Comparative effects of thermal pasteurization and high pressure processing on the quality related properties of cocoa honey under refrigerated conditions

This study aimed to comparative of thermal pasteurization (TP) and high pressure processing (HPP) on quality attributes of Cocoa honey such as microbial counts, amino acid compositions, physicochemical properties, and antioxidant characteristics during 21 days of cold storage. The results indicated that 600 MPa/3 min conditions led to a 5-log reduction of E. coli O157:H7 in cocoa honey and completely inhibited microbial growth during the 21-day cold storage period. The original total soluble solids, pH, and titratable acidity of the cocoa honey showed stability after HPP and during 21 days of storage. By contrast, TP not only significantly altered the amino acid composition but also elevated the degree of browning, thereby causing a color change in cocoa honey. The total phenol and flavonoid concentration of the HPP group was maintained, whereas those of the control and TP groups significantly decreased with the prolongation of the storage time. Cocoa honey treated with HPP at 500 MPa/4 min exhibited the highest antioxidant capacity. This provides an alternative approach for product development in the cocoa honey industry.