Application of high pressure technology in the fruit juice processing: benefits perceived by consumers (original) (raw)

High pressure processing of fruits and vegetables

2006

Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with 'fresh like' qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality.

High Pressure Processing of Fruits and Vegetables: A Review

Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with 'fresh like' qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality.

High Pressure Processing of Fruits and Vegetable Products: A Review

The nasty lifestyle of people in this fast moving world has made the people to think about their health and food. The growing concern about food born diseases and intense use of preservatives and chemicals has made the consumers to shift towards natural and healthy foods such as fruits and vegetables and high quality convenience foods in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of non thermal approaches to food processing, of which high-pressure technology has proven to be very valuable. HPP is a clean non thermal processing technique applied to food materials for inactivating microorganisms and retaining quality at the highest level. HPP is the alternative to heat processing for fruit & vegetable products such as puree, coulis and sauces. It gets a significant shelf life extension, keeping fresh and home-made taste. The high pressure processing of fruit and vegetable products have their own advantages and disadvantages therefore, this paper reviews information on various fruit and vegetables products processed by HPP and its effect on various components, physical properties and microbial characterstics.

High Pressure Processing of Foods A Review.pdf

High Pressure Processing (HPP) is an emerging processing treatment that makes food safer and extends its shelf life, while allowing it to retain many of its original qualities and healthy attributes. HPP also tackles specific product quality and productivity issues without the use of flavor-altering additives or methods. It meets consumer demand for freshness without the negativity often associated with other methods such as irradiation. It is a non-thermal preservation and pasteurization technique that causes little or no change in the organoleptic and nutritional attributes of the product being processed, unlike most conventional heat treatments. HPP accomplishes all of this by applying high hydrostatic pressures (between 100 and 1000 MPa) to food products. This paper reviews the literature on high pressure application in food industry most notably it covers various facets of high pressure technology, concepts and principles underlying the application of this technology, critical parameters, advantages and limitations of high pressure processing.

High pressure and foods—fruit/vegetable juices

Journal of Food Engineering, 2006

The high pressure pasteurisation is capable to preserve the nutritional substances in juices such as sulforaphane in broccoli juice. This paper deals with the procedures how to maintain the highest content of this compound and other nutritional substances and how to prepare the consumer acceptable form of this juice. The final product-the apple-broccoli juice functional food (food supplement) was experimentally produced and tested. The high pressure pasteurisation process (500 MPa for 10 min) is capable to inactivate more than 5 log decades of the viable microorganisms present originally in the raw juice and product is free of coli-form bacteria, yeast, moulds and salmonella during 30 days of storage at the chilled room temperature conditions (temperature up to 5°C). The high-pressure treated broccoli juices are comparable in sulforaphane content and anti-mutagenic activity with frozen version. Freezing of the broccoli before juicing decreased sulforaphane formation. The content of vitamin C depends on the holding time of the pressurisation, but it is independent of pressure level. The sensory quality of the high pressure treated apple-broccoli juice is comparable with frozen juice up to the 70 days of the storage.