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Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée

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Abstract

The impact of continuous microwave heating (MV) at 90 and 120 °C for 10 s and at 80 and 90 °C for 7 s, as well as conventional thermal processing (CTP) at 90 °C for 15 min, on the quality of strawberry purée was studied. Product quality was determined, covering total polyphenols, anthocyanins, phenolic acids, flavonols and vitamin C content, as well as colour parameters, enzymatic activity, and finally, the sensory and microbiological quality. CTP caused higher degradation of polyphenols (ca. 7 %), anthocyanins (ca. 20 %) and vitamin C (ca. 48 %) compared to MV at 120 °C. Changes of the colour of MV-preserved purée were insignificant (dE <2), whereas CTP caused significant changes (dE >3). Only MV at 120 °C and CTP effectively decreased the level of total microbial count (<1 log cfu/g), but considering enzymes activity, only CTP was effective, inactivating ca. 98 and 100 % of polyphenol oxidase (PPO) and peroxidase (POD), respectively. The most effective inactivation of PPO (82 %) and POD (88 %) after MV was noted at 120 °C, but the best compromise between colour and nutrient preservation and enzyme inactivation was achieved at the MV at 90 °C. Considering the obtained results, it can be concluded that the microwave heating better preserved the quality of strawberry puree than conventional heat pasteurization.

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Acknowledgments

This project was financed by the National Research Center (grant no. NN 312 252540) and co-financed from the funds of the European Union within the European Social Fund (contract no. 78/ES/ZS-II/W2151.1/11). The authors would like to thank the Enbio Technology Co. for access to the EnbioJet® continuous flow microwave heating system.

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Authors and Affiliations

  1. Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka St., 02532, Warsaw, Poland

    Krystian Marszałek & Sylwia Skąpska

  2. Faculty of Food Science, Department of Food Technology, Division of Fruit and Vegetable Technology, Warsaw University of Life Science, 161 Nowoursynowska St., 02787, Warsaw, Poland

    Marta Mitek

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  1. Krystian Marszałek
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Correspondence to Krystian Marszałek.

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Marszałek, K., Mitek, M. & Skąpska, S. Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée. Food Bioprocess Technol 8, 1864–1876 (2015). https://doi.org/10.1007/s11947-015-1543-7

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