The application of high pressure-mild temperature processing for prolonging the shelf-life of strawberry puree

被引:28
作者
Marszalek, K. [1 ]
Wozniak, L. [1 ]
Skapska, S. [1 ]
机构
[1] Prof Waclaw Dabrowski Inst Agr & Food Biotechnol, Dept Fruit & Vegetable Prod Technol, 36 Rakowiecka Str, PL-02532 Warsaw, Poland
关键词
High pressure processing; strawberries; anthocyanins; vitamin C; shelf-life; HIGH HYDROSTATIC-PRESSURE; VITAMIN-C; DEGRADATION KINETICS; ANTIOXIDANT CAPACITY; ASCORBIC-ACID; COLOR; ANTHOCYANINS; STABILITY; JUICE; PARAMETERS;
D O I
10.1080/08957959.2016.1172072
中图分类号
O4 [物理学];
学科分类号
0702 ;
摘要
The aim of this study was to monitor the shelf-life and quality of strawberry puree preserved using combined high pressure processing (HPP)-mild temperature processing at 300 and 600 MPa for 15 min during cold storage (6 degrees C). Increasing the pressure resulted in a prolonged shelf-life of from 4 to 28 weeks for HPP-preserved puree at 300 and 600 MPa, respectively. The highest inactivation of peroxidases, pectinesterases and polygalacturonases was noted when a higher pressure was used, whereas a lower pressure was more efficient for polyphenoloxidases. The degradation of vitamin C and anthocyanins was 20% and 5% higher at 600 MPa than at 300 MPa, respectively. Significantly fewer changes in the colour coefficient, expressed as Delta E, and the browning index, were observed in pure preserved at 600 MPa. Oxidative and hydrolytic enzymes are highly pressure-resistant, which suggests other inhibitors should be used to increase the shelf-life of good-quality fruit products.
引用
收藏
页码:220 / 234
页数:15
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