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Ultra-High-Pressure Processing of Fruit and Vegetable Products
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Ultra-High-Pressure Processing of Fruit and Vegetable Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 13312

Special Issue Editor

Dr. Yong Yu

E-Mail Website
Guest Editor
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Interests: agricultural products; food; dairy products; fruit and vegetable juice; sterilization; preservation; new technology; ultra-high pressure processing

Special Issue Information

Dear Colleagues,

Ultra-high-pressure technology is a non-thermal processing technology with the most industrialized application potential. Its principle is to create an ultra-high-pressure environment for processing objects different from the atmospheric environment, promote reversible or irreversible physical or chemical reaction aiming at volume reduction, and then achieve a series of processing purposes. In recent years, the application of ultra-high-pressure technology in fruit and vegetable agricultural products has become a hotspot of relevant research. Ultra-high-pressure technology is more and more used in fruit and vegetable sterilization, preservation, and quality improvement.

Dr. Yong Yu
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • high pressure
  • processing
  • fruit
  • vegetable
  • sterilization
  • quality improvement
  • tissue structure
  • preservation
  • storage
  • juice

Published Papers (7 papers)

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Research

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12 pages, 4522 KiB  
Article
Multi-Response Optimization of Pyrrolizidine Alkaloids Removal from Chrysanthemum morifolium by High-Pressure Extraction
by Hao Wang, Qiang Wang, Aiping Lai, Jiahong Zhu, Xiuzhu Huang and Guixian Hu
Foods 2022, 11(23), 3827; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11233827 - 27 Nov 2022
Viewed by 845
Abstract
As an ingredient in various foods, Chrysanthemum morifolium flower is popular due to its multiple health benefits. Pyrrolizidine alkaloids (PAs) are hepatotoxic secondary metabolites in Chrysanthemum family. Effects of high-pressure extraction (HPE) on PAs removal efficiency, as well as the retention efficiency of [...] Read more.
As an ingredient in various foods, Chrysanthemum morifolium flower is popular due to its multiple health benefits. Pyrrolizidine alkaloids (PAs) are hepatotoxic secondary metabolites in Chrysanthemum family. Effects of high-pressure extraction (HPE) on PAs removal efficiency, as well as the retention efficiency of functional components, including chlorogenic acid, luteolin-7-β-D-glucopyranoside, 3,5-dicaffeyl quinic acid and total flavonoids, were investigated and optimized using response surface methodology (RSM). Pressure (0.1–200 MPa), numbers of cycles (1–5) and acetic acid concentration (0–10%) were chosen as the independent variables. The results indicated that the pressure was the most significant factors affecting all responses. The optimum HPE for removing Pas and retaining functional components were set at 124 MPa, with one cycle and with an acetic acid concentration of 10%. After comparing the experimental optimum values and predicted optimum values, the validity of RSM model was proved. Full article
(This article belongs to the Special Issue Ultra-High-Pressure Processing of Fruit and Vegetable Products)
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12 pages, 1782 KiB  
Article
Frozen-Phase High-Pressure Destruction Kinetics of Escherichia coli as Influenced by Application Mode, Substrate, and Enrichment Medium
by Chunfang Wang, Hongru Liu, Yong Yu and Yongjin Qiao
Foods 2022, 11(12), 1801; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11121801 - 18 Jun 2022
Cited by 3 | Viewed by 1565
Abstract
The synergistic effect of frozen-phase high pressure (HP) on the inactivation of E. coli ATCC 25922 cultures in suspension medium, Chinese bayberry juice (pH 3.0), and carrot juice (pH 6.5) was evaluated. The survivor count of E. coli remained at 3.36 log CFU/mL [...] Read more.
The synergistic effect of frozen-phase high pressure (HP) on the inactivation of E. coli ATCC 25922 cultures in suspension medium, Chinese bayberry juice (pH 3.0), and carrot juice (pH 6.5) was evaluated. The survivor count of E. coli remained at 3.36 log CFU/mL on a nonselective brain heart infusion (BHIA) medium, while no survivor was detected on a selective violet red bile agar (VRBA) medium after a 5 min hold pressure at 250 MPa in a frozen culture suspension. BHIA was suitable for safe testing of the injured E coli cells after HP treatment in frozen state. Frozen Chinese bayberry juice showed higher sensitivity to HP treatment for its matrix property with high sterilizing efficiency at 170 MPa. Two pulses exhibited a significant inactivation effect in frozen samples compared with one pulse, especially for the Chinese bayberry juice with different pressure levels. The destruction kinetics of HP pulse mode followed the first-order rate kinetics with a Zp value of 267 MPa in frozen carrot juice. Our results evaluated the influenced factors of frozen HP destruction effects, including the medium, substrate, and application mode. The frozen HP destruction kinetics of pulses afford us better understanding of the technology application in the food industry. Full article
(This article belongs to the Special Issue Ultra-High-Pressure Processing of Fruit and Vegetable Products)
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16 pages, 2105 KiB  
Article
Demonstration of Escherichia coli Inactivation in Sterile Physiological Saline under High Pressure (HP) Phase Transition Conditions and Analysis of Probable Contribution of HP Metastable Positions Using Model Solutions and Apple Juice
by Ting Xiao, Yifan Li, Lihui Hu, Pengcheng Nie, Hosahalli S. Ramaswamy and Yong Yu
Foods 2022, 11(8), 1080; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11081080 - 08 Apr 2022
Cited by 8 | Viewed by 1461
Abstract
It was demonstrated that the inactivation of high pressure (HP) treatment on Escherichia coli survival in sterile physiological saline (SPS) was influenced by the treatment conditions: unfrozen, frozen-thawed and fully frozen (phase transition). In order to probe the enhanced phase transition microbial destruction, [...] Read more.
It was demonstrated that the inactivation of high pressure (HP) treatment on Escherichia coli survival in sterile physiological saline (SPS) was influenced by the treatment conditions: unfrozen, frozen-thawed and fully frozen (phase transition). In order to probe the enhanced phase transition microbial destruction, vibration effects of phase transition position were created and discussed. Test samples were placed in HP chamber for treatment (150/240/330 MPa, no holding time) at room temperature and a special cooling device was used to maintain the phase transition conditions. Results showed that the phase transition from ice I to ice III of frozen SPS could be realized based on the cooling of a 20% sodium chloride solution. HP treatment under fully frozen conditions produced the best lethal effect compared to unfrozen and freeze-thaw samples. Vibration tests were carried out by using model solutions and apple juice to explore the behavior of phase transition. A synchronous and advance phase transition of internal apple juice was realized, respectively, by using pure water and 5% sodium chloride solution as external vibration sources, and the advance phase transitions of external pure water were realized by using 5% sodium chloride solution and 5% glucose solution as internal vibration sources. Full article
(This article belongs to the Special Issue Ultra-High-Pressure Processing of Fruit and Vegetable Products)
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12 pages, 1854 KiB  
Article
The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango
by Yu Peng, Jinhong Zhao, Xin Wen and Yuanying Ni
Foods 2022, 11(7), 1048; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11071048 - 06 Apr 2022
Cited by 5 | Viewed by 2595
Abstract
As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also [...] Read more.
As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses. Full article
(This article belongs to the Special Issue Ultra-High-Pressure Processing of Fruit and Vegetable Products)
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11 pages, 983 KiB  
Article
Optimization of High-Pressure-Assisted Extraction of Cadmium and Lead from Kelp (Laminaria japonica) Using Response Surface Methodology
by Hao Wang, Qiang Wang, Jiahong Zhu and Guixian Hu
Foods 2022, 11(7), 1036; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11071036 - 02 Apr 2022
Cited by 2 | Viewed by 1601
Abstract
Kelp (Laminaria japonica) is a popular and nutritious sea vegetable, but it has a strong biosorption capacity for heavy metals. The high content of cadmium (Cd) and lead (Pb) is a threat to the quality of kelp. The objective of this [...] Read more.
Kelp (Laminaria japonica) is a popular and nutritious sea vegetable, but it has a strong biosorption capacity for heavy metals. The high content of cadmium (Cd) and lead (Pb) is a threat to the quality of kelp. The objective of this study was to investigate the effects of high-pressure-assisted extraction (HPAE) conditions on Cd and Pb removal efficiency from kelp. Pressure intensity (0.1–200 MPa), the number of HPAE cycles (one to five) and acetic acid concentration (0–10%) were optimized using response surface methodology. The pressure intensity had the most significant positive effects on Cd and Pb removal efficiency, while the correlation between acetic acid concentration and removal efficiency was positive for Cd and negative for Pb. The optimum conditions for the removal of Cd and Pb were attained at 188 MPa, with four cycles and with an acetic acid concentration of 0%. At optimum conditions, the experimental values of removal efficiency were 61.14% (Cd) and 70.97% (Pb), and this was consistent with the predicted value, confirming the validity of the predictive model. Full article
(This article belongs to the Special Issue Ultra-High-Pressure Processing of Fruit and Vegetable Products)
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17 pages, 2312 KiB  
Article
A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon
by Jiayue Xu, Yilun Wang, Xinyue Zhang, Zhen Zhao, Yao Yang, Xin Yang, Yongtao Wang, Xiaojun Liao and Liang Zhao
Foods 2021, 10(12), 3069; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10123069 - 10 Dec 2021
Cited by 5 | Viewed by 2727
Abstract
This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The [...] Read more.
This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68. Full article
(This article belongs to the Special Issue Ultra-High-Pressure Processing of Fruit and Vegetable Products)
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Review

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17 pages, 577 KiB  
Review
Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics
by Sinan Zhang, Maninder Meenu, Lihui Hu, Junde Ren, Hosahalli S. Ramaswamy and Yong Yu
Foods 2022, 11(22), 3698; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11223698 - 18 Nov 2022
Cited by 7 | Viewed by 1428
Abstract
Background: Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables. To overcome this drawback, researchers are extensively exploring alternative non-thermal High-Pressure [...] Read more.
Background: Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables. To overcome this drawback, researchers are extensively exploring alternative non-thermal High-Pressure Processing (HPP) technology to ensure microbial safety and retaining the sensory and nutritional quality of food. However, HPP is unable to inactivate the spores of some pathogenic bacteria; thus, HPP in conjunction with moderate- and low-temperature is employed for inactivating the spores of harmful microorganisms. Scope and approach: In this paper, the inactivation effect of high-pressure and high-pressure thermal processing (HPTP) on harmful microorganisms in different food systems, along with the bactericidal kinetics model followed by HPP in certain food samples, have been reviewed. In addition, the effects of different factors such as microorganism species and growth stage, process parameters and pressurization mode, and food composition on microbial inactivation under the combined high-pressure and moderate/low-temperature treatment were discussed. Key findings and conclusions: The establishment of a reliable bactericidal kinetic model and accurate prediction of microbial inactivation will be helpful for industrial design, development, and optimization of safe HPP and HPTP treatment conditions. Full article
(This article belongs to the Special Issue Ultra-High-Pressure Processing of Fruit and Vegetable Products)
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