Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1716–1725 | Cite as

Comparison of high pressure and high temperature short time processing on quality of carambola juice during cold storage

  • Hsiao-Wen Huang
  • Bang-Yuan Chen
  • Chung-Yi Wang
Original Article


This study validated high hydrostatic pressure processing (HPP) for achieving greater than 5-log reductions of Escherichia coli O157:H7 in carambola juice and determined shelf life of processed juice stored at 4 °C. Carambola juice processed at 600 MPa for 150 s was identified capable of achieving greater than 5.15-log reductions of E. coli O157:H7, and the quality was compared with that of high temperature short time (HTST)-pasteurized juice at 110 °C for 8.6 s. Aerobic, psychrotrophic, E. coli/coliform, and yeasts and moulds in the juice were reduced by HPP or HTST to levels below the minimum detection limit (< 1.0 log CFU/mL), and showed no outgrowth after refrigerated storage of 40 days. There were no significant differences in pH and titratable acidity between the untreated, HPP, and HTST juices. However, HTST treatment significantly changed the color of juice, while no significant difference was observed between the control and HPP samples. HPP and HTST treatments reduced the total soluble solids in the juice, but maintained higher sucrose, glucose, fructose, and total sugar contents than untreated juice. The total phenolic and ascorbic acid contents were higher in juice treated with HPP than untreated and HTST juice, but there was no significant difference in the flavonoid content. Aroma score analysis showed that HPP had no effect on aroma, maintaining the highest score during cold storage. The results of this study suggest that appropriate HPP conditions can achieve the same microbial safety as HTST, while maintaining the quality and extending the shelf life of carambola juice.


Carambola juice High pressure Pasteurization E. coli O157H7 



This research work was supported by the Ministry of Science and Technology, MOST 105-2311-B-002 -023-, Taiwan, Republic of China.


  1. Andrés V, Villanueva M, Tenorio M (2016) Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies. LWT Food Sci Technol 65:98–105CrossRefGoogle Scholar
  2. Bhat R, Ameran SB, Voon HC, Karim AA, Tze LM (2011) Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chem 127:641–644CrossRefGoogle Scholar
  3. Boynton BB, Sims CA, Sargent S, Balaban MO, Marshal MR (2002) Quality and stability of precut mangos and carambolas subjected to high-pressure processing. J Food Sci 67:409–415Google Scholar
  4. Bull Mk, Szabo EA, Cole MB, Stewart CM (2005) Toward validation of process criteria for high-pressure processing of orange juice with predictive models. J Food protect 68:949–954Google Scholar
  5. Chen PK (2008) Organic acid analyses of sweet carambola pickling brines by reverse phase high performance liquid chromatography. Master Thesis. National Taiwan University. TaiwanGoogle Scholar
  6. Chen X, Qin W, Ma L, Xu F, Jin P, Zheng Y (2015) Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice. LWT Food Sci Technol 62:927–933CrossRefGoogle Scholar
  7. Demazeau G, Rivalain N (2011) The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods. J Appl Microbiol 110:1359–1369Google Scholar
  8. Fan X, Annous BA, Beaulieu JC, Sites JE (2008) Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupes. J Food Sci 73:91–98Google Scholar
  9. FDA (2001) Hazard analysis and critical control point (HACCP), procedures for the safe and sanitary processing and importing of juice: final rule (21 CFR Part 120). Fed. Regist., vol 66. US Food and Drug Administration, Washington, pp 6137–6202Google Scholar
  10. Houška M, Strohalm J, Kocurová K, Totušek J, Lefnerová D, Tříska J, Vrchotová N, Fiedlerová V, Holasova M, Gabrovská, Paulíčková I (2006) High pressure and foods—fruit/vegetable juices. J Food Eng 77:386–398Google Scholar
  11. Huang HW, Wu SJ, Lu JK, Shyu YT, Wang CY (2017) Current status and future trends of high-pressure processing in food industry. Food Control 72:1–8CrossRefGoogle Scholar
  12. Jia Z, Tang M, Wu J (1999) The determination of flavonoid contents in Mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555–559CrossRefGoogle Scholar
  13. Koutchma T, Popovic P, Ros-Polski V, Popielarz A (2016) Effects of Ultraviolet Light and high-pressure processing on quality and health-related constituents of fresh juice products. Compr Rev Food Sci F 15:844–867CrossRefGoogle Scholar
  14. Leelarungrayub J, Laskin JJ, Bloomer RJ, Pinkaew D (2016) Consumption of star fruit juice on pro-inflammatory markers and walking distance in the community dwelling elderly. Arch Gerontol Geriatr 64:6–12CrossRefGoogle Scholar
  15. Liu F, Zhang X, Zhao L, Wang Y, Liao X (2016) Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice. Innov Food Sci Emerg Technol 34:51–58CrossRefGoogle Scholar
  16. Moussa-Ayoub TE, Jager H, Knorr D, El-Samahy SK, Kroh LW, Rohn S (2017) Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice. LWT Food Sci Technol 79:354–542CrossRefGoogle Scholar
  17. Nayak PK, Rayaguru K, Krishnan KR (2016) Quality comparison of elephant apple juices after high-pressure processing and thermal treatment. J Sci Food Agric 97:1404–1411CrossRefGoogle Scholar
  18. Pang D, You L, Li T, Zhou L, Sun-Waterhousea D, Liu RH (2016) Phenolic profiles and chemical- or cell-based antioxidant activities of four star fruit (Averrhoa carambola) cultivars. RSC Adv 6:90646–90653Google Scholar
  19. 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 nisin. Int J Food Microbiol 129:316–320CrossRefGoogle Scholar
  20. Peñas E, Frias J, Gomez R, Vidal-Valverde C (2010) High hydrostatic pressure can improve the microbial quality of sauerkraut during storage. Food Control 21:524–528CrossRefGoogle Scholar
  21. Rendueles E, Omer MK, Alvseike O, Alonso-Calleja C, Capita R, Prieto M (2011) Microbiogical food safety assessment of high hydrostatic pressure processing: a review. LWT-Food Sci Technol 44:1251–1260CrossRefGoogle Scholar
  22. Saghir S, Sadikun A, Khaw KY, Murugaiyah V (2013) Star fruit (Averrhoa carambola L.): from traditional uses to pharmacological activities. Bol Latinoam Caribe Plant Med Aromat 12:209–219Google Scholar
  23. Sevenich R, Rauh C, Knorr D (2016) A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: a review. Innov Food Sci Emerg Technol 38:65–75CrossRefGoogle Scholar
  24. Shui G, Leong SL (2004) Analysis of polyphenolic antioxidants in star fruit using liquid chromatography and mass spectrometry. J Chromatogr A 1022:67–75CrossRefGoogle Scholar
  25. Taga MS, Miller EE, Pratt DE (1984) Chia seeds as a source of natural lipid antioxidants. J Am Oil Chem Soc 61:928–931CrossRefGoogle Scholar
  26. Tonello C (2011) Case studies on high pressure processing of foods. In: Zhung HQ, Barbosa-Cánovas GV, Balasubramaniam VM, Dunne CP, Farkas DF, Yuan JTC (eds) Nonthermal processing technologies for food. Blackwell Publishing, Chicago, pp 36–50CrossRefGoogle Scholar
  27. Tseng MF (2004) Studies on changes in microflora and chemical constituents of sweet carambola pickling brine during fermentation. Master Thesis, Graduate Institute of Horticulture, National Taiwan UniversityGoogle Scholar
  28. United States Department of Agriculture (2012) High pressure processing (HPP) and inspection program personnel (IPP) verification responsibilities. Food Safety and Inspection Service 6120:2Google Scholar
  29. Varela-Santos E, Ochoa-Martinez A, Tabilo Munizaga G, Reyes JE, Pérez-Won M, Briones-Labarca V, Morales-Castro J (2012) Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelflife of pomegranate juice. Inno Food Sci Emerg Technol 13:13–22Google Scholar
  30. Wang CY, Huang HW, Hsu CP, Yang BB (2016) Recent advances in food processing using high hydrostatic pressure technology. Crit Rev Food Sci Nutr 56:527–540CrossRefGoogle Scholar
  31. Xu Z, Lin T, Wang Y, Liao X (2015) Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time. Innov Food Sci Emerg Technol 31:28–36CrossRefGoogle Scholar
  32. Yi J, Kebede BT, Dang DNH, Buvé C, Grauwet T, Loey AV, Hu X, Hendrickx M (2017) Quality change during high pressure processing and thermal processing of cloudy apple juice. LWT Food Sci Technol 75:85–92CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Hsiao-Wen Huang
    • 1
  • Bang-Yuan Chen
    • 2
  • Chung-Yi Wang
    • 3
  1. 1.Department of Horticulture and Landscape ArchitectureNational Taiwan UniversityTaipeiTaiwan
  2. 2.Department of Food ScienceFu Jen Catholic UniversityTaipeiTaiwan
  3. 3.Experimental Forest, National Taiwan UniversityNantouTaiwan

Personalised recommendations