Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration
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Candied wumei fruit (Prunus mume) is a traditional product in Eastern Asian countries generally obtained by a long osmotic dehydration (OD) process. This study evaluated the effect of the application of high hydrostatic pressure (HHP) and heating pre-treatments to accelerate the OD process on some bioactive compound content, antioxidant activity, and volatile profile of wumei fruit. Whole fruits were subjected to HPP treatment (50 MPa for 1 min) and heating (100 °C for 1 min) and then to OD in a 40% sucrose solution for 5 days. Results showed that both heating and HPP pre-treatment increased mass transfer in a comparable way; however, HPP allowed a significant higher retention of antioxidant compounds and activity compared with the heating treatment, resulting in similar values to the untreated product. Moreover, HPP promoted the release of various volatile components resulting in a richer volatile profile compared with both control and heat-treated samples. Hence, HPP showed good potentiality as an alternative non-thermal pre-treatment for the production of candied wumei fruit characterized by high nutritional and sensorial properties.
KeywordsPrunus mume Antioxidant Volatile High hydrostatic pressure Heating Osmotic dehydration
The authors would like to thank the Erasmus+ program for the cooperation between the two universities.
This work was supported by the Key Program of Natural Science Foundation of Zhejiang Province (Grant No. LZ14C200002). The authors Pietro Rocculi and Silvia Tappi would like to acknowledge the INNOFRUVE project (Grant number (CUP): J12F16000020009), co-funded by the Emilia-Romagna Region through the POR FESR 2014-2020 funds (European Regional Development Fund).
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