Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-11739
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Main Title: Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes
Author(s): Gratz, Maximilian
Sevenich, Robert
Hoppe, Thomas
Schottroff, Felix
Vlaskovic, Nevena
Belkova, Beverly
Chytilova, Lucie
Filatova, Maria
Stupak, Michal
Hajslova, Jana
Rauh, Cornelia
Jaeger, Henry
Type: Article
Language Code: en
Abstract: Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as well as minimized effects on sensory and nutritional profiles. In this study, PES and OH were tested based on possible food safety process windows in comparison to thermal retorting, to optimize the food quality of carrot-based purees. The following parameters related to food quality were tested: texture, carotenoid content, color, and detectable amount of food processing contaminants (FPC) formed. Application of the innovative sterilization techniques resulted in a better retention of color, texture, and carotenoids (for PES) as well as a reduced formation of food processing contaminants. Importantly, a significant reduction in the formation of furan and its derivates was observed, compared to the retorted samples. Hence, both sterilization technologies showed promising results in the mitigation of potential toxic processing contaminants and retention of quality attributes.
URI: https://depositonce.tu-berlin.de/handle/11303/12938
http://dx.doi.org/10.14279/depositonce-11739
Issue Date: 18-Mar-2021
Date Available: 6-Apr-2021
DDC Class: 630 Landwirtschaft und verwandte Bereiche
Subject(s): sterilization
high-pressure thermal sterilization
ohmic heating
food processing contaminants
physicochemical properties
Sponsor/Funder: TU Berlin, Open-Access-Mittel – 2021
License: https://creativecommons.org/licenses/by/4.0/
Journal Title: Frontiers in Nutrition
Publisher: Frontiers
Publisher Place: Lausanne
Volume: 8
Article Number: 643837
Publisher DOI: 10.3389/fnut.2021.643837
EISSN: 2296-861X
Appears in Collections:FG Lebensmittelbiotechnologie und -prozesstechnik » Publications

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