The effect of high pressure processing (HPP) at 200 to 600 MPa for 2.5 or 5 min on physicochemical properties (color, pH, titratable acidity, total soluble solids content/TSSC, pulp content, particle size distribution, and viscosity), microbial counts (aerobic bacteria, yeast and mold counts), bioactive compounds (total phenolic and anthocyanin contents), and antioxidant capacities (DPPH radical scavenging capacity and ferric reducing antioxidant power) of aronia berry purée were investigated. All measurements were compared between HPP treated and untreated purées. TSSC and viscosity decreased significantly when pressurized above 400 MPa for 2.5 min and at all HPP conditions, respectively. Other physicochemical properties changed insignificantly after HPP. Pressurization at 400 and 600 MPa both effectively reduced yeasts and molds to below 1 log CFU/g, and reduced aerobic bacteria to <2 log CFU/g only when pressurized for 5 min. No significant reduction in phenolic contents or antioxidant capacities in pressurized purée was observed.

Industrial relevance

Purée is a feasible form of aronia berry used as food product, considering the astringent taste of whole aronia berry. The results of this study suggest that HPP will significantly reduce the microbial counts of aronia berry purée, while retaining antioxidant capacities and most physicochemical properties of aronia berry purée. The outcomes could help the food industry apply HPP to the commercial production of aronia berry purée-based food products to meet the quality standards with safety ensured.

中文翻译：

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阿尼亚浆果泥的高压处理（HPP）：对理化特性，微生物数量，生物活性化合物和抗氧化能力的影响

在200到600 MPa下高压处理（HPP）2.5或5分钟对物理化学性质（颜色，pH，可滴定酸度，总可溶性固形物含量/ TSSC，纸浆含量，粒度分布和粘度），微生物数量的影响（有氧细菌，酵母菌和霉菌数量），生物活性化合物（总酚和花青素含量）和抗氧化能力（DPPH自由基清除能力和三价铁还原抗氧化能力）得到了研究。在HPP处理和未处理的菜泥之间比较了所有测量结果。在高于400 MPa的压力下加压2.5分钟和在所有HPP条件下，TSSC和粘度均显着降低。HPP后其他理化性质变化不明显。仅在加压5分钟时，在400 MPa和600 MPa的压力下，酵母和霉菌均有效降低到1 log CFU / g以下，好氧菌降低到<2 log CFU / g。在加压泥中未观察到酚含量或抗氧化剂能力的显着降低。

行业相关性

考虑到整个Aronia浆果的涩味，Purée是用作食品的Aronia berry的一种可行形式。这项研究的结果表明，HPP将显着减少无花果浆果泥的微生物数量，同时保留无花果浆果泥的抗氧化能力和大多数理化特性。结果可帮助食品工业将HPP应用于基于阿尼亚浆果果泥的食品的商业生产，从而确保质量并达到安全性。