High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study

摘要

Aronia berry puree was subjected to 400 and 600?MPa, 5?min high pressure processing (HPP) and then microbial shelf-life and quality changes of aronia puree during 8-week refrigerated storage were evaluated. HPP reduced the aerobic plate counts (APC) significantly and APC changed insignificantly during the 8-week storage. HPP completely inactivated yeasts and molds, and no regrowth was observed during 8-week storage. In contrast, yeasts in untreated puree increased from 4.7 to 6.1?log?CFU/g. Physicochemical properties, total phenolic contents and antioxidant capacities of aronia puree had insignificant changes right after HPP and during 8-week refrigerated storage. Total anthocyanin content of untreated samples and those treated at 400?MPa decreased continuously during the storage. HPP, especially processing at 600?MPa for 5?min, could be an effective preservation technique for microbial population reduction, quality retention, and shelf-life extension of aronia puree.Industrial relevanceThe growing demand for minimal processed and antioxidant-rich aronia berry products has stimulated the interest of food industry. Industrial sector demands methods to extend the microbial shelf-life and maintain its quality and nutritional values of aronia berry products during refrigerated storage. The results of this study demonstrated that HPP is effective in extending the microbial shelf-life, maintaining the quality and preserving the bioactive antioxidants of aronia berry puree during 8?weeks of refrigerated storage.