Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43922679" target="_blank" >RIV/60461373:22330/21:43922679 - isvavai.cz</a>

Result on the web

<a href="https://www.frontiersin.org/articles/10.3389/fnut.2021.643837/full" target="_blank" >https://www.frontiersin.org/articles/10.3389/fnut.2021.643837/full</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3389/fnut.2021.643837" target="_blank" >10.3389/fnut.2021.643837</a>

Result language

angličtina

Original language name

Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

Original language description

Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as well as minimized effects on sensory and nutritional profiles. In this study, PES and OH were tested based on possible food safety process windows in comparison to thermal retorting, to optimize the food quality of carrot-based purees. The following parameters related to food quality were tested: texture, carotenoid content, color, and detectable amount of food processing contaminants (FPC) formed. Application of the innovative sterilization techniques resulted in a better retention of color, texture, and carotenoids (for PES) as well as a reduced formation of food processing contaminants. Importantly, a significant reduction in the formation of furan and its derivates was observed, compared to the retorted samples. Hence, both sterilization technologies showed promising results in the mitigation of potential toxic processing contaminants and retention of quality attributes. © Copyright © 2021 Gratz, Sevenich, Hoppe, Schottroff, Vlaskovic, Belkova, Chytilova, Filatova, Stupak, Hajslova, Rauh and Jaeger.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Frontiers in Nutrition

ISSN

2296-861X

e-ISSN

—

Volume of the periodical

8

Issue of the periodical within the volume

643837

Country of publishing house

CH - SWITZERLAND

Number of pages

20

Pages from-to

—

UT code for WoS article

000636790200001

EID of the result in the Scopus database

2-s2.0-85103668426