Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage

Innovative Food Science and Emerging Technologies

Volumn 32, Issue , 2015, Pages 16-28

  Chen, Dong ^a,b,c   Pang, Xueli ^a,b,c   Zhao, Jing ^a,b,c   Gao, Lin ^a,b,c   Liao, Xiaojun ^a,b,c   Wu, Jihong ^a,b,c   Li, Quanhong ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruits and Vegetables Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Antioxidant capacity; Antioxidant compounds; Color; High hydrostatic pressure; High temperature short time; Papaya beverage

Indexed keywords

BEVERAGES; COLOR; DIGITAL STORAGE; FOOD PRODUCTS; FOOD STORAGE; FRUIT JUICES; HYDRAULICS; HYDROSTATIC PRESSURE; MICROBIOLOGY; MICROORGANISMS; PHENOLS; PIGMENTS; SENSORY PERCEPTION; VISCOSITY;

ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; COMMERCIAL PRODUCTIONS; HIGH HYDROSTATIC PRESSURE; HIGH TEMPERATURE; INACTIVATION OF MICROORGANISMS; SENSORY CHARACTERISTICS; TOTAL SOLUBLE SOLIDS;

ANTIOXIDANTS;

EID: 84952630240     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.09.018     Document Type: Article

References (94)

1. J. Ahmed, H.S. Ramaswamy, and N. Hiremath The effect of high pressure treatment on rheological characteristics and color of mango pulp International Journal of Food Science and Technology 40 2005 885 895
2. H. Alpas, N. Kalchayanand, F. Bozoglu, A. Sikes, C.P. Dunne, and B. Ray Variation in resistance to hydrostatic pressure among strains of food-borne pathogens, USA Applied and Environmental Microbiology 65 1999 4248 4251
3. X.I.T. Araya, M. Hendrickx, B.E. Verlinden, S.V. Buggenhout, N.J. Smale, C. Stewart, and et al. Understanding texture changes of high pressure processed fresh carrots: amicrostructural and biochemical approach Journal of Food Engineering 80 2007 873 884
4. M.A. Augustin, H.M. Ghazali, and H. Hashim Polyphenoloxidase from guava Journal of the Science of Food and Agriculture 36 1985 1259 1265
5. B. Bala, D. Farkas, and E.J. Turek Preserving foods through high-pressure processing Food Technology 11 2008 32 38
6. F.J. Barba, C. Cortés, M.J. Esteve, and A. Frígola Study of antioxidant capacity and quality parameters in an orange juice-milk beverage after high-pressure processing treatment Food and Bioprocess Technology 5 2012 2222 2232
7. F.J. Barba, M.J. Esteve, and A. Frigola Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage Journal of Agricultural and Food Chemistry 58 18 2010 10070 10075
8. F.J. Barba, M.J. Esteve, and A. Frigola Physicochemical and nutritional characteristics of blueberry juice after high pressure processing Food Research International 50 2013 545 549
9. A. Baron, J. Dénes, and C. Durier High-pressure treatment of cloudy apple juice LWT - Food Science and Technology 39 2006 1005 1013
10. I.F.F. Benzie, and J.J. Strain The ferric reducing ability of plasma (FRAP) as ameasure of "antioxidant power": the FRAP assay Analytical Biochemistry 239 1 1996 70 76
11. M. Bourne Food texture and viscosity: concept and measurement 2002 Academic: Press
12. W. Brand-William, M.E. Cuvelier, and C. Berset Use of a free radical method toevaluate antioxidant activity LWT - Food Science and Technology 28 1 1995 25 30
13. V. Briones-Labarca, M. Plaza-Morales, C. Giovagnoli-Vicuña, and F. Jamett High hydrostatic pressure and ultrasound extractions of antioxidant compounds, sulforaphane and fatty acids from Chilean papaya (vasconcellea pubescens) seeds: effects of extraction conditions and methods LWT - Food Science and Technology 60 2015 525 534
14. M.K. Bull, K. Zerdin, E. Howe, D. Goicoechea, P. Paramanandhan, R. Stockman, and et al. The effect of high pressure processingon the microbial, physical and chemical properties of Valencia and navel orange juice Innovative Food Science & Emerging Technologies 5 2 2004 135 149
15. P. Butz, R. Edenharder, A. Fernandezgarcia, H. Fister, C. Merkel, and B. Tauscher Changes in functional properties of vegetables induced by high pressure treatment Food Research International 35 2-3 2002 295 300
16. P. Butz, W.D. Koller, B. Tauscher, and S. Wolf Ultra-high pressure processing of onions: chemical and sensory changes Lebensmittel Wissenschaft and Technologie 27 1994 463 467
17. M.P. Cano, B. De Ancos, M.G. Lobo, and M. Monreal Carotenoid pigments and colour of hermaphrodite and female papaya fruits (Carica papaya L.) cv sunrise during postharvestripening Journal of the Science of Food and Agriculture 71 3 1996 351 358
18. X.M. Cao, X.F. Bi, W.S. Huang, J.H. Wu, X.S. Hu, and X.J. Liao Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage Innovative Food Science and Emerging Technologies 16 2012 181 190
19. S. Chakraborty, P.S. Rao, and H.N. Mishra Effect of combined high pressure-temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree Innovative Food Science and Emerging Technologies 28 2015 10 21
20. J.C. Cheftel Review: high-pressure, microbial inactivation and food preservation Food Science and Technology International 1 1995 75 90
21. D. Chen, H.P. Xi, X.F. Guo, Z.H. Qin, X.L. Pang, X.S. Hu, and et al. Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time Innovative Food Science and Emerging Technologies 19 2013 85 94
22. H.Q. Chen, and D.G. Hoover Pressure inactivation kinetics of Yersinia enterocolitica ATCC 35669 International Journal of Food Microbiology 87 1-2 2003 161 171
23. M. Clariana, J. Valverde, H. Wijngaard, A.M. Mullen, and B. Marcos High pressure processing of swede (Brassica napus): impact on quality properties Innovative Food Science and Emerging Technologies 12 2 2011 85 92
24. F.L. Da Silva, M.T. Escribano-Bailón, J.J.P. Alonso, J.C. Rivas-Gonzalo, and C. Santos-Buela Anthocyanin pigments in strawberry LWT - Food Science and Technology 40 2007 374 382
25. E.A. De Oliveira, S.V. Borges, A.A.L. Furtado, M.R.C. Della, and R.D. Godoy Heat processing (HTST) of umbu (spondias tuberosa arruda camara) pulp Ciencia E Tecnologia De Alimentos 31 4 2011 923 928
26. S. Dede, H. Alpas, and A. Bayindirli High hydrostatic pressure treatment and storage of carrot and tomato juices: antioxidant activity and microbial safety Journal of the Science of Food and Agriculture 87 2007 773 782
27. FAOSTAT http://faostat3.fao.org/home/index.html 2013 (Accessed 27.06.13.)
28. G. Ferrari, P. Maresca, and R. Ciccarone The application of high hydrostatic pressure for the stabilization of functional foods: pomegranate juice Journal of Food Engineering 100 2010 245 253
29. Y. Fu, X.Z. Zhou, S.G. Chen, Y.J. Sun, Y. Shen, and X.Q. Ye Chemical composition and antioxidant activity of Chinese wild raspberry (rubus hirsutus thunb.) LWT - Food Science and Technology 60 2015 1262 1268
30. J. Furtado, X. Siles, and H. Campos Carotenoid concentrations in vegetables and fruits common to the costa rican diet International Journal of Food Sciences and Nutrition 55 2 2004 101 113
31. J. Garcia-Parra, F. Gonzalez-Cebrino, J. Delgado, M. Lozano, T. Hernandez, and R. Ramirez Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine puree with industrial origin during the refrigerated storage Journal of Food Science 76 2011 C618 C625
32. M.F. Gliemmo, M.E. Latorre, L.N. Gerschenson, and C.A. Campos Color stability of pumpkin (Cucurbita moschata, duchesne ex poiret) puree during storage at room temperature: effect of pH, potassium sorbate, ascorbic acid and packaging material LWT - Food Science and Technology 42 1 2009 196 201
33. C. González, A. Ibarz, and S. Esplugas Cinética de pardeamiento no enzimáticoen zumos de frutas Alimentaria 12 1988 53 60
34. D.J. Hart, and K.J. Scott Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK Food Chemistry 54 1 1995 101 111
35. W.S. Huang, X.F. Bi, X. Zhang, X.J. Liao, X.S. Hu, and J.H. Wu Comparative study of enzymes, phenolics, carotenoids and color of apricot nectarstreated by high hydrostatic pressure and high temperature short time Innovative Food Science and Emerging Technologies 18 2013 74 82
36. A. Ibarz, J. Pagan, and S. Garza Kinetic models for colour hanges in pear puree during heating at relatively high temperatures Journal of Food Engineering 39 1999 415 422
37. I.E. Juárez-Rojop, C.A. Tovilla-Zárate, D.E. Aguilar-Domínguez, L.F. Roa-de la Fuente, C.E. Lobato-García, J.L. Blé-Castillo, and et al. Phytochemical screening and hypoglycemic activity of Carica papaya leaf in streptozotocin-induced diabetic rats Revista Brasileira de Farmacognosia 24 2014 341 347
38. T. Julianti, M. De Mieri, S. Zimmermann, S.N. Ebrahimi, M. Kaiser, M. Neuburger, and et al. HPLC-based activity profiling for antiplasmodial compounds in the traditional Indonesian medicinal plant Carica papaya L Journal of Ethnopharmacology 155 2014 426 434
39. D.F. Keenan, N.P. Brunton, R.T. Gormley, F. Butluer, B.K. Tiwari, and A. Patras Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies Innovative Food Science and Emerging Technologies 11 4 2010 551 556
40. D.F. Keenan, N.P. Brunton, M. Mitchell, R. Gormley, and F. Butler Flavour profiling of fresh and processed fruit smoothies by instrumental andsensory analysis Food Research International 45 2012 17 25
41. H. Kelebek, S. Selli, H. Gubbuk, and E. Gunes Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and tainung papaya varieties Food Chemistry 173 2015 912 919
42. Y. Klopotek, K. Otto, and V. Bohm Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity Journal of Agricultural and Food Chemistry 53 2005 5640 5646
43. S.M. Krall, and R.F. McFeeters Pectin hydrolysis: effect of temperature, degree of methoxylation, pH and calcium on hydrolysis rates Journal of Agricultural and Food Chemistry 46 4 1998 1311 1315
44. B. Krebbers, A.M. Matser, S.W. Hoogerwerf, R. Moezelaar, M.M.M. Tomassen, and R.W. Vanden Berg Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters Innovative Food Science and Emerging Technologies 4 4 2003 377 385
45. K.L. Krishna, M. Paridhavi, and J.A. Patel Review on nutritional, medicinal and pharmacological properties of papaya (Carica papaya linn.) Natural Product Radiance 7 4 2008 364 373
46. A. Landl, M. Abadias, C. Sárraga, I. Viñas, and P.A. Picouet Effect of high pressure processing on the quality of acidified granny smith apple purée product Innovative Food Science and Emerging Technologies 11 4 2010 557 564
47. F.C. Lavinas, M.A.L. Miguel, M.L.M. Lopes, and V.L.W. Mesquita Effect of high hydrostatic pressure on cashew apple (Anacardium occidentale L.) juice preservation Journal of Food Science 73 2008 273 277
48. H.S. Lee, and S. Nagy Formation of 4-vinylguaiacol in adversely stored orange juice measured by an improved HPLC method Journal of Food Science 55 1990 162 166
49. F.X. Liu, Y.T. Wang, R.J. Li, X.F. Bi, and X.J. Liao Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars Innovative Food Science and Emerging Technologies 21 2014 35 43
50. B.M. Mackey, K. Forestiere, and N. Isaacs Factors affecting the resistance of Listeria monocytogenes to high hydrostatic pressure Food Biotechnology 9 1995 1 11
51. K. Marszałek, M. Mitek, and S. Skąpska The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée Innovative Food Science and Emerging Technologies 27 2015 48 56
52. J.K. Mclnerney, C.A. Seccafien, and C.M. Stewart Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables Innovative Food Science and Emerging Technologies 8 2007 543 548
53. S. Min, T.Z. Jin, and Q.H. Zhang Commercial scale pulsed electric field processing of tomato juice Journal of Agricultural and Food Chemistry 51 2003 3338 3344
54. R. Monti, J. Contiero, and A.J. Goulart Isolation of natural inhibitors of papain obtained from Carica papaya latex Brazilian Archives of Biology and Technology 47 2004 747 754
55. A. Morata, I. Loira, R. Vejarano, M.A. Bañuelos, P.D. Sanz, S.L. Otero, and et al. Grape processing by high hydrostatic pressure: effect on microbial population, phenol extraction and wine quality Food and Bioprocess Technology 8 2015 277 286
56. H. Mújica-Paz, A. Valdez-Fragoso, C.T. Samson, J. Welti-Chanes, and J.A. Torres High-pressure processing technologies for the pasteurization and sterilization of foods Food and Bioprocess Technology 4 2011 969 985
57. T. Norton, and D.W. Sun Recent advantages in the use of high pressure as an effective processing technique in the food industry Food and Bioprocess Technology 1 2008 2 34
58. D.S.N.N. Nunes, L.A. Santana, M.U. Sampaio, F.J.A. Lemos, and M.L. Oliva The component of Carica papaya seed toxic to a. aegyptiand the identification of tegupain, the enzyme that generates it Chemosphere 92 2013 413 420
59. I. Odriozola-Serrano, R. Soliva-Fortuny, and O. Martín-Belloso Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments European Food Research and Technology 228 2 2008 239 248
60. I. Oey, M. Lille, A. Van Loey, and M. Hendrickx Effect of high pressure processing on colour, texture and flavour of fruit and vegetable-based food products: a review Trends in Food Science and Technology 19 2008 320 328
61. A. Patras, N.P. 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 purees Innovative Food Science and Emerging Technologies 10 3 2009 308 313
62. A. Patras, N. Brunton, S. Da Pieve, F. Butler, and G. Downey Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees Innovative Food Science and Emerging Technologies 10 1 2009 16 22
63. M.F. Patterson Microbiology of pressure-treated foods Journal of Applied Microbiology 98 6 2005 1400 1409
64. A.C. Polydera, N.G. Stoforosb, and P.S. Taoukis Quality degradation kinetics of pasteurised and high pressure processed fresh navel orange juice, nutritional parameters and shelf life Innovative Food Science and Emerging Technologies 6 2005 1 9
65. J.G. Provesi, C.O. Dias, and E.R. Amante Changes in carotenoids during processingand storage of pumpkin puree Food Chemistry 128 1 2011 195 202
66. C. Queiroz, C.F.F. Moreira, F.C. Lavinas, M.L.M. Lopes, E. Fialho, and V.L. Valente-Mesquita Effect of high hydrostatic pressure on phenolic compounds, ascorbicacid and antioxidant activity in cashew apple juice High Pressure Research 30 4 2010 507 513
67. R. Ramirez, J.A. Saraiva, C. Perez Lamela, and J.A. Torres Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing Food Engineering Reviews 1 1 2009 16 30
68. A. Rivas, D. Rodrigo, A. Martinez, G.V. Barbosa-Canovas, and M. Rodrigo Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice LWT - Food Science and Technology 39 2006 1163 1170
69. D.M. Rivera-Pastrana, E.M. Yahia, and G.A. González-Aguilar Phenolic and carotenoid profiles of papaya fruit (Carica papaya L.) and their contents under low temperature storage Journal of the Science of Food and Agriculture 90 14 2010 2358 2365
70. D. Rodrigo, A. Van Loey, and M. Hendrickx Combined thermal and high pressure color degradation of tomato puree and strawberry juice Journal of Food Engineering 79 2007 553 560
71. F. Saeed, M.U. Arshad, I. Pasha, R. Naz, R. Batool, A.A. Khan, and et al. Nutritional and phyto-therapeutic potential of papaya (Carica papaya linn.): an overview International Journal of Food Properties 17 2014 1637 1653
72. L.E.G.G. Sancho, E.M. Yahia, and G.A. González-Aguilar Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L.; cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI Food Research International 44 2011 1284 1291
73. D.N. Sila, S.V. Buggenhout, T. Duvetter, I. Fraeye, D.E. Roeck, A. Van Loey, and et al. Pectins in processed fruits and vegetables: part II - structure-function relationships Comprehensive Reviews in Food Science and Food Safety 8 2 2009 86 104
74. D.N. Sila, T. Duvetter, A. De Roeck, I. Verlent, C. Smout, G.K. Moates, and et al. Texture changes of processed fruits and vegetables: potential use of high-pressure processing Trends in Food Science and Technology 19 6 2008 309 319
75. J.P.P.M. Smelt Recent advance in the microbiology of high pressure processing Trend in Food Science & Technology 9 4 1998 152 158
76. H.J. Suh, D.O. Noh, C.S. Kang, J.M. Kim, and S.W. Lee Thermal kinetics of color degradation of mulberry fruit extract Molecular Nutrition Food Research 47 2003 132 135
77. R.A.H. Timmermans, H.C. Mastwijk, J.J. Knol, M.C.J. Quataert, L. Vervoort, V. der Plancken, and et al. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: impact on overall quality attributes Innovative Food Science and Emerging Technologies 12 2011 235 243
78. B. Torres, B.K. Tiwari, A. Patras, P.J. Cullen, N. Brunton, and C.P. O'Donnell Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage Innovative Food Science and Emerging Technologies 12 2011 93 97
79. R. Tzulker, I. Glazer, I. Bar-Ilan, D. Holland, M. Aviram, and R. Amir Antioxidant activity, polyphenol content, and related compounds in different fruit juice and homogenates prepared from 29 different pomegranate accessions Journal of Agricultural and Food Chemistry 55 2007 9559 9570
80. P. Udomkun, M. Nagle, B. Mahayothee, D. Nohr, A. Koza, and J. Müller Influence of air drying properties on non-enzymatic browning, major bioactive compounds and antioxidant capacity of osmotically pretreated papaya LWT - Food Science and Technology 60 2015 914 922
81. K. Uemura, I. Kobayashi, and T. Inoue Inactivation of Bacillus subtilis spores inorange juice and the quality change by high electric field alternating current Japan Agricultural Research Quarterly 44 1 2010 61 66
82. V.P. Valdramidis, W.D. Graham, A. Beatie, M. Linton, A. Mckay, A.M. Fearon, and et al. Defining the stability interfaces of apple juice: implications on the optimisation and design of high hydrostatic pressure treatment Innovative Food Science & Emerging Technologies 10 4 2009 396 404
83. E. Varela-Santos, A. Ochoa-Martinez, G. Tabilo-Munizaga, J.E. Reyes, M. Pérez-Won, V. Briones-Labarca, and et al. Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice Innovative Food Science and Emerging Technologies 13 2012 13 22
84. A.L. Vásquez-Caicedo, S. Schilling, R. Carle, and S. Neidhart Impact of packaging and storage conditions on colour and β-carotene retention of pasteurised mango purée European Food Research and Technology 224 5 2007 581 590
85. A.L. Vásquez-Caicedo, P. Sruamsiri, R. Carle, and S. Neidhart Accumulation of all trans-β-carotene and its 9-cis and 13-cis stereoisomers during postharvest ripening of nine Thai mango cultivars Journal of Agricultural and Food Chemistry 53 12 2005 4827 4835
86. A. Vega-Gálvez, C. Giovagnoli, M. Pérez-Won, J.E. Reyes, J. Vergara, M. Miranda, and et al. Application of high hydrostatic pressure to aloe vera (Aloe barbadensis miller) gel: microbial inactivation and evaluation of quality parameters Innovative Food Science and Emerging Technologies 13 2012 57 63
87. H.Y. Wang, X.S. Hu, F. Chen, J.H. Wu, X.J. Liao, and Z.F. Wang Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage European Food Research and Technology 223 2 2006 282 289
88. S.Y. Wang, T.T. Lin, G.W. Man, H. Li, L. Zhao, J.H. Wu, and et al. Effects of anti-browning combinations of ascorbic acid, citric acid, nitrogen and carbon dioxide on the quality of banana smoothies Food and Bioprocess Technology 7 1 2014 161 173
89. Y.T. Wang, F.X. Liu, X.M. Cao, F. Chen, and X.J. Liao Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar Innovative Food Science and Emerging Technologies 16 2012 326 334
90. Y.T. Wang, J.J. Yi, J.Y. Yi, P. Dong, X.S. Hu, and X.J. Liao Influence of pressurization rate and mode on inactivation of natural microorganisms in purple sweet potato nectar by high hydrostatic pressure Food and Bioprocess Technology 6 2013 1570 1579
91. B.M. Youssef, A.A. Asker, S.K. El-Samahy, and H.M. Swailam Combined effect of steaming and gamma irradiation on the quality of mango pulp stored at refrigerated temperature Food Research International 35 1 2002 1 13
92. I. Zabetakis, D. Leclerc, and P. Kajda The effect of high hydrostatic pressure on the strawberry anthocyanins Journal of Agriculture and Food Chemistry 48 2000 2749 2754
93. F.S. Zhang, P. Dong, L. Feng, F. Chen, J.H. Wu, X.J. Liao, and et al. Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing during storage Food and Bioprocess Technology 5 2012 3170 3180
94. L. Zhao, Y.T. Wang, D.D. Qiu, and X.J. Liao Effect of ultrafiltration combined with high-pressure processing on safety and quality features of fresh apple juice Food and Bioprocess Technology 7 2014 3246 3258