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Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

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Abstract

This study evaluated process-induced quality changes in kiwifruit purée of two commercial cultivars (green kiwifruit, “Hayward”, and gold kiwifruit, “Jintao”) treated by equivalent microbial safety-based processing: high-pressure processing (HPP; 600 MPa/3 min) and thermal processing (TP; P 85 °C 8.3 °C = 5min). This comparative study was performed using both targeted, analyzing a priori selected quality attributes (color, sugars, organic acids, and vitamin C) and untargeted headspace-solid phase microextraction-gas chromatography-mass spectrometry approaches, combining multivariate data analysis techniques (partial least squares discriminant analysis and variable identification). HPP provided a better retention of color and vitamin C compared to TP. Sugar and organic acid were less affected by HPP and TP. Methyl and butyl esters were detected at higher amounts in both processed purée, compared to untreated purée. For processed samples, furanones, terpenes, and alcohols were detected at higher amounts after TP and aldehydes were detected at higher amount after HPP. Overall, the quality of HP-treated samples is clearly closer to that of fresh samples compared to thermally treated samples and HP treatment avoids the formation of typical temperature-induced compounds.

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Acknowledgments

This work is financially supported by KU Leuven Research Fund. Junjie Yi is funded by China Scholarship Council (CSC) under grant 201406350135 and Biniam T. Kebede is a postdoctoral researcher funded by the Research Foundation Flanders (FWO). Junjie Yi would like to express thanks to Dr. Chun Xia for assistance and discussion.

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, 100083, Beijing, China

    Junjie Yi & Xiaosong Hu

  2. Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, 3001, Heverlee, Belgium

    Junjie Yi, Biniam T. Kebede, Tara Grauwet, Ann Van Loey & Marc Hendrickx

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  1. Junjie Yi
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  2. Biniam T. Kebede
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  3. Tara Grauwet
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  4. Ann Van Loey
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  5. Xiaosong Hu
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  6. Marc Hendrickx
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Correspondence to Marc Hendrickx.

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Yi, J., Kebede, B.T., Grauwet, T. et al. Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches. Food Bioprocess Technol 9, 2059–2069 (2016). https://doi.org/10.1007/s11947-016-1783-1

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  • DOI: https://doi.org/10.1007/s11947-016-1783-1

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