Physicochemical Stability of Pulse Spreads during Storage after Sous Vide Treatment and High Pressure Processing

Authors: Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava, Ruta Galoburda

Abstract:

Pulses are high in plant protein and dietary fiber, and contain slowly digestible starches. Innovative products from pulses could increase their consumption and benefit consumer health. This study was conducted to evaluate physicochemical stability of processed cowpea (Vigna unguiculata (L.) Walp. cv. Fradel) and maple pea (Pisum sativum var. arvense L. cv. Bruno) spreads at 5 °C temperature during 62-day storage. Physicochemical stability of pulse spreads was compared after sous vide treatment (80 °C/15 min) and high pressure processing (700 MPa/10 min/20 °C). Pulse spreads were made by homogenizing cooked pulses in a food processor together with salt, citric acid, oil, and bruschetta seasoning. A total of four different pulse spreads were studied: Cowpea spread without and with seasoning, maple pea spread without and with seasoning. Transparent PA/PE and light proof PET/ALU/PA/PP film pouches were used for packaging of pulse spreads under vacuum. The parameters investigated were pH, water activity and mass losses. Pulse spreads were tested on days 0, 15, 29, 42, 50, 57 and 62. The results showed that sous-vide treatment and high pressure processing had an insignificant influence on pH, water activity and mass losses after processing, irrespective of packaging material did not change (p>0.1). pH and water activity of sous-vide treated and high pressure processed pulse spreads in different packaging materials proved to be stable throughout the storage. Mass losses during storage accounted to 0.1% losses. Chosen sous-vide treatment and high pressure processing regimes and packaging materials are suitable to maintain consistent physicochemical quality of the new products during 62-day storage.

Keywords: Cowpea, flexible packaging, maple pea, pH, water activity.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1127621

References:

[1] T. Roberge, What the Heck's for Breakfast; Gluten and Grain Free Ideas to Reclaim Energy and Health with the Most Important Meal of the Day, Raleigh, NC: Lulu Press, Inc., 2015, pp. 5–6.
[2] Food and Agriculture Organization of the United Nations, FAO Statistical Yearbook. Europe and Central Asia. Food and Agriculture. Budapest: Food and Agriculture Organization, 2014.
[3] R. Campos-Vega, G. Loarca-Piña, B. D. Oomah, “Minor components of pulses and their potential impact on human health,” Food Res. Int., vol. 43, pp. 461-482, 2010.
[4] F. Roy, J. I. Boye, B. K. Simpson, “Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil,” Food Res. Int., vol. 43, pp. 432-442, 2010.
[5] I. Flight, P. Clifton, “Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review of the literature,” Eur. J. Clin. Nutr., vol. 60, pp. 1145-1159, 2006.
[6] R. C. Mollard, B. L. Luhovyy, S. Panah, M. Nunez, A. Hanley, G. H. Andersona, “Regular consumption of pulses for 8 weeks reduces metabolic syndrome risk factors in overweight and obese adults,” Br. J. Nutr., vol. 108, pp. 111-122, 2012.
[7] A. N. Mudryj, N. Yu, T. J. Hartman, D. C. Mitchell, F. R. Lawrence, H. M. Aukema, “Pulse consumption in Canadian adults influences nutrient intakes,” Br. J. Nutr., vol. 108, no. 1, pp. 27-36, 2012.
[8] A. Kouris-Blazos, R. Belski, “Health benefits of legumes and pulses with a focus on Australian sweet lupins,” Asia Pac. J. Clin. Nutr., vol. 25, no. 1, pp. 1-17, 2016.
[9] A. Kirse, D. Karklina, “Plant-based spreads and their availability in the Latvian market,” in Collection of abstracts from the 11th International Scientific Conference Students On Their Way To Science, Jelgava, 2016, pp. 48.
[10] A. Kirse, D. Karklina, S. Muizniece-Brasava, “Consumer acceptance of new pulse spreads before and after sous vide treatment,” J. Int. Sci. Publ.: Agric. Food, vol. 4, pp. 104–114, June 2016.
[11] A. Kirse, D. Karklina, “Integrated evaluation of cowpea (Vigna unguiculata (L.) Walp.) and maple pea (Pisum sativum var. arvense L.) spreads,” Agronomy Research, vol. 13, no. 4, pp. 956-968, July 2015.
[12] Ö. P. Can, F. Harun, “Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment,” Braz. J. Poult. Sci., vol. 17, no. 2, p. 137-144, 2015.
[13] D.E. Baldwin, “Sous vide cooking: A review,” International Journal of Gastronomy and Food Science, vol. 1, pp. 15–30, 2012.
[14] V. Andrés, M. J. Villanueva, M. D. Tenorio, “The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage,” Food Chem., Vol. 192, p. 328–335.
[15] V. Heinz, R. Buckow, “Food preservation by high pressure,” J. Verbrauch. Lebensm., vol. 5, no. 1, pp. 73–81, 2010.
[16] I. R. Booth, R. G. Kroll, “The preservation of foods by low pH,” in Mechanisms of Action of Food Preservation Procedures, G. W. Gould, Ed. London: Elsevier Applied Science, 1989, pp. 119–160.
[17] A. Sumantha, C. Larroche, A. Pandey, “Microbiology and industrial biotechnology of food-grade proteases: a perspective,” Food Technol. Biotechnol., vol. 44, no. 2, pp. 211-220, March 2006.
[18] P. C. Effio, E. F. Silva, M. T. Pueyo, “A simple and rapid method for screening amylolytic bacteria,” Biochem. Educ., vol. 28, pp. 47–49. Dec. 2000.
[19] T. P. Labuzaand, M. S. Rahman, “Water Activity and Food Preservation”, in Handbook of Food Preservation, 2nd ed., M. S. Rahman, Ed. New York: CRC Press, 2007, pp. 447–476.
[20] E. Vorma, S. Muizniece-Brasava, L. Dukalska, J. Skalbe “Shelf Life Extension of Milk Pomade Sweet – Sherbet with Crunchy Peanut Chips by MAP in Various Packaging Materials,” World Acad Sci Eng Technol., vol. 4, no. 5, pp. 350–356, 2010.
[21] I. Krasnova, L. Dukalska, D. Seglina, K. Juhnevica, E. Sne, D. Karklina, “Effect of Passive Modified Atmosphere in Different Packaging Materials on Fresh-Cut Mixed Fruit Salad Quality during Storage,” World Acad Sci Eng Technol., vol. 6, no. 7, pp. 468–476, 2012.
[22] A. Kirse, D. Karklina, S. Muizniece-Brasava, R. Galoburda, “High pressure processing for pea spread shelf life extension: a preliminary study,” GRANT journal, vol. 4, no. 2, pp. 102–108, Dec. 2015.
[23] A. Kirse, D. Karklina, S. Muizniece-Brasava, “Shelf life extension of maple pea (Pisum sativum var. arvense L.) spread using sous vide,” Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences, to be published.
[24] Y. Byun, S. I. Hong, S. Mangalassary, H. J. Bae, K. Cooksey, H. J. Park, S. Whiteside, “The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products,” LWT-Food Sci. Technol., vol. 43, pp. 862-866, 2010.