scholarly journals Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi

LWT ◽  
2022 ◽  
pp. 113078
Author(s):  
Zhixuan Yang ◽  
Xinke Duan ◽  
Jinyan Yang ◽  
Hongdi Wang ◽  
Fengxia Liu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
High Hydrostatic Pressure ◽  
Texture Properties

Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

2016 ◽  
Vol 23 (2) ◽  
pp. 185-193 ◽  
Author(s):  
Zamantha Escobedo-Avellaneda ◽  
Izaskun Pérez-Simón ◽  
María Lavilla-Martín ◽  
Ana Baranda-González ◽  
Jorge Welti-Chanes
Keyword(s):  
Ascorbic Acid ◽  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Polyphenol Oxidase ◽  
High Hydrostatic Pressure ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Pectin Methylesterase ◽  
Total Phenolic

A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-ascorbic acid contents of orange–strawberry–banana beverages was evaluated. Beverages were treated at 500 and 600 MPa at 19–64 ℃ during 2–10 min. The effect of the come up time was also evaluated and results were compared with the untreated and the thermally processed (80 ℃/7 min) products. Untreated beverages had total phenolic content of 210.2±12.3 mg gallic acid/100 g and 19.1 ± 0.6 mg l-ascorbic acid/100 g. For most high hydrostatic pressure treatment conditions, total phenolic content, l-ascorbic acid, and color did not change significantly. Maximum levels of inactivation of polyphenol oxidase and pectin methylesterase were 96.2 and 48% at 600 MPa/64 ℃/10 min, while the thermal treatment led to inactivation of 99.6 and 94.1% of both enzymes, but with negative color changes. l-ascorbic acid content was slightly decreased with the thermal treatment while total phenolic content was not affected. High hydrostatic pressure treatments of beverages at 600 MPa/64 ℃/10 min are recommended to retain maximal total phenolic content and l-ascorbic acid and achieve an acceptable polyphenol oxidase inactivation level.

High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment

2018 ◽  
Vol 238 ◽  
pp. 141-147 ◽  
Author(s):  
Hyunah Lee ◽  
Min Jung Ha ◽  
Hafiz Muhammad Shahbaz ◽  
Jeong Un Kim ◽  
Holim Jang ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
High Hydrostatic Pressure ◽  
Pressure Treatment ◽  
High Hydrostatic Pressure Treatment ◽  
Red Bean

Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk

2019 ◽  
Vol 82 (6) ◽  
pp. 971-979 ◽  
Author(s):  
YAN ZHU ◽  
ASMA A. ELBRHAMI ◽  
VLADIMIR POPOVIĆ ◽  
TATIANA KOUTCHMA ◽  
KEITH WARRINER
Keyword(s):  
Escherichia Coli ◽  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Vitamin C ◽  
High Hydrostatic Pressure ◽  
Color Change ◽  
Uv Light ◽  
Significant Loss ◽  
Total Phenolic ◽  
Uv C

ABSTRACT Tiger nut milk is a low-acid health beverage that is marketed with the claims of being high in protein, monounsaturated fatty acid (oleic acid), fiber, starch, and minerals, in addition to vitamins C and E. In this study, the effect of nonthermal processing with UV light (UV-C) or high hydrostatic pressure (HHP) on the nutritive content (protein, vitamin C, polyphenols, and antioxidant), and quality characteristics (viscosity and color) of tiger nut milk were compared with thermal processing. Baseline studies established the treatments parameters to support a >5-log CFU reduction of Escherichia coli P36, Listeria innocua ATCC 51742, and Salmonella Typhimurium WG49 introduced into tiger nut milk and then treated with thermal or nonthermal methods. The thermal treatment at 60°C for 30 min, HHP at 500 MPa for 120 s, and UV-C at 45.2 mJ cm−2 were required to achieve the target 5-log reduction. Thermal treatment resulted in a significant loss (P < 0.05) of total protein (34.9%), total phenolic content (28.7%), and vitamin C (27.1%) and negatively affected the tiger nut milk color, along with decreasing its viscosity. In contrast, HHP and UV-C light treatment retained protein and antioxidant content in tiger nut milk with no significant (P > 0.05) color change being recorded. Therefore, from a processing prospective, either UV-C light or HHP could be used to treat tiger nut milk, although additional hurdles to control the potential outgrowth of Clostridium botulinum during storage would be required. HIGHLIGHTS

Instrumental analysis of strawberry puree processed by high hydrostatic pressure or thermal treatment

2007 ◽  
Vol 3 (1) ◽  
pp. 47-66 ◽  
Author(s):  
István Dalmadi ◽  
Dávid Kántor ◽  
Kai Wolz ◽  
Katalin Polyák-Fehér ◽  
Klára Pásztor-Huszár ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Electronic Nose ◽  
High Hydrostatic Pressure ◽  
Electronic Tongue ◽  
Complex Form ◽  
Test Methods ◽  
Visual Appearance ◽  
Heat Treated ◽  
Heat Pasteurization

High hydrostatic pressure (HHP) processing technology offers the possibility to preserve quality attributes. Objective test methods describing quality in a complex form have an important role in the development of new products and in the quality assurance of different technologies. Therefore, research was performed to compare the effects of HHP treatment and heat pasteurization on visual appearance, volatile composition, taste and texture properties of strawberry purees measured by sensorial and objective methods. Sensory evaluation did not show significant differences between samples. Similar result was obtained from the color measurements. Viscosity of purees changed only slightly as a result of the treatments. Electronic nose and electronic tongue were found to be promising tools for discrimination of strawberry purees treated by different levels of high hydrostatic pressure or thermal treatment. Canonical discriminant analysis showed that control and “600 MPa for 5 minutes” samples were quite similar. Samples treated by 600 MPa for 15 minutes were distinguished from the above mentioned ones. The heat treated samples (80°C for 5 and 15 minutes) were definitely separated from the control samples. Fusion of the data from the electronic nose and tongue showed the same trend and improved the classification of the treated puree samples.

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