Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization

Abstract

The effect of processing such as high hydrostatic pressure (HHP) (400-600 MPa/15 min) or low pasteurization temperature (LPT) (74°C/2 min) or high pasteurization temperature (HPT) (90°C/1 min) on selected quality parameters of juice obtained from hydroponically cultivated beef tomatoes was investigated. The total polyphenols content (TPC), total phenolic index (TPI), Trolox equivalent antioxidant capacity (ABTS) and ferric reducing antioxidant power (FRAP) were analysed in the fresh and processed juices stored for 0, 7 and 14 days. What is more, colour parameters (L∗,a∗,b∗,∆E), the activity of polyphenol oxidase (PPO) and peroxidase (POD) and microbial stability were also analyzed following the juices storage. Among all the tested samples, the juice exposed to 600 MPa for 15 min showed superior quality. Samples treated with 600 MPa for 15 min and stored for 0, 7 and 14 days had high TPC, TPI, ABTS, FRAP and a∗ values. As demonstrated, these tested samples at the end of the storage period retained 90% and 95% of their polyphenol content and antioxidant capacity, respectively. As in the case of pasteurization, juice processing at 600 MPa for 15 min clearly reduced the activity of food-spoiling enzymes (PPO, POD) as well as the microbial count. The obtained results showed that TPC was significantly and positively correlated with TPI, ABTS and FRAP parameters.

The influence of the pretreatment of garlic (Allium sativum L.) and tomato (Solanum lycopersicum L.) osmotic solution on physical properties of the material

“…Further decrease of pH resulted in a simultaneous decrease of a * and b * parameters, while in the case of lightness no clear trend was reported. It is worth noting that preparation of OD (control) consisting of filtration and the addition of basil extract led to slight changes in L * and a * parameters and a substantial decrease of the b * parameter when compared with fresh tomato juice (Jeż et al, 2020).…”

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

“…In tomato juice [ 143 ] the fresh juices subjected to LPT (Low Pasteurization Temperature) and HPT (High Pasteurization Temperature) yielded 21% and 31% reductions in TPC, respectively. Among all the treated and stored (for 7 and 14 days) samples, the juice exposed to 600 MPa/15 min showed the highest TPC.…”

“… HPP samples increased up to 6.6% during storage and decreased up to 50.6% in TP heated samples. [ 143 ] White grape juice HPP: 300 and 600 MPa, 3 min, 20–29 °C TP: 90 °C, 1 min Storage: 20 days, 4 °C ABTS (mmol Trolox/L) TPC: HPLC-DAD (mg/mL) Anthocyanins: Spectroscopy (mg/mL) HPP significantly enhanced the ABTS value of grape juice from 8 to 20% during storage. TPC showed the most significant decrease, retaining only 71.4% of the ABTS value.…”

Characterization of Volatile Organic Compounds in Kiwiberries (Actinidia arguta) Exposed to High Hydrostatic Pressure Processing by HS-SPME/GC-MS

“…High hydrostatic pressure (HHP) is a physical process used in food preservation, wherein the food is exposed to pressure (up to 700 MPa), and the processing temperature usually does not exceed 50 • C. Therefore, HHP enabled the production of products with prolonged shelf lives and with high nutritional quality due to the preservation of the majority of bioactive food constituents [8]. Moreover, HHP-treated plant-based products demonstrated a natural fresh-like appearance and aroma [9].…”