Czech J. Food Sci., 2024, 42(6):405-414 | DOI: 10.17221/77/2024-CJFS

Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juiceOriginal Paper

Toheed Ahmad ORCID...1, Hafiz Muhammad Shahbaz1, Khalid Saeed2, Sanaullah Iqbal1, Habib Rehman3
1 Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
2 Department of Applied Chemistry, Pakistan Council of Scientific and Industrial Research, Lahore, Pakistan
3 Department of Physiology, University of Veterinary and Animal Sciences, Lahore, Pakistan

Sweet cherry juice rich in phenols and anthocyanins is highly perishable and typically undergo thermal pasteurisation, which can diminish its nutritional composition. High pressure processing (HPP), a non-thermal technique using pressure to inactivate the microbes while preserving nutrients, offers a more effective alternative for extending the shelf life of fruit juice. Accordingly, present study evaluated comparative impact of high pressure processing and thermal pasteurisation on phytochemicals, antioxidant activity, microbial and sensory attributes of cherry juice during storage. For study, cherry juice subjected to two different HPP levels (400 and 600 MPa) for 5 min and thermal pasteurisation (95 °C) for 30 s, followed by storage (60 days at 4 °C). Results showed HPP and thermal pasteurisation had significant impact (P < 0.05) on phenolics, flavonoids, and antioxidants compared to control, however, thermally pasteurised juice showed rapid deterioration compared to HPP juice, whereas anthocyanin and cyanidin-3-glucoside levels remarkably different in both groups. Microbial findings revealed safety of HPP pasteurisation juice with shelf life (45 days) however, better sensory acceptability for HPP treated juice. In nutshell, HPP pasteurisation is pragmatic approach for enhancing shelf life with better nutrients for cherry juice and findings useful for beverage industry and health professionals.

Keywords: non-thermal; phytonutrients; shelf life; consumer acceptability; microbial safety

Received: April 30, 2024; Revised: October 4, 2024; Accepted: October 15, 2024; Prepublished online: November 15, 2024; Published: December 18, 2024  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Ahmad T, Shahbaz HM, Saeed K, Iqbal S, Rehman H. Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice. Czech J. Food Sci. 2024;42(6):405-414. doi: 10.17221/77/2024-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Aaby K., Grimsbo I.H., Hovda M.B., Rode T.M. (2018): Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice. Food Chemistry, 260: 115-123. Go to original source... Go to PubMed...
    2. Ballistreri G., Continella A., Gentile A., Amenta M., Fabroni S., Rapisarda P. (2013): Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy. Food Chemistry, 140: 630-638. Go to original source... Go to PubMed...
    3. Brand-Williams W., Cuvelier M.E., Berset C. (1995): Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28: 25-30. Go to original source...
    4. Chen D., Xi H., Guo X., Qin Z., Pang X., Hu X., Liao X., Wu J. (2013): Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time. Innovative Food Science & Emerging Technologies, 19: 85-94. Go to original source...
    5. Di Matteo A., Russo R., Graziani G., Ritieni A., Di Vaio C. (2017): Characterization of autochthonous sweet cherry cultivars (Prunus avium L.) of southern Italy for fruit quality, bioactive compounds and antioxidant activity. Journal of Food Science and Agriculture, 97: 2782-2794. Go to original source... Go to PubMed...
    6. Ekanem J., Ekanem O. (2019): Proximate analysis and sensory evaluation of freshly produced apple fruit juice stored at different temperatures and treated with natural and artificial preservatives. Global Journal of Pure and Applied Mathematics, 25: 31-37. Go to original source...
    7. Ferreira R.M., Amaral R.A., Silva A.M., Cardoso S.M., Saraiva J.A. (2022): Effect of high pressure and thermal pasteurization on microbial and physico-chemical properties of Opuntia ficus-indica juices. Beverages, 8: 84. Go to original source...
    8. Garcia-Parra J., Masegosa R., Delgado-Adamez J., Gonzalez-Cebrino F., Ramirez R. (2017): Effect of the thermal treatment and high pressure processing for the preservation of purees from two different cherry cultivars (Pico Negro' and 'Sweetheart) grown in 'Valle del Jerte' (Spain). Acta Horticulturae, 1161: 497-501. Go to original source...
    9. Giusti M.M., Wrolstad R.E. (2001): Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Acree T., Ruth S. (eds): Current Protocols in Food Analytical Chemistry. Hoboken, Wiley: 19-31. Go to original source...
    10. Gonçalves A.C., Bento C., Silva B., Simões M., Silva L.R. (2019): Nutrients, bioactive compounds and bioactivity: The health benefits of sweet cherries (Prunus avium L.). Current Nutrition & Food Science, 15: 208-227. Go to original source...
    11. Gouvea F.S., Padilla-Zakour O.I., Worobo R.W., Xavier B.M., Walter E.H., Rosenthal A. (2020): Effect of high pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content. Innovative Food Science & Emerging Technologies, 66: 102490. Go to original source...
    12. Han S., Yang J., Choi K., Kim J., Adhikari K., Lee J. (2022): Chemical analysis of commercial white wines and its relationship with consumer acceptability. Foods, 11: 1-19. Go to original source... Go to PubMed...
    13. Hassanpour H., Yousef H., Jafar H., Mohammad A. (2011): Antioxidant capacity and phytochemical properties of cornelian cherry (Cornus mas L.) genotypes in Iran. Scientia Horticulturae, 129: 459-463. Go to original source...
    14. Hayaloglu A.A., Demir N. (2015): Physicochemical characteristics, antioxidant activity, organic acid and sugar contents of 12 sweet cherry (Prunus avium L.) cultivars grown in Turkey. Journal of Food Science, 80: C564-C570. Go to original source... Go to PubMed...
    15. Jakobek L., Seruga M., Medvidovic-Kosanovic M., Novak I. (2007): Anthocyanin content and antioxidant activity of various red fruit juices. Deutsche Lebensmittelrundschau, 103: 58-64.
    16. Jang G.H., Kim H.W., Lee M.K., Jeong S.Y., Bak A.R., Lee D.J., Kim J.B. (2018): Characterization and quantification of flavonoid glycosides in the Prunus genus by UPLC-DAD-QTOF/MS. Saudi Journal of Biological Sciences, 25: 1622-1631. Go to original source... Go to PubMed...
    17. Javed F., Shahbaz H.M., Ahmed W., Rehman H. (2023): High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities. Czech Journal of Food Sciences, 41: 263-270. Go to original source...
    18. Kathuria D., Thakur A. (2023): Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies. Food Control, 109911: 1-13. Go to original source...
    19. Kultur G., Misra N., Barba F.J., Koubaa M., Gökmen V., Alpas H. (2017): Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food. Food Research International, 101: 17-23. Go to original source... Go to PubMed...
    20. Liu F., Zhang X., Zhao L., Wang Y., Liao X. (2016): Potential of high pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice. Innovative Food Science & Emerging Technologies, 34: 51-58. Go to original source...
    21. Lou X., Xiong J., Tian H., Yu H., Chen C., Huang J., Yuan H., Hanna M., Yuan L., Xu H. (2022): Effect of high pressure processing on the bioaccessibility of phenolic compounds from cloudy hawthorn berry (Crataegus pinnatifida) juice. Journal of Food Composition and Analysis, 110: 104540. Go to original source...
    22. Ma Y., Yin X., Bi X., Su F., Liang Z., Luo M., Fu D., Xing Y., Che Z. (2019): Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high pressure processing and thermal treatment. International Journal of Food Properties, 22: 1250-1269. Go to original source...
    23. Mahmood T., Anwar F., Bhatti I.A., Iqbal T. (2013): Effect of maturity on proximate composition, phenolics and antioxidant attributes of cherry fruit. Pakistan Journal of Botany, 45: 909-914.
    24. Mahmoud E., Hayallah AM., Kovacic S., Abdelhamid D., Abdel-Aziz M. (2022): Recent progress in biologically active indole hybrids: A mini review. Pharmacological Reports, 74: 570-582. Go to original source... Go to PubMed...
    25. Mandha J., Shumoy H., Matemu A.O., Raes K. (2023): Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality. Food Bioscience, 51: 102335. Go to original source...
    26. Nunes A.R., Gonçalves A.C., Falcão A., Alves G., Silva L.R. (2021): Prunus avium L. (sweet cherry) by-products: A source of phenolic compounds with antioxidant and anti-hyperglycemic properties - A review. Applied Sciences, 11: 8516. Go to original source...
    27. Peng P., Hou Z., Xu Z., Liao X. (2018): Effects of high pressure and high temperature short time sterilization on the quality of cherry juice. Science Technology Food Industry, 17: 71-78.
    28. Queirós R.P., Rainho D., Santos M.D., Fidalgo L.G., Delgadillo I., Saraiva J.A. (2015): High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties. High Pressure Research, 35: 69-77. Go to original source...
    29. Rios-Corripio G., Welti-Chanes J., Rodríguez-Martínez V., Guerrero-Beltrán J.Á. (2024): High hydrostatic pressure processing of fresh juice and a fermented beverage of black cherry (Prunus serotina). Journal of Agriculture and Food Research, 15: 100937. Go to original source...
    30. Saeed M.K., Khan M.N., Ahmad I., Hussain N., Ali S., Deng Y., Dai R. (2013): Isolation, identification and antioxidant potential of major flavonoids from ethyl acetate fraction of Torreya grandis. Asian Journal of Chemistry, 25: 2459-2464. Go to original source...
    31. Saeeduddin M., Abid M., Jabbar S., Wu T., Hashim M.M., Awad F.N., Hu B., Lei S., Zeng X. (2015): Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. LWT - Food Science and Technology, 64: 452-458. Go to original source...
    32. Sang J., Ma Q., Li C-q. (2017): Development and validation of green chromatography for the determination of anthocyanins in haskap berry, mulberry and blackberry. Analytical Methods, 9: 2535-2545. Go to original source...
    33. Sehrawat R., Kaur B.P., Nema P.K., Tewari S., Kumar L. (2021): Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible. Food Science and Biotechnology, 30: 19-35. Go to original source... Go to PubMed...
    34. Singleton V.L., Orthofer R., Lamuela-Raventós R.M. (1999): Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299: 152-178. Go to original source...
    35. Szpadzik E., Krupa T., Molska-Kawulok K., Przyby³ko S. (2022): Fruit quality and contents of some bioactive compounds in selected Czech Sweet Cherry (Prunus avium L.) Cultivars under conditions of Central Poland. Agriculture, 12: 1859. Go to original source...
    36. Tahir Mahmood T.M., Farooq Anwar F.A., Bhatti I., Tahira Iqbal T.I. (2013): Effect of maturity on proximate composition, phenolics and antioxidant attributes of cherry fruit. Pakistan Journal of Botany, 45: 904-913
    37. Tenuta M.C., Artoni E., Fava P., Bignami C., Licciardello F. (2023): Shelf life extension and nutritional quality preservation of sour cherries through high pressure processing. Foods, 12: 342. Go to original source... Go to PubMed...
    38. Usaga J., Acosta Ó., Churey J.J., Padilla-Zakour O.I., Worobo R.W. (2021): Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages. International Journal of Food Microbiology, 339: 109034. Go to original source... Go to PubMed...
    39. van der Werf R., Walter C., Bietiger W., Seyfritz E., Mura C., Peronet C., Legrandois J., Werner D., Ennahar S., Digel F., Maillard-Pedracini E., Pinget M., Jeandidier N., Marchioni E., Sigrist S., Dal S. (2018): Beneficial effects of cherry consumption as a dietary intervention for metabolic, hepatic and vascular complications in type 2 diabetic rats. Cardiovascular Diabetology, 17: 104. Go to original source... Go to PubMed...
    40. Vieira F.N., Lourenço S., Fidalgo L.G., Santos S.A., Silvestre A.J., Jerónimo E., Saraiva J.A. (2018): Long-term effect on bioactive components and antioxidant activity of thermal and high pressure pasteurization of orange juice. Molecules, 23: 2706. Go to original source... Go to PubMed...
    41. Waghmare R. (2024): High pressure processing of fruit beverages: A recent trend. Food and Humanity, 2: 100232. Go to original source...
    42. Wu W., Xiao G., Yu Y., Xu Y., Wu J., Peng J., Li L. (2021): Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice. Food Control, 130: 108293. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content