Effects of high hydrostatic pressure on the quality and shelf-life of jujube (Ziziphus jujuba Mill.) pulp

2016 ◽  
Vol 36 ◽  
pp. 166-172 ◽  
Author(s):  
Jing Shen ◽  
Qian Gou ◽  
Zhen Zhang ◽  
Min Wang
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Ziziphus Jujuba ◽  
Quality And Shelf Life

scholarly journals Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

2018 ◽  
Vol 24 (6) ◽  
pp. 507-518 ◽  
Author(s):  
Paz Spira ◽  
Antonio Bisconsin-Junior ◽  
Amauri Rosenthal ◽  
Magali Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Shelf Life ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Residual Activity ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Total Phenolic

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

scholarly journals Effect of high hydrostatic pressure (HHP) processing on organoleptic properties and shelf life of fish salad with mayonnaise

2016 ◽  
Vol 45 (4) ◽  
pp. 558-564 ◽  
Author(s):  
B. Salamon ◽  
A. Tóth ◽  
P. Palotás ◽  
G. Südi ◽  
B. Csehi ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Organoleptic Properties

scholarly journals Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

2011 ◽  
Vol 12 (4) ◽  
pp. 407-415 ◽  
Author(s):  
Anne Vercammen ◽  
Kristof G.A. Vanoirbeek ◽  
Ine Lurquin ◽  
Liselot Steen ◽  
Olivier Goemaere ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Cooked Ham ◽  
Natural Preservatives

Combined effect of high hydrostatic pressure and enterocin LM-2 on the refrigerated shelf life of ready-to-eat sliced vacuum-packed cooked ham

Food Control ◽  
2012 ◽  
Vol 24 (1-2) ◽  
pp. 64-71 ◽  
Author(s):  
Guorong Liu ◽  
Yang Wang ◽  
Meng Gui ◽  
Haitao Zheng ◽  
Ruitong Dai ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Combined Effect ◽  
Cooked Ham

scholarly journals High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2416
Author(s):  
Francisco J. Salar ◽  
Paula M. Periago ◽  
Vicente Agulló ◽  
Cristina García-Viguera ◽  
Pablo S. Fernández
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Storage Period ◽  
Bioactive Compound ◽  
Processing Technique ◽  
Microbial Inactivation ◽  
Processing Technologies ◽  
The Impact ◽  
Thermal Pasteurization

The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.

Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

LWT ◽  
2020 ◽  
Vol 127 ◽  
pp. 109352 ◽  
Author(s):  
Ricardin Orel ◽  
Gipsy Tabilo-Munizaga ◽  
Yamira Cepero-Betancourt ◽  
Juan Esteban Reyes-Parra ◽  
Alonso Badillo-Ortiz ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Sensory Quality ◽  
Sodium Reduction ◽  
High Hydrostatic Pressure Processing
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