1. Proceedings
  2. I3M
  3. 2021
  4. FOODOPS
  5. 10.46354/i3m.2021.foodops.004

Effect of High Pressure Processing on enzymatic activity for strawberries, sour cherries and red grapes

  • a Andres Felipe Moreno Barreto ,
  • b Giuseppe Vignali, 
  • Luca Sandei 
  • a,c  Stazione Sperimentale per l’Industria delle Conserve Alimentare (SSICA), Viale F.Tanara 31/A, Parma, 43121 Parma, Italy
  • b University of Parma, Parco Area delle Scienze, 181/A, Parma, 43124, Italy
Cite as
Barreto A.F.M., Vignali G., Sandei L. (2021). Effect of High Pressure Processing on enzymatic activity for strawberries, sour cherries and red grapes. Proceedings of the 7th International Food Operations and Processing Simulation Workshop (FoodOPS 2021), pp. 23-28. DOI: https://doi.org/10.46354/i3m.2021.foodops.004
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Abstract

Color degradation is an important factor that affect the quality and acceptability of fruit juices and purees; several enzymes, as well as the microbial endogenous population are not only responsible for this phenomenon but for changes in flavor and texture. Traditional stabilization methods have been used to preserve these kind of products; however, there is a negative impact on vitamins and bioactive compounds composition. High Pressure Processing (HPP) is a non-thermal alternative that has been applied for the extension of shelf life of fresh products, reducing the adverse effects of classical treatments. The aim of this review is to provide a scientific base on the effect of HPP technology in terms of enzymatic inactivation (peroxidase, polyphenol oxidase, ascorbate oxidase and β-glucosidase) in comparison with a conventional pasteurization process in strawberries, sour cherries and red grapes, and to propose an optimization strategy for the operational parameters to achieve the greatest inactivation

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