Skip to main content

Advertisement

SpringerLink
Log in

High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage

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

Abstract

This study was aimed at monitoring changes in the quality of strawberry purée preserved by high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6 °C) and determining its optimal storage period. The storage period of strawberry purée treated at 500 MPa, 50 °C, 15 min based on microbiological changes was 12 weeks. During this period, purée lost 32% of polyphenols, 73% of anthocyanins and entire vitamin C. Color changes described as dE increased up to 5.05 whereas the overall sensory quality decreased by 3 points on a 9-point scale. Under similar storage conditions, TP-preserved purée lost only 28% of polyphenols and 54% of anthocyanins, and entire vitamin C. Color changes were more visible (dE = 7.21) compared to the HPP sample whereas the overall sensory quality decreased only by 2 points. Recommended cold shelf-life for the HPP product was estimated at 6 weeks, during which period HPP-preserved purée had higher content of polyphenols and colour parameters compared to TP purée.

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

Access this article

Log in via an institution

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

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Barba FJ, Esteve MJ, Frigola A (2013) Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Res Intern 50:545–549

    Article  CAS  Google Scholar 

  • Cao X, Zhang Y, Zhang F, Wang Y, Yi J, Liao X (2011) Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. J Sci Food Agric 91:877–885

    Article  CAS  Google Scholar 

  • Cao X, Bi X, Huang W, Wu J, Hu X, Liao X (2012) Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innov Food Sci Emerg Technol 16:181–190

    Article  CAS  Google Scholar 

  • Chacraborty S, Kaushik N, Rao PS, Mishra HN (2014) High-pressure inactivation of enzymes: a review on its recent applications on fruit purees and juices. Compr Rev Food Sci F 13:578–596

    Article  Google Scholar 

  • Da Silva Pinto M, Lajolo FM, Genovese MI (2008) Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria × ananassa Duch). Food Chem 107(4):1629–1635. doi:10.1016/j.foodchem.2007.10.038

  • Ferrari G, Maresca P, Ciccarone R (2011) The effects of high hydrostatic pressure on the polyphenols and anthocyanins in red fruit products. Proc Food Sci 1:847–853

    Article  CAS  Google Scholar 

  • Gao X, Ohlander M, Jeppson N, Bjork L, Trajkovski V (2000) Changes in antioxidant effect and their relationship to phytonutrients in fruit of sea buckthorn (Hippophae rhamnoides L.) during maturation. J Agric Food Chem 48:1845–1890

    Google Scholar 

  • Gao G, Pengyan R, Cao X, Yan B, Liao X, Sun Z, Wang Y (2016) Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage. Food Bioprod Process 100:221–229

    Article  CAS  Google Scholar 

  • Goiffon JP, Mouly PP, Gaydou EM (1999) Anthocyanic pigment determination in red fruit juices, concentrated juices and syrups using liquid chromatography. Anal Chim Acta 382:39–50

    Article  CAS  Google Scholar 

  • Gössinger M, Mortiz S, Hermes M, Wendelin S, Scherbichler H, Halbwirth H, Stich K, Berghofer E (2009) Effects of processing parameters on colour stability of strawberry nectar from purée. J Food Eng 90:171–178

    Article  Google Scholar 

  • Hainz V, Buckow R (2009) Food preservation by high pressure. J Verbrauch Lebensm 5:73–81

    Article  Google Scholar 

  • Hartmann A, Patz C, Andlauert H, Dietrich H, Ludwig M (2010) Change of ascorbic acid and phenolic compounds during the processing of strawberry purée and juice. Fruit Process 20(3):102–109

    CAS  Google Scholar 

  • Hernández-Herrero JA, Frutos JM (2011) Degradation kinetics of pigments, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources. J Food Sci Technol 46:2550–2557

    Article  Google Scholar 

  • Kaur C, Kapoor HC (2001) Antioxidants in fruits and vegetables. The millennium’s health. Intern J Food Sci Technol 33:703–725

    Article  Google Scholar 

  • Marszałek K, Mitek M, Skąpska S (2011) Application of high hydrostatic pressure (UHP) to stabilize strawberry juices and nectars. ZYWN-Nauk Technol Jakosc 1(74):113–123

    Google Scholar 

  • Marszałek K, Mitek M, Skąpska S (2015) The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée. Innov Food Sci Emerg Technol 27:48–56

    Article  Google Scholar 

  • Odriozola-Serrano I, Soliva-Fortuny R, Martin-Belloso O (2008) Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. Euro Food Res Technol 228:239–248

    Article  CAS  Google Scholar 

  • Odriozola–Serrano I, Harnandes-Jover T, Martin-Belloso O (2007) Comparative evaluation of UV–HPLC methods and reducing agents to determine vitamin C in fruits. Food Chem 105:1151–1158

    Article  Google Scholar 

  • Oszmiański J, Wojdyło A, Matuszewski P (2007) In polyphenols compound changes In the industrial production process of concentrated strawberry juice. ZYWN-Nauk Technol Jakosc 1(50):94–104

    Google Scholar 

  • Patras A, Brunton NP, Da Pieve S, Butler F (2009) Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov Food Sci Emerg Technol 10(3):308–313

    Article  CAS  Google Scholar 

  • Patras A, Brunton NB, O’Donnell C, Tiwari BK (2010) Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Technol 21:3–11

    Article  CAS  Google Scholar 

  • Rodrigo D, Loey A, Hendrickx M (2007) Combined thermal and high pressure colour degradation of tomato purée and strawberry juice. J Food Eng 79:553–560

    Article  Google Scholar 

  • Segovia-Bravo KA, Guignon B, Bermejo-Prada A, Sanz PD, Otero L (2012) Hyperbaric storage at room temperature for food preservation: a study in strawberry juice. Innov Food Sci Emerg Technol 15:14–22

    Article  Google Scholar 

  • Terefe NS, Yang YH, Knoerzer K, Buckow R, Versteeg C (2010) High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry purée. Innov Food Sci Emerg Technol 11:52–60

    Article  CAS  Google Scholar 

  • Terefe NS, Buckow R, Versteeg C (2013a) Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high pressure technologies. Crit Rev Food Sci Nutr 54(1):24–63

    Article  Google Scholar 

  • Terefe NS, Kleintschek T, Gamage T, Fanning KJ, Netzel G, Versteeg C, Netzel M (2013b) Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. Innov Food Sci Emerg Technol 19:57–65

    Article  CAS  Google Scholar 

  • Tiwari BK, O’Donnell CP, Cullen PJ (2009) Effect of non-thermal processing technologies on the anthocyanin content of fruit juices. Trends Food Sci Technol 20:137–145

    Article  CAS  Google Scholar 

  • Verbeyst L, Oey I, Plancken VI, Hendrickx M, Loey A (2010) Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries. Food Chem 123:269–274

    Article  CAS  Google Scholar 

  • Verbeyst L, Bogaerts R, Plancken I, Hendrickx M, Loey A (2013) Modeling of vitamin C degradation during thermal and high-pressure treatments of red fruit. Food Bioproc Technol 6(4):1015–1023

    Article  CAS  Google Scholar 

  • Veridiana V, Rosso D, Mercadante AZ (2007) The high ascorbic acid content in the main cause of the low stability of anthocyanin extracts from acerola. Food Chem 103:935–943

    Article  Google Scholar 

  • West ME, Mauer LJ (2013) Color and chemical stability of a variety of anthocyanins and ascorbic acid in solution and powder forms. J Agric Food Chem 61:4169–4179

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The Project was financed from funds of National Research Center (Grant No. NN 312 252540), and co-financed from European Union funds under the European Social Fund (Contract No. 78/ES/ZS-II/W-2151.1/11). Authors would like to thank Prof. Monika Fonberg-Broczek (UNIPRESS, Poland) for the possibility of using a pressure cabinet.

Author information

Authors and Affiliations

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

    Krystian Marszałek, Łukasz Woźniak & Sylwia Skąpska

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

    Marta Mitek

Authors
  1. Krystian Marszałek
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Łukasz Woźniak
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sylwia Skąpska
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Marta Mitek
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Krystian Marszałek.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Marszałek, K., Woźniak, Ł., Skąpska, S. et al. High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage. J Food Sci Technol 54, 832–841 (2017). https://doi.org/10.1007/s13197-017-2529-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2529-4

Keywords

Search

Navigation