High Pressure-assisted Thermal Sterilization of Low-Acid Fruit and Vegetable Purees: Microbial Safety, Nutrient, Quality, and Packaging Evaluation
Al-Ghamdi, S , CR Sonar, J Patel, Z Albahr, SS Sablani, . 2020
The objective of this study was to assess the influence of pressure-assisted thermal sterilization (PATS) on nutrients and quality of pumpkin, butternut squash, pea, beetroot, and purple potato purees. PATS processing parameters included preheating of purees at 98 °C for 5 min and pressurizing at 600 MPa in a vessel set at 90 °C for 5 min. Colorimetric temperature sensors, two types of Bacillus amyloliquefaciens spores, total aerobic and anaerobic plate count, HPLC, as well as spectrometer and spectrophotometer were utilized. The colorimetric temperature sensor based on its color value when extrapolated suggested the purees' temperature reached 122 °C. Thus, at least 9-log10 reduction of B. amyloliquefaciens spores was achieved in a purple potato puree, and no detectable aerobic and anaerobic microorganisms were found after PATS in all purees. Vitamin C showed 3–14% reduction after PATS. Total chlorophyll and β-carotene did not vary significantly (p > 0.05) after PATS, while betalains and anthocyanin were sensitive and decreased significantly. Interestingly, total color change (ΔE) of pumpkin, butternut squash, and beetroot purees ranged between 2.5 and 3.4 below the threshold (ΔE = 6) value that can be observed by the naked eyes. EVOH-based packages did not show any visual deformation, but their oxygen and water vapor transmission rates increased significantly (p < 0.05) after PATS. The present research suggests that PATS can be used to produce safe and high-quality shelf-stable fruit and vegetable products.
This comprehensive study delves into advanced dehydration techniques and processing technologies in the realm of coffee manufacturing. It offers a comparative analysis of these techniques,…
Sonication is a relatively new and eco-friendly method used to extend the shelf life of food products. This study aimed to investigate the effects of ultrasonication and thermal treatments on the…
The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical,…