High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad

• Published in: Foods 2024-05, Vol.13 (9), p.1304
• Main Authors: Lopes, Ana C, Queirós, Rui P, Inácio, Rita S, Pinto, Carlos A, Casal, Susana, Delgadillo, Ivonne, Saraiva, Jorge A
• Format: Article
• Language: English
• Subjects: Acidity; Antioxidants; Apples; Ascorbic acid; Backup software; Browning; Consumers; Environmental impact; Food; Food processing; Fruit juices; fruit salad; Fruits; High pressure; high-pressure processing; Mesophiles; microbiological stability; Microbiology; Microorganisms; Mold; Molds (Fungi); Organic acids; Oxidases; Physicochemical properties; Polyphenol oxidase; Pressure effects; Pressure vessels; Processed foods; Salads; Shelf life; Stability; total antioxidant capacity; VOCs; Volatile organic compounds; volatile profile; Yeast; Yeasts
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13091304

Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon juice and pieces of Golden apple and Rocha pear) throughout 35 days of storage at 4 °C. For the physicochemical properties analysed (browning degree, polyphenol oxidase activity, antioxidant activity (ABTS assay), and volatile profile), a freshly made fruit salad was used, while for the microbiological tests (total aerobic mesophiles, and yeast and moulds) spoiled melon juice was added to the fruit salad to increase the microbial load and mimic a challenge test with a high initial microbial load. It was determined that processed samples were more microbiologically stable than raw samples, as HPP enabled a reduction of almost 4-log units of both total aerobic mesophiles and yeasts and moulds, as well as an almost 1.5-fold increase in titratable acidity of the unprocessed samples compared to HPP samples. Regarding browning degree, a significant increase ( < 0.05) was observed in processed versus unprocessed samples (roughly/maximum 68%), while the addition of ascorbic acid decreased the browning of the samples by 29%. For antioxidant activity, there were no significant differences between raw and processed samples during the 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about 150%) was confirmed, which was generally similar or higher during storage compared with the raw samples. Regarding the volatile profile of the product, it was seen that the compounds associated with melon represented the biggest relative percentage and processed samples revealed a decrease in the relative quantity of these compounds compared to unprocessed. Broadly speaking, HPP was shown to be efficient in maintaining the stability and overall quality of the product while assuring microbial safety (by inactivating purposely inoculated microorganisms), which allows for longer shelf life (7 versus 28 days for unprocessed and processed fruit salad, respectively).