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Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review
Author(s) -
Tewari Somya,
Sehrawat Rachna,
Nema Prabhat K.,
Kaur Barjinder Pal
Publication year - 2017
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12319
Subject(s) - ascorbic acid , pascalization , food science , food preservation , chemistry , high pressure , food quality , antioxidant , food products , pasteurization , food processing , biochemistry , engineering physics , engineering
High Pressure Processing (HPP) is a well‐established nonthermal technology for ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile antioxidant, susceptible to degradation when exposed to oxygen, change in pH, temperature, or pressure. Preservation of AA in fruit and vegetable products is a prime concern for food processors. This review summarizes recent data on the effect of HPP on AA content of different fruits and vegetables, and their products. In most of the food products, HPP has supported either preservation or better retention of AA after pressurization (400–600 MPa/5–10 min) at lower or room temperature. High pressure processed foods have demonstrated better stability of AA during refrigeration storage as compared to thermally processed ones. These studies establish the positive implications of HPP and justify its potential use as a promising preservation technique to safeguard AA in food products.