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

2016 ◽  
Vol 22 (8) ◽  
pp. 688-698 ◽  
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.

scholarly journals Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2246
Author(s):  
Andressa Alves de Oliveira ◽  
Alexandre Guedes Torres ◽  
Daniel Perrone ◽  
Mariana Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Consumer Acceptance ◽  
Sensory Acceptance ◽  
High Hydrostatic Pressure Processing ◽  
Euterpe Edulis ◽  
Significant Difference ◽  
Strong Candidate ◽  
The Ideal

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

scholarly journals Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 485 ◽  
Author(s):  
Yajing Chen ◽  
Xiaoping Feng ◽  
Hong Ren ◽  
Hongkai Yang ◽  
Ye Liu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Total Content ◽  
Soluble Solids ◽  
Refrigerated Storage ◽  
Beverage Samples ◽  
Heat Treated ◽  
Solids Content

Physicochemical properties and volatiles of kiwifruit pulp beverage treated with high hydrostatic pressure (HHP, 400–600 MPa/5–15 min) were investigated during 40-day refrigerated storage. Compared with heat treatment (HT), HHP ranged from 400–500 MPa was superior in retaining vitamin C, fresh-like color and volatiles, while soluble solids content and pH were not affected significantly. Furthermore, HHP improved brightness and inhibited browning of kiwifruit pulp beverage. Samples treated at 400 MPa for 15 min showed significantly higher vitamin C content and lower ∆E values over 40 days than heat-treated kiwifruit pulp beverage. The total content of alcohols, esters, acids, and ketones gradually increased, whereas the total aldehydes content decreased during storage. Interestingly, HHP treatment at 500 MPa for 15 min mostly retained important characteristic volatiles including hexanal and (E)-2-hexenal, indicating this treatment was more conducive to preserve the original fruity, fresh, grassy and green notes of kiwifruit pulp beverage than HT.

Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

LWT ◽  
2020 ◽  
Vol 127 ◽  
pp. 109352 ◽  
Author(s):  
Ricardin Orel ◽  
Gipsy Tabilo-Munizaga ◽  
Yamira Cepero-Betancourt ◽  
Juan Esteban Reyes-Parra ◽  
Alonso Badillo-Ortiz ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Sensory Quality ◽  
Sodium Reduction ◽  
High Hydrostatic Pressure Processing

Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics

2019 ◽  
Vol 25 (7) ◽  
pp. 597-607 ◽  
Author(s):  
Fabiola dos Santos Gouvea ◽  
Eduardo HM Walter ◽  
Elisa Helena da Rocha Ferreira ◽  
Júlia H Tiburski ◽  
Rosires Deliza ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Consumer Acceptance ◽  
Sensory Characteristics ◽  
Carotenoid Content ◽  
High Hydrostatic Pressure Processing ◽  
Total Carotenoid Content ◽  
Fresh Cheese ◽  
The Impact ◽  
Β Carotene

This study was carried out to evaluate the antilisterial activity of carrot, and the impact of its incorporation on the carotenoid content in Minas Frescal cheese, combined or not with high hydrostatic pressure processing, as an alternative for the development of healthier fresh cheese free of synthetic preservatives. Cheeses were manufactured with milk added with carrot incorporation (0, 3, and 6%) and pressurized (0; 250 and 500 MPa/10 min). Total carotenoid content, α-carotene, β-carotene, lutein, consumer acceptance, and sensory characteristics were determined one day after the manufacture while Listeria innocua enumeration was evaluated up to 22 days of storage at 8 ℃. The results showed that although a decrease of over 7 log CFU g−1in L. innocua counts was observed immediately after fresh cheese processing at 500 MPa/10 min, inactivation was not complete, as the growth of this nonpathogen surrogate during storage was observed. The addition of 6% carrot had a slight bacteriostatic effect, verified on the 15th day of storage, particularly in pressurized cheeses. On the other hand, high pressure treatment at 500 MPa/10 min increased carotenoids degradation in cheeses. Although pressurized cheeses were characterized as “rubbery,” high hydrostatic pressure had no significant effect on consumer acceptance.

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

2000 ◽  
Vol 6 (1) ◽  
pp. 17-23 ◽  
Author(s):  
M. Castellari ◽  
L. Matricardi ◽  
G. Arfelli ◽  
G. Carpi ◽  
S. Galassi
Keyword(s):  
Hydrostatic Pressure ◽  
Glucose Oxidase ◽  
High Hydrostatic Pressure ◽  
Initial Temperature ◽  
Phenolic Content ◽  
Grape Juice ◽  
Color Stability ◽  
High Hydrostatic Pressure Processing ◽  
High Hydrostatic Pressure Treatment ◽  
Sensory Analyses

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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