High Pressure Processing vs. Thermal Pasteurization of Whole Concord Grape Puree: Effect on Nutritional Value, Quality Parameters and Refrigerated Shelf Life.

ABSTRACT: High-pressure processing (HPP) is utilized for food preservation as it can ensure product safety at low temperatures, meeting consumers' demand for fresh-like and minimally processed products. The purpose of this study was to determine the effects of HPP (600 MPa, 3 min, 5 °C) and pasteurization by heat treatment (HT, 63 °C, 3 min) on the production of a novel whole Concord grape puree product (with skin and seeds, no waste), and the shelf-life of the puree under refrigerated storage (4 °C). Microbial load, physicochemical properties, phenolic content and antioxidant activity, composition and sensorial attributes of puree samples were evaluated. HPP- and HT-treated purees were microbiologically stable for at least 4 months under refrigeration, with less microbial growth and longer shelf li

SUBMITTER: Li Y 

PROVIDER: S-EPMC8620349 | biostudies-literature | 2021 Oct

REPOSITORIES: biostudies-literature