Fresh fruit juices consumption has greatly risen over the last years, due to the increasing demand for fresh-like foods. Microbial growth and enzymatic activity as well as physical and chemical changes can contribute to quality depletion of these juices. High-pressure carbon dioxide (HPCD) is a promising nonthermal technology for the stabilization of fresh juices. During the treatment, juice is in contact with carbon dioxide at temperature-pressure conditions approaching the critical point. HPCD pressures rarely exceed 50MPa. Temperature is generally between 20°C and 50°C, low enough to maintain the product fresh-likelihood. This chapter reviews the effects of HPCD treatment on liquid food, with particular focus on fruit juices. To this aim, a description of the basic principles of this technology and of its effects on microorganisms, enzymes and sensory, physicochemical, and physical properties of fruit juices is presented. Finally the description of combined strategies and plants nowadays available for HPCD treatment is reported.
High-Pressure Carbon Dioxide Treatment of Fresh Fruit Juices
Plazzotta S.;Manzocco L.
2019-01-01
Abstract
Fresh fruit juices consumption has greatly risen over the last years, due to the increasing demand for fresh-like foods. Microbial growth and enzymatic activity as well as physical and chemical changes can contribute to quality depletion of these juices. High-pressure carbon dioxide (HPCD) is a promising nonthermal technology for the stabilization of fresh juices. During the treatment, juice is in contact with carbon dioxide at temperature-pressure conditions approaching the critical point. HPCD pressures rarely exceed 50MPa. Temperature is generally between 20°C and 50°C, low enough to maintain the product fresh-likelihood. This chapter reviews the effects of HPCD treatment on liquid food, with particular focus on fruit juices. To this aim, a description of the basic principles of this technology and of its effects on microorganisms, enzymes and sensory, physicochemical, and physical properties of fruit juices is presented. Finally the description of combined strategies and plants nowadays available for HPCD treatment is reported.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
