High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life

High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers’ demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by...

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Autores principales:	Yuanyuan Li, Olga I. Padilla-Zakour
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	high-pressure processing Concord grape microbial inactivation physicochemical properties antioxidant activity nutritional value Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/77cee11e4cad4503997f3d770cf7a9c8
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spelling	oai:doaj.org-article:77cee11e4cad4503997f3d770cf7a9c82021-11-25T17:33:19ZHigh Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life10.3390/foods101126082304-8158https://doaj.org/article/77cee11e4cad4503997f3d770cf7a9c82021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2608https://doaj.org/toc/2304-8158High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers’ demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by heat treatment (HT, 63 °C, 3 min) on the production of a novel whole Concord grape puree product (with skin and seeds, no waste), and the shelf-life of the puree under refrigerated storage (4 °C). Microbial load, physicochemical properties, phenolic content and antioxidant activity, composition and sensorial attributes of puree samples were evaluated. HPP- and HT-treated purees were microbiologically stable for at least 4 months under refrigeration, with less microbial growth and longer shelf life for HPP samples. HPP and HT samples had similar levels of phenolic contents and antioxidant activities throughout the 4-month refrigerated storage period, even though HPP retained >75% PPO and POD enzyme activities while those of HT were less than 25%. Inclusion of seeds in the puree product significantly increased the fiber, protein, total fatty acid, and linoleic acid contents. Sensory results showed that HPP-treated puree retained more fresh-like grape attributes, had better consistency, and showed significantly higher ratings in consumer overall liking, product ranking, and purchase intent than the HT puree (<i>p</i> < 0.05).Yuanyuan LiOlga I. Padilla-ZakourMDPI AGarticlehigh-pressure processingConcord grapemicrobial inactivationphysicochemical propertiesantioxidant activitynutritional valueChemical technologyTP1-1185ENFoods, Vol 10, Iss 2608, p 2608 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	high-pressure processing Concord grape microbial inactivation physicochemical properties antioxidant activity nutritional value Chemical technology TP1-1185
spellingShingle	high-pressure processing Concord grape microbial inactivation physicochemical properties antioxidant activity nutritional value Chemical technology TP1-1185 Yuanyuan Li Olga I. Padilla-Zakour High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life
description	High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers’ demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by heat treatment (HT, 63 °C, 3 min) on the production of a novel whole Concord grape puree product (with skin and seeds, no waste), and the shelf-life of the puree under refrigerated storage (4 °C). Microbial load, physicochemical properties, phenolic content and antioxidant activity, composition and sensorial attributes of puree samples were evaluated. HPP- and HT-treated purees were microbiologically stable for at least 4 months under refrigeration, with less microbial growth and longer shelf life for HPP samples. HPP and HT samples had similar levels of phenolic contents and antioxidant activities throughout the 4-month refrigerated storage period, even though HPP retained >75% PPO and POD enzyme activities while those of HT were less than 25%. Inclusion of seeds in the puree product significantly increased the fiber, protein, total fatty acid, and linoleic acid contents. Sensory results showed that HPP-treated puree retained more fresh-like grape attributes, had better consistency, and showed significantly higher ratings in consumer overall liking, product ranking, and purchase intent than the HT puree (<i>p</i> < 0.05).
format	article
author	Yuanyuan Li Olga I. Padilla-Zakour
author_facet	Yuanyuan Li Olga I. Padilla-Zakour
author_sort	Yuanyuan Li
title	High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life
title_short	High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life
title_full	High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life
title_fullStr	High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life
title_full_unstemmed	High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life
title_sort	high pressure processing vs. thermal pasteurization of whole concord grape puree: effect on nutritional value, quality parameters and refrigerated shelf life
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/77cee11e4cad4503997f3d770cf7a9c8
work_keys_str_mv	AT yuanyuanli highpressureprocessingvsthermalpasteurizationofwholeconcordgrapepureeeffectonnutritionalvaluequalityparametersandrefrigeratedshelflife AT olgaipadillazakour highpressureprocessingvsthermalpasteurizationofwholeconcordgrapepureeeffectonnutritionalvaluequalityparametersandrefrigeratedshelflife
_version_	1718412231401537536

High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life

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