The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

Journal of Food Engineering

Volumn 100, Issue 2, 2010, Pages 245-253

  Ferrari, G ^a   Maresca, P ^a   Ciccarone, R ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Anthocyanins; Functional foods; High hydrostatic pressure; Pomegranate juice

Indexed keywords

ANTHOCYANINS; BIOACTIVE COMPOUNDS; ENZYMATIC ACTIVITIES; FUNCTIONAL COMPOUNDS; FUNCTIONAL FOODS; FUNCTIONAL LIQUID; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; HOLDING TIME; INNOVATIVE TECHNOLOGY; MICROBIOLOGICAL STABILITY; NONTHERMAL; NUTRACEUTICAL COMPOUNDS; OPERATING PRESSURE; OPTIMAL COMBINATION; POLYPHENOL OXIDASE; POMEGRANATE JUICES; POTENTIAL APPLICATIONS; PROCESSING CONDITION; PROCESSING PARAMETERS; RESIDUAL ACTIVITY; ROOM TEMPERATURE; SANITIZATION; SET-POINT;

DEGRADATION; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; INNOVATION; OPTIMIZATION;

PLANTS (BOTANY);

LYTHRACEAE;

EID: 77955924125     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.006     Document Type: Article

References (24)

1. H. Alpas, N. Kalchayanaud, F. Bozoglu, and B. Ray Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens International Journal of Food Microbiology 60 2000 33 42
2. N. Alper, K.B. Savas, and J. Acar Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice Journal of Food Process and Preservation 29 2005 357 368
3. X. Castañón, A. López-Malo, and A. Argaiz Effect of storage temperature on the microbial and color stability of banana purees prepared with the addition of vanillin or potassium sorbate Food Science Technology International 5 1999 51 58
4. M. Corramles, S. Toepfl, P. Butz, D. Knorr, and B. Tausche Extraction of anthocyanins from grape by-product assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison Innovative Food Science and Emerging Technologies 9 2008 85 91
5. M. Di Matteo, G. Dons, and G. Ferrari The utilization of high hydrostatic pressure in the stabilization of orange juice Italian Journal of Food Science 2 1996 99 106
6. Dons, G., Ferrari, G., Di Matteo, M., Bruno, M.C., 1998. High pressure stabilization of lemon juice. Italian Food and Beverage Technology XIV, 14-16.
7. Dons, G., Ferrari, G., Maresca, P., Bruno, M.C., 2003. Effect of pH on inactivation of Saccharomyces cerevisiae in non thermal processes. In: Proceedings of 12th World Congress of Food Science and Technology, Chicago, IL, USA, July 2003, Paper 1173.
8. C.T. Du, P.L. Wang, and F.J. Francis Anthocyanins of pomegranate, Punica granatum Journal of Food Science 40 1975 417 418
9. L. Fang, B. Jiang, and T. Zhang Effect of combined high pressure and thermal treatment on kiwifruit peroxidase Food Chemistry 109 4 2008 802 807
10. M.L. Gil, F.A. Tomás-Barberán, B. Hess-Pierce, D.M. Holcroft, and A.A. Kader Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing Journal of Agricultural and Food Chemistry 48 2000 4581 4589
11. S. Guerrero, S.M. Alzamora, and L.N. Gerschenson Optimization of a combined factors technology, for preserving banana puree to minimize colour changes using response surface methodology Journal of Food Engineering 28 1996 307 322
12. E. Hogan, A.L. Kelly, and D.W. Sun High pressure processing of foods: an overview Sun Da Wen, Emerging Technologies for Food Processing 2005 Academic Press 3 31
13. Y. Lambert, G. Demazeau, A. Largeteau, and J.-M. Bouvier Changes in aromatic volatile composition of strawberry after high pressure treatment Food Chemistry 67 1999 7 16
14. M. Linton, J.M.J. McClements, and M.F. Patterson Survival of Escherichia coli O157:H7 during storage of pressure-treated orange juice Journal of Food Protection 62 1999 1038 1040
15. A. Patras, N. Brunton, S. Da Pieve, F. Butler, and D. Gerard Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées Innovative Food Science and Emerging Technologies 10 1 2009 16 22
16. A. Patras, N. Brunton, S. Da Pieve, and F. Butler Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées Innovative Food Science and Emerging Technologies 10 3 2009 308 313
17. M.F. Patterson A review: microbiology of pressure-treated foods Journal of Applied Microbiology 98 2005 1400 1409
18. N.K. Rastogi, K.S.M.S. Raghavarao, V.M. Balasubramaniam, K. Niranjan, and D. Knorr Opportunities and challenges in high pressure processing of foods Critical Review in Food Science 47 2007 69 112
19. C. Sánchez-Moreno, L. Plaza, B. De Ancos, B.O. Martin, and M.P. Cano Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing Journal of Agricultural and Food Chemistry 53 2005 4403 4409
20. S.Y. Schubert, E.P. Lansky, and I. Neeman Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids Journal of Ethnopharmacology 66 1999 11 17
21. W. Suthanthangjai, P. Kajda, and I. Zabetakis The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus) Food Chemistry 90 2005 193 197
22. S.T. Talcott, C.H. Brenes, D.M. Pires, and D. Del Pozo Insfran Phytochemical stability and colour retention of copigmented and processed muscadine grape juice Journal of Agriculture and Food Chemistry 51 2003 957 963
23. N.S. Terefe, K. Matthies, L. Simons, and C. Versteeg Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria ananassa) Innovative Food Science and Emerging Technologies 10 3 2009 297 307
24. I. Zabetakis, D. Leclerc, and P. Kajda The effect of high hydrostatic pressure on the strawberry anthocyanins Journal of Agricultural and Food Chemistry 48 7 2000 2749 2754