Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée

2012 ◽  
Vol 77 (8) ◽  
pp. C866-C873 ◽  
Author(s):  
Francisco González-Cebrino ◽  
Jesús García-Parra ◽  
Rebeca Contador ◽  
Rafael Tabla ◽  
Rosario Ramírez
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Quality Attributes ◽  
High Pressure Processing ◽  
Nutritional Compounds

scholarly journals High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3769
Author(s):  
Noelia Pallarés ◽  
Albert Sebastià ◽  
Vicente Martínez-Lucas ◽  
Mario González-Angulo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Orange Juice ◽  
Grape Juice ◽  
Good Alternative ◽  
High Pressure Processing ◽  
Life Extension ◽  
Food Contaminants ◽  
Dispersive Liquid Liquid Microextraction ◽  
Strawberry Juice

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

Effects of high pressure processing (HPP) and acid pre-treatment on quality attributes of hilsa (Tenualosa ilisha) fillets

LWT ◽  
2019 ◽  
Vol 111 ◽  
pp. 647-652 ◽  
Author(s):  
Vikas Kumar ◽  
Pavuluri Srinivasa Rao ◽  
Soumya Ranjan Purohit ◽  
Yogesh Kumar
Keyword(s):  
High Pressure ◽  
Quality Attributes ◽  
High Pressure Processing ◽  
Tenualosa Ilisha ◽  
Pre Treatment

scholarly journals Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof

2020 ◽  
Vol 59 ◽  
pp. 102236 ◽  
Author(s):  
Janna Cropotova ◽  
Revilija Mozuraityte ◽  
Inger Beate Standal ◽  
Shikha Ojha ◽  
Turid Rustad ◽  
...  
Keyword(s):  
High Pressure ◽  
Frozen Storage ◽  
Quality Attributes ◽  
High Pressure Processing

scholarly journals Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3046
Author(s):  
Claudia Maria Liberatore ◽  
Martina Cirlini ◽  
Tommaso Ganino ◽  
Massimiliano Rinaldi ◽  
Silvia Tomaselli ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Time Pressure ◽  
Titratable Acidity ◽  
High Pressure Processing ◽  
Soluble Solids ◽  
Volatile Profile ◽  
Stabilization Treatment ◽  
Golden Delicious ◽  
Apple Cultivars

In this study, juices extracted from three apple cultivars (Golden Delicious, Pinova, and Red Delicious) were stabilized by means of thermal treatment (TT) and high-pressure processing (HPP, 600 MPa 3 min); pH, total titratable acidity, total soluble solids content, color, and viscosity, as well as volatile profile, were investigated. Qualitative characteristics (pH, titratable acidity, colorimetric parameters, viscosity, and volatile profile) results were significantly influenced by both cultivars and treatments; for example, juice viscosity greatly increased after HPP treatment for Golden Delicious, and after both TT and HPP for Pinova, while no influence of stabilization treatment was registered for Red Delicious juices. Regarding the volatile profile, for Golden Delicious cultivar, HPP treatment determined an increase in volatile compounds for most of the classes considered, leading to a supposed quality implementation. For the other two cultivars, the stabilization treatment that better preserved the volatile profile was the HPP one, even if the results were quite similar to the thermal treatment. Further studies are needed to evaluate different time/pressure combinations that could give better results, depending on the specific apple cultivar.

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