Abstract
The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at evaluating the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles on quality and functionality of organic kiwifruit juice stored at three different temperatures, i.e., 5, 15, and 25°C. The results showed that only the treatment performed at 200 MPa for 3 cycles was able to significantly increase the shelf-life of organic kiwifruit juices when stored at refrigeration temperature, avoiding also phase separation that occurred in the sample treated at 0.1 MPa (control) after 20 days of refrigerated storage. The obtained data showed also that the highest applied pressure was able to increase some quality parameters of the juice such as viscosity and luminosity (L∗) and increased the availability of total phenol content consequently enhancing the juice total antioxidant activity. The application of a treatment at 200 MPa for 3 cycles allowed to obtain a stable kiwifruit juice for more than 40 days under refrigerated storage. A challenge to implement this technology in food process as full alternative to thermal treatment could be represented by the adoption of pressure level up to 400 MPa followed by the packaging in aseptic conditions.
Highlights
Mild non-thermal processes have recently drawn considerable attention in the food processing sector, on the account of their ability to combine microbial inhibition with high retention of qualitative, nutritional, and sensory features of raw materials and ingredients
The raw organic kiwifruit juice was obtained by using a lab extractor (Russel Hobbs, 27700-56) and divided in three 5-L batches and subjected, after eliminating the seeds, to different ultra high pressure homogenization (UHPH) treatments performed at 0.1 MPa, 200 MPa for 2 cycles, and 200 MPa for 3 cycles
The naturally occurring yeasts present in the organic kiwifruit juice were not able to recover after the treatment at 200 MPa for 3 cycles at 5◦C, while their potential growth was reduced after the treatment at 200 MPa for 2 cycles
Summary
Mild non-thermal processes have recently drawn considerable attention in the food processing sector, on the account of their ability to combine microbial inhibition with high retention of qualitative, nutritional, and sensory features of raw materials and ingredients. This great interest from industry is generated in response to consumer’s demand for new products characterized by high functionality and sustainability properties. An improvement of the existing HPH technology was encouraged, resulting in the production of new types of homogenizers and valves, able to reach levels of ultra high pressure homogenization (UHPH) between 200–400 MPa, that allowed to obtain shelf stable products without negative effects on their quality (Zamora and Guamis, 2015)
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