Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review

High Pressure Processing (HPP) is a well‐established nonthermal technology for ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile antioxidant, susceptible to degradation when exposed to oxygen, change in pH, temperature, or pressure. Preservation of AA in...

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Bibliographic Details
Published in:Journal of food biochemistry 2017-02, Vol.41 (1), p.n/a
Main Authors: Tewari, Somya, Sehrawat, Rachna, Nema, Prabhat K., Kaur, Barjinder Pal
Format: Article
Language:English
Subjects:
ascorbic acid
fruits
high pressure processing
vegetables
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Summary:High Pressure Processing (HPP) is a well‐established nonthermal technology for ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile antioxidant, susceptible to degradation when exposed to oxygen, change in pH, temperature, or pressure. Preservation of AA in fruit and vegetable products is a prime concern for food processors. This review summarizes recent data on the effect of HPP on AA content of different fruits and vegetables, and their products. In most of the food products, HPP has supported either preservation or better retention of AA after pressurization (400–600 MPa/5–10 min) at lower or room temperature. High pressure processed foods have demonstrated better stability of AA during refrigeration storage as compared to thermally processed ones. These studies establish the positive implications of HPP and justify its potential use as a promising preservation technique to safeguard AA in food products.
ISSN:0145-8884
1745-4514
DOI:10.1111/jfbc.12319