High pressure processing (HPP) of cranberrybush “ Viburnum opulus ” puree: Effects on microbiological quality, bioactive compounds and antioxidant capacities

2020 ◽  
Vol 74 (S2) ◽  
Author(s):  
Gulay Ozkan ◽  
Esra Capanoglu ◽  
Anna‐Sophie Stübler ◽  
Kemal Aganovic ◽  
Tuba Esatbeyoglu
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Microbiological Quality ◽  
High Pressure Processing ◽  
Viburnum Opulus ◽  
Antioxidant Capacities

scholarly journals Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1167
Author(s):  
Marko Škegro ◽  
Predrag Putnik ◽  
Danijela Bursać Kovačević ◽  
Ana Petra Kovač ◽  
Lidija Salkić ◽  
...  
Keyword(s):  
High Pressure ◽  
Quality Assessment ◽  
Bioactive Compounds ◽  
Microbiological Quality ◽  
High Pressure Processing ◽  
The Status ◽  
Relevant Variables ◽  
Native Microflora ◽  
Thermal Pasteurization

This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, v/v), carrot (20%, v/v), chokeberry (5%, v/v), Indian banana puree (10%, w/v), and almond drink (15%, v/v). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.

High-Pressure Processing of Berry and Other Fruit Products: Implications for Bioactive Compounds and Food Safety

2014 ◽  
Vol 62 (18) ◽  
pp. 3877-3885 ◽  
Author(s):  
Ravi Kiran Tadapaneni ◽  
Hossein Daryaei ◽  
Kathiravan Krishnamurthy ◽  
Indika Edirisinghe ◽  
Britt M. Burton-Freeman
Keyword(s):  
High Pressure ◽  
Food Safety ◽  
Bioactive Compounds ◽  
High Pressure Processing

scholarly journals Effect of High-Pressure Processing on Microbial Quality of Skimmed Milk

2018 ◽  
Vol 72 (2) ◽  
pp. 118-122
Author(s):  
Marika Liepa ◽  
Jelena Zagorska ◽  
Ruta Galoburda ◽  
Svetlana Kostascuka
Keyword(s):  
High Pressure ◽  
Microbiological Quality ◽  
High Pressure Processing ◽  
Biologically Active ◽  
Life Extension ◽  
Plate Count ◽  
Colony Forming Units ◽  
Skimmed Milk ◽  
Active Substances

Abstract High pressure processing (HPP) is an alternative to traditional thermal treatment and can be used in the dairy industry for increasing the microbiological safety of milk and for preserving its biologically active substances. HPP effectiveness in providing microbiological quality of product is still under discussion; thus, the aim of the study was to evaluate the effect of HPP technology on microbiological quality of skimmed milk. Raw, pasteurised (78 °C, 15–20 s), HPP treated (250 MPa, 15 min; 400 MPa, 3 min; 400 MPa, 15 min; 550 MPa, 3 min) and skimmed milk, processed by combining pasteurisation and HPP were analysed and compared. The total plate count (LVS ISO 4833-1:2013) and presence of coliforms (LVS EN ISO 16654:2002) were determined in analysed skimmed milk samples. Significant decrease (p < 0.05) of colony forming units (CFU) was observed in samples processed by combining two treatment types: pasteurisation and HPP. The minimum treatment parameters for shelf-life extension of skimmed milk were determined: pressure not less than 400 MPa and holding time at least 15 minutes.

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