Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies

Andrés, Víctor; Villanueva, M.J.; Tenorio, María Dolores

doi:10.1016/j.lwt.2015.07.066

Cited by 60 publications

(33 citation statements)

References 23 publications

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“…The texture and overall appearance of HP-treated durian were deduced to be similar to those of the control samples. Similar findings were also reported in a previous study on milk and soy-smoothies (Andrés et al, 2016), whereby no significant difference was observed in terms of the sensorial quality between HP-treated product and untreated product.…”

Section: Sensory Evaluationsupporting

confidence: 91%

Shelf life determination of durian (Durio zibethinus) paste and pulp upon highpressure processing

Tan¹,

Ng²,

Tan³

et al. 2018

Food Res.

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Globally, there has been an increase in demand for durian. Therefore, it is important to extend the shelf life and at the same time, maintain the quality of durian. This study investigated the effect of high-pressure processing (HPP) on the shelf life of durian paste and pulp. Specifically, HPP treatments of 500 MPa for 5 min on nylon-and skin filmpacked durian pulp, and 600 MPa for 5 min on nylon-packed durian paste were applied. It was found that throughout the 56-day storage period, the total soluble solids (TSS), pH and titratable acidity of durian paste and pulp showed no significant changes (p>0.05). The colour (L* values) of nylon-packed untreated durian pulp showed no significant changes (p>0.05), while the untreated durian paste and skin film-packed durian pulp showed significant changes (p<0.05). As for chroma values, it showed no significant changes (p>0.05) throughout the storage period. The microbial levels of all the highpressure (HP)-treated durian samples remained below the detection limit till the end of the storage study. HP-treated durian samples showed lower enzymatic (polygalacturonase and pectin methyl esterase) activities compared to untreated sample throughout the storage period. Sensory evaluation showed no significant difference (p>0.05) between untreated and HP-treated samples. In summary, HPP effectively maintained the overall quality of durian for a minimum of 56 days.

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Section: Sensory Evaluationsupporting

confidence: 91%

Shelf life determination of durian (Durio zibethinus) paste and pulp upon highpressure processing

Tan¹,

Ng²,

Tan³

et al. 2018

Food Res.

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“…Andrés et al . () studied soy smoothies that underwent the HPP (550 MPa per 3 min per 20 °C) and TP (80 °C per 3 min) treatments, respectively, followed by a 45‐day cold storage. Their results showed that compared with thermal pasteurisation, HPP better preserves the original colour of the soy smoothies without damaging α‐ and ε‐carotenes, ascorbic acid and total polyphenols, and increases the concentrations of lycopene and β‐carotene, suggesting a better antioxidant capacity compared to thermal pasteurised soy smoothies.…”

Section: Discussionmentioning

confidence: 97%

“…These results agree with the findings of Andrés et al . (), who reported 3 log CFU per mL reduction with 600 MPa pressure for mesophilic bacteria in soy smoothies, and no significant differences were observed between HPP and TP samples. The pressure treatment (200–600 MPa) at ambient or chilled conditions has been effective for inactivating a variety of pathogenic and spoilage vegetative bacterial cells, yeasts and moulds.…”

Section: Discussionmentioning

confidence: 99%

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Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Tsai

Cheng

Chen

et al. 2018

Int J of Food Sci Tech

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Summary This study investigated the effects of high‐pressure processing (HPP) and thermal processing (TP) on the overall quality attributes of hazelnut milk. HPP achieved the same microbial safety as TP, and the pH, °Brix and sugar contents were maintained at the levels of fresh hazelnut milk. Although HPP caused colour changes, the ∆E was smaller than that of the TP sample. Increasing pressure significantly decreased the immunoreactivity of the hazelnut milk by 70%, while simultaneously reducing the levels of essential and non‐essential amino acids and chemical score (CS) and the essential amino acid index (EAAI) values. However, neither HPP nor TP significantly affected the fatty acid composition of hazelnut milk. HPP retained higher total phenolic and flavonoid levels of the hazelnut milk, with a better antioxidant capacity than TP samples. Thus, the HPP maintained microbial safety during cold storage, and physicochemical properties of the treated hazelnut milk were not significantly different from those of the fresh hazelnut milk.

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“…Using HPP it is possible to process food in a wide range of temperaturesfrom-20 ºC to 100 °C for a certain time (typically from few seconds to 30 minutes). This allows eliminating harmful pathogens and microorganisms that are responsible for vegetative spoilage and to inactivate enzymes with minimal modifications in nutritional and sensory quality (Andrés et al, 2016(Andrés et al, , 2016bCarbonell-Capella et al, 2013). Aroma compounds, vitamins and minerals are rarely affected by HPP, because of their low molecular weight and low compressibility of covalent bonds, however this doesn't apply to macromolecules such as proteins and starch which can change their native structure during HPP similarly to thermal treatments (Barba et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

The effect of high-pressure processing on enteral food made from fresh or semi-finished ingredients

Ozola¹,

Kampuse²,

Galoburda³

2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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The enteral feeding can be defined as a delivery of nutrients directly into the stomach, called also enteral nutrition. Dietetic products for enteral nutrition are a specific group of products designed to provide nutrients to the human body in case of various diseases and after surgery, when the daily intake of the product is affected. Today market offers special dietetic products, which are supplemented with synthetic vitamins and minerals, which bioavailability in the body is lower than that of natural organic complexes. Therefore it is important to develop special dietetic products from natural raw materials. The aim of this study was to analyse the effect of high-pressure processing on bioactive compounds in the enteral products. For this research enteral food was made using fresh or semi-finished fruit and vegetable juices. Products were processed applying high pressure, namely 400 MPa, 500 MPa and 600 MPa for 5 minutes at room temperature. All samples were tested for their content of vitamin C, total carotenes, anthocyanins, total phenols and antioxidant activity, as the control untreated enteral food samples were used. The obtained data showed that samples made from semifinished juices have higher contents of vitamin C and total anthocyanins than samples prepared from fresh juices. Similarly this was observed with total phenol content where after high-pressure treatment in samples made from heated juices it was more stable and had in higher amounts than in samples from fresh ingredients. There were no significant differences in the content of bioactive compounds between products treated at different pressures.

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Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies

Cited by 60 publications

References 23 publications

Shelf life determination of durian (Durio zibethinus) paste and pulp upon highpressure processing

Shelf life determination of durian (Durio zibethinus) paste and pulp upon highpressure processing

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

The effect of high-pressure processing on enteral food made from fresh or semi-finished ingredients

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