Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis)
In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial she...
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| Format: | Article |
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MDPI AG
2022-06-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/12/6013 |
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| author | Marcin A. Kurek Christian Finnseth Dagbjørn Skipnes Tone Mari Rode |
| author_facet | Marcin A. Kurek Christian Finnseth Dagbjørn Skipnes Tone Mari Rode |
| author_sort | Marcin A. Kurek |
| collection | DOAJ |
| description | In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial shelf-life (total aerobic count and spores), texture, color, drip loss, dry matter, antioxidative capacity, total phenolic content, and ascorbic acid were analyzed before and after processing, as well as during storage (4 °C) for up to 42 days. Among the different treatments, HPP at 600 MPa exhibited low microbial counts between days 14 and 28 of storage, while at 400 MPa already had high bacterial counts between days 7 and 14. HPP at both 400 and 600 MPa was the best method to maintain the color during storage. The texture of the cauliflower did not differ from the control during storage for HPP. For all samples, the dry matter content remained stable during storage, with few differences between treatments. The nutritional quality of high-pressure-processed cauliflower at 600 MPa for 2 min remained high until day 28. The overall results of this study demonstrate that HPP has the potential to preserve the quality of cauliflower. |
| first_indexed | 2024-03-10T00:30:43Z |
| format | Article |
| id | doaj.art-9506abe80e804e82972c3913b1139c0b |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T00:30:43Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-9506abe80e804e82972c3913b1139c0b2023-11-23T15:26:19ZengMDPI AGApplied Sciences2076-34172022-06-011212601310.3390/app12126013Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis)Marcin A. Kurek0Christian Finnseth1Dagbjørn Skipnes2Tone Mari Rode3Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, NorwayDepartment of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, NorwayNofima AS, Department of Processing Technology, Richard Johnsens Gate 4, NO-4021 Stavanger, NorwayNofima AS, Department of Processing Technology, Richard Johnsens Gate 4, NO-4021 Stavanger, NorwayIn recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial shelf-life (total aerobic count and spores), texture, color, drip loss, dry matter, antioxidative capacity, total phenolic content, and ascorbic acid were analyzed before and after processing, as well as during storage (4 °C) for up to 42 days. Among the different treatments, HPP at 600 MPa exhibited low microbial counts between days 14 and 28 of storage, while at 400 MPa already had high bacterial counts between days 7 and 14. HPP at both 400 and 600 MPa was the best method to maintain the color during storage. The texture of the cauliflower did not differ from the control during storage for HPP. For all samples, the dry matter content remained stable during storage, with few differences between treatments. The nutritional quality of high-pressure-processed cauliflower at 600 MPa for 2 min remained high until day 28. The overall results of this study demonstrate that HPP has the potential to preserve the quality of cauliflower.https://www.mdpi.com/2076-3417/12/12/6013high-pressure processingmicrobiologycauliflowertexture |
| spellingShingle | Marcin A. Kurek Christian Finnseth Dagbjørn Skipnes Tone Mari Rode Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis) Applied Sciences high-pressure processing microbiology cauliflower texture |
| title | Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis) |
| title_full | Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis) |
| title_fullStr | Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis) |
| title_full_unstemmed | Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis) |
| title_short | Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis) |
| title_sort | impact of high pressure processing hpp on selected quality and nutritional parameters of cauliflower i brassica oleracea i var botrytis |
| topic | high-pressure processing microbiology cauliflower texture |
| url | https://www.mdpi.com/2076-3417/12/12/6013 |
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