Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

2016 ◽  
Vol 97 (3) ◽  
pp. 770-776 ◽  
Author(s):  
Adriana Hurtado ◽  
Maria Dolors Guàrdia ◽  
Pierre Picouet ◽  
Anna Jofré ◽  
José María Ros ◽  
...  
Keyword(s):  
High Pressure ◽  
Enzyme Activity ◽  
Antioxidant Capacity ◽  
Microbial Growth ◽  
Physical Stability ◽  
High Pressure Processing

scholarly journals Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Netsanet Shiferaw Terefe ◽  
Gabriele A. Netzel ◽  
Michael E. Netzel
Keyword(s):  
High Pressure ◽  
Antioxidant Capacity ◽  
Thermal Processing ◽  
Sinapic Acid ◽  
Processing Technique ◽  
High Pressure Processing ◽  
Significant Difference ◽  
Total Antioxidant ◽  
The Stability ◽  
The Impact

This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.

High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice

2013 ◽  
Vol 18 ◽  
pp. 7-14 ◽  
Author(s):  
Ram M. Uckoo ◽  
Guddadarangavvanahally K. Jayaprakasha ◽  
Jeremy A. Somerville ◽  
V.M. Balasubramaniam ◽  
Monica Pinarte ◽  
...  
Keyword(s):  
High Pressure ◽  
Microbial Growth ◽  
High Pressure Processing ◽  
Citrus Paradisi ◽  
Health Promoting

Benefits and effectiveness of high pressure processing on cheese: a ricotta case study

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Roberta Stefanini ◽  
Anna Ronzano ◽  
Giulia Borghesi ◽  
Giuseppe Vignali
Keyword(s):  
High Pressure ◽  
Microbial Growth ◽  
Maximum Growth ◽  
Maximum Growth Rate ◽  
High Pressure Processing ◽  
Lag Phase ◽  
Starting Point ◽  
Volatile Organic ◽  
Parmigiano Reggiano

Abstract Today High Pressure Processing (HPP) is receiving interest thanks to its ability to stabilize foods preserving nutritional and sensorial characteristics. This work applies HPP on nutrient ricottas created in the Parmigiano Reggiano area and demonstrates not only its benefits, but also disadvantages, testing different pressures and packaging. Moreover, the ability of HPP to prolong the lag phase and reduce the maximum growth rate of bacteria is illustrated with a mathematical model. Results show the influence of HPP parameters on microbial growth, volatile organic compounds, syneresis, softness and colour, and demonstrate that not all packaging are suitable for the treatment. Obtained data highlight the effectiveness of HPP, which results the best stabilization method to sell safe and nutritive ricottas on the market with a long shelf life. Of course, the work can be a starting point for food companies who want to test an innovative and promising non-thermal technology.

Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization

2019 ◽  
Vol 55 ◽  
pp. 88-96 ◽  
Author(s):  
Tayse Ferreira Ferreira da Silveira ◽  
Marcelo Cristianini ◽  
Gunter George Kuhnle ◽  
Alessandra Braga Ribeiro ◽  
José Teixeira Filho ◽  
...  
Keyword(s):  
High Pressure ◽  
Antioxidant Capacity ◽  
High Pressure Processing ◽  
Euterpe Oleracea ◽  
Thermal Pasteurization
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