Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-02-15 DOI:10.1007/s10068-023-01276-3

Nur Izzati Mohamed Nawawi, Giroon Ijod, Sri Sampath Janaka Senevirathna, Rana Muhammad Aadil, Noor Liyana Yusof, Masni Mat Yusoff, Noranizan Mohd Adzahan, Ezzat Mohamad Azman

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引用次数: 0

Abstract

Strawberry (Fragaria ananassa) is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of pasteurization methods using high pressure or thermal pasteurization (TP) on the quality parameters of various strawberry-based products. To summarize, most of the high pressure-treated products are microbiologically stable and showed minimum degradation of thermolabile compounds than TP-treated ones. However, some studies reported that high pressure did not have an advantage over TP especially in the preservation of phenolic phytochemicals during storage. The insufficient enzyme inactivation and high residual activity of enzymes after high pressure treatment could cause anthocyanins degradation thus affecting the product quality. Overall, this review could be valuable to potential processors in evaluating the effective commercialization of high pressure-treated strawberry products.

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高温巴氏灭菌与高压巴氏灭菌对草莓产品质量参数的影响比较

草莓(Fragaria ananassa)含有丰富的生物活性化合物，具有较高的抗氧化活性。高压处理(HPP)是保存这些生物活性化合物在微生物灭活和货架寿命稳定性方面的有效替代方法。本文比较了高压巴氏灭菌和热巴氏灭菌对各种草莓基产品质量参数的影响。综上所述，大多数高压处理的产品具有微生物稳定性，并且与tp处理的产品相比，其耐热性化合物的降解程度最低。然而，一些研究报道，高压并不比TP具有优势，特别是在储存过程中酚类植物化学物质的保存方面。高压处理后酶失活不足，酶残留活性高，会导致花青素降解，影响产品质量。总的来说，这篇综述对潜在的加工商评估高压处理草莓产品的有效商业化有价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.