High-Pressure Processing of Berry and Other Fruit Products: Implications for Bioactive Compounds and Food Safety

被引：16

作者：

Tadapaneni, Ravi Kiran ^{[1
]}

Daryaei, Hossein ^{[1
]}

Krishnamurthy, Kathiravan ^{[1
]}

Edirisinghe, Indika ^{[1
]}

Burton-Freeman, Britt M. ^{[1
]}

机构：

[1] IIT, Inst Food Safety & Hlth, Bedford Pk, IL 60501 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2014年 / 62卷 / 18期

关键词：

high-pressure processing; beverages; bioactive compounds; antioxidant; polyphenols; anthocyanins; berry; fruit; strawberry; HIGH HYDROSTATIC-PRESSURE; PULSED ELECTRIC-FIELDS; ANTIOXIDANT ACTIVITY; ORANGE JUICE; ASCORBIC-ACID; SHELF-LIFE; VITAMIN-C; STRAWBERRY; STORAGE; QUALITY;

D O I：

10.1021/jf404400q

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Fruits contain a variety of nutrients and polyphenols that are associated with health benefits. Year-round availability of fresh fruits is limited due to perishability. Processing fruits extends shelf life. Individual quick-frozen fruit is the most common for fruits, but nowadays, processing fruits into beverages offers extended shelf life and new market opportunities. Conventional thermal processing is an effective method for producing safe, extended shelf life, and shelf-stable products, including beverages. However, the high temperatures negatively affect nutritive quality by destroying essential nutrients and biologically active "non-essential" components such as polyphenols. Therefore, novel technologies that can preserve nutrient quality while ensuring food safety are warranted. In this review, the application of high-pressure processing (HPP) for preserving nutrients and phytochemicals while ensuring microbiological safety in beverages and other foods containing fruits is discussed.

引用

页码：3877 / 3885

页数：9

共 75 条

[1] Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage [J].

Aaby, Kjersti ;

Wrolstad, Ronald E. ;

Ekeberg, Dag ;

Skrede, Grete .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (13) :5156-5166

[2] The effect of high hydrostatic pressure processing on the extraction, retention and stability of anthocyanins and flavonols contents of berry fruits and berry juices [J].

Altuner, Ergin Murat ;

Tokusoglu, Ozlem .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (10) :1991-1997

[3]

[Anonymous], DIETARY GUIDELINES F

[4]

[Anonymous], 1994, Codex Alimentarius, V4

[5]

Ardia A., 2003, Applied Biotechnology, Food Science and Policy, V1, P169

[6] Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing [J].

Barba, F. J. ;

Jaeger, H. ;

Meneses, N. ;

Esteve, M. J. ;

Frigola, A. ;

Knorr, D. .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2012, 14 :18-24

[7] Study of Antioxidant Capacity and Quality Parameters in An Orange Juice-Milk Beverage After High-Pressure Processing Treatment [J].

Barba, Francisco J. ;

Cortes, Clara ;

Esteve, Maria J. ;

Frigola, Ana .

FOOD AND BIOPROCESS TECHNOLOGY, 2012, 5 (06) :2222-2232

[8] High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review [J].

Barba, Francisco J. ;

Esteve, Maria J. ;

Frigola, Ana. .

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2012, 11 (03) :307-322

[9] Physicochemical and nutritional characteristics of blueberry juice after high pressure processing [J].

Barba, Francisco J. ;

Esteve, Maria J. ;

Frigola, Ana .

FOOD RESEARCH INTERNATIONAL, 2013, 50 (02) :545-549

[10] Advanced preservation methods and nutrient retention in fruits and vegetables [J].

Barrett, Diane M. ;

Lloyd, Beate .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2012, 92 (01) :7-22

← 1 2 3 4 5 6 7 8 →