Storage and thermal stability of selected vegetable purees processed with microwave-assisted thermal sterilization
Zeyad Albahr | Juthathip Promsorn | Zhongwei Tang | Girish M. Ganjyal | Juming Tang | Shyam S. Sablani
The impact of microwave-assisted thermal sterilization (MATS) on three natural pigments and their storage stability in vegetable purees was investigated. We selected carrot puree for beta carotene, red cabbage puree for anthocyanins, and red beetroot puree for betalains. The purees were packaged in multilayer flexible pouches of AlOx-coated PET (12 μm)//AlOx-coated PET (12 μm)//AlOx-coated PET (12 μm)//ONy (15 μm)//CPP (70 μm), then processed with the MATS system to Fo = 6 to 11 min. After MATS treatment, the pouches were stored for 6 months at a storage temperature of 37.8 °C. The MATS treatment had a significant impact (p < 0.05) on the instrumental colors of three purees, with the total color difference (ΔE) ranging between 6.0 and 10.5. Similarly, the concentration of betalains experienced degradation by 20%−29% after the MATS treatment, while beta-carotene concentration showed a high retention. In addition, the pH of the purees declined considerably (p < 0.05) after the MATS treatment. Over the 6 months of storage at 37.8 °C, the PET-metal oxide pouches maintained the moisture content in all the purees, as the weight loss was only 0.43%−0.45%. The pigments in the MATS-processed purees had different levels of stability; ΔE values varied between 4.23 and 12.3. Beta-carotene was the most stable pigment, followed by betalains and anthocyanins. The degradation of both betalains and anthocyanins during storage was explained by first and fractional conversion models. MATS processing and packages with high gas barriers can therefore be used to preserve selected vegetable purees rich in natural pigments.
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