Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review.

Autor: Nawawi NIM; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia., Ijod G; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia., Senevirathna SSJ; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia.; Department of Agriculture, P.O. Box. 01, Peradeniya, 20400 Sri Lanka., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan., Yusof NL; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia., Yusoff MM; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia., Adzahan NM; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia., Azman EM; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia.
Jazyk: angličtina
Zdroj: Food science and biotechnology [Food Sci Biotechnol] 2023 Feb 15; Vol. 32 (6), pp. 729-747. Date of Electronic Publication: 2023 Feb 15 (Print Publication: 2023).
DOI: 10.1007/s10068-023-01276-3
Abstrakt: Strawberry ( Fragaria ananassa ) is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of pasteurization methods using high pressure or thermal pasteurization (TP) on the quality parameters of various strawberry-based products. To summarize, most of the high pressure-treated products are microbiologically stable and showed minimum degradation of thermolabile compounds than TP-treated ones. However, some studies reported that high pressure did not have an advantage over TP especially in the preservation of phenolic phytochemicals during storage. The insufficient enzyme inactivation and high residual activity of enzymes after high pressure treatment could cause anthocyanins degradation thus affecting the product quality. Overall, this review could be valuable to potential processors in evaluating the effective commercialization of high pressure-treated strawberry products.
Competing Interests: Conflict of interestThere are no conflicts of interest to declare.
(© The Korean Society of Food Science and Technology 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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