High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice
2013
Uckoo, Ram M. | Jayaprakasha, Guddadarangavvanahally K. | Somerville, Jeremy A. | Balasubramaniam, V.M. | Pinarte, Monica | Patil, Bhimanagouda S.
Grapefruit juice treated with high pressure processing (HPP), thermal processing (TP) and control (no treatment) was analyzed for the levels of various bioactive compounds and color, during 21days of storage at 4°C. The TP treatment juice had significantly (P≤0.05) higher L* and b* values than HPP and control juice throughout the storage period. A gradual decline in the level of ascorbic acid was noticed in all the treatments with significantly lower levels in TP treatment as compared to control and HPP during 0 and 7days of storage analysis. The HPP treatment had no significant (P≤0.05) effect on the levels of citric acid, flavonoids, limonoids and coumarins, in comparison to the control treatment. The levels of carotenoids were significantly (P≤0.05) lower among both processing treatments and control at 21days after storage as compared to the levels present at the initial 0day after storage. No microbial growth was noticed in both the treatments and control at 28days after storage.High pressure processing is an innovative non-thermal processing technique which is applicable for industrial processing of fruit juices. However, its effect on health promoting bioactive compounds present in grapefruit has not been studied. The present study focused on evaluating the effect of HPP and TP techniques on the levels of bioactive compounds and shelf life. Results from this study suggest that HPP treatment maintains the levels of bioactive compounds, color and controls microbial growth as compared to the control treatment. Thus, HPP technique could be applied for providing fresh like grapefruit juice without altering the levels of health beneficial bioactive compounds to consumers.
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