Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)

Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)

In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial she...

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Bibliographic Details
Published in:Applied sciences Vol. 12; no. 12; p. 6013
Main Authors: Kurek, Marcin A., Finnseth, Christian, Skipnes, Dagbjørn, Rode, Tone Mari
Format: Journal Article
Language:English
Published: Basel MDPI AG 01-06-2022
Subjects:
Aerobic capacity
Ascorbic acid
Bacteria
Batch processing
Brassica oleracea botrytis
cauliflower
Cauliflowers
Dry matter
Enzymes
Experiments
Food
Food processing
Food quality
Fruits
High pressure
high-pressure processing
microbiology
Microorganisms
Phenols
Pressure
Pressure effects
Shelf life
Spores
Storage
Texture
Vegetables
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Summary:In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial shelf-life (total aerobic count and spores), texture, color, drip loss, dry matter, antioxidative capacity, total phenolic content, and ascorbic acid were analyzed before and after processing, as well as during storage (4 °C) for up to 42 days. Among the different treatments, HPP at 600 MPa exhibited low microbial counts between days 14 and 28 of storage, while at 400 MPa already had high bacterial counts between days 7 and 14. HPP at both 400 and 600 MPa was the best method to maintain the color during storage. The texture of the cauliflower did not differ from the control during storage for HPP. For all samples, the dry matter content remained stable during storage, with few differences between treatments. The nutritional quality of high-pressure-processed cauliflower at 600 MPa for 2 min remained high until day 28. The overall results of this study demonstrate that HPP has the potential to preserve the quality of cauliflower.
ISSN:2076-3417
2076-3417
DOI:10.3390/app12126013