The application of high pressure–mild temperature processing for prolonging the shelf-life of strawberry purée

ABSTRACT

The aim of this study was to monitor the shelf-life and quality of strawberry purée preserved using combined high pressure processing (HPP)–mild temperature processing at 300 and 600 MPa for 15 min during cold storage (6°C). Increasing the pressure resulted in a prolonged shelf-life of from 4 to 28 weeks for HPP-preserved purée at 300 and 600 MPa, respectively. The highest inactivation of peroxidases, pectinesterases and polygalacturonases was noted when a higher pressure was used, whereas a lower pressure was more efficient for polyphenoloxidases. The degradation of vitamin C and anthocyanins was 20% and 5% higher at 600 MPa than at 300 MPa, respectively. Significantly fewer changes in the colour coefficient, expressed as ΔE, and the browning index, were observed in purée preserved at 600 MPa. Oxidative and hydrolytic enzymes are highly pressure-resistant, which suggests other inhibitors should be used to increase the shelf-life of good-quality fruit products.

KEYWORDS:

• High pressure processing
• strawberries
• anthocyanins
• vitamin C
• shelf-life

Disclosure statement

No potential conflict of interest was reported by the authors.

Notes on contributors

K. Marszałek is graduate of the Food Technology Faculty of the Warsaw University of Life Sciences (SGGW). In 2011-2012, he graduated from the Higher School of Economics and Innovation in Lublin, managerial postgraduate studies for the R & D sector, manager of research and development. Since 2008, an employee of Institute of Agricultural and Food Biotechnology in Warsaw, currently at the position of an assistant professor and the manager of Technology Laboratory of the Department of Fruit and Vegetable Product Technology. Scientific interests of dr Krystian Marszałek are focused on thermal and non-thermal methods of preservation of fruit and vegetable juices, such as pasteurization, high hydrostatic pressure, microwave flow pasteurization, supercritical carbon dioxide, pulsed electric fields, Ohmic heating and cavitation.

Ł. Woźniak is graduate of Biotechnology on the Faculty of Chemistry of the Warsaw University of Technology. Since 2013, an employee of Institute of Agricultural and Food Biotechnology in Warsaw, currently at the position of an assistant in Technology Laboratory of the Department of Fruit and Vegetable Product Technology. Scientific interests of Łukasz Woźniak are focused on use of green solvents in the recovery of biologically active compounds from plant material.

Skąpska is graduate of the Food Technology Faculty of the Warsaw University of Life Sciences (SGGW). Since 1982, an employee of Institute of Agricultural and Food Biotechnology in Warsaw, currently at the position of an assistant professor. Since 2002, a manager of the Department of Fruit and Vegetable Product Technology.

ORCID

K. Marszałek http://orcid.org/0000-0003-2121-0704

Ł. Woźniak http://orcid.org/0000-0002-4011-4278

Additional information

Funding

The Project was supported with statutory funds of Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology (IAFB) (project number 500-01-ZO-03).