Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach

Araya, Ximenita I. Trejo; Hendrickx, Marc; Verlinden, Bert; Buggenhout, Sandy Van; Smale, Nicholas; Stewart, Charles; Mawson, Andrew

doi:10.1016/j.jfoodeng.2006.08.014

Cited by 108 publications

(43 citation statements)

References 36 publications

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“…It was also suggested that rapid decompression of a food material may cause cellular damage due to rapid expansion of the gas that was dissolved during pressurisation, and that slow decompression could allow gases to diffuse from structures without cellular rupture. Although these suggestions are in line with the scientific hypothesis of Trejo-Ayara et al (2007), they have yet to be proven within the scientific domain.…”

Section: Developments In Hpp Equipment and Processesmentioning

confidence: 90%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

369

172

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High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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Section: Developments In Hpp Equipment and Processesmentioning

confidence: 90%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

369

172

View full text Add to dashboard Cite

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“…No other structural tissue damages were quantified. In contrast to product texture (Knorr 1995;Arroyo et al 1997;Basak and Ramaswamy 1998;Ludikhuyze and Hendrickx 2002;Trejo Araya et al 2007), reports of highpressure effects on sensitive product physiological mechanisms like respiration (Eggleston and Tanner 2005) or photosynthesis are rare. To our knowledge, the only information of a study on high-pressure responses of photosynthesis is the use of this treatment to consecutively release the three extrinsic PSII polypeptides (17, 23, and 33 kDa, respectively) of the photosynthetic oxygen-evolving complex from PSII membranes (Yu et al 2001).…”

Section: Effects Of High Pressure On Metabolic Activity Of Samplesmentioning

confidence: 99%

Characterization of High-Hydrostatic-Pressure Effects on Fresh Produce Using Chlorophyll Fluorescence Image Analysis

Schlüter

Foerster

Geyer

et al. 2008

Food Bioprocess Technol

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High hydrostatic pressure has the potential to affect food-related enzymes and microorganisms while retaining the produce's characteristic properties. Although many studies on effects of high pressure on quality attributes of fruit and vegetables have been published, experimental results on the impact of high-pressure treatment on the physiological activity of products are rare. To characterize changes of the samples fast and noninvasive methods as well as a sensitive biological model system are required for this purpose. In this study, fresh lamb's lettuce (Valerianella olitoria Poll.) was used as a model produce. For each treatment, two leaves were carefully inserted to small plastic pouches, sealed and then subjected to pressure (up to 7.5 min at 200 MPa) or thermal treatment (up to 1 min at 50°C). Chlorophyll fluorescence imaging was applied to measure the local and temporal dynamics of the physiological postprocessing effects. Measurements of the maximum photochemical efficiency F v /F m allows the immediate evaluation of photosynthetic activity as an indicator for cell and tissue vitality. Thermal treatment at pressure below 125 MPa and temperatures lower than 45°C showed minor fully reversible effects but a pronounced decline in the maximum photochemical efficiency was obtained after pressure treatment of 150 MPa and temperatures of 45°C or higher values. These changes were irreversible within 24 h of recovery time. Above these thresholds, high pressure and heat treatment may not be applicable for mild processing of highly perishable fresh produce. Chlorophyll fluorescence analysis has been proven to be a valuable tool for the rapid and comprehensive evaluation of postharvest processing of green perishables.

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“…Thus, the control of microbial growth is the first priority in vegetables and vegetable products. In addition, color and texture are major quality characteristics of vegetable and vegetable products (4)(5)(6). Over the past decade, non-thermal processing technologies, including pulsed electric field, electron beam irradiation, X-ray, and high pressure processing (HPP), have been developed to improve the microbiological safety and quality of foods (7)(8)(9)(10).…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure processing on microbiological and physical qualities of carrot and spinach

Jung

Lee

Kim

et al. 2012

Food Sci Biotechnol

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This study was designed to evaluate the microbiological and physicochemical properties of carrot and spinach treated at 100, 300, and 500 MPa for 20 min. The numbers of Salmonella Typhimurium cells were significantly reduced by more than 5 log CFU/g in carrots and spinaches treated at 500 MPa after 5 min. The color changes were noticeable in the cooked carrots (∆E>9) and spinaches (∆E>12). Two distinct phases were observed in the textural changes of carrots and spinaches under high pressure processing. These results provide useful information for understanding microbial inactivation, color changes, and textural properties in high pressure-treated carrot and spinach samples.

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Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach

Cited by 108 publications

References 36 publications

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Characterization of High-Hydrostatic-Pressure Effects on Fresh Produce Using Chlorophyll Fluorescence Image Analysis

Effect of high pressure processing on microbiological and physical qualities of carrot and spinach

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