Abstract
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 (p < 0.05) throughout the whole storage period, with the lowest browning index registered for HPP samples.
Highlights
Fruit purees are consumed alone or as ingredients in many ready-to-eat healthy and nutritious deserts such as jams or fruit ice creams, yogurts or smoothies and mostly intended for children and the elderly
The peach–strawberry puree is highly susceptible to spoilage due to its rich nutritive content, high free water content and relatively high initial microbial counts due to near ground growth of strawberries
The current study found a more labile PPO compared to other studies performed in strawberry or peaches alone [8,25]
Summary
Fruit purees are consumed alone or as ingredients in many ready-to-eat healthy and nutritious deserts such as jams or fruit ice creams, yogurts or smoothies and mostly intended for children and the elderly. Fruit purees’ shelf-life can be extended by traditional thermal treatment (TT), which usually determines undesirable appearance changes, flavor and nutritional losses of the final product or by alternative treatments, such as high pressure processing (HPP), which proved to be a successful commercial solution with minimal negative effects on the overall quality of liquid or solid foods [3,4]. Application of HPP alone is not a magic bullet, as it usually does not completely inactivate the activity of browning related enzymes mainly responsible for deleterious effects in fruits: no peroxidase (POD) inactivation at pressures lower than 800 MPa in Reineta apple slices [5], 40% POD inactivation in strawberries of three cultivars after HP treatment at 600 MPa, 20 ◦ C, for 5 min [6], 26%
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