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Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

Author

Listed:
  • Dahlia Daher

    (Analytical Chemistry and Food Science Department AA1 Research Group, Campus of Ourense, University of Vigo, E-32004 Ourense, Spain)

  • Soléne Le Gourrierec

    (Analytical Chemistry and Food Science Department AA1 Research Group, Campus of Ourense, University of Vigo, E-32004 Ourense, Spain)

  • Concepción Pérez-Lamela

    (Analytical Chemistry and Food Science Department AA1 Research Group, Campus of Ourense, University of Vigo, E-32004 Ourense, Spain)

Abstract

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.

Suggested Citation

  • Dahlia Daher & Soléne Le Gourrierec & Concepción Pérez-Lamela, 2017. "Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages," Agriculture, MDPI, vol. 7(9), pages 1-18, August.
    • Handle: RePEc:gam:jagris:v:7:y:2017:i:9:p:72-:d:110283
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