(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

Abstract

The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at evaluating the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles on quality and functionality of organic kiwifruit juice stored at three different temperatures, i.e., 5, 15, and 25°C. The results showed that only the treatment performed at 200 MPa for 3 cycles was able to significantly increase the shelf-life of organic kiwifruit juices when stored at refrigeration temperature, avoiding also phase separation that occurred in the sample treated at 0.1 MPa (control) after 20 days of refrigerated storage. The obtained data showed also that the highest applied pressure was able to increase some quality parameters of the juice such as viscosity and luminosity (L ∗ ) and increased the availability of total phenol content consequently enhancing the juice total antioxidant activity. The application of a treatment at 200 MPa for 3 cycles allowed to obtain a stable kiwifruit juice for more than 40 days under refrigerated storage. A challenge to implement this technology in food process as full alternative to thermal treatment could be represented by the adoption of pressure level up to 400 MPa followed by the packaging in aseptic conditions.

Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response

“…Moreover, in our case, the temperature increase was immediately reduced to 15 • C by the application of an external exchanger. On the other hand, the lack of heat damages due to HPH treatments was observed in several food matrices subjected to HPH treatments also at levels higher than 200 MPa for 2 and 3 repeated cycles [8]. If the instantaneous temperature increase was not able to induce the production of heat damage indicators in the suspension media or the food matrices, it surely affected the response mechanisms of the treated cells of Lb.…”

“…High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatments for food preservation and product innovation due to the physico-chemical, structural changes following the treatment. In the food sector, it has has been proposed for several purposes including microbial, enzyme and bacteriophages inactivation [1][2][3], large scale cell disruption for the recovery of microbial intracellular metabolites and enzymes [4,5] and improvement of the food safety, shelf-life, texture and functional properties [6][7][8]. Due to the phenomena of cavitation, shear stress, turbulence, and impingement that take place during the treatment, HPH result in a strong antimicrobial activity [7,9], modulation of some enzyme activities and maintenance of color, flavor, and nutritional/functional properties of the treated matrices [10,11].…”

Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

“…HPH Potential on the shelf-life and functionality of kiwifruit juice (KJ) was investigated by Patrignani, et al . [22] The HPH treatments caused a significant increase in color parameters in comparison to the control samples. Concerning a* and b* parameters, both samples treated at 200 MPa showed lower values than the control sample.…”

“…HPH has also been proved to inactivate or modulate the activity of enzymes that cause phase separation in F&VJ, to preserve the initial juice color, flavor, and aromas and, finally, to retain the nutritional and functional features of the treated matrices . [22] Effect of HPH combined with juice ratio on water-soluble pectin characteristics, functional properties and BC in apple, carrot and peach blended juices was investigated . [15] HPH influenced functional properties of mixed juices, including cloud stability and RP, which were correlated with physico-chemical and particle characteristics.…”

Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2

“…Better protein stability and delayed protein haze. (8,14,15,34,36,40,41) The color of white musts is improved by the intense inactivation of oxidative enzymes, making it possible to produce clear and pale juices from white grape varieties (8). Furthermore, the color remains pale even after several days of intense exposure to air.…”