HHP treatment at or above 350 MPa for 150 s was sufficient to reduce
of spoilage microflora naturally present in pomegranate juice to
undetected levels, extending the microbiological shelf-life for more
than 35 days during refrigerated storage at 4 °C. High hydrostatic pressure
has a noticeable effect on color (ΔE) and antioxidant capacity
(IC50), with lower values (pb0.05) when increasing pressure and storage
time; the highest color difference was obtained at day 35 for
550 MPa and smallest IC50 value was obtained at day 35 at 350MPa,
which corresponds to a higher antioxidant capacity. Results of pH
°Brix and titratable acidwere not significantly affected by high pressure
processing for the first 15 days. These results clearly demonstrate that
the quality parameters of pomegranate juice depend on the processing
conditions. The application of this technology is particularly interesting
on pomegranate juice, characterized by a high added value, due to the
high content of nutraceutical components. Therefore, HHP technology
seems to be a good option for microbiological stabilization of pomegranate
juice, while it may also offer a promising alternative to conventional
thermal treatment. However more studies are needed to
determine the effect of HHP treatment on the organoleptic and nutraceutical
properties of pomegranate juice.
HHP treatment at or above 350 MPa for 150 s was sufficient to reduce
of spoilage microflora naturally present in pomegranate juice to
undetected levels, extending the microbiological shelf-life for more
than 35 days during refrigerated storage at 4 °C. High hydrostatic pressure
has a noticeable effect on color (ΔE) and antioxidant capacity
(IC50), with lower values (pb0.05) when increasing pressure and storage
time; the highest color difference was obtained at day 35 for
550 MPa and smallest IC50 value was obtained at day 35 at 350MPa,
which corresponds to a higher antioxidant capacity. Results of pH
°Brix and titratable acidwere not significantly affected by high pressure
processing for the first 15 days. These results clearly demonstrate that
the quality parameters of pomegranate juice depend on the processing
conditions. The application of this technology is particularly interesting
on pomegranate juice, characterized by a high added value, due to the
high content of nutraceutical components. Therefore, HHP technology
seems to be a good option for microbiological stabilization of pomegranate
juice, while it may also offer a promising alternative to conventional
thermal treatment. However more studies are needed to
determine the effect of HHP treatment on the organoleptic and nutraceutical
properties of pomegranate juice.
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