Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

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• 作者：Junjie Yi ; Biniam T. Kebede ; Tara Grauwet ; Ann Van Loey…
• 关键词：High ; pressure processing ; Thermal processing ; Kiwifruit purée ; Quality ; Multivariate data analysis
• 刊名：Food and Bioprocess Technology
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：9
• 期：12
• 页码：2059-2069
• 全文大小：1,206 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149
• 卷排序：9

文摘

This study evaluated process-induced quality changes in kiwifruit purée of two commercial cultivars (green kiwifruit, “Hayward”, and gold kiwifruit, “Jintao”) treated by equivalent microbial safety-based processing: high-pressure processing (HPP; 600 MPa/3 min) and thermal processing (TP; P85 °C_{8.3 °C} = 5min). This comparative study was performed using both targeted, analyzing a priori selected quality attributes (color, sugars, organic acids, and vitamin C) and untargeted headspace-solid phase microextraction-gas chromatography-mass spectrometry approaches, combining multivariate data analysis techniques (partial least squares discriminant analysis and variable identification). HPP provided a better retention of color and vitamin C compared to TP. Sugar and organic acid were less affected by HPP and TP. Methyl and butyl esters were detected at higher amounts in both processed purée, compared to untreated purée. For processed samples, furanones, terpenes, and alcohols were detected at higher amounts after TP and aldehydes were detected at higher amount after HPP. Overall, the quality of HP-treated samples is clearly closer to that of fresh samples compared to thermally treated samples and HP treatment avoids the formation of typical temperature-induced compounds.