Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability

Journal of the Science of Food and Agriculture

Volumn 97, Issue 3, 2017, Pages 770-776

  Hurtado, Adriana ^a   Guàrdia, Maria Dolors ^b   Picouet, Pierre ^b   Jofré, Anna ^b   Ros, José María ^a   Bañón, Sancho ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b IRTA   (Spain)

Author keywords

clarification; high pressure; non thermal pasteurization; oxidation; red fruit; smoothie

Indexed keywords

ANTIOXIDANT; CARBOXYLESTERASE; OXIDOREDUCTASE; PECTINESTERASE; PIGMENT; PLANT PROTEIN;

ADVERSE EFFECTS; ANALYSIS; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; ENZYME STABILITY; ENZYMOLOGY; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FRUIT; FUNGUS; GLYCATION; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; HEAT; ISOLATION AND PURIFICATION; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PRESSURE; REFRIGERATION; SPAIN; VISCOSITY;

ANTIOXIDANTS; BEVERAGES; CARBOXYLIC ESTER HYDROLASES; ENZYME STABILITY; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FRUIT; FUNGI; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HOT TEMPERATURE; MAILLARD REACTION; MICROBIAL VIABILITY; OXIDATION-REDUCTION; OXIDOREDUCTASES; PIGMENTS, BIOLOGICAL; PRESSURE; REFRIGERATION; SPAIN; VEGETABLE PROTEINS; VISCOSITY;

EID: 84978710831     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7796     Document Type: Article

References (38)

1. Deliza R, Rosenthal A, Abadio FBD, Silva CHO and Castillo C, Application of high pressure technology in the fruit juice processing: benefits perceived by consumers. J Food Eng 67:241–246 (2005).
2. Butz P, Fernández García A, Lindauer R, Dieterich S, Bognár A and Tauscher B, Influence of ultra high pressure processing on fruit and vegetable products. J Food Eng 56:233–236 (2003).
3. Fernández García A, Butz P, Bognér A and Tauscher B, Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging. Eur Food Res Technol 213:290–296 (2001).
4. Nienaber U and Shellhammer TH, High pressure processing of orange juice: kinetics of pectinmethylesterase inactivation. J Food Sci 66:328–331 (2001).
5. Balasubramaniam VM and Farkas D, High-pressure food processing. Food Sci Technol Int 14:413–418 (2008).
6. Terefe NS, Buckow R and Versteeg C, Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, Part 1: High-pressure processing. Crit Rev Food Sci Nutr 54:24–63 (2014).
7. Cano MP, Hernandez A and De Ancos B, High pressure and temperature effects on enzyme inactivation in strawberry and orange products. J Food Sci 62:85–88 (1997).
8. Patras A, Brunton NP, Pieve SD and Butler F, Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovat Food Sci Emerg Technol 10:308–313 (2009).
9. Marszalek K, Mitek M and Skapska S, 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. Innovat Food Sci Emerg Technol 27:48–56 (2015).
10. García-Palazón A, Suthanthangjai W, Kajda P and Zabetakis I, The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria × ananassa). Food Chem 88:7–10 (2004).
11. Barba FJ, Jäger H, Meneses N, Esteve MJ, Frigola A and Knorr D, Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovat Food Sci Emerg Technol 14:18–24 (2012).
12. Hurtado A, Picouet P, Jofré A, Guárdia MD, Ros JM and Bañón S, Application of high pressure processing for obtaining ‘fresh-like’ fruit smoothies. Food Bioprocess Technol 8:2470–2482 (2015).
13. Patazca E, Koutchma T and Balasubramaniam VM, Quasi-adiabatic temperature increase during high pressure processing of selected foods. J Food Eng 80:199–205 (2007).
14. Vervoort L, Van der Plancken J, Graumet T, Timmermans RAH, Mastwijk HC, Matser AM, et al., Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part II: Impact on specific chemical and biochemical quality parameters. Innovat Food Sci Emerg Technol 12:466–477 (2011).
15. Wang S, Lin T, Man G, Li H, Zhao L, Wu J, et al., Effects of anti-browning combinations of ascorbic acid, nitrogen and carbon dioxide on the quality of banana smoothies. Food Bioprocess Technol 7:161–173 (2014).
16. 2-degassed banana smoothies after high pressure processing. Food Bioprocess Technol 8:333–342 (2015).
17. González-Hidalgo I, Bañón S and Ros JM, Evaluation of table olive by-product as a source of natural antioxidants. Food Sci Technol 47:674–681 (2012).
18. Scolari G, Zacconi C, Busconi M and Lambri M, Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies. Food Control 47:166–174 (2015).
19. Hauben KJA, Wuytak EJ, Soontjens CF and Michiels CW, High-pressure transient sensitization of Escherichia coli to lysozyme and nisin by disruption of outer-membrane permeability. J Food Protect 59:350–355 (1996).
20. Zhang Z, Pang X, Xuewu D, Ji Z and Jiang Y, Role of peroxidase in anthocyanin degradation in litchi fruit pericarp. Food Chem 90:47–52 (2005).
21. Ibarz A, Pagán J and Garza S, Kinetic models of non-enzymatic browning in apple pureé. J Sci Food Agric 80:1162–1168 (2000).
22. Wicker L, Ackerley JL and Hunter JL, Modification of pectin by pectinmethylesterase and the role in stability of juice beverages. Food Hydrocolloids 17:809–814 (2003).
23. Anese M, Nicoli MC, Dall'Aglio G and Lerici CR, Effect of high pressure treatments on peroxidase and polyphenol oxidase activities. J Food Biochem 18:285–293 (1995).
24. Keenan DF, Rößle C, Gormley TR, Butler F and Brunton NP, Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothie. LWT – Food Sci Technol 45:50–57 (2012).
25. Terefe NS, Matthies K, Simons L and Versteeg C, Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa). Innovat Food Sci Emerg Technol 10:297–307 (2009).
26. Bayindirli A, Alpas H, Bozoğlu F and Hizal M, Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control 17:52–58 (2006).
27. Ly Nguyen B, Van Loey A, Fachin D, Verlent I and Hendrickx IM, Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv Cavendish). Biotechnol Bioeng 78:683–690 (2002).
28. Ly Nguyen B, Van Loey AM, Fachin D, Verlent I, Duvetter T, Vu ST, et al., Strawberry pectin methylesterase (PME): purification, characterization, thermal and high-pressure inactivation. Biotechnol Prog 18:1447–1450 (2002).
29. Netzel M, Strass G, Kaul C, Bitsch I, Dietrich H and Bitsch R, In vivo antioxidative capacity of a composite berry juice. Food Res Int 35:213–216 (2002).
30. Keenan DF, Brunton NP, Gormley TR, Butler F, Tiwari BK and Patras A, Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innovat Food Sci Emerg Technol 11:551–556 (2010).
31. Polydera AC, Stoforos NG and Taoukis PS, Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice. Food Chem 91:495–503 (2005).
32. Sadilova E, Carle R and Stintzing FC, Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Mol Nutr Food Res 51:146–1471 (2007).
33. Picouet PA, Hurtado A, Jofré A, Bañon S, Ros JM and Guàrdia MD, Effects of thermal and high-pressure treatments on the microbiological, nutritional and sensory quality of a multi-fruit smoothie. Food Bioprocess Technol 9:1219–1232 (2016). DOI: 10.1007/s11947-016-1705-2.
34. Keenan DF, Brunton NP, Mitchell M, Gormley TR and Butler F, Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis. Food Res Int 45:17–25 (2012).
35. Chou T and Kokini JL, Rheological properties and conformation of tomato paste pectins, citrus and apple pectins. J Food Sci 52:1658–1664 (1987).
36. Bull MK, Zerdin K, Howe E, Goicoechea D, Paramanandhan P, Stockman R, et al., The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovat Food Sci Emerg Technol 5:135–149 (2004).
37. Cao X, Bi X, Huang W, Wu J, Hu X and Liao X, Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innovat Food Sci Emerg Technol 16:181–190 (2012).
38. Sila DN, Van Buggenhout S, Duvetter T, Fraeye I, De Roeck A, Van Loey A, et al., Pectins in processed fruits and vegetables: Part II – Structure–function relationships. Compr Rev Food Sci Food Saf 8:86–104 (2009).