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Goraya RK, Singla M, Kaura R, Singh CB, Singh A. Exploring the impact of high pressure processing on the characteristics of processed fruit and vegetable products: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38957008 DOI: 10.1080/10408398.2024.2373390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/04/2024]
Abstract
Consumers are increasingly interested in additive-free products with a fresh taste, leading to a growing trend in high pressure processing (HPP) as an alternative to thermal processing. This review explores the impact of HPP on the properties of juices, smoothies, and purees, as well as its practical applications in the food industry. Research findings have explained that HPP is a most promising technology in comparison to thermal processing, in two ways i.e., for ensuring microbial safety and maximum retention of micro and macro nutrients and functional components. HPP preserves natural color and eliminates the need for artificial coloring. The review also emphasizes its potential for enhancing flavor in the beverage industry. The review also discusses how HPP indirectly affects plant enzymes that cause off-flavors and suggests potential hurdle approaches for enzyme inactivation based on research investigations. Scientific studies regarding the improved quality insights on commercially operated high pressure mechanisms concerning nutrient retention have paved the way for upscaling and boosted the market demand for HPP equipment. In future research, the clear focus should be on scientific parameters and sensory attributes related to consumer acceptability and perception for better clarity of the HPP effect on juice and smoothies/purees.
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Affiliation(s)
- Rajpreet Kaur Goraya
- Advanced Post-Harvest Technology Centre, Centre for Applied Research, Innovation and Entrepreneurship, Lethbridge College, Alberta, Canada
| | - Mohit Singla
- Department of Food Technology, Bhai Gurdas Institute of Engineering and Technology, Sangrur, India
| | - Robin Kaura
- Dairy Engineering Division, ICAR-NDRI, Karnal, India
| | - Chandra B Singh
- Advanced Post-Harvest Technology Centre, Centre for Applied Research, Innovation and Entrepreneurship, Lethbridge College, Alberta, Canada
| | - Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, Ontario, Canada
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Ravichandran C, Jayachandran LE, Kothakota A, Pandiselvam R, Balasubramaniam V. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Xu J, Wang Y, Zhang X, Zhao Z, Yang Y, Yang X, Wang Y, Liao X, Zhao L. A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon. Foods 2021; 10:foods10123069. [PMID: 34945620 PMCID: PMC8700792 DOI: 10.3390/foods10123069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 11/26/2021] [Accepted: 12/03/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68.
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Affiliation(s)
- Jiayue Xu
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yilun Wang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xinyue Zhang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Zhen Zhao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yao Yang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xin Yang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Yongtao Wang
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Xiaojun Liao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
| | - Liang Zhao
- National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; (J.X.); (Y.W.); (X.Z.); (Z.Z.); (Y.Y.); (X.Y.); (Y.W.); (X.L.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence: ; Tel.: +86-1062737464
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Rezvani F, Abbasi H, Nourani M. Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14743] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Farhang Rezvani
- Department of Food Science and Technology Faculty of Agriculture, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
- Young Researchers and Elite Club, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Hajar Abbasi
- Department of Food Science and Technology Faculty of Agriculture, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Moloud Nourani
- Department of Food Science and Technology Faculty of Agriculture, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
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