Comparison of High Pressure and Thermal Pasteurization on the Quality Parameters of Strawberry Products: a Review

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2023 Apr 12

PMID 37041805

Authors

Nur Izzati Mohamed Nawawi

Giroon Ijod

Sri Sampath Janaka Senevirathna

Rana Muhammad Aadil

Noor Liyana Yusof

Masni Mat Yusoff

Noranizan Mohd Adzahan

Ezzat Mohamad Azman

Affiliations

Soon will be listed here.

Abstract

Strawberry () is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of pasteurization methods using high pressure or thermal pasteurization (TP) on the quality parameters of various strawberry-based products. To summarize, most of the high pressure-treated products are microbiologically stable and showed minimum degradation of thermolabile compounds than TP-treated ones. However, some studies reported that high pressure did not have an advantage over TP especially in the preservation of phenolic phytochemicals during storage. The insufficient enzyme inactivation and high residual activity of enzymes after high pressure treatment could cause anthocyanins degradation thus affecting the product quality. Overall, this review could be valuable to potential processors in evaluating the effective commercialization of high pressure-treated strawberry products.

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