Mechanism of colour change of carambola puree by high pressure processing and its effect on flavour and physicochemical properties

Abstract

Summary The study aimed to investigate the mechanism of the colour change of carambola puree by high pressure processing (HPP), and the effects on its flavour, antioxidant properties and other physicochemical properties. The results showed that the colour change of carambola puree after HPP (200, 400, 600 and 800 MPa, for 15 min at 25 °C) was caused by both the enzymatic browning inhibition and the β‐carotene release promotion. The physical and chemical properties also varied after HPP treatment, in which the potential of hydrogen (pH) value and the total soluble solids decreased with the pressure. With the increase of pressure, the content of total phenols and flavonoids increased to a certain extent, and the antioxidant activity also increased. HPP could destroy the cell structure and form microscopic pores in the tissue, which might cause changes in physical and chemical properties. Compared with untreated samples, HPP could improve the characteristic flavour and quality of the sample itself, and it has a great application prospect in the production of carambola puree.

Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver ( Porphyra spp.)

“…The destruction of the cell structure caused by intensive heat treatment and acidification may promote the transfer of intracellular substances to solvents, which is related to the increase of chemical substances such as soluble sugar. Zhang et al (2021) also found that with the destruction of microstructure, polyphenol content in peach increased.…”

Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics

“…Among various food products, fruit and vegetable products, the majority of which contain heat-sensitive ingredients, exhibit significant degradation in their nutritional value, appearance, taste, and flavor following heat treatment [ 8 , 9 ]. Some fruits, such as carambola [ 10 ] and muskmelon [ 11 ], contain volatile sulfur compounds, which are responsible for their unique flavor. It was also mentioned that degradation of these compounds following heat treatment resulted in off-flavor and the low market price of these food products.…”

“…That, in turn, limits the commercial production of these fruit and resultant products. In addition, the thermal processing of food materials also resulted in a significant decrease in their antioxidant capacity [ 10 , 12 , 13 ]. Therefore, it is urgent to adopt an alternative method that can not only enhance the microbial safety of food but also maximize the retention of the original physical and biochemical properties of food.…”

“…HPP is a non-thermal food processing technology that was reported to maintain the original flavor, physical parameters, and chemical properties of heat-sensitive fruit pulp to their maximum extent [ 15 , 16 ]. In comparison with traditional thermal processing, HPP presents better retention levels of the bioactive compounds, increased microbial safety and reduced enzyme activity [ 10 , 17 ]. Thus, HPP technology has been regarded as a green alternative to traditional preservation technologies.…”

Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze‐dried carambola slices

“…Carambola is a popular tropical fruit with a star shape, which is cultivated widely in South China, Southeast Asia and India (Huang et al ., 2018). Carambola is rich in various essential micronutrients, such as minerals, vitamins and polysaccharides (Zhang et al ., 2021). Mature carambola fruit can be used in the preparation of fruit salads or jellies, dried fruit and canned foods because of its distinct acidity and sweet flavour (Huang et al ., 2018).…”