Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice

Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

“…Conventional techniques though could help reduce the losses to some extent but have not been very satisfactory and also affect the original flavor of the product (Kuldiloke & Eshtiaghi, ; Corbo, Bevilacqua, Campaniello, Ciccarone, & Sinigaglia, , Delgado‐Adamez et al, ). However, in studies conducted on different fruit and vegetable products such as strawberry puree (Lambert, Demazeau, Largeteau, & Bouvier, ), mandarin juice (Takahashi, Ohta, Yonei, & Ifuku, ), orange‐ lemon‐carrot juice (Fernández‐Garcia et al, ), white grape juice (Daoudi et al, ), and guava juice (Yen & Lin, ), HPP was found to have better preservation effect on the flavor profile.…”

Sodium-benzoate and citrus extract increase the effect of homogenization towards spores of Fusarium oxysporum in pineapple juice

“…Corbo et al (2010) used homogenization to reduce spores of F. oxysporum in tomato juice and reduced fungal contamination by 2e3 log cfu/mL. Fig.…”

“…Mould contamination is a problem for the entire food chain; for example, juices are contaminated by Aspergillus, Penicillium, Fusarium, Byssochlamys, Neosartorya (Corbo, Bevilacqua, Campaniello, Ciccarone, & Sinigaglia, 2010;Landl, Abadias, Sàrraga, Viñas, & Picouet, 2010;Silva, Sant'Ana, & de Massaguer, 2010).…”

Use of natural antimicrobials and high pressure homogenization to control the growth of Saccharomyces bayanus in apple juice

“…High pressure homogenization (HPH) was proposed in the past as a suitable method for the stabilization of dairy-based products ; moreover, in the last decade many authors suggested its use for the prolongation of the shelf life of juices (Bevilacqua, Corbo, & Sinigaglia, 2010d;Briñez, Roig-Saguès, Herrero, & Lopez, 2006;Corbo, Bevilacqua, Campaniello, Ciccarone, & Sinigaglia, 2010;Patrignani et al, 2009;Patrignani, Vannini, Kamdem, Lanciotti, & Guerzoni, 2010;Tahiri et al, 2006;Tribst, Franchi, de Massaguer, & Cristianini, 2011). Basically, in an HPH-equipment the fluid is forced under pressure through a small orifice and leaves the gap in the form of a radial jet that stagnates on an impact ring, thus leading to fluid micronization (i.e.…”