Journal of Food Science and Technology

, Volume 54, Issue 3, pp 832–841 | Cite as

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

  • Krystian Marszałek
  • Łukasz Woźniak
  • Sylwia Skąpska
  • Marta Mitek
Original Article


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.


High pressure processing Thermal processing Strawberries Anthocyanins Polyphenols Vitamin C Storage period 



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.


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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.Department of Fruit and Vegetable Product TechnologyWacław Dąbrowski Institute of Agricultural and Food BiotechnologyWarsawPoland
  2. 2.Division of Fruit and Vegetable Technology, Department of Food Technology, Faculty of Food ScienceWarsaw University of Life ScienceWarsawPoland

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