Effects of High-Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health-Related Compounds of Fruit and Vegetable Products

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

Download Full-text

A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization

Foods ◽

10.3390/foods7100169 ◽

2018 ◽

Vol 7 (10) ◽

pp. 169 ◽

Cited By ~ 3

Author(s):

Biniam Kebede ◽

Pui Lee ◽

Sze Leong ◽

Vidya Kethireddy ◽

Qianli Ma ◽

...

Keyword(s):

High Pressure ◽

Shelf Life ◽

Electric Fields ◽

Pulsed Electric Fields ◽

High Pressure Processing ◽

Life Changes ◽

Processing Technologies ◽

Promotion Strategies ◽

Thermal Pasteurization ◽

Insight Into

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

Download Full-text

The Preservation of Fruit and Vegetable Products Under High Pressure Processing

Encyclopedia of Food Security and Sustainability ◽

10.1016/b978-0-08-100596-5.22258-0 ◽

2019 ◽

pp. 481-492 ◽

Cited By ~ 1

Author(s):

Krystian Marszałek ◽

Justyna Szczepańska ◽

Łukasz Woźniak ◽

Sylwia Skąpska ◽

Francisco J. Barba ◽

...

Keyword(s):

High Pressure ◽

High Pressure Processing ◽

Fruit And Vegetable ◽

Vegetable Products

Download Full-text

High Pressure Processing of Fruits and Vegetables: A Review

Agricultural Reviews ◽

10.18805/ag.r-2020 ◽

2020 ◽

Author(s):

A.K. Archana ◽

P.R. Geetha Lekshmi

Keyword(s):

High Pressure ◽

Fruits And Vegetables ◽

High Pressure Processing ◽

Fruit And Vegetable ◽

Thermal Methods ◽

Vegetable Products ◽

Nutritional Qualities ◽

Processed Products ◽

Postharvest Loss

Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with ‘fresh like’ qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality.

Download Full-text

Pulsed Electric Fields Effects on Health-Related Compounds and Antioxidant Capacity of Tomato Juice

Handbook of Electroporation ◽

10.1007/978-3-319-32886-7_129 ◽

2017 ◽

pp. 2225-2238

Author(s):

Isabel Odriozola-Serrano ◽

Robert Soliva-Fortuny ◽

Olga Martín-Belloso

Keyword(s):

Antioxidant Capacity ◽

Electric Fields ◽

Pulsed Electric Fields ◽

Tomato Juice ◽

Health Related ◽

Related Compounds

Download Full-text

High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing

Trends in Food Science & Technology ◽

10.1016/j.tifs.2010.07.006 ◽

2010 ◽

Vol 21 (10) ◽

pp. 483-493 ◽

Cited By ~ 41

Author(s):

Adriano Gomes da Cruz ◽

José de Assis Fonseca Faria ◽

Susana Marta Isay Saad ◽

Helena Maria André Bolini ◽

Anderson Souza Sant′Ana ◽

...

Keyword(s):

High Pressure ◽

Electric Fields ◽

Pulsed Electric Fields ◽

High Pressure Processing ◽

Dairy Foods ◽

Potential Use

Download Full-text

Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

Beverages ◽

10.3390/beverages7040069 ◽

2021 ◽

Vol 7 (4) ◽

pp. 69

Author(s):

Sanelle van Wyk ◽

Lewis Hong ◽

Filipa V. M. Silva

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Electric Fields ◽

Pulsed Electric Fields ◽

Quality Parameters ◽

High Pressure Processing ◽

Total Phenolic ◽

Wine Quality ◽

Processing And Storage ◽

And Storage

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.

Download Full-text