Application of Medium High Hydrostatic Pressure in Preserving Textural Quality and Safety of Pineapple Compote
Compote (fruit in syrup) of pineapple (Ananas comosus L. Merrill) is expected to have a high market potential as one of convenient ready-to-eat (RTE) foods worldwide. High hydrostatic pressure (HHP) in combination with low temperature (LT) was applied to the processing of pineapple compote as well as medium HHP (MHHP) in combination with medium-high temperature (MHT) since both processes can enhance liquid impregnation and inactivate microbes. MHHP+MHT (55 or 65 °C) process, as well as the HHP+LT process, has successfully inactivated the microbes in the compote to a non-detectable level. Although the compotes processed by MHHP+MHT or HHP+LT have lost the fresh texture as in a similar manner as those processed solely by heat, it was indicated that the texture degradations by heat were suppressed under MHHP. Degassing process reduced the hardness, while calcium (Ca) contributed to be retained hardness in MHT and MHHP+MHT processes. Electrical impedance measurement supported the damage due to degassing and heat. The color, Brix, and appearance were not affected by the processing methods significantly. MHHP+MHT and HHP+LT processes may be applicable to produce high-quality, safe RTE pineapple compotes. Further studies on the optimization of packaging and storage condition will be indispensable for commercialization.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.3593242Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 403
 Slavin, J. L and Lloyd, B. 2012. Health Benefits of Fruits and Vegetables. American Society for Nutrition. Adv. Nutr. 3: 506–516.
 Steinmetz, K. A., Potter, J. D.1996. Vegetables, fruit, and cancer prevention: a review. J Am Diet Assoc. 96:1027-39.
 U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, December 2010.
 de Oliveira, M. A, Maciel de Souza, V. M., Bergamini A. M. M, and de Martinis E. C. P. 2011. Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil. Food Control. 22(8):1400–1403.
 Abadias, M., Usall, J., Oliveira M, Alegre, I. and Vinas, I. 2008. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables. International Journal of Food Microbiology.123:151–158.
 Strawn, L K. and Danyluk, M D. 2010. Fate of Escherichia coli O157:H7 and Salmonella on Fresh and Frozen Cut Pineapples. Journal of Food Protection. 418-424.
 Liu, C., Hsu, C. and Hsu, M. 2007. Improving the quality of fresh-cut pineapples with ascorbic acid/sucrose pretreatment and modified atmosphere packaging. Packag. Technol. Sci. 20:337–343.
 Montero-Calderon, M., Rojas-Grau, M.A., Aguilo-Aguayo, I., Soliva-Fortuny, R. and Martin-Belloso, O. 2010. Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut Pineapple (Ananas comosus). J. Agric. Food Chem. 58:5042–5049.
 Marrero, A. and Kader, A. A. 2006. Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples. Postharvest Biology and Technology 39: 163–168.
 Yamamoto, K. 2017. Food processing by high hydrostatic pressure.Biosci Biotechnol Biochem. 81(4):672-679.
 Paidhungat, M., Setlow, B., Daniels, W. B., Hoover, D., Papafragkou, E. and Setlow, P. 2002. Mechanisms of Induction of germination of Bacillus subtilis spores by high pressure. Applied and Environmental Microbiology, 68: 3172-3175.
 Wuytack, E. Y., Boven, S. and Michiels, C. W. 1998. Comparative study of pressure induced germination of Bacillus subtilis spores at low and high pressures. Applied and Environmental Microbiology. 64:3220-3224.
 Greve L C, Shackel KA, Ahmadi H, McArdle R N, Gohlke J R, Labavitch J. M. 1994. Impact of heating on Carrot firmness: contribution of cellular turgor. J Agric Food Chem 42 2896-9.
 Quyen, D. T. M., Joomwong, A and Rachtanapun, P. 2013. Influence of storage temperature on ethanol content, microbial growth and other properties of queen pineapple fruit. Int. J. Agric. Biol., 15: 207‒214.
 Mohsenin, N. M. 1986. Physical properties of plant and animal materials. New York: Gorden and Breach, Science Publishers.
 Wrolstad, R. E., Durst R. W. and Lee, J. 2005. Tracking color and pigment changes in anthocyanin products. Trends in Food Science and Technology. 16: 423-428.
 Maskan, M. 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48: 169–175.
 ISO, 2004. Sensory analysis – methodology – triangle test, BS ISO 4120
 Roeck, A. D, Duvetter, T., Fraeye, I., Van der Plancken, Iesel., Sila, D. N., Van Loey, A. and Hendrickx, M. 2009. Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture. Food Chemistry 115: 207–213.
 Van Buren, J. P. 1979. The chemistry of texture in fruits and vegetables. J. Texture studies. 10:1-23.
 Kingsly, A. R. P., Balasubramaniam, V. M. and Rastogi, N.K., 2009. Effect of high-pressure processing on texture and drying behavior of pineapple. J. Food Process Engineering 32: 369–381.
 Fito, P, Andres, A Chialt, A and Pardo, P. 1996. Coupling of hydrodynamic mechanism and deformation relaxation phenomenon during vacuum treatments in solids porous food-liquid systems. Journal Food Engineering. 27:229-240.
 Prestamo G and Arroyo G. 1998. High hydrostatic pressure effects on veetables structure. J Food Science 63(5) 1-4.
 Sila, D. N., Smout, C., Elliot, F., Van Loey, A., & Hendrickx, M. 2006. Non-enzymatic depolymerization of carrot pectin: Toward a better understanding of carrot texture during thermal processing. Journal of Food Science, 71(1), E1–E9
 Roeck, A. D, Mols, J. Sila, D. N., Duvetter, T., Van Loey, A., Hendrickx, M. 2010. Improving the hardness of thermally processed carrots by selective pretreatments. Food Research International. 43:1297-1303.
 Farr, D. 1990. High Pressure Technology in the Food Industry. Trend in Food Science and Technology. 1:14-16.
 Dornenburg, H. and Knorr, D. 1993. Cellular permeabilisation of cultured plant tissue by high electric field pulse and ultra-high pressure for recovery of secondary metabolites. Food Biotechnol. 7: 35-48
 Rastogi, N. K and Niranjan, K 1998. Enhanced Mass Transfer During Osmotic Dehydration of High Pressure Treated Pineapple. Journal of Food Science. 63(3):508-511.
 Rastogi NK, Angersbach A, Knorr, D. 2000. Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. J Food Eng 45:25–31.
 Harris, P. J. and Hartley, R. D. 1980. Phenolic Constituents of the Cell Walls of Monocotyledons. Biochem. Syst. Ecol. 8, 153.
 Rattanathanalerk, M., Chiewchan, N. and Srichumpoung, W. 2005. Effect of thermal properties on pineapple juice. J. Food Engineering. 66: 259-265.