Evaluation of High-Pressure Processing (HPP) for the Stabilization of Prickly Pear Puree through the Assessment of Its Microbiological, Enzymatic, and Nutritional Features

This study explores hydrostatic pressure processing (HPP) as an alternative to thermal pasteurization for stabilizing prickly pear puree, focusing on its microbiological, enzymatic, and nutritive features. The puree underwent HPP (600 MPa for 180 s at 5 degrees C) or pasteurization (80 degrees C for 30 s) and was stored at 4 degrees C. The impacts of treatments were assessed at time 0, and stabilized purees were monitored weekly for 42 days. HPP ensured microbial stability and better color preservation and maintained the total phenolic content. The antioxidant capacity was better preserved after HPP and was retained for up to 28 days of refrigerated storage. HPP enhanced ascorbic acid retention, with only a 2% reduction compared to 22% with pasteurization. Both treatments similarly inactivated pectin methyl esterase and lipoxygenase. Despite HPP being less effective against polyphenol oxidase, the pressurized samples showed no negative impacts on color or volatiles' profile, the latter being better preserved with HPP than with pasteurization.