Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage

Abstract

Abstract The effect of high hydrostatic pressure at 500 MPa/10 min (HHP1), 550 MPa/10 min (HHP2) and 600 MPa/5 min (HHP3) on the microbiological, physicochemical, antioxidant and sensory characteristics of a fermented pomegranate (FP) beverage, stored for 42 days (4 ± 1 °C), was evaluated. The FP beverage was also pasteurized at 63 °C/30 min (VAT) and 72 °C/15 s (HTST). The high hydrostatic pressure (HHP) and VAT pasteurized beverages did not show microbial growth ( 0.05) by HHP or pasteurization. Color of the samples showed significant differences (p ≤ 0.05) in all HHP processed and pasteurized beverages. Antioxidant activity, total phenolic compounds, flavonoids and anthocyanins increased slightly after HHP processing. Antioxidants decreased throughout the storage in all treatments. Both HHP processed and pasteurized beverages were well accepted by average consumers when evaluated using a 9-points hedonic scale. Industrial relevance The high hydrostatic pressure (HHP) improves the microbiological, antioxidant and sensorial stability of fermented pomegranate beverages during storage. The HHP is more common for processing fruit juices than for fermented beverages; therefore, it can be expanded to the fermented beverages industry, which could modify the today usual thermal processing methods and, or the addition of preservatives, that are not natural, for delivering high quality and healthier pomegranate fermented beverages to consumers.