scholarly journals Inhibitory effects of high pressure processing on microbial growth and histamine formation in spotted mackerel (Scomber australasicus) during refrigerated storage

2021 ◽  
Vol 19 (1) ◽  
pp. 762-770
Author(s):  
Chung-Saint Lin ◽  
Yi-Chen Lee ◽  
Jhih-Wei Ciou ◽  
Chiu-Chu Hwang ◽  
Hsien-Feng Kung ◽  
...  
Keyword(s):  
High Pressure ◽  
Microbial Growth ◽  
High Pressure Processing ◽  
Refrigerated Storage ◽  
Inhibitory Effects ◽  
Histamine Formation

scholarly journals Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 295
Author(s):  
Arianna Cubeddu ◽  
Patrizia Fava ◽  
Andrea Pulvirenti ◽  
Hossein Haghighi ◽  
Fabio Licciardello
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
High Pressure Processing ◽  
Color Variation ◽  
Mechanical Resistance ◽  
Refrigerated Storage ◽  
Pet Bottles ◽  
Suitability Assessment ◽  
Fungal Load ◽  
Microbial Stability

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice

2013 ◽  
Vol 18 ◽  
pp. 7-14 ◽  
Author(s):  
Ram M. Uckoo ◽  
Guddadarangavvanahally K. Jayaprakasha ◽  
Jeremy A. Somerville ◽  
V.M. Balasubramaniam ◽  
Monica Pinarte ◽  
...  
Keyword(s):  
High Pressure ◽  
Microbial Growth ◽  
High Pressure Processing ◽  
Citrus Paradisi ◽  
Health Promoting

Effects of high pressure processing on the quality of pickled radish during refrigerated storage

2016 ◽  
Vol 38 ◽  
pp. 206-212 ◽  
Author(s):  
Rui Bao ◽  
AiPing Fan ◽  
Xiaosong Hu ◽  
XiaoJun Liao ◽  
Fang Chen
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Refrigerated Storage

Identification and analysis of cell wall glycan epitopes and polyphenol oxidase in pawpaw (Asimina triloba [L.] Dunal) fruit pulp as affected by high pressure processing and refrigerated storage

2019 ◽  
Vol 25 (8) ◽  
pp. 711-722
Author(s):  
Robert G Brannan ◽  
Ahmed Faik ◽  
Ryan Goelz ◽  
Sivakumar Pattathil
Keyword(s):  
High Pressure ◽  
Cell Wall ◽  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Cell Walls ◽  
High Pressure Processing ◽  
Cell Wall Composition ◽  
Refrigerated Storage ◽  
Polyphenol Oxidase Activity ◽  
Asimina Triloba

This research explores the cell wall composition and polyphenol oxidase activity of two pawpaw ( Asimina triloba) fruit varieties, Susquehanna and Green River Belle, that were subjected to high pressure processing and 45 days of refrigerated storage. We hypothesize that high pressure processing may inhibit enzymatic action responsible for pawpaw's deleterious postharvest tissue softening and browning. Glycome profiling uses mAb groupings that recognize 19 groups of glycan epitopes present in most major classes of cell wall glycans and was used to determine cell wall composition. Results show that both varieties have typical type I primary cell walls of flowering dicots. However, differences in the fine cell wall structure between the varieties can be inferred and the varieties behaved differently during refrigerated storage, likely indicating of a difference in cell wall-modifying enzymes present in the primary cell walls. High pressure processing treatment does not seem to be effective at eliminating polyphenol oxidase activity.

Benefits and effectiveness of high pressure processing on cheese: a ricotta case study

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Roberta Stefanini ◽  
Anna Ronzano ◽  
Giulia Borghesi ◽  
Giuseppe Vignali
Keyword(s):  
High Pressure ◽  
Microbial Growth ◽  
Maximum Growth ◽  
Maximum Growth Rate ◽  
High Pressure Processing ◽  
Lag Phase ◽  
Starting Point ◽  
Volatile Organic ◽  
Parmigiano Reggiano

Abstract Today High Pressure Processing (HPP) is receiving interest thanks to its ability to stabilize foods preserving nutritional and sensorial characteristics. This work applies HPP on nutrient ricottas created in the Parmigiano Reggiano area and demonstrates not only its benefits, but also disadvantages, testing different pressures and packaging. Moreover, the ability of HPP to prolong the lag phase and reduce the maximum growth rate of bacteria is illustrated with a mathematical model. Results show the influence of HPP parameters on microbial growth, volatile organic compounds, syneresis, softness and colour, and demonstrate that not all packaging are suitable for the treatment. Obtained data highlight the effectiveness of HPP, which results the best stabilization method to sell safe and nutritive ricottas on the market with a long shelf life. Of course, the work can be a starting point for food companies who want to test an innovative and promising non-thermal technology.

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