High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety

2007 ◽  
Vol 87 (5) ◽  
pp. 773-782 ◽  
Author(s):  
Saner Dede ◽  
Hami Alpas ◽  
Alev Bayındırlı
2017 ◽  
Vol 35 (No. 3) ◽  
pp. 246-250 ◽  
Author(s):  
Andrea Nieto ◽  
Maria Jose Grande Burgos ◽  
Antonio Galvez ◽  
Ruben Pérez Pulido

Olive paste can be a valuable source of phenolic compounds with antioxidant activity. High hydrostatic pressure (HHP) treatment (600 MPa, 8 min) was tested for the preservation of olive paste obtained from Picual unfermented green olives, a variety known for its high content of phenolic compounds. Microbiological load (total aerobic mesophilic counts, yeasts, and moulds), and antioxidant activity were measured during one-month refrigeration storage. At the end of the storage period, control samples maintained 27% of their initial antioxidant activity, showed browning, and had microbial loads (ca. 10<sup>5</sup> CFU/g) composed mainly of yeasts and moulds, while samples treated with HHP preserved 79% of their initial antioxidant activity, kept green colour and had no microbial counts. These results showed the potential of HHP treatment at 600 MPa for 8 min for the preservation of olive paste with strong antioxidant activity.


Author(s):  
Florian D. Naal ◽  
Johannes Schauwecker ◽  
Erwin Steinhauser ◽  
Stefan Milz ◽  
Fabian von Knoch ◽  
...  

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