Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice

Toheed Ahmad, Hafiz Muhammad Shahbaz, Khalid Saeed, Sanaullah Iqbal and Habib Rehman
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Toheed Ahmad: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
Hafiz Muhammad Shahbaz: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
Khalid Saeed: Department of Applied Chemistry, Pakistan Council of Scientific and Industrial Research, Lahore, Pakistan
Sanaullah Iqbal: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
Habib Rehman: Department of Physiology, University of Veterinary and Animal Sciences, Lahore, Pakistan

Czech Journal of Food Sciences, 2024, vol. 42, issue 6, 405-414

Abstract: Sweet cherry juice rich in phenols and anthocyanins is highly perishable and typically undergo thermal pasteurisation, which can diminish its nutritional composition. High pressure processing (HPP), a non-thermal technique using pressure to inactivate the microbes while preserving nutrients, offers a more effective alternative for extending the shelf life of fruit juice. Accordingly, present study evaluated comparative impact of high pressure processing and thermal pasteurisation on phytochemicals, antioxidant activity, microbial and sensory attributes of cherry juice during storage. For study, cherry juice subjected to two different HPP levels (400 and 600 MPa) for 5 min and thermal pasteurisation (95 °C) for 30 s, followed by storage (60 days at 4 °C). Results showed HPP and thermal pasteurisation had significant impact (P < 0.05) on phenolics, flavonoids, and antioxidants compared to control, however, thermally pasteurised juice showed rapid deterioration compared to HPP juice, whereas anthocyanin and cyanidin-3-glucoside levels remarkably different in both groups. Microbial findings revealed safety of HPP pasteurisation juice with shelf life (45 days) however, better sensory acceptability for HPP treated juice. In nutshell, HPP pasteurisation is pragmatic approach for enhancing shelf life with better nutrients for cherry juice and findings useful for beverage industry and health professionals.

Keywords: non-thermal; phytonutrients; shelf life; consumer acceptability; microbial safety (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:77-2024-cjfs

DOI: 10.17221/77/2024-CJFS

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