Effects of high hydrostatic pressure processing and of glucose oxidase-catalase addition on the color stability and sensorial score of grape juice / Efectos del tratamiento con altas presiones y de la adición de glucosa oxidasa-catalasa en la estabilidad del color y en la evaluación sensorial del zumo de uva

The effects of high hydrostatic pressure treatment (HHP) and the use of glucose oxidase-catalase enzymes on the color stability of a white grape juice were studied. The cold-prepared grape juice was stored for three weeks at 5 °C and evaluated for color and non-flavonoid phenolic content. The HHP treatments at 600 and 900 MPa slowed the degradation of non-flavonoid phenolics and reduced the rate of the browning during storage. No significant effect on the color was observed using 300 MPa. Further color stabilization was obtained using glucose oxidase-catalase enzymes and by setting the initial temperature of water inside the pressure vessel at 50 °C prior to HHP treatment. The sensory analyses indicated that enzymes and HHP improved the aroma and taste of juices; by contrast, oper ating the HHP process at an initial temperature of 50 °C showed no significant effect.

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Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior of Botrytis cinerea in white grape juice concentrate

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14864 ◽

2020 ◽

Vol 44 (11) ◽

Author(s):

María José Torres‐Ossandón ◽

Luis Castillo ◽

Kong S. Ah‐Hen ◽

Antonio Vega‐Gálvez

Keyword(s):

Antioxidant Activity ◽

Hydrostatic Pressure ◽

Botrytis Cinerea ◽

High Hydrostatic Pressure ◽

Grape Juice ◽

High Hydrostatic Pressure Processing ◽

Juice Concentrate ◽

And Behavior

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High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

Food Science and Technology International ◽

10.1177/1082013216642049 ◽

2016 ◽

Vol 22 (8) ◽

pp. 688-698 ◽

Cited By ~ 3

Author(s):

José Luis Vázquez-Gutiérrez ◽

Amparo Quiles ◽

Erica Vonasek ◽

Judith A Jernstedt ◽

Isabel Hernando ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Physicochemical Properties ◽

High Hydrostatic Pressure ◽

Membrane Damage ◽

Consumer Acceptance ◽

Soluble Solids ◽

High Hydrostatic Pressure Processing ◽

High Hydrostatic Pressure Treatment ◽

Fresh Cut ◽

Induced Changes

The “Hachiya” persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic pressure processing (200–400 MPa, 3 min, 25 ℃) and subsequent refrigerated storage were analyzed in this study in order to evaluate the suitability of this non-thermal technology for preservation of fresh-cut Hachiya persimmons. The effects of high-hydrostatic pressure treatment on the integrity and location of carotenoids and tannins during storage were also analyzed. Significant changes, in particular diffusion of soluble compounds which were released as a result of cell wall and membrane damage, were followed using confocal microscopy. The high-hydrostatic pressure process also induced changes in physicochemical properties, e.g. electrolyte leakage, texture, total soluble solids, pH and color, which were a function of the amount of applied hydrostatic pressure and may affect the consumer acceptance of the product. Nevertheless, the results indicate that the application of 200 MPa could be a suitable preservation treatment for Hachiya persimmon. This treatment seems to improve carotenoid extractability and tannin polymerization, which could improve functionality and remove astringency of the fruit, respectively.

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High Hydrostatic Pressure Processing of Whole Carrots: Effect of Static and Multi-Pulsed Mild Intensity Hydrostatic Pressure Treatments on Bioactive Compounds

Foods ◽

10.3390/foods10020219 ◽

2021 ◽

Vol 10 (2) ◽

pp. 219

Author(s):

Fernando Viacava ◽

Perla A. Ramos-Parra ◽

Jorge Welti-Chanes ◽

Daniel A. Jacobo-Velázquez

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Phenolic Content ◽

Single Pulse ◽

Raw Material ◽

High Hydrostatic Pressure Processing ◽

Innovative Tool ◽

Subsequent Storage ◽

Bound Phenolics ◽

Nutraceutical Properties

In this study, the effects of static and multi-pulsed mild-intensity high hydrostatic pressure (HHP) treatments (60 or 100 MPa, ~23 °C) on the extractability and accumulation of phenolics and carotenoids in whole carrots were evaluated. HHP treatments were applied for the time needed to reach the desired pressure (come-up-time, CUT) either as a single pulse or multi-pulse (2P, 3P, and 4P). Likewise, a single sustained treatment (5 min) applied at 60 or 100 MPa was evaluated. Individual carotenoids, free and bound phenolics were quantified after HHP treatment and subsequent storage (48 h, 15 °C). As an immediate HHP response, phenolic extractability increased by 66.65% and 80.77% in carrots treated with 3P 100 MPa and 4P 60 MPa, respectively. After storage, CUT 60 MPa treatment accumulated free (163.05%) and bound (36.95%) phenolics. Regarding carotenoids, total xanthophylls increased by 27.16% after CUT 60 MPa treatment, whereas no changes were observed after storage. Results indicate that HHP processing of whole carrots at mild conditions is a feasible innovative tool to enhance the nutraceutical properties of whole carrots by increasing their free and bound phenolic content while maintaining carotenoid levels. HHP treated carrots can be used as a new functional food or as raw material for the production of food and beverages with enhanced levels of nutraceuticals.

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Evaluation of Inactivation of Murine Norovirus in Inoculated Shell Oysters by High Hydrostatic Pressure Treatment

Journal of Food Protection ◽

10.4315/0362-028x.jfp-19-186 ◽

2019 ◽

Vol 82 (12) ◽

pp. 2169-2173 ◽

Cited By ~ 1

Author(s):

MICHIKO TAKAHASHI ◽

YUMIKO OKAKURA ◽

HAJIME TAKAHASHI ◽

HISAYA YAMANE ◽

SATORU AKASHIGE ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Initial Temperature ◽

Pacific Oyster ◽

Murine Norovirus ◽

The Pacific ◽

Viral Particles ◽

Norovirus Gastroenteritis ◽

High Hydrostatic Pressure Treatment ◽

Bivalve Shellfish

ABSTRACT One of the major foods causing norovirus gastroenteritis is bivalve shellfish, such as oysters. Depuration and relaying methods have been used to control norovirus. However, these methods may be inadequate to control norovirus gastroenteritis. The present study aimed to investigate the effectiveness of high hydrostatic pressure (HHP) treatment in controlling norovirus in shelled oysters, by evaluating the inactivating effect of HHP on murine norovirus strain 1 (MNV-1) inoculated into a buffer, oyster homogenate, and shelled oysters. First, MNV-1 was inoculated (infectivity of 4.5 log PFU/mL) into the buffer and oyster homogenate, with a pH of 6.3 and salinity (NaCl) of 1.5%, mimicking the habitats of the Pacific oyster (Crassostrea gigas). HHP treatment at 100, 200, 275, and 300 MPa for 2 and 5 min was conducted at an initial temperature of 0 or 5°C. The infectivity of MNV-1 in both the buffer and the oyster homogenate was lower when the initial temperature was 0°C. In the buffer, the infectivity of MNV-1 decreased to 1.8 log PFU/mL after HHP treatment (200 MPa for 5 min at 0°C), and the inactivating effect was higher in the buffer than in the oyster homogenate. MNV-1 was inoculated into shelled oysters (4.8 log PFU per oyster), and HHP treatment was done at 275, 300, and 350 MPa for 5 min at the initial temperature of 0°C. The infectivity of MNV-1 decreased to 2.8 log PFU per oyster after HHP treatment at 275 MPa for 5 min. The results indicate that the inactivating effect of HHP treatment varies, depending on the medium surrounding the viral particles. Inactivation was best in buffer, followed by oyster homogenate and shelled oysters. The data could inform the development of methods to control norovirus in oysters. HIGHLIGHTS

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Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

Foods ◽

10.3390/foods9040405 ◽

2020 ◽

Vol 9 (4) ◽

pp. 405

Author(s):

Elena Diez-Sánchez ◽

Antonio Martínez ◽

Dolores Rodrigo ◽

Amparo Quiles ◽

Isabel Hernando

Keyword(s):

Hydrostatic Pressure ◽

Antioxidant Capacity ◽

High Hydrostatic Pressure ◽

Nutritional Value ◽

Phenolic Content ◽

Processing Parameters ◽

High Pressure Processing ◽

Total Phenolic ◽

High Hydrostatic Pressure Processing ◽

Treatment Conditions

High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5–10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (w/v) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.

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