Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine

The aim of this study was to examine the changes of nutritional and sensory quality of sprouted alfalfa seed treated by high pressure, that take place during storage. Along with this, microbiological safety was also observed. Sprouted alfalfa seed in citric acid pickle, packed in transparent laminated bags PA/PE 80, was treated with 500 MPa high pressure for 10 minutes. The processed seed in bags was stored in a refrigerator for 21 days. The bags were sampled in regular intervals to perform analyses. The changes in the contents of vitamin C, riboflavin, niacin, and pantothenic acid were observed during storage. The same samples were also checked for microbiological safety and sensory quality. Vitamin C showed a significant decrease during storage. The content of vitamin C fell markedly after high pressure treatment (by 77%) and further decreased by 10–20% during storage. The values of riboflavin content did not change very much as a consequence of pressurisation or the storage period. The contents of niacin and pantothenic acid kept decreasing until the 3<sup>rd</sup> day of storage by some 60% in total and then remained unchanged. Sensory descriptors indicated quality decrease. High pressure treatment damaged the tissues of sprouted alfalfa seed which subsequently manifested itself particularly in the deterioration of appearance and texture quality. An additional overall impairment of the seed appearance and texture occurred during its storage. Microbiological safety of sprouted alfalfa seed was preserved throughout the storage time.  

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Effects of High-Pressure Treatment on the Sensory Quality of White Grape Juice

High Pressure Research ◽

10.1080/08957950212430 ◽

2002 ◽

Vol 22 (3-4) ◽

pp. 705-709 ◽

Cited By ~ 34

Author(s):

L. Daoudi ◽

J. M. Quevedo ◽

A. J. Trujillo ◽

F. Capdevila ◽

E. Bartra ◽

...

Keyword(s):

High Pressure ◽

Sensory Quality ◽

Grape Juice ◽

Pressure Treatment ◽

High Pressure Treatment

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Changes in microbial growth, carotenoids, and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment

Food Science and Technology International ◽

10.1177/1082013218754456 ◽

2018 ◽

Vol 24 (4) ◽

pp. 351-360 ◽

Cited By ~ 3

Author(s):

Gi-Chang Kim ◽

Sang-Bum Kim ◽

Jin-Sook Kim ◽

Kyung-Mi Kim ◽

Song-Yi Choi

Keyword(s):

High Pressure ◽

Microbial Control ◽

Water Soluble ◽

Pressure Treatment ◽

Tannin Content ◽

Control Effect ◽

High Pressure Treatment ◽

Ultra High Pressure ◽

Β Carotene

To avoid the loss of carotenoids and increasing the tannin content associated with pasteurization, we tested ultra-high pressure treatment of ripe persimmon beverage. We compared microbial counts (aerobic bacteria, coliforms, and mould), carotenoid contents, and water-soluble tannin contents between heat- and ultra-high pressure-treated beverages. No microbial contamination was detected after pasteurization or ultra-high pressure treatment at 400 MPa for more than 5 min. Ultra-high pressure treatment significantly prevented the reduction in carotenoids (lutein, zeaxanthin, β-cryptoxanthin, β-carotene, lycopene), with losses of 3.9–28.7%, as compared to the 65% loss after pasteurization. Moreover, ultra-high pressure did not induce an increase in water-soluble tannin, which causes astringent taste, whereas water-soluble tannins were increased three times by heat treatment. In conclusion, ultra-high pressure showed the same microbial control effect as pasteurization, while it did not cause carotenoid degeneration and increased tannin and thus, it better maintained the quality of ripe persimmon beverage.

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