TY - JOUR
T1 - High Pressure Processing (HPP) Improved the Safety and Quality of Aronia Berry Puree
T2 - Validated by a Commercially Applicable Shelf Life Study
AU - Yi, Tian
AU - Fang, Wei
AU - Xie, Xiaoqing
AU - Yuan, Bo
AU - Lu, Mei
AU - Xu, Changmou
N1 - Funded by the Specialty Crop Block Grant Program of Nebraska (18-13-343) and Specialty Crop Multi-State Program (AM170200XXXXG008) of USDA. Chinese National Natural Science Foundation (31701596) supported the study of T.Y.
PY - 2022/3/18
Y1 - 2022/3/18
N2 - The present study evaluated the effects of high pressure processing (HPP) on the shelf life of aronia berry puree in a commercially applicable model. The effects of HPP on microbial (aerobic plate counts, yeasts, molds), physicochemical (color, °Brix, pH, total soluble solids, titratable acidity, polyphenol oxidase (PPO) and peroxidase (POD) activities), and nutritional (total phenolic content (TPC), phenolic profile, antioxidant activity) properties of the puree were thoroughly evaluated over 20 weeks, by comparing with conventional thermal treatment (TT). Results showed that HPP and TT were equally effective in extending the shelf life of puree to 16 weeks under refrigerated conditions. HPP generally retained better color and more phenolic compounds and antioxidant activities in samples than TT. Additionally, HPP caused less loss of POD but reduced more PPO than TT. So, on maintaining the safety and quality of aronia puree, HPP was superior to TT. This study provided commercially applicable knowledge for developing HPP aronia puree product.
AB - The present study evaluated the effects of high pressure processing (HPP) on the shelf life of aronia berry puree in a commercially applicable model. The effects of HPP on microbial (aerobic plate counts, yeasts, molds), physicochemical (color, °Brix, pH, total soluble solids, titratable acidity, polyphenol oxidase (PPO) and peroxidase (POD) activities), and nutritional (total phenolic content (TPC), phenolic profile, antioxidant activity) properties of the puree were thoroughly evaluated over 20 weeks, by comparing with conventional thermal treatment (TT). Results showed that HPP and TT were equally effective in extending the shelf life of puree to 16 weeks under refrigerated conditions. HPP generally retained better color and more phenolic compounds and antioxidant activities in samples than TT. Additionally, HPP caused less loss of POD but reduced more PPO than TT. So, on maintaining the safety and quality of aronia puree, HPP was superior to TT. This study provided commercially applicable knowledge for developing HPP aronia puree product.
KW - food quality
KW - polyphenol oxidase
KW - polyphenols
KW - puree
KW - shelf life
KW - spoilage
UR - http://www.scopus.com/inward/record.url?scp=85127139030&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85127139030&partnerID=8YFLogxK
U2 - 10.1021/acsfoodscitech.1c00258
DO - 10.1021/acsfoodscitech.1c00258
M3 - Article
AN - SCOPUS:85127139030
SN - 2692-1944
VL - 2
SP - 382
EP - 390
JO - ACS Food Science and Technology
JF - ACS Food Science and Technology
IS - 3
ER -