Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing.

Background: The changes in the volatile profile of a pumpkin (Cucurbita moschata, Duch.) purée processed by high pressure thermal (HPT) processing at different pressure and initial temperature intensities (300, 600, 900 MPa and 60, 80 °C, respectively) was evaluated. Headspace solid-phase microextraction (HS-SPME) technique was used for the extraction and concentration of volatile compounds and the analysis was performed by gas chromatography-mass spectrometry (GC-MS).

Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée.

Physicochemical parameters, bioactive compounds' content (carotenoids and total phenols), total antioxidant activity, and enzymatic activity of polyphenol oxidase (PPO) were evaluated after high pressure processing (HPP) on a pumpkin purée (cv. 'Butternut'). Three pressure levels (400, 500, and 600 MPa) were combined with three holding times (200, 400, and 600 s).

Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.

Unlabelled: The application of hydrostatic high pressure on a "Songold" plum purée was assessed in comparison with heat pasteurization. To simulate industrial conditions, one-half of the total purée was manufactured with a pretreatment of thermal blanching (TB) and the other half without it (nonthermally blanched, NTB). Changes after thermal treatment and high-pressure processing (HPP: 400, 600 MPa) and after 20 d of refrigerated storage were evaluated.

Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage.

The application of hydrostatic high pressure on an industrial line of nectarine (Prunus persica L.) purées was assessed in comparison with the traditional thermal treatment of pasteurization. Changes after thermal processing (85 °C, 5 min) and after high-pressure processing (HPP: 450 or 600 MPa for 5 or 10 min) and during the refrigerated storage (60 d) of an industrially produced nectarine purée were evaluated.