Abstract:
Fruit-based products can be preserved through various heat treatment methods such as pasteurization, boiling, and drying. These methods ensure microbial safety and enzyme deactivation. However, heat treatment can also lead to a reduction in bioactive compounds, nutrients, and organoleptic properties of the products. To address these limitations, non-thermal food processing technologies, such as UV radiation and high-pressure carbon dioxide (HPCD) processing, have been extensively studied. HPCD is a novel non-thermal pasteurization technology that utilizes pressurized CO2 at a pressure of = 0.1 MPa (1 bar) and relatively low temperatures, lower than those used in thermal pasteurization. This technique aims to extend the shelf life of food products, preserve bioactive compounds, and improve organoleptic properties. When HPCD is applied, it can induce changes in the taste and aroma of foods due to biochemical or enzymatic reactions, chemical reactions, and physical effects. The dissolution and dissociation of CO2 in the food matrix can result in a change in sourness due to a decrease in pH. Additionally, the aroma changes induced by HPCD are more complex and can vary depending on the specific food product. One study found a 35% depletion in the concentration of overall volatile compounds in fresh apple juice after HPCD treatment. However, the specific changes in food aroma caused by HPCD are influenced by multiple factors and can be challenging to predict accurately. As a non-thermal processing technique, HPCD offers advantages over traditional heat treatment methods. It helps avoid drawbacks such as flavor loss, nutrient denaturation, the production of side toxic reactions, and changes in the physical, mechanical, and optical properties of the processed food materials. In conclusion, HPCD is a promising non-thermal food processing technology that can be used to extend the shelf life of fruit-based products while preserving their bioactive compounds and improving organoleptic properties. However, further research is needed to fully understand and optimize the effects of HPCD on taste, aroma, and other quality attributes of different food products.
Page(s):
377-377
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Color
,
pasteurization
,
texture
,
Nonthermal
,
Flavor
,
bioactive compound
,
Highpressure CO2