Czech J. Food Sci., 2023, 41(4):263-270 | DOI: 10.17221/2/2023-CJFS

High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualitiesOriginal Paper

Farah Javed1, Hafiz Muhammad Shahbaz1, Waqas Ahmed1, Habib ur Rehman2
1 Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
2 Department of Physiology, University of Veterinary and Animal Sciences, Lahore, Pakistan

High-pressure processing (HPP) was used as a post-processing treatment for vegetable puree. Microbiological, physicochemical, nutritional, and sensory analyses of puree were investigated at room temperature. HPP (600 MPa, 5 min) was compared with thermal treatment (117 °C, 30 min) and fresh samples. Treatments did not change pH or total soluble solids. For both methods treated samples exhibited a lower microbial count (< 1.0 log CFU·g–1) over storage, compared with fresh puree. During storage, other parameters, including total phenolic contents and antioxidants also demonstrated similar or better performance than controls (P < 0.05). Overall, HPP-treated puree received a higher sensory evaluation score. Thus, HPP can be used as an alternative processing technology to improve nutritional quality and microbial safety.

Keywords: non-thermal processing; storage; shelf life; nutritional quality

Received: January 2, 2023; Revised: June 10, 2023; Accepted: June 26, 2023; Prepublished online: July 21, 2023; Published: August 29, 2023  Show citation

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Javed F, Shahbaz HM, Ahmed W, Rehman HU. High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities. Czech J. Food Sci. 2023;41(4):263-270. doi: 10.17221/2/2023-CJFS.
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