The Preservation of Fruit and Vegetable Products Under High Pressure Processing

Marszałek, Krystian; Szczepańska, Justyna; Woźniak, Łukasz; Skąpska, Sylwia; Barba, Francisco J.; Brnčić, Mladen; Brnčić, Suzana Rimac

doi:10.1016/b978-0-08-100596-5.22258-0

Cited by 5 publications

(4 citation statements)

References 108 publications

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“…Among pasteurization technologies, the thermal processing (TP) technique is a common method of food processing but possibly has a negative impact on organoleptic characteristics and chemical composition ( Qu et al, 2021 ). On the other hand, high pressure processing (HPP) as one of the representative non-thermal processing technologies has been widely used in vegetable processing, especially it has been cataloged as a less impact technique on flavors ( Marszalek et al, 2018 ). For example, compared with TP, pickled radish pasteurized by HPP showed a similar flavor profile to the control ( Bao et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Bao

Zhang

et al. 2022

Current Research in Food Science

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Section: Introductionmentioning

confidence: 99%

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Bao

Zhang

et al. 2022

Current Research in Food Science

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“…High Hydrostatic Pressure (HHP) is a food processing technique considered an alternative to thermal preservation, which is successfully used to damage pathogenic and spoilage microflora and reduce the activity of tissue enzymes responsible for browning reactions. In addition, it can assist the preservation of thermolabile bioactive ingredients, such as antioxidants, and retains sensory properties similar to the fresh product [ 11 , 12 ]. Supercritical Carbon Dioxide (SCCD) is a technique used in industry to extract selected compounds (caffeine, hops extracts, essential oils).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, products are HHP treated in plastic packaging, and applying this technique in a continuous system is difficult. The SCCD treatment can only be used to preserve liquid foods, such as fruit and vegetable juices, beer, and milk, as processing the whole fruit causes significant tissue damage [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques

2022

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The influence of high hydrostatic pressure (HHP) and supercritical carbon dioxide (SCCD) on the bioaccessibility of betalains in beetroot (Beta vulgaris L.) juice was investigated. Freshly squeezed juice (FJ) was treated at a mild temperature of 45 °C for 10 min (T45), pasteurization at 85 °C for 10 min (T85), HHP at 200, 400, and 500 MPa at 20 °C for 5 min (HHP200, HHP400, HHP500) and SCCD at 10, 30 and 60 MPa at 45 °C for 10 min (SCCD10, SCCD30, SCCD60). The juice was subjected to an in vitro digestion system equipped with dialysis. The content of betalains was measured with the aid of a High-Performance Liquid Chromatography (HPLC), the antioxidant capacity (AC) (ABTS•+, DPPH•) was analyzed during each digestion step, and the bioaccessibility of betacyanins and betaxanthins was assessed. The SCCD at 30 and 60 MPa significantly increased pigments’ bioaccessibility compared with other samples. The 30 MPa proved particularly advantageous, as it increased the bioaccessibility of the total betacyanins and the betaxanthins by 58% and 64%, respectively, compared to the T85 samples. Additionally, higher bioaccessibility of betacyanins was noted in HHP200 and HHP400, by 35% and 32%, respectively, compared to FJ, T45, and T85 samples. AC measured by ABTS•+ and DPPH• assays were not unequivocal. However, both assays showed significantly higher AC in SCCD60 compared to T85 (21% and 31%, respectively). This research contributed to the extended use of the HHP and/or SCCD to design food with higher health-promoting potentials.

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“…Moreover, sulfite added as a preservative degrades thiamine (vitamin B 1 ), which affects the nutritional quality of food [ 12 ]. Other disadvantages of the modern methods of food preservation, for example, high-pressure processing, are the high cost related to the initial capital investment, routine operating costs, maintenance, and subsequent amortization [ 13 , 14 ]. Blanching treatment has a negative impact on organoleptic properties (it involves loss of aroma and negatively influences the sensory properties associated with texture and color) [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts

et al. 2021

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The quality and shelf life of sprouts can be improved by postharvest application of water herb extracts. The effect of water infusions of marjoram, oregano, basil, and thyme on the phenolic content, antioxidant potential, and the microbiological and consumer quality of stored mung bean sprouts was studied. Compared to the control, the treatments increased total phenolic content. The highest amounts were determined in sprouts soaked in the thyme extract (6.8 mg/g d.m.). The infusions also inhibited the activity of enzymes utilizing phenolics, and marjoram and oregano were found to be the most effective. The increase in the level of phenolics was reflected in enhanced antioxidant properties (ability to quench cation radical ABTS+•, reducing and chelating power). Both total phenolics and flavonoids, as well as antioxidant capacities, were highly bioaccessible in vitro. All the natural extracts effectively reduced the growth of total mesophilic bacteria, coliforms, and molds (they were more effective than ascorbic and kojic acids). The treatments did not exert a negative influence on the sensory properties or nutritional value of the sprouts, and even improved starch and protein digestibility. These results are very promising and may suggest a wider used of natural extracts as preservatives of minimally processed food.

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The Preservation of Fruit and Vegetable Products Under High Pressure Processing

Cited by 5 publications

References 108 publications

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques

Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts

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