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Published 2018

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Publication details

Journal : Food Chemistry , vol. 260 , p. 115–123 , 2018

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Aaby, Kjersti; Grimsbo, Ingunn Haugland; Hovda, Maria Befring; Rode, Tone Mari

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

The purpose of the study was to determine the effects of high pressure processing (HPP; 400-600 MPa, 20°C, 1.5 or 3 min) and heat treatment (HT; 85°C for 2 min) of strawberry purée and juice made from the same raw material. Microbiological and enzymatic inactivation, Brix, pH, anthocyanins, vitamin C, colour and sensory properties were analysed after processing and cold storage. The microbiological shelf life of the products was at least 49 days when processed at 500 or 600 MPa. Anthocyanins, vitamin C and colour were well preserved after HPP and HT. During storage, anthocyanins, vitamin C and sensory quality were better conserved in HT than in HPP purées, while there were minor differences between HT and HPP juices. This was probably due to higher enzyme activity in HPP purées, and indicates that raw materials with lower initial enzyme activity, like juices, are more suited for HPP than e.g. purées.

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