High hydrostatic pressure processing of beetroot juice: effects on nutritional, sensory and microbiological quality

References

• Aune D, Giovannucci E, Boffetta P, et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-a systematic review and dose-response meta-analysis of prospective studies. Int J Epidemiol. 2017;46:1029–1056. doi: 10.1093/ije/dyw319
   PubMed Web of Science ®Google Scholar
• Rodriguez-Casado A. The health potential of fruits and vegetables phytochemicals: notable examples. Crit Rev Food Sci Nutr. 2016;56:1097–1107. doi: 10.1080/10408398.2012.755149
   PubMed Web of Science ®Google Scholar
• Kiefer I, Prock P, Lawrence C, et al. Supplementation with mixed fruit and vegetable juice concentrates increased serum antioxidants and folate in healthy adults. J Am Coll Nutr. 2004;23:205–211. doi: 10.1080/07315724.2004.10719362
   PubMed Web of Science ®Google Scholar
• Wootton-Beard PC, Moran A, Ryan L. Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods. Food Res Int. 2011;44:217–224. doi: 10.1016/j.foodres.2010.10.033
   Web of Science ®Google Scholar
• Wootton-Beard PC, Ryan L. A beetroot juice shot is a significant and convenient source of bioaccessible antioxidants. J Funct Foods. 2011;3:329–334. doi: 10.1016/j.jff.2011.05.007
   Web of Science ®Google Scholar
• Carrillo C, Rey R, Hendrickx M, et al. Antioxidant capacity of beetroot: traditional vs novel approaches. Plant Foods Hum Nutr. 2017;72:266–273. doi: 10.1007/s11130-017-0617-2
   PubMed Web of Science ®Google Scholar
• Azeredo HMC. Betalains: properties, sources, applications, and stability - a review. Int J Food Sci Technol. 2009;44:2365–2376. doi: 10.1111/j.1365-2621.2007.01668.x
   Web of Science ®Google Scholar
• Del Rio D, Rodriguez-Mateos A, Spencer JPE, et al. Dietary (poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases. Antioxid Redox Signal. 2013;18:1818–1892. doi: 10.1089/ars.2012.4581
   PubMed Web of Science ®Google Scholar
• Plaza L, Sánchez-Moreno C, Elez-Martínez P, et al. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. Eur Food Res Technol. 2006;223:487–493. doi: 10.1007/s00217-005-0228-2
   Web of Science ®Google Scholar
• Herbach KM, Stintzing FC, Carle R. Betalain stability and degradation-structural and chromatic aspects. J Food Sci. 2006;71:R41–R50. doi: 10.1111/j.1750-3841.2006.00022.x
   Web of Science ®Google Scholar
• Barba FJ, Esteve MJ, Frígola A. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: a review. Compr Rev Food Sci Food Saf. 2012;11:307–322. doi: 10.1111/j.1541-4337.2012.00185.x
   Web of Science ®Google Scholar
• Sokołowska B, Woźniak Ł, Skąpska S, et al. Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing. High Press Res. 2017;37:214–222. doi: 10.1080/08957959.2017.1302443
   Web of Science ®Google Scholar
• Krapfenbauer G, Kinner M, Gössinger M, et al. Effect of thermal treatment on the quality of cloudy apple juice. J Agric Food Chem. 2006;54:5453–5460. doi: 10.1021/jf0606858
   PubMed Web of Science ®Google Scholar
• Nilsson T. Studies into the pigments in beetroot (Beta vulgaris L. ssp. vulgaris var. rubra L.). Lantbrukshogskolans Ann. 1970;36:179–219.
   Google Scholar
• Singleton VL, Orthofer R, Lamuela-Raventós RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol. 1999;299:152–178. doi: 10.1016/S0076-6879(99)99017-1
   Web of Science ®Google Scholar
• Miller NJ, Rice-Evans C, Davies MJ, et al. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin Sci (Lond). 1993;84:407–412. doi: 10.1042/cs0840407
   PubMed Web of Science ®Google Scholar
• Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci Technol. 1995;28:25–30. doi: 10.1016/S0023-6438(95)80008-5
   Web of Science ®Google Scholar
• Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem. 1996;239:70–76. doi: 10.1006/abio.1996.0292
   PubMed Web of Science ®Google Scholar
• Ou B, Hampsch-Woodill M, Prior RL. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent. J Agric Food Chem. 2001;49:4619–4626. doi: 10.1021/jf010586o
   PubMed Web of Science ®Google Scholar
• EN ISO 4120:2007. Sensory analysis. Methodology. Triangle test.
   Google Scholar
• Varela-Santos E, Ochoa-Martinez A, Tabilo-Munizaga G, et al. Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innov Food Sci Emerg Technol. 2012;13:13–22. doi: 10.1016/j.ifset.2011.10.009
   Web of Science ®Google Scholar
• Liu Y, Zhao XY, Zou L, et al. Effect of high hydrostatic pressure on overall quality parameters of watermelon juice. Food Sci Technol Int. 2013;19:197–207. doi: 10.1177/1082013212442194
   PubMed Web of Science ®Google Scholar
• Bull MK, Zerdin K, Howe E, et al. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innov Food Sci Emerg Technol. 2004;5:135–149. doi: 10.1016/j.ifset.2003.11.005
   Google Scholar
• Queiroz C, Moreira CFF, Lavinas FC, et al. Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice. High Press Res. 2010;30:507–513. doi: 10.1080/08957959.2010.530598
   Web of Science ®Google Scholar
• Barba FJ, Esteve MJ, Frigola A. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Res Int. 2013;50:545–549. doi: 10.1016/j.foodres.2011.02.038
   Web of Science ®Google Scholar
• Lakshmi PS, Srinivasa EJP. Browning and bioactive composition of sugarcane juice (Saccharum officinarum) as affected by high hydrostatic pressure processing. J Food Meas Charact. 2018;12:1962–1971. doi: 10.1007/s11694-018-9811-7
   Web of Science ®Google Scholar
• Kathiravan T, Nadanasabapathi S, Kumar R. Standardization of process condition in batch thermal pasteurization and its effect on antioxidant, pigment and microbial inactivation of Ready to Drink (RTD) beetroot (Beta vulgaris L.). juice. Int Food Res J. 2014;21:1305–1312.
   Google Scholar
• Spira P, Bisconsin-junior A, Rosenthal A. Effects of high hydrostatic pressure on the overall quality of Pera-Rio orange juice during shelf life. Food Sci Technol Int. 2018;0:1–12.
   Google Scholar
• Sokolowska B, Skapska S, Fonberg-Broczek M, et al. The impact of high hydrostatic pressure on native microflora and the colour of beetroot juice: a preliminary shelf-life study. Proceedings of the V international conference on environmental, industrial and applied microbiology (BioMicroWorld2013). Current status and trends; 2013; p. 380–384.
   Google Scholar
• Chandran J, Nisha P, Singhal RS, et al. Degradation of colour in beetroot (Beta vulgaris L.): A kinetics study. J Food Sci Technol. 2014;51:2678–2684. doi: 10.1007/s13197-012-0741-9
   PubMed Web of Science ®Google Scholar
• Polydera AC, Stoforos NG, Taoukis PS. Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. J Food Eng. 2003;60:21–29. doi: 10.1016/S0260-8774(03)00006-2
   Web of Science ®Google Scholar
• Torres B, Tiwari B, Patras A, et al. Stability of anthocyanins and ascorbic acid of high-pressure-processed blood orange juice during storage. Innov Food Sci Emerg Technol. 2011;12:93–97. doi: 10.1016/j.ifset.2011.01.005
   Web of Science ®Google Scholar
• Dede S, Alpas H, Bayındırlı A. High hydrostatic pressure treatment and storage of carrot and tomato juices: antioxidant activity and microbial safety. J Sci Food Agric. 2007;87:773–782. doi: 10.1002/jsfa.2758
   Web of Science ®Google Scholar
• Paciulli M, Medina-Meza IG, Chiavaro E, et al. Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). LWT - Food Sci Technol. 2016;68:98–104. doi: 10.1016/j.lwt.2015.12.029
   Web of Science ®Google Scholar
• Wruss J, Waldenberger G, Huemer S, et al. Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria. J Food Compos Anal. 2015;42:46–55. doi: 10.1016/j.jfca.2015.03.005
   Web of Science ®Google Scholar
• Jiménez-Aguilar DM, Escobedo-Avellaneda Z, Martín-Belloso O, et al. Effect of high hydrostatic pressure on the content of phytochemical compounds and antioxidant activity of prickly pears (Opuntia ficus-indica) beverages. Food Eng Rev. 2015;7:198–208. doi: 10.1007/s12393-015-9111-5
   Web of Science ®Google Scholar
• Wybraniec S. Formation of decarboxylated betacyanins in heated purified betacyanin fractions from red beet root (Beta vulgaris L.) monitored by LC−MS/MS. J Agric Food Chem. 2005;53:3483–3487. doi: 10.1021/jf048088d
   PubMed Web of Science ®Google Scholar
• Ferrari G, Maresca P, Ciccarone R. The application of high hydrostatic pressure for the stabilization of functional foods: pomegranate juice. J Food Eng. 2010;100:245–253. doi: 10.1016/j.jfoodeng.2010.04.006
   Web of Science ®Google Scholar
• Barba FJ, Esteve MJ, Frigola A. Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage. J Agric Food Chem. 2010;58:10070–10075. doi: 10.1021/jf1019483
   PubMed Web of Science ®Google Scholar
• Chen D, Pang X, Zhao J, et al. Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage. Innov Food Sci Emerg Technol. 2015;32:16–28. doi: 10.1016/j.ifset.2015.09.018
   Web of Science ®Google Scholar
• Liu F, Wang Y, Li R, et al. Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innov Food Sci Emerg Technol. 2014;21:35–43. doi: 10.1016/j.ifset.2013.09.015
   Web of Science ®Google Scholar
• Wang Y, Liu F, Cao X, et al. Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar. Innov Food Sci Emerg Technol. 2012;16:326–334. doi: 10.1016/j.ifset.2012.07.006
   Web of Science ®Google Scholar
• Chen X, Qin W, Ma L, et al. Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice. LWT - Food Sci Technol. 2015;62:927–933. doi: 10.1016/j.lwt.2014.10.068
   Web of Science ®Google Scholar
• Błaszczak W, Amarowicz R, Górecki AR. Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing. Innov Food Sci Emerg Technol. 2017;39:141–147. doi: 10.1016/j.ifset.2016.12.005
   Web of Science ®Google Scholar
• Andrés V, Mateo-Vivaracho L, Guillamón E, et al. High hydrostatic pressure treatment and storage of soy-smoothies: colour, bioactive compounds and antioxidant capacity. LWT - Food Sci Technol. 2016;69:123–130. doi: 10.1016/j.lwt.2016.01.033
   Web of Science ®Google Scholar
• Sánchez-Moreno C, Plaza L, de Ancos B, et al. Effect of high-pressure processing on health-promoting attributes of freshly squeezed orange juice (Citrus sinensis L.) during chilled storage. Eur Food Res Technol. 2003;216:18–22. doi: 10.1007/s00217-002-0625-8
   Web of Science ®Google Scholar
• Escarpa A, González M. Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods. Anal Chim Acta. 2001;427:119–127. doi: 10.1016/S0003-2670(00)01188-0
   Web of Science ®Google Scholar
• Cao X, Bi X, Huang W, et al. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innov Food Sci Emerg Technol. 2012;16:181–190. doi: 10.1016/j.ifset.2012.05.008
   Web of Science ®Google Scholar
• Rao L, Guo X, Pang X, et al. Enzyme activity and nutritional quality of peach (prunus persica) juice: effect of high hydrostatic pressure. Int J Food Prop. 2014;17:1406–1417. doi: 10.1080/10942912.2012.716474
   Web of Science ®Google Scholar
• García-Palazón A, Suthanthangjai W, Kajda P, et al. The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria × ananassa). Food Chem. 2004;88:7–10. doi: 10.1016/j.foodchem.2004.01.019
   Web of Science ®Google Scholar
• Cao X, Zhang Y, Zhang F, et al. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. J Sci Food Agric. 2011;91:877–885. doi: 10.1002/jsfa.4260
   PubMed Web of Science ®Google Scholar
• Wang F, Du B, Cui Z, et al. Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity and volatile profile of mulberry juice. Food Sci Technol Int. 2017;23:119–127. doi: 10.1177/1082013216659610
   PubMed Web of Science ®Google Scholar
• Guldiken B, Toydemir G, Nur Memis K, et al. Home-processed red beetroot (Beta vulgaris L.) products: changes in antioxidant properties and bioaccessibility. Int J Mol Sci. 2016;17:E858. doi: 10.3390/ijms17060858
   PubMed Web of Science ®Google Scholar
• Patrignani F, Vannini L, Kamdem SLS, et al. Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices. Int J Food Microbiol. 2009;136:26–31. doi: 10.1016/j.ijfoodmicro.2009.09.021
   PubMed Web of Science ®Google Scholar
• Hurtado A, Picouet P, Jofré A, et al. Application of high pressure processing for obtaining “fresh-like” fruit smoothies. Food Bioprocess Technol. 2015;8:2470–2482. doi: 10.1007/s11947-015-1598-5
   Web of Science ®Google Scholar
• Keenan D, Brunton N, Mitchell M, et al. Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis. Food Res Int. 2012;45:17–25. doi: 10.1016/j.foodres.2011.10.002
   Web of Science ®Google Scholar