Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage

The aim of this study was to evaluate the impact of high-pressure processing (HPP) on the long-term storage of chocolate fillings at room temperature, compared with conventional storage at lower temperatures. Dark chocolate fillings were treated at different pressure levels, holding times and stored...

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Bibliographic Details
Published in:Foods 2022-03, Vol.11 (7), p.970
Main Authors: Panda, António, Coelho, Patrícia, Alvarenga, Nuno B, Silva, João Lita da, Lampreia, Célia, Santos, Maria Teresa, Pinto, Carlos A, Amaral, Renata A, Saraiva, Jorge A, Dias, João
Format: Article
Language:English
Subjects:
Chocolate
chocolate fillings
Color
Food science
High pressure
high pressure processing
Investigations
Low temperature
microbiology
Microflora
Microorganisms
Moisture effects
Parameters
pH effects
Pressure
Pressure effects
rheological behaviour
Rheological properties
Room temperature
Salmonella
shelf life
Statistical analysis
Storage temperature
Variance analysis
Water activity
Yeasts
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Summary:The aim of this study was to evaluate the impact of high-pressure processing (HPP) on the long-term storage of chocolate fillings at room temperature, compared with conventional storage at lower temperatures. Dark chocolate fillings were treated at different pressure levels, holding times and stored at 20 °C for 12 months. Unprocessed batches were stored at 4 °C and at -12 °C. Moisture, water activity (aw), pH, colour, G' and indigenous microflora were measured at 2, 4, 6, 8, 10 and 12 months of storage. Results showed that 600 MPa/20 min processing was the most effective controlling mesophilic group, presenting 3.8 log cfu/g after 12 months of storage, and inactivating moulds and yeasts after HPP treatment. Colour was affected by storage, including a reduction in the L* parameter in all conditions to final values between 37.8 and 39.3, while the a* parameter increased during storage time at -12 °C and 4 °C to final values of around 12, and parameter b* decreased at storage temperature 20 °C to 5.3. Storage time affected the rheological behaviour of HPP-treated samples, increasing G' from the 2nd to 12th month of storage time to the final values between 1603 kPa and 2139 kPa. Moisture, aw and pH were not affected by HPP treatment nor storage time.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11070970