An innovative cowpea puree (78.8% fresh cowpea seeds, 9.8% olive oil, 4.7% lemon juice, 5.5% water, 0.4% dried onion, 0.4% dried garlic, 0.12% cumin, 0.22% salt, 0.06% pepper) was formulated. Such formulation was optimized by a panel (n = 8) trained for sensory quality analysis (Klug et al., 2017). The ingredients were purchased in a near supermarket.…”

Section: Methodsmentioning

confidence: 99%

“…Immediately after treatment, the samples were cooled down to 5 ℃. The time and pressure used in HHP treatment were selected based on our previous studies with legume purees (Klug et al., 2017) and preliminary unpublished results. SV: SV treatment. Cowpea puree samples were pasteurized in a water bath (JP Selecta, Spain) for 3 min at 80.0 ± 1.0 ℃ (core temperature 76.0 ± 1.0 ℃) and immediately cooled down to 5 ℃ (Martínez-Hernández et al., 2013).…”

Section: Methodsmentioning

confidence: 99%

Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

Klug

Collado

Martínez-Sánchez

et al. 2020

Food sci. technol. int.

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An innovative cowpea puree containing 78.8% of fresh cowpea seeds was developed. Microwave treatment (8 kW/35 s), high hydrostatic pressure (550 MPa/10 min/23 ℃) or sous vide treatment (80 ℃, 3 min) were assayed as processing techniques. Blended fresh cowpea samples were used as control. Quality changes during 21 days at 5 ℃ were studied. Sous vide samples showed a relevant loss during storage of viscoelastic parameters, like elastic modulus (G′) and viscous modulus (G″), which was also perceived in the sensory evaluation. On the contrary, high hydrostatic pressure and microwave treatments were able to preserve consistency, texture and taste. However, physicochemical properties, mainly colour, were greatly influenced by thermal treatments, although high hydrostatic pressure treatment preserved greenness. Total phenolic content and total antioxidant capacity were more affected by high hydrostatic pressure than by microwave treatments. In conclusion, microwave and high hydrostatic pressure processing treatments seem to be quite interesting techniques to develop legume-based products.

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“…Still mineral water was used as palate cleanser. The sensory evaluation of the faba bean pesto sauce was carried out by 11 members (aged 22-69 years) previously trained in discriminative quality attributes and the ability to communicate sensory descriptions of products according to Klug et al (2017). The panel was screened for sensory ability (color, flavor, texture, taste, consistency, overall quality) on a 5-point structured hedonic scale (5: excellent, 4: good, 3: limit of acceptability, 2: poor, 1: extremely bad).…”

Section: Sensory Analysesmentioning

confidence: 99%

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Klug

Collado²,

Martínez-Sánchez

et al. 2017

Food Bioprocess Technol

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Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality of an innovative pesto sauce, made of fresh faba bean seeds, of an alternative continuous microwave treatment pasteurization (MW, 11 kW; 30 s) regarding a conventional pasteurization (85°C; 5 min) throughout 20 days at 5°C was studied. Non-heated blended samples were used as control. The microbial quality was satisfactory in all treatments. MW treatment improved the sensorial quality of pesto sauce and decreased condensed tannins. Additionally, MW-treated samples showed the best texture, consistency, and color, preserving its chlorophyll and carotenoid content. On the other hand, thermal treatments showed a decrease in total phenolic compounds (TPC) and antioxidant capacity (TEAC) after heating, regarding control samples; however, TPC and TEAC remained quite constant throughout the storage.

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Improving quality of an innovative pea puree by high hydrostatic pressure

Abstract: HHP treatment can be used by the food industry to improve the rheological properties, viscosity and stability of pea purees. © 2017 Society of Chemical Industry.

Cited by 16 publications

References 35 publications

High pressure and thermal processing on the quality of zucchini slices

High pressure and thermal processing on the quality of zucchini slices

Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

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