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

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  González Cebrino, Francisco ^a   García Parra, Jesús ^a   Contador, Rebeca ^a   Tabla, Rafael ^a   Ramírez, Rosario ^a  

^a Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

Author keywords

High hydrostatic pressure; Plum pur e; Refrigerated storage; Thermal treatment

Indexed keywords

ANTIOXIDANT; CAROTENOID; CATECHOL OXIDASE; POLYPHENOL;

ARTICLE; COLD; COLOR; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HEAT; METHODOLOGY; NUTRITIONAL VALUE; PASTEURIZATION; PRESSURE; PRUNUS; TASTE;

ANTIOXIDANTS; CAROTENOIDS; CATECHOL OXIDASE; COLD TEMPERATURE; COLOR; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HOT TEMPERATURE; NUTRITIVE VALUE; PASTEURIZATION; POLYPHENOLS; PRESSURE; PRUNUS; TASTE;

PRUNUS DOMESTICA;

EID: 84864619457     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02799.x     Document Type: Article

References (40)

1. Asaka M, Hayashi N. 1991. Activation of polyphenoloxidase in pear fruits by high pressure treatment. Agric Biol Chem 55:2439-40.
2. Bayindirli A, Alpas H, Bozoglu F, Hizal M. 2006. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control 17:52-8.
3. Butz P, Fernandez-Garcia A, Lindauer R, Dieterich S, Bognar A, Tauscher B. 2003. Influence of ultra high pressure processing on fruit and vegetable products. J Food Eng 56:233-6.
4. Buzrul S, Alpas H, Largeteau A, Bozoglu F, Demazeau G. 2008. Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment. J Food Eng 85:466-72.
5. Cano A, Hernández-Ruiz J, García-Cánovas F, Acosta M, Arnao MB. 1998. An end-point method for estimation of the total antioxidant activity in plant material. Phytochem Anal 9:196-202.
6. Cao X, Zhang Y, Zhang F, Wang Y, Yi J, Liao X. 2011. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. J Sci Food Agric 91:877-85.
7. Choi MH, Kim GH, Lee HS. 2002. Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage. Food Res Int 35:753-9.
8. Contador R, González-Cebrino F, García-Parra J, Lozano M, Ramírez R. (submitted). Effect of hydrostatic high pressure and thermal treatment on two types of pumpkin purée and changes during refrigerated storage. J Food Process Preserv.
9. Díaz-Mula HM, Zapata PJ, Guillén F, Castillo S, Martínez-Romero D, Valero D, Serrano M. 2008. Changes in physicochemical and nutritive parameters and bioactive compounds during development and on-tree ripening of eight plum cultivars: a comparative study. J Sci Food Agric 14:2499-507.
10. García-Parra J, González-Cebrino F, Delgado J, Lozano M, Hernández T, Ramírez R. 2011. Effect of thermal and High-Pressure Processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage. J Food Sci 76:C618-25.
11. Gärtner C, Stahl W, Sies H. 1997. Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am J Clin Nutr 66:116-22.
12. Guerrero-Beltrán JA, Swanson BG, Barbosa-Cánovas GV. 2004. High hydrostatic pressure processing of peach purée with and without antibrowning agents. J Food Process Preserv 28:69-85.
13. Guerrero-Beltran JA, Barbosa-Canovas GV, Swanson BG. 2005. High hydrostatic pressure processing of fruit and vegetable products. Food Rev Int 21:411-25.
14. Hendrickx M, Ludikhuyze L, Van den Broeck I, Weemaes C. 1998. Effects of high pressure on enzymes related to food quality. Trends Food Sci Technol 9:197-203.
15. Hogan E, Kelly AL, Sun DW. 2005. High pressure processing of foods: an overview. In: Wen Sun Da, editor, Emerging Technologies for Food Processing. 1st ed. San Diego: Elsevier Academic Press, 30.
16. Keenan DF, Rößle C, Gormley R, Butler F, Brunton NP. 2012. Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT - Food Sci Technol 45:50-7.
17. Kim DO, Chun OK, Kim YJ, Moon HY, Lee CY. 2003. Quantification of polyphenolics and their antioxidant capacity in fresh plums. J Agric Food Chem 51:6509-15.
18. Landl A, Abadias M, Sárraga C, Viñas I, Picouet PA. 2010. Effect of high pressure processing on the quality of acidified Granny Smith apple purée product. Innovative Food Sci Emerging Technol 11:557-64.
19. Li L, Feng L, Yi J, Hua C, Chen F, Liao X, Wang Z, Hu X. 2010. High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage. Int J Food Microbiol 142:180-4.
20. Lima VLAG, Mélo EA, Maciel MIS, Prazeres FG, Musser RS, Lima DES. 2005. Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages. Food Chem 90:565-8.
21. Matser AM, Krebbers B, Van Den Berg RW, Bartels PV. 2004. Advantages of high pressure sterilisation on quality of food products. Trends Food Sci Technol 15:79-85.
22. Mínguez-Mosquera MI, Hornero-Méndez D. 1993. Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum, L.), paprika and oleoresin by reversed-phase HPLC. J Agric Food Chem 41:1616-20.
23. Nunes CS, Castro SM, Saravia JA, Coimbra MA, Hendrickx ME, Van Loey AM. 2006. Thermal and high-pressure stability of purified pectin methylesterase from plums (Prunus domestica). J Food Biochem 30:138-54.
24. Oey I, Van der Plancken I, Van Loey A, Hendrickx M. 2008. Does high pressure processing influence nutritional aspects of plant based food systems? Trends Food Sci Technol 19:300-8.
25. Patras A, Brunton N, Da Pieve S, Butler F. 2009. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and color of strawberry and blackberry purées. Innovative Food Sci Emerging Technol 10:308-13.
26. Patterson MF. 2005. Microbiology of pressure-treated foods. J Appl Microbiol 98:1400-9.
27. Plaza L, Muñoz M, de Ancos B, Cano MP. 2003. Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato purée. Eur Food Res Technol 216:514-9.
28. Plaza L, Sánchez-Moreno C, De Ancos B, Elez-Martínez P, Martín-Belloso O, Pilar Cano M. 2011. Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. LWT - Food Sci Technol 44:834-9.
29. Perera N, Gamage TV, Wakeling L, Gamlath GGS, Versteeg C. 2010. Color and texture of apples high pressure processed in pineapple juice. Innovative Food Sci Emerging Technol 11:39-46.
30. Riboli E, Norat T. 2008. Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk. Am J Clin Nutr 78:559S-69S.
31. Rodrigo D, Jolie R, Van Loey A, Hendrickx M. 2006. Combined thermal and high pressure inactivation kinetics of tomato lipoxygenase. Eur Food Res Technol 222:636-42.
32. Sánchez-Moreno C, Plaza L, de Ancos B, Cano MP. 2006. Impact of high-pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity. J Sci Food Agric 86:171-9.
33. Seyderhelm I, Boguslawski S, Michaelis G, Knorr, D. 1996. Pressure induced inactivation of selected food enzymes. J Food Sci 61:308-10.
34. Singleton VL, Rossi JA Jr. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult 16:144-58.
35. Soliva-Fortuny RC, Elez-Martínez P, Sebastián-Calderó M, Martín-Belloso O. 2002. Kinetics of polyphenol oxidase activity inhibition and browning of avocado purée preserved by combined methods. J Food Eng 55:131-7.
36. Terefe NS, Yang YH, Knoerzer K, Buckow R, Versteeg C. 2010. High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry purée. Innovative Food Sci Emerging Technol 11:52-60.
37. Trejo Araya XI, Smale N, Zabaras D, Winley E, Forde C, Stewart CM, Mawson AJ. 2009. Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots. Innovative Food Sci Emerging Technol 10:420-33.
38. Weemaes CA, Ludikhuyze LR, Van den Broeck I, Hendrickx ME, Tobback PP. 1998a. Activity, electrophoretic characteristics and heat inactivation of polyphenoloxidases from apples, avocados, grapes, pears and plums. Lebensm-Wiss u- Technol 31:44-9.
39. Weemaes C, Ludikhuyze L, Van den Broeck I, Hendrickx M. 1998b. High-pressure inactivation of polyphenoloxidases. J Food Sci 63:873-7.
40. Wolbang CM, Fitos JL, Treeby MT. 2008. The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L. Innovative Food Sci Emerging Technol 9:196-200.