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May 2, 2022Food Science and Technology InternationalOpen Access

Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies

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Authors

GGGerardo A. González-TejedorSecretaría Nacional de Ciencia, Tecnología e InnovaciónAGAlberto GarreUniversidad Politécnica de CartagenaJEJosé A. EgeaConsejo Superior de Investigaciones Científicas

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Implication

Randomized trial examines microbial inactivation in a smoothie, indicating high pressure is effective for safety.

Key Points

  • This research aims to model the microbial inactivation of fresh smoothies treated with high hydrostatic pressure.
  • Examined pressure intensities of 300, 350, 400, and 450 MPa on smoothies.
  • Monitored quality attributes like vitamin C, color, and acidity post-treatment.
  • Used the Geeraerd model to study microbial inactivation kinetics.
  • 300 MPa pressure showed shoulder and tail effects in inactivation kinetics.
  • Vitamin C content decreased by 26% and 21% after treatments of 300 and 350 MPa, respectively.
  • A pressure of 400 MPa resulted in effective microbial inactivation while retaining quality.

Cite This Study

González-Tejedor et al. (2022) studied this question.

synapsesocial.com/papers/6a6c348445e10bb5bcf31cd8https://doi.org/10.1177/10820132221095607
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