Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes
Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as wel...
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doaj-72b353bf3f37459b93b2957e612aa1de2021-03-22T15:06:24ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2021-03-01810.3389/fnut.2021.643837643837Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality AttributesMaximilian Gratz0Robert Sevenich1Robert Sevenich2Thomas Hoppe3Felix Schottroff4Felix Schottroff5Nevena Vlaskovic6Beverly Belkova7Lucie Chytilova8Maria Filatova9Michal Stupak10Jana Hajslova11Cornelia Rauh12Henry Jaeger13Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, AustriaDepartment of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, GermanyLeibniz Institute for Agriculture Engineering and Bioeconomy (ATB) Potsdam, Berlin, GermanyDepartment of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, GermanyInstitute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, AustriaCore Facility Food & Bio Processing, University of Natural Resources and Life Sciences, Vienna, AustriaInstitute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, AustriaDepartment of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, CzechiaDepartment of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, CzechiaDepartment of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, CzechiaDepartment of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, CzechiaDepartment of Food Analysis and Nutrition, University of Chemistry and Technology (VSCHT), Prague, CzechiaDepartment of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, GermanyInstitute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, AustriaPressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as well as minimized effects on sensory and nutritional profiles. In this study, PES and OH were tested based on possible food safety process windows in comparison to thermal retorting, to optimize the food quality of carrot-based purees. The following parameters related to food quality were tested: texture, carotenoid content, color, and detectable amount of food processing contaminants (FPC) formed. Application of the innovative sterilization techniques resulted in a better retention of color, texture, and carotenoids (for PES) as well as a reduced formation of food processing contaminants. Importantly, a significant reduction in the formation of furan and its derivates was observed, compared to the retorted samples. Hence, both sterilization technologies showed promising results in the mitigation of potential toxic processing contaminants and retention of quality attributes.https://www.frontiersin.org/articles/10.3389/fnut.2021.643837/fullsterilizationhigh-pressure thermal sterilizationohmic heatingfood processing contaminantsphysicochemical properties |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Maximilian Gratz Robert Sevenich Robert Sevenich Thomas Hoppe Felix Schottroff Felix Schottroff Nevena Vlaskovic Beverly Belkova Lucie Chytilova Maria Filatova Michal Stupak Jana Hajslova Cornelia Rauh Henry Jaeger |
spellingShingle |
Maximilian Gratz Robert Sevenich Robert Sevenich Thomas Hoppe Felix Schottroff Felix Schottroff Nevena Vlaskovic Beverly Belkova Lucie Chytilova Maria Filatova Michal Stupak Jana Hajslova Cornelia Rauh Henry Jaeger Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes Frontiers in Nutrition sterilization high-pressure thermal sterilization ohmic heating food processing contaminants physicochemical properties |
author_facet |
Maximilian Gratz Robert Sevenich Robert Sevenich Thomas Hoppe Felix Schottroff Felix Schottroff Nevena Vlaskovic Beverly Belkova Lucie Chytilova Maria Filatova Michal Stupak Jana Hajslova Cornelia Rauh Henry Jaeger |
author_sort |
Maximilian Gratz |
title |
Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes |
title_short |
Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes |
title_full |
Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes |
title_fullStr |
Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes |
title_full_unstemmed |
Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes |
title_sort |
gentle sterilization of carrot-based purees by high-pressure thermal sterilization and ohmic heating and influence on food processing contaminants and quality attributes |
publisher |
Frontiers Media S.A. |
series |
Frontiers in Nutrition |
issn |
2296-861X |
publishDate |
2021-03-01 |
description |
Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as well as minimized effects on sensory and nutritional profiles. In this study, PES and OH were tested based on possible food safety process windows in comparison to thermal retorting, to optimize the food quality of carrot-based purees. The following parameters related to food quality were tested: texture, carotenoid content, color, and detectable amount of food processing contaminants (FPC) formed. Application of the innovative sterilization techniques resulted in a better retention of color, texture, and carotenoids (for PES) as well as a reduced formation of food processing contaminants. Importantly, a significant reduction in the formation of furan and its derivates was observed, compared to the retorted samples. Hence, both sterilization technologies showed promising results in the mitigation of potential toxic processing contaminants and retention of quality attributes. |
topic |
sterilization high-pressure thermal sterilization ohmic heating food processing contaminants physicochemical properties |
url |
https://www.frontiersin.org/articles/10.3389/fnut.2021.643837/full |
work_keys_str_mv |
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