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High Pressure Processing of Fruit Products

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Fruit Preservation

Part of the book series: Food Engineering Series ((FSES))

Abstract

High-pressure processing (HPP) is an excellent alternative for the processing of fruit products such as juices, smoothies, jams, and fresh-cuts. This nonthermal technology can inactivate pathogenic and deteriorative microorganisms and undesirable enzymes. Retention of nutrients and sensory attributes of the products make this technology very appropriate for the fruit processing industry, as some fruit products are very sensitive to conventional thermal processes. This chapter elaborates on the application of high pressure in the food industry for the processing of a variety of fruit products. Inactivation of microorganisms, reduction of enzyme activity, and retention of bioactive compounds and antioxidant activity during processing of fruit products are discussed.

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  1. Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil

    Amauri Rosenthal

  2. Washington State University, Pullman, WA, USA

    Prashant Raj Pokhrel & Gustavo V. Barbosa-Cánovas

  3. Federal Rural University of Rio de Janeiro, Seropédica, RJ, Brazil

    Elisa Helena da Rocha Ferreira & Julia Hauck Tiburski

  4. Tecnológico de Monterrey, Monterrey, Mexico

    Jorge Welti-Chanes

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    Rosires Deliza

  3. Tecnológico de Monterrey, Monterrey, Mexico

    Jorge Welti-Chanes

  4. Washington State University, Pullman, WA, USA

    Gustavo V. Barbosa-Cánovas

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Rosenthal, A., Pokhrel, P.R., da Rocha Ferreira, E.H., Tiburski, J.H., Barbosa-Cánovas, G.V., Welti-Chanes, J. (2018). High Pressure Processing of Fruit Products. In: Rosenthal, A., Deliza, R., Welti-Chanes, J., Barbosa-Cánovas, G. (eds) Fruit Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3311-2_13

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