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Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Puree.

ABSTRACT: The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP). Compared to the PT and HTST, HPP obtained the PFP with better color, sugar, and organic acid profiles. Although PT was equally effective preservation of antioxidants and antioxidant capacity of PFP compared to HPP, high temperature inevitable resulted in the greater degradation of the aroma profile. The amounts of esters, alcohols, and hydrocarbon in PFP were significantly increased by 11.3%, 21.3%, and 30.0% after HPP, respectively. All samples were evaluated by a panel comprising 30 panelists according to standard QDA (quantitative descriptive analysis) procedure, and the result showed that HPP-treated PFP was rated the highest overall intensity score with 7.06 for its sensory attributes, followed by control (6.96), HTST (6.17), and PT (6.16). Thus, HPP is a suitable alternative technology for achieving the good sensory quality of PFP without compromising their nutritional properties.

SUBMITTER: Niu H

PROVIDER: S-EPMC8909329 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature

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Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée.

Niu Huihui H Yuan Lei L Zhou Hengle H Yun Yurou Y Li Jian J Tian Jun J Zhong Kui K Zhou Linyan L

Foods (Basel, Switzerland) 20220222 5

The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP). Compared to the PT and HTST, HPP obtained the PFP with better color, sugar, and organic ...[more]

PMID: 35267265

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Project description:Research accumulated over the past decades has shown that mycoprotein could serve as a healthy and safe alternative protein source, offering a viable substitute for animal- and plant-derived proteins. This study evaluated the impact of substituting whey protein with fungal-derived mycoprotein at different levels (10%, 20%, and 30%) on the quality of high-protein nutrition bars (HPNBs). It focused on nutritional content, textural changes over storage, and sensory properties. Initially, all bars displayed similar hardness, but storage time significantly affected textural properties. In the early storage period (0-5 days), hardness increased at a modest rate of 0.206 N/day to 0.403 N/day. This rate dramatically escalated from 1.13 N/day to 1.36 N/day after 5 days, indicating a substantial textural deterioration over time. Bars with lower mycoprotein levels (10%) exhibited slower hardening rates compared with those with higher substitution levels (20% and 30%), pointing to a correlation between mycoprotein content and increased bar hardness during storage. Protein digestibility was assessed through in vitro gastric and intestinal phases. Bars with no or low-to-medium levels of mycoprotein substitution (PB00, PB10, and PB20) showed significantly higher digestibility (40.3~43.8%) compared with those with the highest mycoprotein content (PB30, 32.9%). However, digestibility rates for all mycoprotein-enriched bars were lower than those observed for whey-protein-only bars (PB00, 84.5%), especially by the end of the intestinal digestion phase. The introduction of mycoprotein enriched the bars' dietary fiber content and improved their odor, attributing a fresh mushroom-like smell. These findings suggest that modest levels of mycoprotein can enhance nutritional value and maintain sensory quality, although higher substitution levels adversely affect texture and protein digestibility. This study underscores the potential of mycoprotein as a functional ingredient in HPNBs, balancing nutritional enhancement with sensory acceptability, while also highlighting the challenges of textural deterioration and reduced protein digestibility at higher substitution levels.

Project description:BackgroundPassion fruit (Passiflora edulis [Sims]) is an important economic fruit crop in Kenya, grown for domestic, regional and international markets. However, passion fruit production is constrained by both biotic and abiotic stresses. Passion fruit woodiness disease (PWD) complex is the most injurious viral disease responsible for yield losses of up to 100%. In East Africa, it is caused by potyviruses. The most effective way to manage PWD is by using resistant cultivars. The objectives of this study were to determine the occurrence of passion fruit woodiness disease in selected counties at the Coastal lowlands of Kenya and screen farmer preferred passion fruit genotypes for resistance to PWD.ResultsIn the present study, it was established that all surveyed farms in Kwale and Kilifi counties displayed passion fruit woodiness virus disease symptoms. The highest disease incidence of 59.16% and 51.43% was observed at Kilifi and Kwale counties, respectively. A significant difference (p < 0.05) in symptom severity was observed within the tested genotypes with purple and banana passion fruits having the highest and lowest AUDPC values, respectively, both under greenhouse and field conditions. ACP ELISA assays using universal potyvirus antiserum (Agdia Inc., Elkhat, IN) confirmed that the observed characteristic symptoms of woodiness disease were as a result of potyvirus infection.ConclusionsThe findings herein indicate that PWD is widespread in both Kilifi and Kwale counties with low to moderate disease incidence and severity. The observed prevalence, incidence and severity levels of PWD in Kwale and Kilifi counties could be aggravated by poor management practices such as non-sterilization of pruning tools, intercropping with target crops and crop rotation with the same target crops. Response of passion fruit genotypes to woodiness viruses was genotype dependent. There is need to sensitize farmers on the cause and spread of PWD and management strategies in order to increase production and enhance the quality of fruits.

Dataset Information

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Puree.

Publications

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée.

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