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

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Abstract

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.

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Abbreviations

BGL:

β-d-glucoside

C3G:

Cyanidin-3-O-glucoside

DHAA:

L-Dehydroascorbic acid

FDA:

Food and Drug Administration

HPP:

High pressure processing

HPTP:

High pressure thermal processing

LOX:

Lipoxygenase

OEM:

Original equipment manufacturer

P3G:

Pelargonidin-3-O-glucoside

P3R:

Pelargonidin-3-O-rutinoside

PE:

Pectin esterase

PG:

Polygalacturonase

PME:

Pectin methylesterase

POD:

Peroxidase

PPO:

Polyphenol oxidase

TP:

Thermal pasteurization

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Acknowledgements

This work was financially supported by the Ministry of Higher Education, Malaysia under the Fundamental Research Grant Scheme (FRGS) with Project No. FRGS/1/2020/STG04/UPM/02/6.

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  1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Malaysia

    Nur Izzati Mohamed Nawawi, Giroon Ijod, Sri Sampath Janaka Senevirathna, Noor Liyana Yusof, Masni Mat Yusoff, Noranizan Mohd Adzahan & Ezzat Mohamad Azman

  2. Department of Agriculture, P.O. Box. 01, Peradeniya, 20400, Sri Lanka

    Sri Sampath Janaka Senevirathna

  3. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan

    Rana Muhammad Aadil

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Nawawi, N.I.M., Ijod, G., Senevirathna, S.S.J. et al. Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review. Food Sci Biotechnol 32, 729–747 (2023). https://doi.org/10.1007/s10068-023-01276-3

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