title: High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage.
abstract: This study was aimed at monitoring changes in the quality of strawberry purée preserved by high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6 °C) and determining its optimal storage period. The storage period of strawberry purée treated at 500 MPa, 50 °C, 15 min based on microbiological changes was 12 weeks. During this period, purée lost 32% of polyphenols, 73% of anthocyanins and entire vitamin C. Color changes described as dE increased up to 5.05 whereas the overall sensory quality decreased by 3 points on a 9-point scale. Under similar storage conditions, TP-preserved purée lost only 28% of polyphenols and 54% of anthocyanins, and entire vitamin C. Color changes were more visible (dE = 7.21) compared to the HPP sample whereas the overall sensory quality decreased only by 2 points. Recommended cold shelf-life for the HPP product was estimated at 6 weeks, during which period HPP-preserved purée had higher content of polyphenols and colour parameters compared to TP purée.
authors.affiliation: Department of Fruit and Vegetable Product Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02532 Warsaw, Poland.
authors.forename: Krystian
authors.identifier: 0000-0003-2121-0704
authors.initials: K
authors.lastname: Marszałek
authors.affiliation: Department of Fruit and Vegetable Product Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02532 Warsaw, Poland.
authors.forename: Łukasz
authors.initials: Ł
authors.lastname: Woźniak
authors.affiliation: Department of Fruit and Vegetable Product Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka str., 02532 Warsaw, Poland.
authors.forename: Sylwia
authors.initials: S
authors.lastname: Skąpska
authors.affiliation: Division of Fruit and Vegetable Technology, Department of Food Technology, Faculty of Food Science, Warsaw University of Life Science, 161 Nowoursynowska str., 02787 Warsaw, Poland.
authors.forename: Marta
authors.initials: M
authors.lastname: Mitek
keywords: Anthocyanins; High pressure processing; Polyphenols; Storage period; Strawberries; Thermal processing; Vitamin C