Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages
The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some other vegetable-based beverages (mainly juice...
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| Format: | Article |
| Language: | English |
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MDPI AG
2017-08-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/7/9/72 |
| _version_ | 1818728780084019200 |
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| author | Dahlia Daher Soléne Le Gourrierec Concepción Pérez-Lamela |
| author_facet | Dahlia Daher Soléne Le Gourrierec Concepción Pérez-Lamela |
| author_sort | Dahlia Daher |
| collection | DOAJ |
| description | The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some other vegetable-based beverages (mainly juices and smoothies). The main inactivation processes and mechanisms on microorganisms are reviewed. Studies have revealed that HPP treatment is capable of destroying most microorganisms, depending on the application conditions (amplitude of the pressure, duration time, temperature, and the mode of application), the properties of the fresh and processed fruit/vegetables (pH, nutrient composition, water activity, maturity stage), and the type of microorganisms or viruses. |
| first_indexed | 2024-12-17T22:35:26Z |
| format | Article |
| id | doaj.art-81a1539d10034c14a50bd12bde105732 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-12-17T22:35:26Z |
| publishDate | 2017-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-81a1539d10034c14a50bd12bde1057322022-12-21T21:30:06ZengMDPI AGAgriculture2077-04722017-08-01797210.3390/agriculture7090072agriculture7090072Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based BeveragesDahlia Daher0Soléne Le Gourrierec1Concepción Pérez-Lamela2Analytical Chemistry and Food Science Department AA1 Research Group, Campus of Ourense, University of Vigo, E-32004 Ourense, SpainAnalytical Chemistry and Food Science Department AA1 Research Group, Campus of Ourense, University of Vigo, E-32004 Ourense, SpainAnalytical Chemistry and Food Science Department AA1 Research Group, Campus of Ourense, University of Vigo, E-32004 Ourense, SpainThe purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some other vegetable-based beverages (mainly juices and smoothies). The main inactivation processes and mechanisms on microorganisms are reviewed. Studies have revealed that HPP treatment is capable of destroying most microorganisms, depending on the application conditions (amplitude of the pressure, duration time, temperature, and the mode of application), the properties of the fresh and processed fruit/vegetables (pH, nutrient composition, water activity, maturity stage), and the type of microorganisms or viruses.https://www.mdpi.com/2077-0472/7/9/72High Pressure Processing (HPP)fruit preparationsvegetable based beveragesfood safetymicrobial inactivation |
| spellingShingle | Dahlia Daher Soléne Le Gourrierec Concepción Pérez-Lamela Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages Agriculture High Pressure Processing (HPP) fruit preparations vegetable based beverages food safety microbial inactivation |
| title | Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages |
| title_full | Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages |
| title_fullStr | Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages |
| title_full_unstemmed | Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages |
| title_short | Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages |
| title_sort | effect of high pressure processing on the microbial inactivation in fruit preparations and other vegetable based beverages |
| topic | High Pressure Processing (HPP) fruit preparations vegetable based beverages food safety microbial inactivation |
| url | https://www.mdpi.com/2077-0472/7/9/72 |
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