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HIGH HYDROSTATIC PRESSURE TREATMENT OF FRUIT, FRUIT PRODUCTS AND FRUIT JUICES: A REVIEW ON PHENOLIC COMPOUNDS

Year 2016, , 27 - 39, 01.01.2016

Müzeyyen Berkel Kaşıkçı Neriman Bağdatlıoğlu

https://doi.org/10.3153/JFHS16003

Abstract

Phenolic compounds are healthy
substances, therefore amount of phenolic compounds in fruits/fruit juices are
important for customers. Flavonoids are the most com­mon and widely distributed
group of plant phenolics. Fruits and fruit juices are among the best sources of
polyphenols in the human diet because of their high content in most fruits.
Processing fruits can change their content of phenolic compounds and heat
treatments usually decrease phenolic compounds in fruits. Minimising losses of
these bioactive compounds during processing and storage are one of the
priorities and challenge for manufacturers. High hydrostatic pressure (HHP) is
a technology which can be used instead of thermal process such as
pasteurization and can be combined with thermal process for sterilization. This
study discusses the impact of HHP processing conditions on the stability of
phenolic compounds in fruits and their products after process, during storage
and compares with thermal process. Matrix of food and processing parameters
such as pressure, temperature, time are important for retaining of phenolic
compounds. In general, several authors have proven that HHP treatment on different fruit products slightly modified
their content of phenolic compounds. There has not been much research comparing
HHP with thermal processes on effects of phenolic compounds in fruits and fruit
products, and researches generally indicate that HHP is better than thermal
processes on retaining phenolic compounds. 

Keywords

Polyphenol High hydrostatic pressure Fruit Anthocyanin Thermal treatment

References

  • Ahmed, J., Ramaswamy, H.S., & Hiremath, N. (2005). The effect of high pressure treatment on rheological characteristics and colour of mango pulp. International Journal of Food Science and Technology, 40, 885-895.
  • Alpas, H., (2013). Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice. Poster Presentation. Current Opinion in Biotechology, s111.
  • Andrés, V., Villanueva, M.J., & Tenorio, M.D., (2016). The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage. Food Chemistry, 192, 328-335.
  • Bala, B., Farkas, D., & Turek, E.J., (2008). Preserving foods through high-pressure processing. Food Technology, 11, 32-38.
  • Barba, F.J., Jager, H., Meneses, N., Esteve, M.J., & Frígola, A., Knorr, D., (2012), Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovative Food Science and Emerging Technologies, 14, 18-24.
  • Barba, F.J., Cortes, C., Esteve, M.J., & Frigola, A., (2012). Study of antioxidant capacity and quality parameters in an orange juice-milk beverage after high-pressure processing treatment. Food and Bioprocess Techology, 5, 2222-2232.
  • Barba, F.J., Jager, H., Meneses, N., Esteve, M.J., Frigola, A., & Knorr, D. (2011). Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovative Food Science and Emerging Technologies, 14, 18-24.
  • Boynton, B.B., Sims, C.A., Sargent, S., Balaban, M.O., & Marshall, M.R., (2002). Quality and stability of precut mangos and carambolas subjected to high-pressure processing. Sensory and Nutritive Qualities of Food, 67(1), 409-415.
  • Bull, M.K., Zerdin, K., Howe, E., Goicoechea, D., Paramanandhan, P., Stockman, R., Sellahewa, J., Szabo, E.A., Johnson, R. L., & Stewart, C.M., (2004). The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies, 5, 135-149.
  • Burrows, G., (2001). Production of thermally processed and frozen fruit. In: Arthey, D., Ashurst, P. R. (Eds.), Fruit Processing: Nutrition, products, and quality management, 2nd ed. Gaithersburg, Maryland: Aspen publishers, pp. 149–176.
  • Castañeda-Ovando, A., Pacheco-Hernández, M.L., Páez-Hernández, M. E., Rodríguez, J.A., & Galán-Vidal, C.A., (2009). Chemical studies of anthocyanins: A review. Food Chemistry, 113, 859-871.
  • Cao, X., Bi, X., Huang, W., Wu, J., Hu, X., & Liao, X., (2012). Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innovative Food Science and Emerging Technologies, 16, 181-190.
  • Cao, X., Zhang, Y., Zhang, F., Wang, Y., Yi, J, & Liao, X., (2011). Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric colour and colour of strawberry pulps. Journal of the Food Science of Food and Agriculture. 91, 877-885.
  • Chen, D., Xi, H., Guo, X., Qin, Z., Pang,X., Hu, X., Liao, X., & Wu, J., (2013). Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technologies, 19, 85-94.
  • Corbo, M.R., Bevilacqua, A., Campaniello, D., D’Amato, D., Speranza, B., & Sinigaglia, M., (2009). Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches. International Journal of Food Science and Technology, 44, 223-241.
  • FDA, (2014). Kinetics of Microbial Inactivation for Alternative Food Processing Technologies -- High Pressure Processing. U.S. Food and Drug Administration, http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm101456.htm
  • Ferrari, G., Maresca, P., & Ciccarone, R., (2011). The effects of high hydrostatic pressure on the polyphenols and anthocyanins in red fruit products. Procedia Food Science, 1, 847-853.
  • García-Viguera, C., & Bridle, P., (1999). Influence of structure on colour stability ofanthocyanins and flavylium salts with ascorbic acid. Food Chemistry, 64(1), 21-26.
  • Guerrero-Beltrán, J.A., Barbosa-Cánovas, G. V., Moraga-Ballesteros, G., Moraga-Ballesteros, M.J., & Swanson, B.G., (2006). Effect of pH and ascorbic acid on high hydrostatic pressure-processed mango puree. Journal of Food Processing and Preservation, 30(5), 582-596.
  • Huang, W., Bi, X., Zhang, X., Liao, X., Hu, X., & Jihong, W., (2013). Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technologies, 18, 74-82.
  • Jimenez-Aguilar, D.M., Escobedo-Avellaneda, Z., Martin-Belloso, O. Gutierrez-Uribe, J., Valdez-Fragoso, A., Garcia-Garcia, R., Torres, J.A., & Welti-Chanes, J., (2015). Effect of high hydrostatic pressure on the content of phytochemical compounds and antioxidant activity of prickly pears (Opuntia ficus-indica) beverages. Food Engineering Reviews, 7, 198-208.
  • Jun, X., Deji, S., Shou, Z., Bingbing, L., Ye, L., & Rui, Z., (2009). Characterization of polyphenols from gren tea leaves uing a high hydrostatic pressure extraction. International Journal of Pharmaceutics, 382, 139-143.
  • Keenan, D.F., Brunton, N.P., Gormley, T.R., Butler, F., Tiwari, B.K., & Patras, A. (2010). Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innovative Food Science and Emerging Technologies, 11, 551-556.
  • Keenan, D.F., Rößle, C., Gormley, R., Butler, F., & Brunton, N.P. (2012): Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT-Food Science and Technology, 45: 50-57.
  • Kouniaki, S., Kajda, P., & Zabetakis, I., (2004). The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum). Flavour and Fragrance Journal, 19, 281-286.
  • Krebbers, B., Matser, A.M., Hoogerwerf, S.W., Moezelaar, R., Tomassen, M.M.M., & Vanden Berg, R.W., (2003). Combined high-pressure and thermal treatments for processingof tomato puree: evaluation of microbial inactivation and quality parameters. Innovative Food Science and Emerging Technologies, 4(4), 377-385.
  • Landl, A., Abadias, M., Sárraga, C., Viñas, I., & Picouet, P.A., (2010). Effect of high pressure processing on the quality of acidified Granny Smith apple purée product. Innovative Food Science and Emerging Technologies, 11, 557-564.
  • Liu, F., Wang, Y., Li, R., Bi, X., & Liao, X., (2014). Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innovative Food Science and Emerging Technologies, 21, 35-43.
  • Lopes M.L.M., Mesquita, V.L.V., & Chiaradia, A.C.N., Fernandes, A.A.R., Fernandes, P.M.B., (2010). High hydrostatic pressure processing of tropical fruits Importance for maintenance of the natural food properties. In: Braaten, D. (Eds.), Annals of The New York Academy of Sciences Issue: High-Pressure Bioscience and Biotechnology, The New York Academy of Sciences, pp. 6-15.
  • McInerney, J. K., Seccafien, C. A., Stewart, C. M., & Bird, A.R., (2007). Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability in vegetables. Innovative Food Science and Emerging Technologies, 8, 543-548.
  • Michels, K.V., Giovannucci, E., Joshipura, K.J., Rosner, B.A., Stampfer, M.J., Fuchs, C.S., Colditz, G.A., Speizer, F.E., & Willett, W.C., (2000). Prospective study of fruit and vegetable consumption and incidence of colon and rectal cancers. Journal of the National Cancer Institute, 92, 1740–1752.
  • Oey, I., Lille, M., Van Loey, A., & Hendrickx, M., (2008). Effect of high pressure processing on colour, texture and flavour of fruit and vegetable-based food products: a review. Trends in Food Science & Technology, 19, 320-328.
  • Patras, A., Brunton, N., Pieve, S.D., Butler, F., & Downey, G., (2009a). Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees, Innovative Food Science and Emerging Technologies, 10, 16-22.
  • Patras, A., Brunton, N.P., Pieve, S., & Butler F., (2009b). Impact of high pressure on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees. Innovative Food Science and Emerging Technologies, 10, 308-313.
  • Prasad, K.N., Yang, E., Yi, C., Zhao, M., & Jiang, Y., (2009). Effect of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp. Innovative Food Science and Emerging Technologies, 10(2), 155-159.
  • Pozo-Insfran, D.D., (2006). Emerging Technologies and Strategies to Enhance Anthocyanin Stability. Doctoral Dissertation University of Florida, 1-144.
  • Ramirez, R., Saraiva, J.A., Perez Lamela, C., & Torres, J.A., (2009). Reaction kinetics analysisof chemical changes in pressure-assisted thermal processing. Food Engineering Reviews, 1(1), 16-30.
  • Rein, M.J., Ollilainen, V., Vahermo, M., Yli-Kauhaluoma, J., & Heinonen, M., (2005). Identification of novel pyranoanthocyanins in berry juices. European Food Research and Technology, 220, 239-244.
  • Sánchez-Moreno, C., Ancos, B., Plaza, L., Elez-Martínez, P., & Cano, M.P., (2009). Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields. Critical Reviews in Food Science and Nutrition, 49, 552-576.
  • Suthanthangjai, W., Kajda, P., & Zabetakis, I., (2005). The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus). Food Chemistry, 90, 193-197.
  • Talcott, S.T., Brenes, C.H., Pires, D.M., & Pozo-Insfran, D.D., (2003). Phytochemical stability and color retention of copigmented and processed muscadine grape juice. Journal of Agricultural and Food Chemistry, 51, 957-963.
  • Terefe, N.S., Matthies, K., Simons, L., & Versteeg, C., (2009), Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria×ananassa). Innovative Food Science and Emerging Technologies, 10, 297-307.
  • Terefe, N. S., Kleintschek, T., Gamage, T., Fanning, K.J., Netzel, G., Versteeg, C., & Netzel, M., (2013). Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. Innovative Food Science and Emerging Technologies, 19, 57-65.
  • Tokusoglu, O., Alpas, H., & Bozoglu, F., (2010). High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives. Innovative Food Science and Emerging Technologies, 11, 250-258.
  • Tomás-Barberán, F.A., & Espín, J.C., (2001). Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture, 81(9), 853-876.
  • Torres, B., Tiwari, B.K., Patras, A., Cullen, P.J., Brunton, N., & O’Donnell, C.P., (2011). Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage. Innovative Food Science and Emerging Technologies, 12, 93-97.
  • Varela-Santos, E., Ochoa-Martinez, A., Tabilo-Munizaga, G., Reyes, J.E., Pérez-Won, M., Briones-Labarca, V., & Morales-Castro, J., (2012). Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innovative Food Science and Emerging Technologies, 13, 13-22.
  • Vega-Gálvez, A., López, J., Torres-Ossandón, M. J., Galotto, M. J., Puente-Díaz, L., Quispe-Fuentes, I., & Scala, K., (2014). High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.). LWT-Food Science and Technology, 58, 519-526.
  • Zabetakis, I., Leclerc, D., & Kajda, P., (2000). The effect of high hydrostatic pressure on the strawberry anthocyanins. Journal of Agriculture and Food Chemistry, 48, 2749-2754.
  • Zheng, X., Yu, Y., Xiao, G., Xu, Y., Wu, J., Tang, D., & Zhang, Y., (2014). Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates. Innovative Food Science and Emerging Technologies, 23, 61-67.

Year 2016, , 27 - 39, 01.01.2016

Müzeyyen Berkel Kaşıkçı Neriman Bağdatlıoğlu

https://doi.org/10.3153/JFHS16003

Abstract

References

  • Ahmed, J., Ramaswamy, H.S., & Hiremath, N. (2005). The effect of high pressure treatment on rheological characteristics and colour of mango pulp. International Journal of Food Science and Technology, 40, 885-895.
  • Alpas, H., (2013). Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice. Poster Presentation. Current Opinion in Biotechology, s111.
  • Andrés, V., Villanueva, M.J., & Tenorio, M.D., (2016). The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage. Food Chemistry, 192, 328-335.
  • Bala, B., Farkas, D., & Turek, E.J., (2008). Preserving foods through high-pressure processing. Food Technology, 11, 32-38.
  • Barba, F.J., Jager, H., Meneses, N., Esteve, M.J., & Frígola, A., Knorr, D., (2012), Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovative Food Science and Emerging Technologies, 14, 18-24.
  • Barba, F.J., Cortes, C., Esteve, M.J., & Frigola, A., (2012). Study of antioxidant capacity and quality parameters in an orange juice-milk beverage after high-pressure processing treatment. Food and Bioprocess Techology, 5, 2222-2232.
  • Barba, F.J., Jager, H., Meneses, N., Esteve, M.J., Frigola, A., & Knorr, D. (2011). Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innovative Food Science and Emerging Technologies, 14, 18-24.
  • Boynton, B.B., Sims, C.A., Sargent, S., Balaban, M.O., & Marshall, M.R., (2002). Quality and stability of precut mangos and carambolas subjected to high-pressure processing. Sensory and Nutritive Qualities of Food, 67(1), 409-415.
  • Bull, M.K., Zerdin, K., Howe, E., Goicoechea, D., Paramanandhan, P., Stockman, R., Sellahewa, J., Szabo, E.A., Johnson, R. L., & Stewart, C.M., (2004). The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies, 5, 135-149.
  • Burrows, G., (2001). Production of thermally processed and frozen fruit. In: Arthey, D., Ashurst, P. R. (Eds.), Fruit Processing: Nutrition, products, and quality management, 2nd ed. Gaithersburg, Maryland: Aspen publishers, pp. 149–176.
  • Castañeda-Ovando, A., Pacheco-Hernández, M.L., Páez-Hernández, M. E., Rodríguez, J.A., & Galán-Vidal, C.A., (2009). Chemical studies of anthocyanins: A review. Food Chemistry, 113, 859-871.
  • Cao, X., Bi, X., Huang, W., Wu, J., Hu, X., & Liao, X., (2012). Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innovative Food Science and Emerging Technologies, 16, 181-190.
  • Cao, X., Zhang, Y., Zhang, F., Wang, Y., Yi, J, & Liao, X., (2011). Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric colour and colour of strawberry pulps. Journal of the Food Science of Food and Agriculture. 91, 877-885.
  • Chen, D., Xi, H., Guo, X., Qin, Z., Pang,X., Hu, X., Liao, X., & Wu, J., (2013). Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technologies, 19, 85-94.
  • Corbo, M.R., Bevilacqua, A., Campaniello, D., D’Amato, D., Speranza, B., & Sinigaglia, M., (2009). Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches. International Journal of Food Science and Technology, 44, 223-241.
  • FDA, (2014). Kinetics of Microbial Inactivation for Alternative Food Processing Technologies -- High Pressure Processing. U.S. Food and Drug Administration, http://www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm101456.htm
  • Ferrari, G., Maresca, P., & Ciccarone, R., (2011). The effects of high hydrostatic pressure on the polyphenols and anthocyanins in red fruit products. Procedia Food Science, 1, 847-853.
  • García-Viguera, C., & Bridle, P., (1999). Influence of structure on colour stability ofanthocyanins and flavylium salts with ascorbic acid. Food Chemistry, 64(1), 21-26.
  • Guerrero-Beltrán, J.A., Barbosa-Cánovas, G. V., Moraga-Ballesteros, G., Moraga-Ballesteros, M.J., & Swanson, B.G., (2006). Effect of pH and ascorbic acid on high hydrostatic pressure-processed mango puree. Journal of Food Processing and Preservation, 30(5), 582-596.
  • Huang, W., Bi, X., Zhang, X., Liao, X., Hu, X., & Jihong, W., (2013). Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time. Innovative Food Science and Emerging Technologies, 18, 74-82.
  • Jimenez-Aguilar, D.M., Escobedo-Avellaneda, Z., Martin-Belloso, O. Gutierrez-Uribe, J., Valdez-Fragoso, A., Garcia-Garcia, R., Torres, J.A., & Welti-Chanes, J., (2015). Effect of high hydrostatic pressure on the content of phytochemical compounds and antioxidant activity of prickly pears (Opuntia ficus-indica) beverages. Food Engineering Reviews, 7, 198-208.
  • Jun, X., Deji, S., Shou, Z., Bingbing, L., Ye, L., & Rui, Z., (2009). Characterization of polyphenols from gren tea leaves uing a high hydrostatic pressure extraction. International Journal of Pharmaceutics, 382, 139-143.
  • Keenan, D.F., Brunton, N.P., Gormley, T.R., Butler, F., Tiwari, B.K., & Patras, A. (2010). Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innovative Food Science and Emerging Technologies, 11, 551-556.
  • Keenan, D.F., Rößle, C., Gormley, R., Butler, F., & Brunton, N.P. (2012): Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT-Food Science and Technology, 45: 50-57.
  • Kouniaki, S., Kajda, P., & Zabetakis, I., (2004). The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum). Flavour and Fragrance Journal, 19, 281-286.
  • Krebbers, B., Matser, A.M., Hoogerwerf, S.W., Moezelaar, R., Tomassen, M.M.M., & Vanden Berg, R.W., (2003). Combined high-pressure and thermal treatments for processingof tomato puree: evaluation of microbial inactivation and quality parameters. Innovative Food Science and Emerging Technologies, 4(4), 377-385.
  • Landl, A., Abadias, M., Sárraga, C., Viñas, I., & Picouet, P.A., (2010). Effect of high pressure processing on the quality of acidified Granny Smith apple purée product. Innovative Food Science and Emerging Technologies, 11, 557-564.
  • Liu, F., Wang, Y., Li, R., Bi, X., & Liao, X., (2014). Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innovative Food Science and Emerging Technologies, 21, 35-43.
  • Lopes M.L.M., Mesquita, V.L.V., & Chiaradia, A.C.N., Fernandes, A.A.R., Fernandes, P.M.B., (2010). High hydrostatic pressure processing of tropical fruits Importance for maintenance of the natural food properties. In: Braaten, D. (Eds.), Annals of The New York Academy of Sciences Issue: High-Pressure Bioscience and Biotechnology, The New York Academy of Sciences, pp. 6-15.
  • McInerney, J. K., Seccafien, C. A., Stewart, C. M., & Bird, A.R., (2007). Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability in vegetables. Innovative Food Science and Emerging Technologies, 8, 543-548.
  • Michels, K.V., Giovannucci, E., Joshipura, K.J., Rosner, B.A., Stampfer, M.J., Fuchs, C.S., Colditz, G.A., Speizer, F.E., & Willett, W.C., (2000). Prospective study of fruit and vegetable consumption and incidence of colon and rectal cancers. Journal of the National Cancer Institute, 92, 1740–1752.
  • Oey, I., Lille, M., Van Loey, A., & Hendrickx, M., (2008). Effect of high pressure processing on colour, texture and flavour of fruit and vegetable-based food products: a review. Trends in Food Science & Technology, 19, 320-328.
  • Patras, A., Brunton, N., Pieve, S.D., Butler, F., & Downey, G., (2009a). Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees, Innovative Food Science and Emerging Technologies, 10, 16-22.
  • Patras, A., Brunton, N.P., Pieve, S., & Butler F., (2009b). Impact of high pressure on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees. Innovative Food Science and Emerging Technologies, 10, 308-313.
  • Prasad, K.N., Yang, E., Yi, C., Zhao, M., & Jiang, Y., (2009). Effect of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp. Innovative Food Science and Emerging Technologies, 10(2), 155-159.
  • Pozo-Insfran, D.D., (2006). Emerging Technologies and Strategies to Enhance Anthocyanin Stability. Doctoral Dissertation University of Florida, 1-144.
  • Ramirez, R., Saraiva, J.A., Perez Lamela, C., & Torres, J.A., (2009). Reaction kinetics analysisof chemical changes in pressure-assisted thermal processing. Food Engineering Reviews, 1(1), 16-30.
  • Rein, M.J., Ollilainen, V., Vahermo, M., Yli-Kauhaluoma, J., & Heinonen, M., (2005). Identification of novel pyranoanthocyanins in berry juices. European Food Research and Technology, 220, 239-244.
  • Sánchez-Moreno, C., Ancos, B., Plaza, L., Elez-Martínez, P., & Cano, M.P., (2009). Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields. Critical Reviews in Food Science and Nutrition, 49, 552-576.
  • Suthanthangjai, W., Kajda, P., & Zabetakis, I., (2005). The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus). Food Chemistry, 90, 193-197.
  • Talcott, S.T., Brenes, C.H., Pires, D.M., & Pozo-Insfran, D.D., (2003). Phytochemical stability and color retention of copigmented and processed muscadine grape juice. Journal of Agricultural and Food Chemistry, 51, 957-963.
  • Terefe, N.S., Matthies, K., Simons, L., & Versteeg, C., (2009), Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria×ananassa). Innovative Food Science and Emerging Technologies, 10, 297-307.
  • Terefe, N. S., Kleintschek, T., Gamage, T., Fanning, K.J., Netzel, G., Versteeg, C., & Netzel, M., (2013). Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars. Innovative Food Science and Emerging Technologies, 19, 57-65.
  • Tokusoglu, O., Alpas, H., & Bozoglu, F., (2010). High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives. Innovative Food Science and Emerging Technologies, 11, 250-258.
  • Tomás-Barberán, F.A., & Espín, J.C., (2001). Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture, 81(9), 853-876.
  • Torres, B., Tiwari, B.K., Patras, A., Cullen, P.J., Brunton, N., & O’Donnell, C.P., (2011). Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage. Innovative Food Science and Emerging Technologies, 12, 93-97.
  • Varela-Santos, E., Ochoa-Martinez, A., Tabilo-Munizaga, G., Reyes, J.E., Pérez-Won, M., Briones-Labarca, V., & Morales-Castro, J., (2012). Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innovative Food Science and Emerging Technologies, 13, 13-22.
  • Vega-Gálvez, A., López, J., Torres-Ossandón, M. J., Galotto, M. J., Puente-Díaz, L., Quispe-Fuentes, I., & Scala, K., (2014). High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.). LWT-Food Science and Technology, 58, 519-526.
  • Zabetakis, I., Leclerc, D., & Kajda, P., (2000). The effect of high hydrostatic pressure on the strawberry anthocyanins. Journal of Agriculture and Food Chemistry, 48, 2749-2754.
  • Zheng, X., Yu, Y., Xiao, G., Xu, Y., Wu, J., Tang, D., & Zhang, Y., (2014). Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates. Innovative Food Science and Emerging Technologies, 23, 61-67.
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Müzeyyen Berkel Kaşıkçı

Neriman Bağdatlıoğlu

Publication Date January 1, 2016
Submission Date September 30, 2015
Published in Issue Year 2016

Cite

APA Berkel Kaşıkçı, M., & Bağdatlıoğlu, N. (2016). HIGH HYDROSTATIC PRESSURE TREATMENT OF FRUIT, FRUIT PRODUCTS AND FRUIT JUICES: A REVIEW ON PHENOLIC COMPOUNDS. Food and Health, 2(1), 27-39. https://doi.org/10.3153/JFHS16003

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