Abstract
High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.
Highlights
One of the main challenges in the fruit juice industry is to produce juices with a flavor close to that of freshly squeezed fruits and that remains consistent during storage
High-Pressure Processing (HPP) involves the application of hydrostatic pressure, while high-voltage pulses are used in Pulsed Electric Fields (PEF)
The apples were washed with 100 ppm chlorinated water for 1 min (Hypostat 135, Wilsons Chemicals, Christchurch, New Zealand) and rinsed with distilled water to minimize contamination
Summary
One of the main challenges in the fruit juice industry is to produce juices with a flavor close to that of freshly squeezed fruits and that remains consistent during storage This has led to the development and introduction of emerging processing technologies such as High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) that have been attracting a lot of research interest [1,2,3]. HPP- and PEF-treated foods are generally claimed to have superior sensorial and nutritional quality compared to their thermally treated counterparts [1,6,7,8,9] Today, both technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of. HPP- and PEF-processed juices might have a limited shelf life since quality-related enzymes (e.g., polyphenol oxidases and peroxidase) are still active after HPP and PEF pasteurization, and can cause undesirable aroma changes during storage [9,13]
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