Skip to main content

Advertisement

Log in

Effect of non-thermal hurdles in extending shelf life of cut apples

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90 °C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60 min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90 °C, 15 min) or HPP (600 MPa, 10 min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2 months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P < 0.05).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

References

  • Ade-Omowaye BIO, Rastogi NK, Angersbach A, Knorr D (2003) Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. J Food Eng 60:89–98

    Article  Google Scholar 

  • Aguilar CN, Anzaldua-Morales A, Talamas R, Gastelum G (1997) Low-temperature blanch improves textural quality of French-fries. J Food Sci 62:568–571

    Article  CAS  Google Scholar 

  • Anese M, Nicoli MC, Dall Aglio G, Lerici CR (1995) Effect of high pressure treatments on peroxidase and polyphenoloxidase activities. J Food Biochem 18:285–293

    Article  CAS  Google Scholar 

  • Asaka M, Hayashi R (1991) Activation of polyphenoloxidase in pear fruits by high pressure treatment. Agric Biol Chem 55(9):2439–2240

    Article  CAS  Google Scholar 

  • Barbosa-Canovas GV, Gongora-Nieto MM, Pothakamury UR, Swanson BG (1998) Preservation of foods with pulsed electric fields. Academic, London, pp 76–107

    Google Scholar 

  • Barbosa-Cánovas GV, Tapia MS, Cano MP (2004) Novel food processing technologies. CRC Press, London, pp 1–44

    Book  Google Scholar 

  • Bartolome LG, Hoff JE (1972) Firming of potatoes: biochemical effect of preheating. J Agric Food Chem 20:266–270

    Article  CAS  Google Scholar 

  • Brown MS (1979) Frozen fruits and vegetables: their chemistry, physics, and cryobiology. In: Advances in food research, 1–292. Academic press, INC, New York, pp 181–235

    Google Scholar 

  • Butz P, Koller W, Tauscher B, Wolf S (1994) Ultra-high pressure processing of onions: chemical and sensory changes. Lebensm Wiss Technol 27:463–467

    Article  CAS  Google Scholar 

  • Butz P, Tauscher B (2002) Emerging technologies: chemical aspects. Food Res Int 35:279–84

    Article  CAS  Google Scholar 

  • Cano MP, de Ancos B (2005) Advances in use of high pressure to processing and preservation of plant foods. In: Barbosa-Cánovas GV, Tapia MS, Cano MP (eds) Novel food processing technologies. CRC Press, Florida, pp 283–309

    Google Scholar 

  • Eklund T (1989) Organic acids and esters. In: Gould GW (ed) Mechanisms of action of food preservation procedures. Elsevier Applied Science, London, pp 161–200

    Google Scholar 

  • Eshtiaghi MN, Knorr D (1993) Potato cubes response to water blanching and high hydrostatic pressure. J Food Sci 58(6):1371–1374

    Article  CAS  Google Scholar 

  • Fincan M, Dejmek P (2003) Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue. J Food Eng 59:169–175

    Article  Google Scholar 

  • Gomes MRA, Ledward DA (1996) Effect of high pressure treatment on the activity of some polyphenoloxidases. Food Chem 56(1):1–5

    Article  CAS  Google Scholar 

  • Hendricks M, Ludikhuyze L, Van den Broeck I, Weemaes C (1998) Effects of high pressure on enzymes related to food quality. Trends Food Sci Technol 9:107–203

    Article  Google Scholar 

  • Kato N, Teramoto A, Fuchigami M (1997) Pectic substance degradation and texture of carrots as affeted by pressurization. J Food Sci 62:359–62

    Article  CAS  Google Scholar 

  • Knorr D, Angersbach A (1998) Impact of high intensity electric field pulses on plant membrane permeabilization. Trends Food Sci Tehnol 9:185–191

    Article  CAS  Google Scholar 

  • Lebovka NI, Praporscic I, Vorobiev EI (2003) Enhanced expression of juice from soft vegetable tissues by pulsed electric fields: consolidation stages analysis. J Food Eng 5:309–17

    Article  Google Scholar 

  • Lebovka NI, Praporscic I, Vorobiev EI (2004) Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples. Innov Food Sci Emerg 5:9–16

    Article  Google Scholar 

  • Lee CY, Bourne MC, Van Buren JP (1979) Effect of blanching treatment on the firmness of carrots. J Food Sci 44:615–616

    Article  Google Scholar 

  • Leistner L (1995) Principles and applications of hurdle technology. In: Gould GW (ed) New methods of food preservation. Blackie Academic and Professional, Chapman and Hall, Glasgow, pp 1–21

    Chapter  Google Scholar 

  • Leistner L (1978) Hurdle effect and energy saving. In: Downey WK (ed) Food quality and nutrition. Applied Science Publishers, London, pp 553–557

    Google Scholar 

  • Leistner L (2007) Combined methods for food preservation. In: Shafiur Rahman M (ed) Handbook of Food Preservation, 2nd edn. CRC Press, pp 867–890

  • Lerici CR, Pinnavia G, Rosa M, Bartolucci L (1985) Osmotic dehydration of fruit: influence of osmotic agents on drying behaviour and product quality. J Food Sci 50:1217–1219

    Article  CAS  Google Scholar 

  • Nicolas JJ, Richard-Forget FC, Goupy PM, Amiot MJ, Aubert SY (1994) Enzymatic browning reactions in apple and products. Crit Rev Food Sci Nutr 34:109–157

    Article  CAS  Google Scholar 

  • Pathanibul P, Taylor TM, Davidson PM, Harte F (2009) Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisi. Intern J Food Microbiol 129:316–320

    Article  CAS  Google Scholar 

  • Patras A, Tiwari BK, Brunton NP (2011) Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli. LWT—Food Sci Technol 44:299–306

    CAS  Google Scholar 

  • Prestamo G, Arroyo G (1998) High hydrostatic pressure effects on vegetable structure. J Food Sci 63:878–81

    Article  CAS  Google Scholar 

  • Qin BL, Pothakamury UR, Barbosa-Canovas GV, Swanson BG (1996) Nonthermal pasteurization of liquid foods using high-intensity pulsed electric fields. Crit Rev Food Sci Nutr 36(6):603–627

    Article  CAS  Google Scholar 

  • Rastogi NK, Eshtiagi MN, Knorr D (1999) Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots. J Food Sci 64:1020–1023

    Article  CAS  Google Scholar 

  • Rawson A, Tiwari BK, Tuohy MG, O’Donnell CP, Brunton N (2011) Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Ultrasonics Sonochemistry 18:1172–1179

    Article  CAS  Google Scholar 

  • Reis FR, Masson ML, Wasycynskyj N (2008) Influence of a blanching pretreatment on color, oil uptake and water activity of potato sticks, and its optimization. J Food Process Eng 31:833–852

    Article  Google Scholar 

  • Schlüter O, Foerster J, Geyer M, Knorr D, Herppich WB (2008) Characterization of high-hydrostatic-pressure effects on fresh produce using chlorophyll fluorescence image analysis. Food Bioprocess Technol 2:291–9

    Article  Google Scholar 

  • Seyderhelm I, Boguslawski S, Michaelis G, Knorr D (1996) Pressure induced inactivation of selected food enzyms. J Food Sci 61:308–310

    Article  CAS  Google Scholar 

  • Shayanfar S, Chauhan OP, Toepfl S, Heinz V (2012) The interaction of pulsed electric fields and texturizing—antifreezing agents in quality retention of defrosted potato strips. I J Food Sci Technol doi:10.1111/ijfs.1208

  • Shi XQ, Fito P, Chiralt A (1995) Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits. Food Res Intern 28(5):445–454

    Article  Google Scholar 

  • Soltoft-Jensen J, Hansen F (2005) New chemical and biochemical hurdles. In: Sun DW (ed) Emerging technologies for food processing. Elsevier Academic, London, pp 387–416

    Chapter  Google Scholar 

  • Tapia de Daza MS, Alzamora SM, Welti Chanes J (1996) Combination of preservation factors applied to minimal pro- cessing of foods. Crit Rev Food Sci and Nutr 36:629–659

    Article  CAS  Google Scholar 

  • Valdramidis VP, Graham WD, Beattie A, Linton M, McKay A, Fearon AM, Patterson MF (2009) Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment. Innov Food Sci Emerg Technol 10:396–404

    Article  CAS  Google Scholar 

  • Whitaker JR (1994) Principles of enzymology for the food sciences, secondth edn. Marcel Dekker, New York, pp 499–511

    Google Scholar 

  • Whitaker JR, Lee CY (1995) Recent advances in chemistry of enzymatic browning: and overview. In: Lee CY, Whitaker JR (ed) Enzymatic browning and its prevention, ACS Symp. Ser. 600: Washington, pp 2–7

  • Zhiming Y, Le Maguer M (1997) Mathematical modelling and simulation of mass transfer in osmotic dehydration processes. Part III: parametric study. J Food Eng 32:33–46

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Shima Shayanfar.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Shayanfar, S., Chauhan, O.P., Toepfl, S. et al. Effect of non-thermal hurdles in extending shelf life of cut apples. J Food Sci Technol 51, 4033–4039 (2014). https://doi.org/10.1007/s13197-013-0961-7

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-013-0961-7

Keywords

Navigation