Effect of High Pressure Processing on Texture and Quality of Fruits and Vegetables

LI Biansheng; SU Fangping; ZHU Yuefu; RUAN Zheng; LI Dandan; QIAN Jiang; GAO Yongyan

doi:10.11858/gywlxb.20170668

Volume 32 Issue 3

Apr 2018

Turn off MathJax

Article Contents

Chinese Journal of High Pressure Physics > 2018 > 32(3): 035301.

LI Biansheng, SU Fangping, ZHU Yuefu, RUAN Zheng, LI Dandan, QIAN Jiang, GAO Yongyan. Effect of High Pressure Processing on Texture and Quality of Fruits and Vegetables[J]. Chinese Journal of High Pressure Physics, 2018, 32(3): 035301. doi: 10.11858/gywlxb.20170668

Citation:

LI Biansheng, SU Fangping, ZHU Yuefu, RUAN Zheng, LI Dandan, QIAN Jiang, GAO Yongyan. Effect of High Pressure Processing on Texture and Quality of Fruits and Vegetables[J]. Chinese Journal of High Pressure Physics, 2018, 32(3): 035301. doi: 10.11858/gywlxb.20170668

Citation:

PDF( 9467 KB)

Effect of High Pressure Processing on Texture and Quality of Fruits and Vegetables

doi: 10.11858/gywlxb.20170668

1.
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
2.
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
3.
Zhuhai Shitong High Pressure Research and Application Institute, Zhuhai 519180, China

Received Date: 30 Oct 2017
Rev Recd Date: 15 Nov 2017

Abstract

Abstract

In order to explore the effects of high pressure on the texture and quality of fruits and vegetables in different varieties, we selected 5 kinds of fruits and vegetables with different density, water content, microstructure and texture to analyze their data under different conditions of ultrahigh pressure treatment.The results showed that the texture of fruits and vegetables could affect their pressure resistance.Softer texture and less vacuolar structure exerted a good influence on pressure resistance whereas the volume of fruits and vegetables was apt to be compressed with more vacuolar structure and harder texture.There is great difference in volume variation because fruits and vegetables have different textures.The texture index would decrease more obviously after high pressure treatment, when the fruits and vegetables have higher density and greater hardness.The prolongation of the holding time will further damage the texture and structure of fruits and vegetables.
- high pressure,
- fruits and vegetables,
- texture,
- quality

FullText(HTML)

References(28)

References

[1]	BALASUBRAMANIAM V M, MARTÍNEZMONTEAGUDO S I, GUPTA R.Principles and application of high pressure-based technologies in the food industry[J].Annual Review of Food Science & Technology, 2015, 6(1):435-462. http://europepmc.org/abstract/med/25747234
[2]	TAO Y, SUN D W, HOGAN E, et al.High-pressure processing of foods:an overview[J].Emerging Technologies for Food Processing, 2014, 19(6):3-24. https://www.researchgate.net/publication/265379212_High-Pressure_Processing_of_Foods_An_Overview
[3]	WALDRON K W.Plant structure and fruit and vegetable texture[J].Texture in Food Solid Foods, 2004, 2(1):241-258.
[4]	BUGGENHOUT S V, MESSAGIE I, LOEY A, et al.Influence of low-temperature blanching combined with high-pressure shift freezing on the texture of frozen carrots[J].Journal of Food Science, 2005, 70(4):304-308. http://europepmc.org/abstract/AGR/IND43717987
[5]	VERLENT I, LOEY A V, SMOUT C, et al.Purified tomato polygalacturonase activity during thermal and high-pressure treatment[J].Biotechnology & Bioengineering, 2004, 86(1):63-71. http://europepmc.org/abstract/MED/15007842
[6]	MARSZAŁEK K, WOZNIAK A, SKAPSKA S.High pressure in fruit and vegetable industry[J].Przetworstwo Owocowo Warzywne, 2014, 11(12):12-15. https://www.researchgate.net/publication/269697623_High_Pressure_in_Fruit_and_Vegetable_Industry
[7]	OEY I, LILLE M, VAN LOEY A, et al.Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products:a review[J].Trends in Food Science&Technology, 2008, 19(6):320-328. http://europepmc.org/abstract/AGR/IND44081359
[8]	BUTZ P, EDENHARDER R, GARCÍA A F, et al.Changes in functional properties of vegetables induced by high pressure treatment[J].Food Research International, 2002, 35(2):295-300. https://www.sciencedirect.com/science/article/pii/S0963996901001995
[9]	LUSCHER C, SCHLVTER O, KNORR D.High pressure-low temperature processing of foods:impact on cell membranes, texture, color and visual appearance of potato tissue[J].Innovative Food Science & Emerging Technologies, 2005, 6(1):59-71. http://europepmc.org/abstract/AGR/IND43693409
[10]	BASAK S, RAMASWAMY H S.Effect of high pressure processing on the texture of selected fruits and vegetables[J].Journal of Texture Studies, 1998, 29(5):587-601. doi: 10.1111/jts.1998.29.issue-5
[11]	DEROECK A, SILA D, DUVETTER T, et al.Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue[J].Food Chemistry, 2008, 107(3):1225-1235. doi: 10.1016/j.foodchem.2007.09.076
[12]	TANGWONGCHAI R, LEDWARD D A, AMES J M.Effect of high-pressure treatment on the texture of cherry tomato[J].Journal of Agricultural and Food Chemistry, 2000, 48(5):1434-1441. doi: 10.1021/jf990796p
[13]	ZHANG F, DONG P, FENG L, et al.Textural changes of yellow peach in pouches processed by high hydrostatic pressure and thermal processing during storage[J].Food and Bioprocess Technology, 2012, 5(8):3170-3180. doi: 10.1007/s11947-012-0882-x
[14]	TREJO ARAYA X I. Effects of high pressure processing on carrot tissue: a microstructure approach[D]. New Zealand: Massey University, 2011. 114-128. https://mro.massey.ac.nz/handle/10179/2874
[15]	KNOCKAERT G, DE ROECK A, LEMMENS L, et al.Effect of thermal and high pressure processes on structural and health-related properties of carrots (Daucus carota)[J].Food Chemistry, 2011, 125(3):903-912. doi: 10.1016/j.foodchem.2010.09.066
[16]	GARCÍASEGOVIA P, ANDRÉSBELLO A, MARTÍNEZMONZÓ J.Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes[J].Journal of Food Engineering, 2008, 88(1):28-35. doi: 10.1016/j.jfoodeng.2007.12.001
[17]	PILAR CANO M, ANCOS B D, BARBOSACÁNOVAS G V, et al.Advances in use of high pressure to processing and preservation of plant foods[J].Novel Food Processing Technologies, 2005, 10(3):283-309.
[18]	DAJANTA K, APICHARTSRANGKOON A, SOMSANG S.Comparison of physical and chemical properties of high pressure-and heat-treated lychee (Litchi chinensis Sonn.) in syrup[J].High Pressure Research, 2012, 32(1):114-118. doi: 10.1080/08957959.2012.664641
[19]	PHUNCHAISRI C, APICHARTSRANGKOON A.Effects of ultra-high pressure on biochemical and physical modification of lychee (Sonn.)[J].Food Chemistry, 2005, 93(1):57-64. doi: 10.1016/j.foodchem.2004.10.001
[20]	GONZALEZ M E, ANTHON G E, BARRETT D M.Onion cells after high pressure and thermal processing:comparison of membrane integrity changes using different analytical methods and impact on tissue texture[J].Journal of Food Science, 2010, 75(7):426-432. doi: 10.1111/j.1750-3841.2010.01767.x
[21]	TREJO ARAYA X I, HENDRICKX M, VERLINDEN B E, et al.Understanding texture changes of high pressure processed fresh carrots:a microstructural and biochemical approach[J].Journal of Food Engineering, 2007, 80(3):873-884. doi: 10.1016/j.jfoodeng.2006.08.014
[22]	MICHEL M, AUTIO K.Effects of high pressure on protein-and polysaccharide-based structures[M].Washington D C:Springer, 2001:189-214.
[23]	ROECK A D, DUVETTER T, FRAEYE I, et al.Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture[J].Food Chemistry, 2009, 115(1):207-213. doi: 10.1016/j.foodchem.2008.12.016
[24]	ROECK A D, MOLS J, DUVETTER T, et al.Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing:a comparative study[J].Food Chemistry, 2010, 120(4):1104-1112. doi: 10.1016/j.foodchem.2009.11.060
[25]	SILA D N, SMOUT C, SATARA Y, et al.Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity[J].Journal of Food Engineering, 2007, 78(3):755-764. doi: 10.1016/j.jfoodeng.2005.11.016
[26]	SILA D N, SMOUT C, VU T S, et al.Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing[J].Journal of Food Science, 2010, 69(5):205-211. http://europepmc.org/abstract/AGR/IND43716869
[27]	PRESTAMO G, SANZ P D, ARROYO G.Fruit preservation under high hydrostatic pressure[J].High Pressure Research, 2000, 19(1-6):145-152. doi: 10.1080/08957950008202548
[28]	VÁZQUEZ-GUTIÉRREZ J L, HERNÁNDEZ-CARRIÓN M, QUILES CHULIÁ M D, et al.Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon 'Rojo Brillante'[J].Food Research International, 2012, 47(2):218-222. doi: 10.1016/j.foodres.2011.06.024

Relative Articles

Supplements(0)

Cited By

Proportional views

Proportional views

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Figures(10) / Tables(1)

Get Citation

PDF

XML

Article Metrics

Article views(7802) PDF downloads(191)

Effect of High Pressure Processing on Texture and Quality of Fruits and Vegetables

doi: 10.11858/gywlxb.20170668

Abstract

References

Proportional views

Catalog

通讯作者: 陈斌, bchen63@163.com

Article Metrics

Proportional views

Related

Effect of High Pressure Processing on Texture and Quality of Fruits and Vegetables

doi: 10.11858/gywlxb.20170668

Abstract

References

Proportional views

Catalog

通讯作者: 陈斌, bchen63@163.com

Article Metrics

Proportional views

Related

Export File

Citation

Format

Content