JBT Marel Avure Applied sciences has launched findings on the impression of high-pressure processing (HPP) on the dietary high quality of fruits, greens and herbs in comparison with thermal therapy. The analysis signifies that HPP preserves bioactive compounds whereas guaranteeing meals security.
HPP is a way utilized in pet meals manufacturing to remove dangerous micro organism in uncooked pet meals with out utilizing warmth, preserving dietary worth and increasing shelf life. It makes use of excessive water stress to inactivate dangerous pathogens equivalent to Salmonella, E. coli, and Listeria monocytogenes. In contrast to thermal therapies, which may degrade vitamins and sensory qualities, HPP maintains fresh-like traits with out the necessity for components or preservatives. As a result of HPP is utilized after packaging, it eliminates contamination dangers and helps stop product remembers.
The corporate’s analysis, performed with worldwide shoppers, discovered that HPP didn’t impression the antioxidant or anti-inflammatory properties in juices processed below numerous circumstances. Sensory evaluations confirmed no vital distinction in style between HPP-treated apple and orange juices saved for 3 months and contemporary juice saved for one week, with a 99% confidence degree.
In response to JBT Marel, further research reinforce these findings:
- A examine with the College of British Columbia confirmed that HPP reduces microbial hundreds with out negatively affecting bioactive vitamins.
- Analysis with CSIRO (Meals Science Australia) discovered that HPP minimally impacts sensory properties in fruit and vegetable merchandise.
- A separate examine confirmed that HPP-treated ardour fruit puree retained higher colour and antioxidants in comparison with heat-treated puree.
“We all know customers prioritize shopping for meals primarily based on healthfulness now greater than ever,” mentioned Dr. Errol Raghubeer, VP of Meals Science and Microbiology at JBT Marel. “In contrast to warmth therapy, HPP is a viable cold-process know-how that’s more and more used within the meals and beverage business to make sure the protection of meals, enhance the microbiological shelf life, and prolong product high quality with out damaging the dietary properties of meals.”
These findings spotlight HPP’s potential as a non-thermal processing various that maintains meals high quality whereas extending shelf life.
Tailored from a press launch.
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