A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions

Author:

Lacey Karen Louise1ORCID,Moreno-Barreto Andres23ORCID,Pavón-Vargas Darío34ORCID,Cattani Luca3ORCID,Rinaldi Massimiliano1ORCID,Rainieri Sara3ORCID,Dhenge Rohini1ORCID

Affiliation:

1. Department of Food and Drug, University di Parma, Italy

2. Experimental Station for the Food Preservation Industry-SSICA, Via Faustino Tanara, 31, 43100 Parma, Italy

3. Department of Engineering and Architecture, University of Parma, Italy

4. CFT S.P.A, Via Paradigna, 94/a, Parma, Italy

Abstract

This study is aimed at evaluating the quality of strawberry nectar following high-pressure processing (HPP) at different pressure levels (400, 500, and 600 MPa for 3 minutes) and thermal pasteurization (TT) at 75°C for 15 s. Key parameters include total colour difference ( Δ E ), aparent viscosity, colour analysis via CIELAB coordinates, and pH. Additionally, residual enzymatic activity (RA%) of polyphenol oxidase (PPO) and peroxidase (POD) was measured. Strawberry nectar (12°Brix) was prepared and subjected to processing, with thermal treatment in 50 mL tubes and HPP in 40 mL polyethylene bags. Samples were stored under refrigeration during 21 days, with microbial analysis conducted to assess microbiological stability during storage. TT exhibited a more pronounced reduction in total aerobic microbial count (TAMC) compared to HPP, which showed no detectable yeast and mould. Apparent viscosity varied among samples, with HPP at 600 MPa displaying a significant increase of 52.1% compared to the control. The pseudoplastic behavior, characterized by n values lower than 1, was consistent across all treatments. TT led to a reduction in L brightness value during storage, whereas HPP-treated samples underwent colour changes over time with Δ E of 3.1 for 400 MPa, 3 minutes, at 21 days. For PPO and POD, the 600 MPa treatment exhibited the highest inhibition (44% and 4% RA, respectively). This comprehensive study provides insights into how different HPP processing conditions affect the quality attributes, enzymatic activity, and microbiological stability of strawberry nectar during production and refrigerated storage. The research’s significance lies in its holistic comparison of HPP with traditional thermal pasteurization, offering valuable information for both industry and consumers.

Funder

Marie Skłodowska-Curie

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

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