Meyve Suyunda Yüksek Basınç Teknolojisinin Uygulanması

Year 2023, Issue: 52, 144 - 152, 15.12.2023

Serpil Aday

Abstract

Geleneksel olarak, meyve suları pastörizasyon ve sterilizasyon gibi ısıl işlemlerle korunmakta olup, bu prosesler bozulmayı önleyebilse de; ısıl işlem sonrasında ve müteakip depolama sırasında organoleptik ve besinsel özelliklerden sorumlu bileşiklerin kaybı gerçekleşmektedir. Termal olmayan işlemler bu nedenle geleneksel ısıl işlemlere alternatif olarak geliştirilmektedir. Bu yöntemlerden bir tanesi olan yüksek basınçla işleme (YBİ) teknolojisi, gıda güvenliğini sağlamak ve çeşitli ısıya duyarlı besinleri ve biyoaktif bileşikleri korumak için geliştirilen bir teknoloji olarak ortaya çıkmıştır. Yüksek basınç işlemi sonrasında ürünler sağlıklı, lezzetli, daha doğal ve uzun raf ömürlü olma gibi özellikleri içermektedir. Bu derleme; yüksek basınç teknolojisinin meyve sularındaki biyoaktif bileşenler, enzimler ve mikroorganizmalar üzerindeki etkilerini tartışmaya ek olarak, bu teknolojide dikkat edilmesi gereken kritik faktörleri, tüketicinin bakış açısını, maliyet unsurlarını ve küresel mevzuata uygunluğunu kapsamaktadır.

Keywords

Yüksek basınç işleme, Meyve suyu, Raf ömrü, Isıl olmayan yöntem

Application of High-Pressure Technology in the Fruit Juice

Abstract

Traditionally, fruit juices are preserved by heat treatments such as pasteurization and sterilization, although these processes can prevent spoilage, the loss of compounds responsible for organoleptic and nutritional properties occurs after heat treatment and during subsequent storage. Non-thermal processes are therefore being developed as an alternative to traditional thermal methods. One of these methods, high-pressure processing, has emerged as a technology developed to ensure food safety and protect various heat-sensitive nutrients and bioactive compounds. After the high pressure treatment, the products contain features such as being healthy, tasty, more natural and long shelf life. In addition to discussing the effects of high pressure on bioactive components, enzymes and microorganisms in fruit juices, this review covers the critical factors that need to be considered to apply this technology, consumer's perspective, cost elements and compliance with global legislation.

Keywords

High pressure processing, Fruit juice, Shelf life, Non-Thermal Method

References

• Abera, G. (2019). Review on high-pressure processing of foods. Cogent Food & Agriculture, 5(1), 1-23.
• Aksoy, A. (2020). Gıda endüstrisinde elektrolize su kullanımı. Avrupa Bilim ve Teknoloji Dergisi(19), 254-262.
• Andrés, V., Villanueva, M.J., & Tenorio, M.D. (2016). The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage. Food Chemistry, 192, 328-335.
• Awuah, G., Ramaswamy, H.S., & Economides, A. (2007). Thermal processing and quality: Principles and overview. Chemical Engineering and Processing: Process Intensification, 46(6), 584-602.
• Ayvaz, H., Schirmer, S., Parulekar, Y., Balasubramaniam, V.M., Somerville, J.A., & Daryaei, H. (2012). Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage. LWT - Food Science and Technology, 46(2), 437-447.
• Balasubramaniam, V., Farkas, D., & Turek, E.J. (2008). Preserving foods through high-pressure processing. Food Technology, 62(11), 32-38.
• Balasubramaniam, V., Martinez-Monteagudo, S.I., & Gupta, R. (2015). Principles and application of high pressure–based technologies in the food industry. Annual review of food science and technology, 6, 435-462.
• Balny, C., & Masson, P. (1993). Effects of high pressure on proteins. Food Reviews International, 9(4), 611-628.
• Butz, P., Needs, E.C., Baron, A., Bayer, O., Geisel, B., Gupta, B., Oltersdorf, U., & Tauscher, B. (2003). Consumer attitudes to high pressure food processing. Journal of Food Agriculture and Environment, 1, 30-34.
• Cacace, F., Bottani, E., Rizzi, A., & Vignali, G. (2020). Evaluation of the economic and environmental sustainability of high pressure processing of foods. Innovative Food Science & Emerging Technologies, 60, 102281.
• Chakraborty, S., Kaushik, N., Rao, P.S., & Mishra, H. (2014). High‐pressure inactivation of enzymes: a review on its recent applications on fruit purees and juices. Comprehensive Reviews in Food Science and Food Safety, 13(4), 578-596.
• Cholewinska, A.E. (2010). High Pressure Law. Wageningen University.
• Chuang, S., & Sheen, S. (2022). High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control, 132, 108529.
• Da Silveira, T.F.F., Cristianini, M., Kuhnle, G.G., Ribeiro, A.B., Filho, J.T., & Godoy, H.T. (2019). Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies, 55, 88-96.
• Dars, A.G., Hu, K., Liu, Q., Abbas, A., Xie, B., & Sun, Z. (2019). Effect of thermo-sonication and ultra-high pressure on the quality and phenolic profile of mango juice. Foods, 8(8), 298.
• Dos Santos Rocha, C., Magnani, M., Ramos, G.L.d.P.A., Bezerril, F.F., Freitas, M.Q., Cruz, A.G., & Pimentel, T.C. (2022). Emerging technologies in food processing: impacts on sensory characteristics and consumer perception. Current Opinion in Food Science, 47, 100892.
• Elamin, W.M., Endan, J.B., Yosuf, Y.A., Shamsudin, R., & Ahmedov, A. (2015). High pressure processing technology and equipment evolution: A review. Journal of Engineering Science & Technology Review, 8(5), 74-83.
• Erdoğan, A., Ghimire, D., Gürses, M., Çetin, B., & Baran, A. (2018). Patulin contamination in fruit juices and its control measures. Avrupa Bilim ve Teknoloji Dergisi(14), 39-48.
• Farkas, D.F., & Hoover, D.G. (2000). High pressure processing. Journal of Food Science, 65, 47-64.
• Gao, G., Zhao, L., Ma, Y., Wang, Y., Sun, Z., & Liao, X. (2015). Microorganisms and some quality of red grapefruit juice affected by high pressure processing and high temperature short time. Food and Bioprocess Technology, 8(10), 2096-2108.
• Georget, E., Sevenich, R., Reineke, K., Mathys, A., Heinz, V., Callanan, M., Rauh, C., & Knorr, D. (2015). Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review. Innovative Food Science & Emerging Technologies, 27, 1-14.
• Gouvea, F.S., Padilla-Zakour, O.I., Worobo, R.W., Xavier, B.M., Walter, E.H., & Rosenthal, A. (2020). Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content. Innovative Food Science & Emerging Technologies, 66, 102490.
• Hiperbaric. (2023). HPP Technology: Global Regulatory Compliance. from https://www.hiperbaric.com/en/hpp-technology-global-regulatory-compliance/
• Houška, M., Silva, F.V.M., Evelyn, Buckow, R., Terefe, N.S., & Tonello, C. (2022). High pressure processing applications in plant foods. Foods, 11(2), 223.
• Huang, H.W., Hsu, C.P., & Wang, C.Y. (2020). Healthy expectations of high hydrostatic pressure treatment in food processing industry. Journal of Food and Drug Analysis, 28(1), 1-13.
• Huang, H.W., Lung, H.M., Yang, B.B., & Wang, C.Y. (2014). Responses of microorganisms to high hydrostatic pressure processing. Food Control, 40, 250-259.
• Huang, H.W., Wu, S.J., Lu, J.K., Shyu, Y.T., & Wang, C.Y. (2017). Current status and future trends of high-pressure processing in food industry. Food Control, 72, 1-8.
• Huang, X., Wang, Y., Liao, X., & Zhao, L. (2021). Effects of ultra-high pressure and high temperature short-time sterilization on the quality of NFC orange juice. Science and Technology of Food Industry, 42(6), 1.
• Hygreeva, D., & Pandey, M.C. (2016). Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review. Trends in Food Science & Technology, 54, 175-185.
• Kamiloğlu, A., Kantar, N.K., & Elbir, T. (2021). Etlerde ozmotik dehidrasyon uygulamaları. Avrupa Bilim ve Teknoloji Dergisi(21), 534-542.
• Kanada. (2023). Foods treated with high pressure processing (HPP). from https://inspection.canada.ca/preventive-controls/high-pressure-processing/eng/1498504011314/1498504256677
• Lee, P.Y., Lusk, K., Mirosa, M., & Oey, I. (2015). Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by high pressure processing, pulsed-electric field and heat treatment. Food Quality and Preference, 40, 16-23.
• Marangoni Júnior, L., Cristianini, M., Padula, M., & Anjos, C.A.R. (2019). Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages. Food Research International, 119, 920-930.
• Marszałek, K., Szczepańska, J., Starzonek, S., Woźniak, Ł., Trych, U., Skąpska, S., Rzoska, S., Saraiva, J.A., Lorenzo, J.M., & Barba, F.J. (2019). Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage. Journal of Food Process Engineering, 42(4), e13034.
• Martins, I.B.A., Oliveira, D., Rosenthal, A., Ares, G., & Deliza, R. (2019). Brazilian consumer's perception of food processing technologies: A case study with fruit juice. Food Research International, 125, 108555.
• Mireaux, M., Cox, D.N., Cotton, A., & Evans, G. (2007). An adaptation of repertory grid methodology to evaluate Australian consumers’ perceptions of food products produced by novel technologies. Food Quality and Preference, 18(6), 834-848.
• Mújica-Paz, H., Valdez-Fragoso, A., Samson, C.T., Welti-Chanes, J., & Torres, J.A. (2011). High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology, 4(6), 969-985.
• Naik, L., Sharma, R., Rajput, Y., & Manju, G. (2013). Application of high pressure processing technology for dairy food preservation-future perspective. Journal of Animal Production Advances, 3(8), 232-241.
• Olsen, N.V., Grunert, K.G., & Sonne, A.-M. (2010). Consumer acceptance of high-pressure processing and pulsed-electric field: a review. Trends in Food Science & Technology, 21(9), 464-472.
• Podolak, R., Whitman, D., & Black, D.G. (2020). Factors affecting microbial inactivation during high pressure processing in juices and beverages: A review. Journal of Food Protection, 83(9), 1561-1575.
• Pokhrel, P.R., Boulet, C., Yildiz, S., Sablani, S., Tang, J., & Barbosa-Canovas, G.V. (2022). Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH. LWT, 159, 113219.
• Rastogi, N., Raghavarao, K., Balasubramaniam, V., Niranjan, K., & Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47(1), 69-112.
• Ravichandran, C., Jayachandran, L.E., Kothakota, A., Pandiselvam, R., & Balasubramaniam, V.M. (2023). Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review. Food Control, 146, 109516.
• Roobab, U., Abida, A., Afzal, R., Madni, G.M., Zeng, X.A., Rahaman, A., & Aadil, R.M. (2022). Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: An overview. International Journal of Food Science & Technology, 57(2), 801-815.
• Sabancı, S. (2020). Üzüm suyunun ısıtılmasında güncel elektriksel ısıtma uygulaması: Ohmik ısıtma. Avrupa Bilim ve Teknoloji Dergisi(20), 466-471.
• Sampedro, F., McAloon, A., Yee, W., Fan, X., & Geveke, D. (2014). Cost analysis and environmental impact of pulsed electric fields and high pressure processing in comparison with thermal pasteurization. Food and Bioprocess Technology, 7, 1928-1937.
• Sargun, S., Oralhan, B., & Üvenç, A.S. (2020). Sosyal medya reklamcılığının tüketici satın alma davranışı üzerine etkisinin yapısal eşitlik modellemesi ile incelenmesi. Avrupa Bilim ve Teknoloji Dergisi(20), 632-639.
• Sehrawat, R., Kaur, B.P., Nema, P.K., Tewari, S., & Kumar, L. (2021). Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible. Food Science and Biotechnology, 30(1), 19-35.
• Song, Q., Li, R., Song, X., Clausen, M.P., Orlien, V., & Giacalone, D. (2022). The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review. Food Research International, 157, 111250.
• Song, X., Pendenza, P., Díaz Navarro, M., Valderrama García, E., Di Monaco, R., & Giacalone, D. (2020). European consumers’ perceptions and attitudes towards non-thermally processed fruit and vegetable products. Foods, 9(12), 1732.
• Sonne, A.M., Grunert, K.G., Olsen, N.V., Granli, B.S., Szabó, E., & Banati, D. (2012). Consumers' perceptions of HPP and PEF food products. British Food Journal, 114(1), 85-107.
• Spira, P., Bisconsin-Junior, A., Rosenthal, A., & Monteiro, M. (2018). Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life. Food Science and Technology International, 24(6), 507-518.
• Stinco, C.M., Szczepańska, J., Marszałek, K., Pinto, C.A., Inacio, R.S., Mapelli-Brahm, P., Barba, F.J., Lorenzo, J.M., Saraiva, J.A., & Melendez-Martinez, A.J. (2019). Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice. Food Chemistry, 299, 125112.
• Syed, Q.-A., Buffa, M., Guamis, B., & Saldo, J. (2016). Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review. Critical Reviews in Food Science and Nutrition, 56(3), 474-483.
• Şen, G.T. (2021). Bazı siyah üzüm ve nar ürünlerinin antioksidan özelliklerinin incelenmesi. Avrupa Bilim ve Teknoloji Dergisi(23), 800-809.
• Tadapaneni, R.K., Daryaei, H., Krishnamurthy, K., Edirisinghe, I., & Burton-Freeman, B.M. (2014). High-Pressure processing of berry and other fruit products: Implications for bioactive compounds and food safety. Journal of Agricultural and Food Chemistry, 62(18), 3877-3885.
• Tao, Y., Sun, D.-W., Hogan, E., & Kelly, A.L. (2014). Chapter 1 - High-Pressure Processing of Foods: An Overview. In: Emerging Technologies for Food Processing (Second Edition), D.-W. Sun (Eds.), Academic Press, San Diego, 3-24.
• Terefe, N.S., Buckow, R., & Versteeg, C. (2014). Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing. Critical reviews in food science and nutrition, 54(1), 24-63.
• Tüysüz, B., ÇAKIR, Ö., & Dertli, E. (2020). Bazı yabani meyve türlerinin antioksidan kapasitesi, toplam fenolik madde içeriği ve fenolik asit profilinin belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi(21), 191-197.
• Wibowo, S., Essel, E.A., De Man, S., Bernaert, N., Van Droogenbroeck, B., Grauwet, T., Van Loey, A., & Hendrickx, M. (2019). Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses. Innovative food science & emerging technologies, 54, 64-77.
• Wu, W., Xiao, G., Yu, Y., Xu, Y., Wu, J., Peng, J., & Li, L. (2021). Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice. Food Control, 130, 108293.
• Yeşilçubuk, N.Ş., Demirel, B., & Bilsel, A.Y. (2021). Attitudes and preferences of consumers towards functional foods enriched with Omega-3 fatty acids. Avrupa Bilim ve Teknoloji Dergisi(25), 485-492.
• Yildiz, S., Pokhrel, P.R., Unluturk, S., & Barbosa-Cánovas, G.V. (2019). Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing. Innovative food science & emerging technologies, 57, 102195.
• Yordanov, D., & Angelova, G. (2010). High pressure processing for foods preserving. Biotechnology & Biotechnological Equipment, 24(3), 1940-1945.