Aronia berry puree was subjected to 400 and 600 MPa, 5 min high pressure processing (HPP) and then microbial shelf-life and quality changes of aronia puree during 8-week refrigerated storage were evaluated. HPP reduced the aerobic plate counts (APC) significantly and APC changed insignificantly during the 8-week storage. HPP completely inactivated yeasts and molds, and no regrowth was observed during 8-week storage. In contrast, yeasts in untreated puree increased from 4.7 to 6.1 log CFU/g. Physicochemical properties, total phenolic contents and antioxidant capacities of aronia puree had insignificant changes right after HPP and during 8-week refrigerated storage. Total anthocyanin content of untreated samples and those treated at 400 MPa decreased continuously during the storage. HPP, especially processing at 600 MPa for 5 min, could be an effective preservation technique for microbial population reduction, quality retention, and shelf-life extension of aronia puree.

Industrial relevance

The growing demand for minimal processed and antioxidant-rich aronia berry products has stimulated the interest of food industry. Industrial sector demands methods to extend the microbial shelf-life and maintain its quality and nutritional values of aronia berry products during refrigerated storage. The results of this study demonstrated that HPP is effective in extending the microbial shelf-life, maintaining the quality and preserving the bioactive antioxidants of aronia berry puree during 8 weeks of refrigerated storage.

中文翻译：

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阿尼亚浆果泥的高压加工（HPP）：中试加工和保质期研究

对野莓果泥进行400和600 MPa的高压处理（HPP）5分钟，然后评估8周冷冻储存期间野菜果泥的微生物保质期和质量变化。HPP在8周的存储期间显着降低了好氧板数（APC），并且APC的变化不显着。HPP完全灭活了酵母和霉菌，在保存8周的过程中未观察到再生长。相反，未经处理的果泥中的酵母从4.7 log CFU / g增加到6.1 log CFU / g。HPP之后和冷藏8周期间，无花果泥的理化性质，总酚含量和抗氧化能力均无明显变化。在储存过程中，未处理的样品和在400 MPa下处理的样品中总花色苷含量不断下降。HPP，尤其是在600 MPa下处理5分钟，

行业相关性

对最低限度的加工和富含抗氧化剂的阿尼亚浆果产品的需求不断增长，激发了食品工业的兴趣。工业部门需要在冷藏过程中延长微生物货架期并保持阿诺尼亚浆果产品质量和营养价值的方法。这项研究的结果表明，HPP在延长冷冻保存8周的过程中，有效延长了微生物的货架期，保持了质量，并保留了野莓果泥的生物活性抗氧化剂。