Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study

A bottom-up approach identifying equivalent effects of high-pressure processing (HPP—600 MPa, 20 °C, 10 min), thermal treatment (TT—70 °C, 15 min) and high pressure-mild thermal processing (HPMT—600 MPa, 50 °C, 10 min) on quality and stability of peach–strawberry puree was applied during refrigerate...

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Autores principales:	Iulia Bleoanca, Livia Patrașcu, Daniela Borda
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	peaches strawberries high pressure thermal treatment equivalent effects refrigerated storage Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/8ce414442e154a3cafa06729c5f7f429
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spelling	oai:doaj.org-article:8ce414442e154a3cafa06729c5f7f4292021-11-25T17:32:53ZQuality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study10.3390/foods101125802304-8158https://doaj.org/article/8ce414442e154a3cafa06729c5f7f4292021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2580https://doaj.org/toc/2304-8158A bottom-up approach identifying equivalent effects of high-pressure processing (HPP—600 MPa, 20 °C, 10 min), thermal treatment (TT—70 °C, 15 min) and high pressure-mild thermal processing (HPMT—600 MPa, 50 °C, 10 min) on quality and stability of peach–strawberry puree was applied during refrigerated storage. TT and HPP ensured 3-log aerobic bacteria inactivation at first, while HPMT reduction was below the detection limit. After 21 days all samples had equivalent microbiological stability. A 2.6-fold increase in the residual activity of PPO and POD was found in the HPP sample compared to TT and HPMT samples (1st day); after 21 days PPO, POD and TPC were equivalent for TT and HPP peach–strawberry purees. Equivalent volatile profile and rheology behavior was observed after 21 days of all samples’ storage. Meanwhile, the color of the HPP, TT and HMPT samples remained significantly different (<i>p</i> < 0.05) throughout the whole storage period, with the lowest browning index registered for HPP samples.Iulia BleoancaLivia PatrașcuDaniela BordaMDPI AGarticlepeachesstrawberrieshigh pressurethermal treatmentequivalent effectsrefrigerated storageChemical technologyTP1-1185ENFoods, Vol 10, Iss 2580, p 2580 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	peaches strawberries high pressure thermal treatment equivalent effects refrigerated storage Chemical technology TP1-1185
spellingShingle	peaches strawberries high pressure thermal treatment equivalent effects refrigerated storage Chemical technology TP1-1185 Iulia Bleoanca Livia Patrașcu Daniela Borda Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
description	A bottom-up approach identifying equivalent effects of high-pressure processing (HPP—600 MPa, 20 °C, 10 min), thermal treatment (TT—70 °C, 15 min) and high pressure-mild thermal processing (HPMT—600 MPa, 50 °C, 10 min) on quality and stability of peach–strawberry puree was applied during refrigerated storage. TT and HPP ensured 3-log aerobic bacteria inactivation at first, while HPMT reduction was below the detection limit. After 21 days all samples had equivalent microbiological stability. A 2.6-fold increase in the residual activity of PPO and POD was found in the HPP sample compared to TT and HPMT samples (1st day); after 21 days PPO, POD and TPC were equivalent for TT and HPP peach–strawberry purees. Equivalent volatile profile and rheology behavior was observed after 21 days of all samples’ storage. Meanwhile, the color of the HPP, TT and HMPT samples remained significantly different (<i>p</i> < 0.05) throughout the whole storage period, with the lowest browning index registered for HPP samples.
format	article
author	Iulia Bleoanca Livia Patrașcu Daniela Borda
author_facet	Iulia Bleoanca Livia Patrașcu Daniela Borda
author_sort	Iulia Bleoanca
title	Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
title_short	Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
title_full	Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
title_fullStr	Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
title_full_unstemmed	Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
title_sort	quality and stability equivalence of high pressure and/or thermal treatments in peach–strawberry puree. a multicriteria study
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/8ce414442e154a3cafa06729c5f7f429
work_keys_str_mv	AT iuliableoanca qualityandstabilityequivalenceofhighpressureandorthermaltreatmentsinpeachstrawberrypureeamulticriteriastudy AT liviapatrascu qualityandstabilityequivalenceofhighpressureandorthermaltreatmentsinpeachstrawberrypureeamulticriteriastudy AT danielaborda qualityandstabilityequivalenceofhighpressureandorthermaltreatmentsinpeachstrawberrypureeamulticriteriastudy
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Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study

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