Use of high pressure technology for the development of novel jam and its quality evaluation during storage

Abstract

Jam like product was prepared using high pressure (HP) processing technology and was compared with thermally processed one for quality attributes. Strawberry pulp was mixed with pectin (1%) and sugar and packed in low density polyethylene pouches (50 g pack size) and processed at 200, 400 and 600 MPa for 30 min at 50 °C. Ascorbic acid, anthocyanins, phenolics, flavonoids and antioxidant activities were found to be significantly retained to a better extent in HP processed jams as compared to thermally processed one. The CIE *,* and * values decreased significantly with increase in pressure, the decrease being of much lesser extent compared to thermally processed one. Increase in pressure was found to increase the sensory attributes for colour, appearance, flavour, texture and overall acceptability significantly; however, the scores were comparatively lesser than that of thermally processed jam. The sample processed at 600 MPa showed a shelf-life of 3 months on the basis of physico-chemical, sensory and microbial attributes when stored at ambient storage conditions (28 ± 5 °C).

Concentration of citrus fruit juices in membrane pouches with solar energy Part 2: How solar drying setup and juice pretreatment determine the microbiological quality

“…Microbial (viable) counts for the reference citrus marmalade samples were <1.0 log CFU/g in almost all cases (see Table 1). The results agree with those published previously for marmalades and jams produced industrially by thermal treatments (Center for Food Safety, 2014; Saddozai et al, 2014;Sravani et al, 2017). The two main exceptions were a commercial marmalade that was produced in Portugal but purchased in Mozambique where the total aerobic count was 2.2 log CFU/g (sample 104), and one of the two homemade tangerine marmalades made in Mozambique with a traditional stovetop method where the total aerobic count was 1.5 log CFU/g.…”

Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam

“…For HPP treatment, L. acidophilus BCRC14079-fermented mango pulp was processed at 150, 300, and 500 MPa after being vacuum-packaged in a plastic bag. The processing time and temperature were 20 min and 25 °C, respectively [ 24 ]. For heat treatment, L. acidophilus BCRC14079-fermented mango pulp was mixed with sucrose and pectin and heated by a gas burner at 180 °C.…”

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

“…Strawberry jam prepared from two technologies (HPP and conventional thermal processing) and stored at 28 ± 2 °C in the presence of light were analyzed monthly for 3 months [ 156 ]. High pressure processing retained all antioxidant compounds, sensory characteristics, and microbiological quality in comparison with the thermal processed jam.…”

“… Best sensory appeal: jam obtained at 600 MPa and was stable for a period of 3 months. [ 156 ] Sapodilla jam HPP: 400 MPa, 10 min, 27 °C Storage: 3 months, ambient temperature TPC: Folin-Ciocalteu (mg GAE/100 g fruit) Reduction of TPC after storage. [ 157 ] Tiger nuts’ milk HPP: 400, 500 and 600 MPa, 90–120-180 s, 11 °C Storage: 8 days, 4 °C TPC: Folin-Ciocalteu (mg GAE/100 mL) DPPH (μmol Trolox/L) ORAC (mM Trolox) Loss in vitamin C content (8.22 to 5.93 mg/100 mL) of sample treated at 600 MPa/180 s. Decrease of TPC from 139.14 to 95.85 mg GAE/100 mL after 600 MPa/120 s. No modification of DPPH and ORAC.…”