TY - JOUR T1 - Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability. AU - Hurtado,Adriana, AU - Guàrdia,Maria Dolors, AU - Picouet,Pierre, AU - Jofré,Anna, AU - Ros,José María, AU - Bañón,Sancho, Y1 - 2016/06/15/ PY - 2015/12/18/received PY - 2016/04/28/revised PY - 2016/05/01/accepted PY - 2016/5/14/pubmed PY - 2017/6/20/medline PY - 2016/5/13/entrez KW - clarification KW - high pressure KW - non-thermal pasteurization KW - oxidation KW - red fruit KW - smoothie SP - 770 EP - 776 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 3 N2 - BACKGROUND: Non-thermal pasteurization by high-pressure processing (HPP) is increasingly replacing thermal processing (TP) to maintain the properties of fresh fruit products. However, most of the research on HPP-fruit products only partially addresses fruit-pressure interaction, which limits its practical interest. The objective of this study was to assess the use of a mild HPP treatment to stabilize red fruit-based smoothies (microbial, enzymatic, oxidative and physical stability). RESULTS: HPP (350 MPa/10 °C/5 min) was slightly less effective than TP (85 °C/7 min) in inactivating microbes (mesophilic and psychrophilic bacteria, coliforms, yeasts and moulds) in smoothies kept at 4 °C for up to 28 days. The main limitation of using HPP was its low efficacy in inactivating oxidative (polyphenol oxidase and peroxidase) and hydrolytic (pectin methyl esterase) enzymes. Data on antioxidant status, colour parameters, browning index, transmittance, turbidity and viscosity confirmed that the HPP-smoothies have a greater tendency towards oxidation and clarification, which might lead to undesirable sensory and nutritional changes (see Part B). CONCLUSION: The microbial quality of smoothies was adequately controlled by mild HPP treatment without affecting their physical-chemical characteristics; however, oxidative and hydrolytic enzymes are highly pressure-resistant, which suggests that additional strategies should be used to stabilize smoothies. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27170492/Stabilization_of_red_fruit_based_smoothies_by_high_pressure_processing__Part_A__Effects_on_microbial_growth_enzyme_activity_antioxidant_capacity_and_physical_stability_ DB - PRIME DP - Unbound Medicine ER -