Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice
Year: 2024
Type: article
Abstract: Sweet cherry juice rich in phenols and anthocyanins is highly perishable and typically undergo thermal pasteurisation, which can diminish its nutritional composition. High pressure processing (HPP), a non-thermal technique using pressure to inactivate the microbes while preserving nutrients, offers a more effective alternative for extending the shelf life of fruit juice. Accordingly, present study evaluated comparative impact of high pressure processing and thermal pasteurisation on phytochemicals, antioxidant activity, microbial and sensory attributes of cherry juice during storage. For study, cherry juice subjected to two different HPP levels (400 and 600 MPa) for 5 min and thermal pasteurisation (95 °C) for 30 s, followed by storage (60 days at 4 °C). Results showed HPP and thermal pasteurisation had significant impact (P < 0.05) on phenolics, flavonoids, and antioxidants compared to control, however, thermally pasteurised juice showed rapid deterioration compared to HPP juice, whereas anthocyanin and cyanidin-3-glucoside levels remarkably different in both groups. Microbial findings revealed safety of HPP pasteurisation juice with shelf life (45 days) however, better sensory acceptability for HPP treated juice. In nutshell, HPP pasteurisation is pragmatic approach for enhancing shelf life with better nutrients for cherry juice and findings useful for beverage industry and health professionals.
Source: Czech Journal of Food Sciences
Authors: Toheed Ahmad, Hafiz Muhammad Shahbaz, Khalid Saeed, Sanaullah Iqbal, Habib Rehman
Language: English
Subfield: Biotechnology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $609
OpenAlex ID: W4404419854