Research on various food processing methodologies

High pressure processing (HPP) of aronia berry puree: Pilot scal processing and a self-life study
BoYuan ab Mary-Grace C.Danao ab MeiLu a Steven A.Weier b Jayne E.Stratton ab Curtis L.Weller ab
Innovative Food Science & Emerging Technologies
Volume 47, June 2018, Pages 241-248
Aronia berry puree was subjected to 400 and 600 MPa, 5 min high pressure processing (HPP)
and then microbial shelf-life and quality changes of aronia puree during 8-week refrigerated
storage were evaluated. HPP reduced the aerobic plate counts (APC) significantly and APC
changed insignificantly during the 8-week storage. HPP completely inactivated yeasts and
molds, and no regrowth was observed during 8-week storage. In contrast, yeasts in untreated
puree increased from 4.7 to 6.1 log CFU/g. Physicochemical properties, total phenolic contents
and antioxidant capacities of aronia puree had insignificant changes right after HPP and during
8-week refrigerated storage. Total anthocyanin content of untreated samples and those treated
at 400 MPa decreased continuously during the storage. HPP, especially processing at 600 MPa
for 5 min, could be an effective preservation technique for microbial population reduction,
quality retention, and shelf-life extension of aronia puree.
Industrial relevance
The growing demand for minimal processed and antioxidant-rich aronia berry products has
stimulated the interest of food industry. Industrial sector demands methods to extend the
microbial shelf-life and maintain its quality and nutritional values of aronia berry products
during refrigerated storage. The results of this study demonstrated that HPP is effective in
extending the microbial shelf-life, maintaining the quality and preserving the bioactive
antioxidants of aronia berry puree during 8 weeks of refrigerated storage.
Characterisation of Aronia powders obtained by different drying processes.
Horszwald A 1 , Julien H, Andlauer W.
Food Chem.
2013 Dec 1;141(3):2858-63.
Nowadays, food industry is facing challenges connected with the preservation of the highest
possible quality of fruit products obtained after processing. Attention has been drawn to Aronia
fruits due to numerous health promoting properties of their products. However, processing of
Aronia, like other berries, leads to difficulties that stem from the preparation process, as well as
changes in the composition of bioactive compounds. Consequently, in this study, Aronia
commercial juice was subjected to different drying techniques: spray drying, freeze drying and
vacuum drying with the temperature range of 40-80 °C. All powders obtained had a high
content of total polyphenols. Powders gained by spray drying had the highest values which
corresponded to a high content of total flavonoids, total monomeric anthocyanins, cyaniding-3-
glucoside and total proanthocyanidins. Analysis of the results exhibited a correlation between
selected bioactive compounds and their antioxidant capacity. In conclusion, drying techniques
have an impact on selected quality parameters, and different drying techniques cause changes
in the content of bioactives analysed. Spray drying can be recommended for preservation of

bioactives in Aronia products. Powder quality depends mainly on the process applied and
parameters chosen. Therefore, Aronia powders production should be adapted to the
requirements and design of the final product.

High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties,
microbial counts, bioactive compounds, and antioxidant capacities
BoYuan ab Mary-Grace C.Danao ab Jayne E.Stratton ab Steven A.Weier a Curtis L.Weller ab MeiLu b
Innovative Food Science & Emerging Technologies
Volume 47, June 2018, Pages 249-255
The effect of high pressure processing (HPP) at 200 to 600 MPa for 2.5 or 5 min on
physicochemical properties (color, pH, titratable acidity, total soluble solids content/TSSC, pulp
content, particle size distribution, and viscosity), microbial counts (aerobic bacteria, yeast and
mold counts), bioactive compounds (total phenolic and anthocyanin contents), and antioxidant
capacities (DPPH radical scavenging capacity and ferric reducing antioxidant power) of aronia
berry purée were investigated. All measurements were compared between HPP treated and
untreated purées. TSSC and viscosity decreased significantly when pressurized above 400 MPa
for 2.5 min and at all HPP conditions, respectively. Other physicochemical properties changed
insignificantly after HPP. Pressurization at 400 and 600 MPa both effectively reduced yeasts and
molds to below 1 log CFU/g, and reduced aerobic bacteria to <2 log CFU/g only when
pressurized for 5 min. No significant reduction in phenolic contents or antioxidant capacities in
pressurized purée was observed.
Industrial relevance
Purée is a feasible form of aronia berry used as food product, considering the astringent taste
of whole aronia berry. The results of this study suggest that HPP will significantly reduce the
microbial counts of aronia berry purée, while retaining antioxidant capacities and most
physicochemical properties of aronia berry purée. The outcomes could help the food industry
apply HPP to the commercial production of aronia berry purée-based food products to meet
the quality standards with safety ensured.

The influence of different the drying methods on chemical composition and antioxidant activity
in chokeberries
JustynaSamoticha a AnetaWojdyło a KrzysztofLech b
LWT – Food Science and Technology
Volume 66, March 2016, Pages 484-489
Drying has been long known and widely used method of food preservation. The aim of this
study was to determine the effect of different drying methods (by freeze-drying (FD), vacuum
(VD), convective drying (CD), microwave (VMD) and combined method (CVM)) on the quality
factors of chokeberry fruit, including phenolic compounds, antioxidant activity, and color. All
products were characterized by water activity which determines their storage stability. The
highest content of bioactive compounds and antioxidant activity were determined in freeze-

dried samples, compared with fresh fruits (total phenolic in gallic acid equivalents-
8008 mg/100 g dm, anthocyanins- 3917 mg/100 g dm). The increase in air temperature during
CD as well as the increase in material temperature during VMD deteriorated dried product
quality in terms of the content of phenolic compounds, antioxidant activity, and color, which
was correlated with anthocyanin content. A new combined CVM method allowed obtaining
high quality dried material compared to the CD and VMD methods applied separately. The
drying process affected changes in the appearance and brightening of color, and also increased
the contribution of yellow color in the fruits. The results show that the quality of dried
chokeberry depends on the method and conditions of fruit drying.