Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

Barba, Francisco J.; Esteve, María J.; Frígola, Ana

doi:10.1016/j.foodres.2011.02.038

Cited by 193 publications

(100 citation statements)

References 37 publications

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“…For instance, Dajanta et al (2012) reported that pressurized lychee at 600 MPa with 30°C or 50°C for 20 min displayed lower a* (redness) and b* (yellowness) parameters than that of pasteurized lychee. Similarly, Barba et al (2013) found high retention of ascorbic acid, total phenolics, anthocyanins and total antioxidant capacity in pressurized blueberry juices at 200-600 MPa; 42°C for 5-15 min. Our previous study showed that pressurized pennywort juice at 400 MPa; 30°C for 20 min was an appropriate condition to preserve bioactive compounds such as asiaticoside, madecassoside, β-carotene, ascorbic acid, total phenols and antioxidant capacities (FRAP assay) .…”

Section: Introductionmentioning

confidence: 78%

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

Chaikhambr

Seesuriyachan

2014

Emir. J. Food Agric

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The physical and biochemical properties of pressurized longan juice at 500 MPa; 25°C for 30 min and pasteurized juice at 90°C for 2 min were investigated during storage at 4°C for 4 weeks. Color parameters indicated that although enzymatic degradation in pressurized longan juice was the primary cause of lower L parameter (lightness) during storage, its magnitude was apparently lesser than browning caused by Maillard reaction in pasteurized juices reflected by b* (yellowness) and BI (browning index) parameters. The results of residual enzymes showed that during storage, polyphenol-oxidase had greater rate of degradation and was more resistant to pressure than peroxidase. The bioactive components like ascorbic acid in pressurized juice exhibited higher reduction during storage than that of pasteurized juice. However, residual ascorbic acid in pressurized juice was still higher than that thermal treated juice throughout the storage period. The other bioactive components in pressurized juice were also gradually degraded during storage by 71%, 66%, 28% and 37%, while in pasteurized products substantially reduced by 60%, 69%, 23% and 35% for gallic acid, ellagic acid, total phenols and antioxidant activity (DPPH assay), respectively.

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Section: Introductionmentioning

confidence: 78%

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

Chaikhambr

Seesuriyachan

2014

Emir. J. Food Agric

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“…The highest changes were observed in MV1 samples at 120°C (ΔE=1.41), and the lowest in the MV2 samples at 80°C (ΔE=0.91) and 90°C (ΔE=0.65). Such low ΔE values indicate well-preserved colour of all the microwaved samples, since it has been shown that if ΔE is lower than 1.5, the changes in colour are unnoticeable by inexperienced observers (Barba et al 2013). De Ancos et al (1999 also reported that microwave heating caused only slight colour changes in strawberry purée.…”

Section: Changes In Colourmentioning

confidence: 99%

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

Marszałek

Mitek

Skąpska

2015

Food Bioprocess Technol

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The impact of continuous microwave heating (MV) at 90 and 120°C for 10 s and at 80 and 90°C for 7 s, as well as conventional thermal processing (CTP) at 90°C for 15 min, on the quality of strawberry purée was studied. Product quality was determined, covering total polyphenols, anthocyanins, phenolic acids, flavonols and vitamin C content, as well as colour parameters, enzymatic activity, and finally, the sensory and microbiological quality. CTP caused higher degradation of polyphenols (ca. 7 %), anthocyanins (ca. 20 %) and vitamin C (ca. 48 %) compared to MV at 120°C. Changes of the colour of MV-preserved purée were insignificant (dE <2), whereas CTP caused significant changes (dE >3). Only MV at 120°C and CTP effectively decreased the level of total microbial count (<1 log cfu/g), but considering enzymes activity, only CTP was effective, inactivating ca. 98 and 100 % of polyphenol oxidase (PPO) and peroxidase (POD), respectively. The most effective inactivation of PPO (82 %) and POD (88 %) after MV was noted at 120°C, but the best compromise between colour and nutrient preservation and enzyme inactivation was achieved at the MV at 90°C. Considering the obtained results, it can be concluded that the microwave heating better preserved the quality of strawberry puree than conventional heat pasteurization.

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“…Barba et al (2013) demonstrated that if DE coefficient is higher than 1.5, changes in the sample color are noticeable by an inexperienced observer. According to this assumption, the pasteurized purée was also characterized by significant changes in color during storage.…”

Section: Color Parametersmentioning

confidence: 99%

High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage

et al. 2017

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This study was aimed at monitoring changes in the quality of strawberry purée preserved by high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6°C) and determining its optimal storage period. The storage period of strawberry purée treated at 500 MPa, 50°C, 15 min based on microbiological changes was 12 weeks. During this period, purée lost 32% of polyphenols, 73% of anthocyanins and entire vitamin C. Color changes described as dE increased up to 5.05 whereas the overall sensory quality decreased by 3 points on a 9-point scale. Under similar storage conditions, TPpreserved purée lost only 28% of polyphenols and 54% of anthocyanins, and entire vitamin C. Color changes were more visible (dE = 7.21) compared to the HPP sample whereas the overall sensory quality decreased only by 2 points. Recommended cold shelf-life for the HPP product was estimated at 6 weeks, during which period HPP-preserved purée had higher content of polyphenols and colour parameters compared to TP purée.

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Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

Cited by 193 publications

References 37 publications

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage

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