13 research outputs found
High Pressure Processing of Honey: Preliminary Study of Total Microorganism Inactivation and Identification of Bacteria
Due to the demand for better quality and safety food as it provides health benefits, the study of innovative high pressure processing (HPP) is currently one of the most interesting researches in food processing and preservation. As an alternative to classical thermal processing, HPP has potential to produce high quality foods that are microbiologically safe with ‘fresh-like’ characteristics and improved functionalities. In present work, the use of HPP will be investigated for its ability to inactivate bacteria spores, the heat resistance microbes. Preliminary results show that it is possible to use HPP to inactivate microorganisms present in high sugar content foods, particularly in Manuka honey. Further investigation will be carried out to find an optimal combination of treatment pressure, temperature and time. This project will generate a new approach in honey processing which can guarantee the safety of honey without a compromise on its quality and natural freshness
Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement
ReviewPolyphenol oxidase (PPO) catalyses the browning reaction during fruit processing and
storage. It is considered a threat to clean labels and minimally processed fruit products. Unwanted
changes in fruits’ appearance and quality represent a cost to the industry. High pressure and ultrasound,
in addition to thermal treatment, are effective in reducing PPO activity and producing
high-quality products. PPO from different fruit cultivars behaves differently when submitted to
different treatments. A systematic review was conducted, where treatment parameters, PPO inactivation
data ( 80% inactivation), and kinetic inactivation parameters (rate constant (k), activation
energy (Ea), D-value, and z-value) by different treatments were collected. Additionally, the estimated
energy requirements for the inactivation of PPO ( 80%) by different treatments were calculated and
compared. Resistance to various treatments varies between fruit cultivars. For the same temperature,
the inactivation of PPO by ultrasound combined with heat is more effective than thermal treatment
alone, and the high pressure combined thermal process. The majority of the thermal, HPP, and
ultrasound inactivation of PPO in fruits followed first-order behaviour. Some fruit cultivars, however,
showed biphasic inactivation behaviour. The estimated specific energy requirements calculated based
on the mass of processed fruit sample to inactivate 80% polyphenol oxidase for the thermal process
was 87 to 255 kJ/kg, while for high pressure processing it was 139 to 269 kJ/kg and for ultrasound it
was 780 to 10,814 kJ/kginfo:eu-repo/semantics/publishedVersio