There was an attempt made to quantify the effect that thermal processing and high-pressure processing had on the bioactive compounds as well as the microbial safety of coriander paste. The pH of untreated coriander paste was 6.21 brix while its total soluble solids were 7.8. However, after high-pressure processing and during storage, there was no significant difference observed on the total soluble solids and pH. When treated at 400 to 600 MPa, the final content increased by about 1%. That’s not all, when thermally processed; the flavonoid content seemed to be lower than that of a sample which was processed using the high-pressure processing method. The untreated coriander paste had some amounts of ascorbic acid which decreased significantly depending on the method of processing. The ascorbic acid decreased significantly when the thermal processing method is used and reduced a bit when the high pressure processing method was used. That was also the case when it came to chlorophyll reduction. When thermal processing method was used, the amount of chlorophyll reduced significantly but when the high pressure processing method was used, the amount of chlorophyll which reduced was insignificant.

The whole experiment clearly showed that antioxidant activity as well as bioactive compound activity will be affected more when thermal method of processing is used. High-pressure processing method has proved to be significant since the effect on bioactive compounds is very minor while on the other hand it is severe when thermal method of processing is used. The whole experiment revealed that HPP is more significant and relevant when it comes to the retention of bioactive compounds unlike thermal processing.

Well, from these we can be able to list down the benefits of high pressure processing method. One of them being, as we have seen, it retains the bioactive compounds intact in food products. What this means is that it does not affect the taste or the flavors of the food which has been subjected to this kind of process. Due to its amazing working mechanism, the process is able to single out pathogens from food products, eliminating them instantly while maintaining the nutritional properties of the food products.

High-pressure processing method is a rather effective kind of preservation method than thermal processing method. Many companies have used both methods, but recently the popularity of high-pressure processing method has increased drastically with many food processing companies embracing the use of this kind of technology. No heat is used in high-pressure processing method. The basic ingredients used are water and electricity, a big advantage being that the water can be recycled, hence reducing the total cost of production. However, the technology requires lots of money and space to install and this is the reason why many food companies in the United States don’t have the technology but rather make use of services from high pressure processing companies. In other parts of the world, food industries have this kind of technology installed. Products which have been preserved through this method have a long shelf life and can be transported over wide range of geographic areas without the worry of expiring.



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URL : http://allnaturalfreshness.com/

Blog ID : 186310

Category : Business

Date Added : 15-9-2016

Tags : High-Pressure | mechanism

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