High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2017-02-20

AUTHORS

Krystian Marszałek, Łukasz Woźniak, Sylwia Skąpska, Marta Mitek

ABSTRACT

This study was aimed at monitoring changes in the quality of strawberry purée preserved by high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6 °C) and determining its optimal storage period. The storage period of strawberry purée treated at 500 MPa, 50 °C, 15 min based on microbiological changes was 12 weeks. During this period, purée lost 32% of polyphenols, 73% of anthocyanins and entire vitamin C. Color changes described as dE increased up to 5.05 whereas the overall sensory quality decreased by 3 points on a 9-point scale. Under similar storage conditions, TP-preserved purée lost only 28% of polyphenols and 54% of anthocyanins, and entire vitamin C. Color changes were more visible (dE = 7.21) compared to the HPP sample whereas the overall sensory quality decreased only by 2 points. Recommended cold shelf-life for the HPP product was estimated at 6 weeks, during which period HPP-preserved purée had higher content of polyphenols and colour parameters compared to TP purée. More... »

PAGES

832-841

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-017-2529-4

DOI

http://dx.doi.org/10.1007/s13197-017-2529-4

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1083881997

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/28298698


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