Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée.

Huihui Niu,Linyan Zhou,Lei Yuan,Kui Zhong,Hengle Zhou,Jun Tian,Jian Li,Yurou Yun

doi:10.3390/foods11050632

Abstract

The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP). Compared to the PT and HTST, HPP obtained the PFP with better color, sugar, and organic acid profiles. Although PT was equally effective preservation of antioxidants and antioxidant capacity of PFP compared to HPP, high temperature inevitable resulted in the greater degradation of the aroma profile. The amounts of esters, alcohols, and hydrocarbon in PFP were significantly increased by 11.3%, 21.3%, and 30.0% after HPP, respectively. All samples were evaluated by a panel comprising 30 panelists according to standard QDA (quantitative descriptive analysis) procedure, and the result showed that HPP-treated PFP was rated the highest overall intensity score with 7.06 for its sensory attributes, followed by control (6.96), HTST (6.17), and PT (6.16). Thus, HPP is a suitable alternative technology for achieving the good sensory quality of PFP without compromising their nutritional properties.

Highlights

Passion fruit is one of the most popular species in the Passiflora family and is widely planted in the subtropical and tropical regions of Asia, America, Africa, and Australia [1].Recently, the interest of researchers and producers has been stimulated by passion fruit due to its good nutritional characteristics and typical sensory attributes
A similar result was found by Hu et al [13], where total aerobic bacteria (TAB) and yeast and mold (Y&M) were both completely inactivated in jabuticaba juice after TP (90 ◦ C/30 s) and high-pressure processing (HPP) (600 MPa/5 min) treatments [13]
PT and high-temperature short time (HTST) led to the complete inactivation of polyphenol oxidase (PPO), whereas the relative activity of 30.77 ± 10.88% was found for PPO after HPP

Summary

Introduction

Passion fruit is one of the most popular species in the Passiflora family and is widely planted in the subtropical and tropical regions of Asia, America, Africa, and Australia [1].Recently, the interest of researchers and producers has been stimulated by passion fruit due to its good nutritional characteristics and typical sensory attributes. The yellow passion fruits are a powerful source of antioxidants and bioactive compounds [2], being rich in vitamin C, carotenoids, and phenolic compounds [3]. Some phenolic compounds have been characterized in passion fruit products, and the major phenolic compounds were phenolic acids and flavonoids, such as quercetin, rutin neochlorogenic acid, vitexin, isoquercetin, and ferulic acid [4,5]. These compounds exhibit good antioxidant capacity, which can neutralize the free radicals present in many pathological processes, decrease the risk of cardiovascular diseases, and act as carcinogenesis and mutagenesis inhibitors [3].

Methods

Results

Conclusion