High Pressure Processing Samples Research Articles

Effects of Media and Processes on the Aromas of White Truffle Solid-State Fermented Products

This study aimed to formulate a black bean soy sauce using black beans and black rice as media for the solid-state fermentation of white truffle. Various proportions of these media (4:0, 3:1, 2:2, 1:3, and 0:4) were prepared, with methionine concentrations (0, 0.3, 0.6, 0.9, 1.2, and 1.5%) serving as precursors for a 4-week solid-state fermentation to analyze the aroma profiles. GC-MS analysis showed that samples with 1.5% methionine exhibited significantly higher levels of sulfur-containing volatile compounds compared to those without methionine. GC-IMS analysis revealed that a 2:2 ratio of black beans to black rice produced the most enriched aroma. Lower methionine levels improved mycelial growth, with 0.3% methionine yielding the richest aroma components. After fermentation, the white truffle products were sterilized using autoclaving, hot air assisted radio frequency (HARF), and high pressure processing (HPP), followed by freeze drying. GC-IMS analysis showed that HPP samples had an aroma closest to fresh samples, whereas HARF and autoclave resulted in similar aromas. However, 24 h freeze drying significantly diminished the aroma, resulting in no significant difference in aroma among the freeze-dried products treated with different sterilization methods.

Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie

Enhancing the shelf life of fruit and vegetable products is an important research field in the food industry. Smoothies are an alternative to filtered juices and highly processed beverages. High-pressure processing (HPP) has recently gained increasing attention as a non-thermal technology to reduce microbiological load while preserving juice quality-related properties. Herein, the combination of blanching and HPP to treat strawberry smoothies at industrial scale was compared with conventional thermally pasteurized (TP) and untreated (NT) smoothies. Analysis focused on physicochemical (pH, °Brix, colour, and viscosity) and microbiological properties, and bioactive compound contents. Additionally, phenolic compounds were analysed by HPLC-ESI-TOF-MS, vitamin C content was analysed by HPLC-UV-Vis, and antioxidant activity was determined by DPPH and ABTS assays. HPP samples treated at 600 MPa for 3 min at 4 °C showed increased viscosity and a significant increase in phenolic compounds (particularly p-coumaroyl hexose) related to TP and untreated samples (26.8 and 17.6%, respectively) and maintained colour stability compared to untreated samples. Anthocyanidins retention was better in HPP- than in TP- treated samples. Vitamin C content increased significantly by 15% in HPP-treated samples, contributing to enhanced antioxidant potential (12%), as shown by the minimal microbiological load observed, in comparison with untreated samples. These findings suggest that HPP is an effective alternative to TP for improving the overall quality of strawberry smoothies.

Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree

This study aimed to identify equivalent processing conditions using ultrasound (US), pulsed electric fields (PEF), and high-pressure processing (HPP) for shelf-life extension and to ensure the safety and quality of Reineta Parda apple puree (AP) in comparison to conventional thermal pasteurization (72 °C/15 s, CTP). The processing conditions were selected to achieve at least 5 log CFU/g inactivation of Escherichia coli. HPP (400 MPa/1 min), US (60 °C, 20 kHz/12 min), and PEF (57.2 °C, 10 kV/cm, 70 bipolar pulses of 8 µs each) reduced E. coli counts by 6.6, 6.1, and 5.8 log CFU/g, respectively, thus achieving the pasteurization status. After processing, HPP samples showed higher levels of total antioxidant activity (DPPH and ABTS) compared to the other samples. HPP and PEF samples showed lower browning degrees than the CTP samples. All treatments ensured indigenous microbial stability (below 1 log CFU/g) for at least 30 days under refrigeration. Principal component analysis showed that the HPP samples increased their similarity to the untreated fresh AP during storage based on the pH, total soluble content and water activity, retaining its fresh-like qualities. HPP and PEF were found to be potential alternatives to the CTP of AP, resulting in a safe, minimally processed product with improved antioxidant activity.

Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY

High pressure processing (HPP), ultrasound probe (USP) and ultrasound bath (USB) were applied to Alaria esculenta as a fermentation pre-treatment. Seaweed was then fermented by Lactiplantibacillus plantarum (LAB) or symbiotic culture of bacteria and yeast (SCOBY). Physiochemical properties of fermented seaweed were measured. pH was significantly different (p < 0.05) across SCOBY-fermented samples with different pre-treatments but not LAB-fermented samples (p > 0.05). There was a significant difference (p < 0.05) in total viable count (TVC) with the highest count in HPP-treated samples, and lowest in control samples. Organic acids differed significantly (p < 0.05) across pre-treatments for both fermentation groups. 27 volatile compounds were detected in the samples, with alcohols and ketones the most prominent groups. The quantity of volatile compounds was not significantly lower (p > 0.05) from seaweed powder. The control sample had the highest levels of tropomyosin (15.92 mg/kg) followed by HPP samples.

Effects of high-pressure processing on the physicochemical properties of prosciutto and microbe inactivation

In this study, the effect of high-pressure processing (HPP) conditions (0.1–600 MPa) on the physicochemical properties, inactivation of microorganisms such as hepatitis E virus pathogen, Escherichia coli, and Listeria monocytogenes and total cell number in prosciutto were evaluated. In the results of appearance and pH, there was no tendency according to level of HPP. The results of hardness were decreased with HPP, and the water content, and water-holding capacity were increased compared to control (0.1 MPa) due to leading to changes in the protein structure of prosciutto. Above 500 MPa, lipid oxidation was significantly decrease and protein oxidation was slightly increase. In the results of microbial analyses above 500 MPa, E. coli and L. monocytogenes were reduced by approximately 4- and 1-log (p < 0.05), respectively and the viral content slightly decreased in HPP samples compared to those in the control. These results indicate that HP treatment above 500 MPa for 9 min is an effective strategy for enhancing food safety, advancing the non-thermal food industry. With further study, it will be necessary to confirm whether HPP treatment has a positive effect on sensory evaluation.

Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage.

This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot juice stored at 4 °C for 15 days. In terms of microbiological quality, the total plate count (TPC), coliform bacteria, and Salmonella spp. rose rapidly in the control group (untreated) as the storage time increased. However, for the blanching group, these values climbed more gradually, surpassing the microbiological limits for juice beverages (TPC < 4 log CFU/mL, Coliform < 10 MPN/mL, and Salmonella spp. negative) on the 9 days of storage. In contrast, TPC, coliforms, and Salmonella spp. were undetectable in the HPP and blanching/HPP samples throughout the storage period. Additionally, as storage time lengthened, the pH, total soluble solids, and Hunter colour values (L, a, b) diminished in the control and blanching groups, whilst titratable acidity and browning degree intensified. However, the HPP and blanching/HPP noticeably delayed these decreases or increases. Moreover, although the total phenolic content and DPPH radical scavenging ability in the HPP samples remained relatively stable during storage and were lower compared to other groups, the β-carotene content was higher at the end of the storage period. In summary, HPP can effectively deactivate microorganisms in carrot juice, irrespective of whether blanching is applied, and can impede reductions in pH, increases in acidity, and colour changes, ultimately extending the juice's shelf life.

Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia

Enriched lentil protein vegetable purees (10% zucchini, 10% carrots, 2.5% extra virgin olive oil and 21.8% lentil protein concentrate) suitable for people with dysphagia were developed with 0.8% xanthan gum (XG) or 600 MPa/5 min high pressure processing (HPP) treatment with the aim of comparing their rheological and textural properties. Selection of the appropriate XG % and HPP conditions was made by performing initial pilot trials. Purees showed a good nutritional profile (12% protein, 3.4% fiber, 100 Kcal/100 g), being adequate for people with dysphagia. Microbiological testing of HPP treated purees indicated that it has a good shelf-life under refrigerated conditions 14 days). Both types of purees showed a gel-like character (tan delta 0.161–0.222) and higher firmness, consistency and cohesiveness than control samples. Comparing XG and HPP samples at time 0, HPP treated purees showed the highest stiffness ( G′), the lowest deformability capacity (yield strainLVR) and the lowest structural stability (yield stressLVR). With storage, HPP treatment samples showed significant increases in all rheological and textural parameters. These results confirm the suitability of HPP as an alternative technology to hydrocolloids for the obtained dysphagia dishes.

Effect of Different Cold Storage Temperatures on the Evolution of Shucking Yield and Quality Properties of Offshore Cultured Japanese Oyster (Magallana gigas) Treated by High Pressure Processing (HPP)

High pressure processing (HPP) can improve oyster shucking yield immediately after the treatment and increase the microbiological and sensory shelf life of oysters stored at 0-4 °C. However, the evolution of shucking yield during storage has not been previously examined and there are no studies focusing on shelf life at higher storage temperatures. To elucidate both aspects, control and HPP (300 MPa; 2 min) offshore cultivated oysters (Magallana gigas) were stored at 4 and 10 °C for 14 days, analyzing shucking yield, color, texture, microbiological and sensory characteristics. HPP samples showed a higher shucking yield (17% on average) than controls with minimal impact in texture and color, regardless of storage time and temperature. At 10 °C, HPP delayed microbial growth and sensory deterioration, increasing the estimated shelf life of oysters by 3 to 4 days (aerobic plate count < 6 log cycles; overall sensory acceptability > 2). Compared to controls stored at 4 °C, HPP oysters stored at 10 °C presented the same shelf life (5 to 9 days) but with higher shucking yield (up to 25%). In conclusion, HPP is an excellent tool to increase the shucking yield and delay sensory deterioration of oysters stored at 10 °C.

Application of iTRAQ Technology to Identify Differentially Expressed Proteins of Sauce Lamb Tripe with Different Secondary Pasteurization Treatments.

Vacuum-packed sauce lamb tripe was subjected to secondary pasteurization by high-pressure processing (HPP) and heat treatment (HT), and iTRAQ technology was applied to investigate the differentially expressed proteins (DEPs). The analysis revealed 484 and 398 DEPs in the HPP and HT samples, respectively, compared with no treatment. These DEPs were sorted by texture results, and it was revealed that these DEPs acted in different biological processes with many structural proteins and protein subunits related to lamb tripe texture. The results verified by Western blot were consistent with the protein expression changes observed by proteomics. The bioinformatics analysis showed that the hardness and gumminess of the sauce lamb tripe after HT might be related to changes in the expression of CNN1 and FN1. The changes in the expression of TMP, FN1, YWHAG, TTN, collagen isoforms, and ARPC3 might be related to the improved springiness and chewiness of lamb tripe after HPP.

High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life.

High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers’ demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by heat treatment (HT, 63 °C, 3 min) on the production of a novel whole Concord grape puree product (with skin and seeds, no waste), and the shelf-life of the puree under refrigerated storage (4 °C). Microbial load, physicochemical properties, phenolic content and antioxidant activity, composition and sensorial attributes of puree samples were evaluated. HPP- and HT-treated purees were microbiologically stable for at least 4 months under refrigeration, with less microbial growth and longer shelf life for HPP samples. HPP and HT samples had similar levels of phenolic contents and antioxidant activities throughout the 4-month refrigerated storage period, even though HPP retained >75% PPO and POD enzyme activities while those of HT were less than 25%. Inclusion of seeds in the puree product significantly increased the fiber, protein, total fatty acid, and linoleic acid contents. Sensory results showed that HPP-treated puree retained more fresh-like grape attributes, had better consistency, and showed significantly higher ratings in consumer overall liking, product ranking, and purchase intent than the HT puree (p < 0.05).

Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies.

This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, v/v), carrot (20%, v/v), chokeberry (5%, v/v), Indian banana puree (10%, w/v), and almond drink (15%, v/v). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.

Impact of different air blast freezing conditions on the physicochemical quality of albacore (Thunnus alalunga) pretreated by high pressure processing

The aim of this work was to study the effect of different air blast freezing conditions (temperature: −20 °C, air velocity: 1 m/s; −20 °C, 5 m/s; −50 °C, 1 m/s; −50 °C, 5 m/s) on the quality of high pressure processing (HPP) pretreated (200 MPa, 6 min) albacore steaks. After 2 and 9 months of frozen storage, HPP and control samples were thawed and analyzed (thawing loss, cooking loss, total weight loss, color, texture profile, salt-soluble protein content and lipid oxidation).The HPP pretreatment had more impact on the albacore quality than lowering the freezing temperature or increasing the air velocity. For instance, after 9 months of frozen storage, the HPP pretreated samples before freezing under the slowest (−20 °C and 1 m/s) and the fastest (−50 °C and 5 m/s) freezing conditions presented similar thawing loss reductions (37 and 40%, respectively) with respect to their corresponding controls.Considering the conditions and parameters tested, HPP pretreatment (200 MPa, 6 min) followed by a freezing at −50 °C (at 1 or 5 m/s) would achieve the best results in albacore after up to 9 months of frozen storage.

The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water

This research investigated the use of high-pressure processing (HPP) for inactivating vegetative pathogens and spoilage microbiota in fresh unfiltered coconut water (Cocos nucifera L) from nuts obtained from Florida and frozen CW from Brazil with pH >5.0 and storage at 4 °C. Additionally, CW was evaluated to determine if it supported the growth and toxin production of Clostridium botulinum with or without the use of HPP when stored at refrigeration temperatures. Samples of fresh unfiltered CW were inoculated to 5.5 to 6.5 logs/mL with multiple strain cocktails of E. coli O157:H7, Salmonella spp. and Listeria monocytogenes and HPP at 593 MPa for 3 min at 4 °C. HPP and inoculated non-HPP controls were stored at 4 °C for 54 and 75 days for Florida CW and Brazil CW, respectively. Results of analyses showed HPP samples with <1 CFU/mL and no detection (negative/25 mL) with enrichment procedures for the 3 inoculated pathogens for all analyses. The non-HPP control samples did not show growth of the pathogens but a gradual decrease in levels to ca. 3-Logs/mL by day 54 in the fresh Florida CW and similarly in frozen Brazil CW by Day 75. Microbial spoilage of uninoculated samples was evaluated for normal spoilage microbiota through 120 days storage at 4 °C. Microbial counts remained at ca. 2-logs with no detectable signs of spoilage for HPP samples through 120 d. The non-HPP control samples spoiled within 2 weeks of storage at 4 °C with gas production, cloudiness, and off-odors. To evaluate if CW supports the growth and toxin production of C. botulinum, samples of unfiltered and filtered (0.2 μm) CW were inoculated with either proteolytic or non-proteolytic C. botulinum spores at 2 log CFU/mL that were processed at 593 MPa for 3 min and stored at 4 °C and 10 °C for 45 days. Inoculated positive and non-inoculated negative controls were prepared and stored as the HPP treated and non-HPP samples. No growth of C. botulinum or toxin production was detected in either the unfiltered or filtered CW regardless if products were HPP treated or not. All inoculated samples with C. botulinum spores were enriched at Day-45 in PYGS media to determine the viability of the inoculated spores at the end of shelf-life and screened for C. botulinum toxins. In all samples, C. botulinum toxin Types A, B and E were detected indicating spores were viable throughout the storage. Type F toxin was not detected possibly due to inherent conditions in the samples that may affected toxin screening.

High pressure processing for the extension of Laminaria ochroleuca (kombu) shelf-life: A comparative study with seaweed salting and freezing

The effect of high pressure processing (HPP) at 400 and 600 MPa for 5 min on Laminaria ochroleuca (kombu seaweed) shelf-life during storage at 4 °C for 180 days was investigated. Viable bacterial counts increased in untreated kombu from 5.42 log cfu/g on day 1 to 8.47 log cfu/g on day 60 while they declined in HPP-treated kombu to 2.53–3.62 log cfu/g on day 1 and remained below 3 log cfu/g during storage. Salting with 40% marine salt and freezing at −24 °C also achieved significant decreases of viable bacterial counts, to levels of 3.94 and 2.75 log cfu/g, respectively, on day 60. Kombu pH, dry matter, water activity, colour parameters and texture parameters were significantly influenced by the preservation procedure. Total polyphenol content and antioxidant capacity of kombu samples did not differ on day 1, but on day 180 frozen kombu retained 71.9% of the initial polyphenol content versus 18.7–19.3% in HPP samples and 14.2% in salted samples, and 78.7% of the initial antioxidant capacity versus 22.2–23.1% in HPP samples and 18.3% in salted samples. Proteolytic activity and aminopeptidase activity were more affected by HPP than by salting or freezing on day 1, although all the samples showed similar values afterwards. HPP, salting and freezing showed to be valid preservation procedures from the point of view of kombu microbiological quality, achieving a shelf-life of at least 180 days. Total polyphenol content and antioxidant capacity remained at higher levels in frozen kombu than in HPP and salted kombu after storage for 180 days.

Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets

High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous microbiota and shelf-life of chicken fillets. Chicken fillets were inoculated with S. Enteritidis at three different initial inocula (3, 5, 7 log CFU/g), packed under vacuum, treated or not with HPP (500 MPa/10 min) and stored at 4 and 12 °C. Total viable counts, S. Enteritidis, pseudomonads, Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae and yeasts/molds populations were determined in parallel with sensory analysis of non-inoculated samples. The HPP resulted in the reduction of the pathogen population below the detection limit of the enumeration method (0.48 log CFU/g), irrespective of the inoculum. During the shelf life of the HPP samples, the pathogens population remained below or near the detection limit of the enumeration method at both temperatures, except from the high inoculum case that an increase was observed at 12 °C. At the low inoculum level, the pathogen could not be detected with the enrichment method after the first storage days (2nd day for 4 °C and 0 day for 12 °C). The survival of Salmonella strains was assessed by pulsed field gel electrophoresis and it was shown that the survival of the different strains depended on the inoculum and storage temperature. Regarding the indigenous microbiota, Br. thermosphacta was reported for the first time to be the main spoilage microorganism that survived and dominated after the HPP. From the results it was evident that, HPP may enhance the safety and increase the shelf life (6 at 4 °C and 2 days at 12 °C) of chicken meat.

Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies

Smoothies are an excellent way to intake nutrients and bioactive compounds from both the fruits and the milk or soymilk with which they are made. High pressure processing (HPP) is an efficient alternative to traditional thermal pasteurization (TP), obtaining microbiologically-safe smoothies with minimum impact on nutritional and sensorial properties. Untreated, pasteurized (80 °C/3 min) and HPP (450–650 MPa for 3 min at 20 °C) milk- and soy-smoothies were compared. Milk- and soy-smoothies showed a total reduction in microorganisms after pasteurization and HPP at the pressure conditions applied. HPP maintained microbial stability until the end of the storage period (45 days at 4 °C). Soluble sugars (glucose and fructose), organic acids (citric, malic, tartaric, oxalic and quinic) and minerals (sodium, potassium, calcium, magnesium, iron, copper, zinc and manganese) showed no significant changes after the treatments and storage. No significant differences were found in sensorial attributes between untreated and HPP samples, although the aroma and acceptability scores decreased significantly for pasteurized smoothies. Based on the data obtained, 450 MPa are sufficient to obtain safe smoothies whose organoleptic properties are equally acceptable to consumers as freshly-made smoothies.

Effect of high‐pressure treatments on microbial loads and physicochemical characteristics during refrigerated storage of raw milk Serra da Estrela cheese samples

SummaryThis work studied the effect of high pressure processing (HPP) at 400, 500 and 600 MPa during 10, 5 and 3 min, respectively, on samples ewe cheese manufactured from raw milk, during storage (100 days) at 5 °C. Total aerobic mesophilic and lactic acid bacteria were slightly affected, decreasing by about 1.0 and 0.82 log CFU g−1, respectively, immediately after HPP treatment at 600 MPa for 3 min, while Enterobacteriaceae, yeasts and moulds, and Listeria innocua were reduced to below the quantification limits. Lactic acid bacteria decreased further during storage, showing increasing inactivation as the pressure level increased. Physicochemical parameters (water activity, moisture content, pH and titratable acidity) were generally not affected by HPP, while lipid oxidation increased throughout storage, with HPP samples showing lower values (50–66%) at 100 days of storage. The results indicated that HPP has potential to improve cheese microbial safety and shelf‐life, with a lower lipid oxidation level than nonpressurised cheese.

Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars

Abstract It is widely considered that high pressure processing (HPP) results in better retention of micronutrients and phytochemicals compared to thermal pasteurization (TP), although some studies indicate that this may not be true in all cases. The aims of this study were (1) to objectively compare the effects of HPP under commercial processing conditions with thermal pasteurization (TP) on the stability of phenolic antioxidants in strawberries following processing and during storage and (2) to evaluate the influence of varietal differences and hence differences in biochemical composition of strawberries on the stability of phenolic antioxidants. Strawberry puree samples from cultivars Camarosa, Rubygem, and Festival were subjected to HPP (600 MPa/20 °C/5 min) and TP (88 °C/2 min). The activities of oxidative enzymes were evaluated before and after processing. Furthermore, the antioxidant capacity (total phenolic content (TPC), oxygen radical absorbance capacity (ORAC), and ferric reducing antioxidant power (FRAP)) and individual anthocyanins (by HPLC) were determined prior to and following processing and after three months of refrigerated storage (4 °C). Depending on the cultivar, HPP caused 15–38% and 20–33% inactivation of polyphenol oxidase and peroxidase, respectively, compared to almost complete inactivation of these enzymes by TP. Significant decreases (p < 0.05) in ORAC, FRAP, TPC and anthocyanin contents were observed during processing and storage of both HPP and TP samples. Anthocyanins were the most affected with only 19–25% retention after three months of refrigerated storage (4 °C). Slightly higher (p < 0.05) loss of TPC and antioxidant capacity were observed during storage of HPP samples compared to TP. Industrial Relevance: The results of the study demonstrated that both high pressure processing and thermal pasteurization result in high retention of phenolic phytochemicals in strawberry products. Under the conditions investigated, high pressure processing did not result in a better retention of phenolic phytochemicals compared to thermal pasteurization. In fact, a slightly higher loss of total polyphenol content and antioxidant capacity were observed during refrigerated storage of HPP processed samples. Our results showed that, high pressure processing may not always be a better alternative to thermal processing for strawberry puree processing if the main objective is better retention of phenolic antioxidants. However, it should be noted that other quality attributes such as sensory properties, where distinct advantages of HPP are expected, were outside the scope of this study.

The Influence of High-pressure Processing on the Migration of Irganox 1076 from Polyethylene Films

This study investigated the influence of high-pressure processing (HPP) on the migration of Irganox 1076 from low-density polyethylene films to 10 and 95% ethanol as food simulants. Pouches made from the low-density polyethylene films were pressured at 600 and 800 MPa for 5 min at 25 and 75 °C. Control samples were not high-pressure processed. The mass transfer of Irganox 1076 from the films towards the ethanol was monitored over a 40-day period and quantified using a high-performance liquid chromatography method. The results showed a lower level of Irganox migration from the films to the ethanol at lower when compared with higher pressure treatments. At the processing temperature of 75 °C, the migration appeared higher when compared with the samples treated at 25 °C. The migration in the HPP samples was higher than that of the controls. The results of this study showed that HPP at higher temperatures caused a higher level of chemical migration from polyethylene when compared with samples not treated by this technique. Copyright © 2013 John Wiley & Sons, Ltd.

Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells

Calcium and phosphorus bioavailability from different milk-based (whole milk, skimmed milk and soya milk) fruit beverages as affected by thermal treatment (TT) and high-pressure processing (HPP) was determined by means of the paired in vitro gastrointestinal digestion (solubility method)/Caco-2 cell model. Ca bioaccessibility was significantly higher in HPP (98.4% ± 1.6%) versus TT (91.3% ± 1.9%), but Ca bioavailability was equal in all different matrixes independently of the processing treatment used. HPP samples improved P bioaccessibility (98.7% ± 2.5% versus 87.3% ± 2.2%) and P bioavailability by Caco-2 cells versus TT samples—soya milk- and whole milk-based beverages being the samples with the highest bioavailability values (56.8% ± 1.3% and 40.1% ± 9.9% versus 15.0% ± 2.1% and 16.8% ± 2.8%, respectively). Therefore, HPP improves Ca and P bioaccessibility, and P bioavailability versus TT samples, and can be used as an alternative to TT in the manufacture of functional foods with improved nutritional value and health benefits.