High-pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities

Abstract

High-pressure processing (HPP) was used as a post-processing treatment for vegetable puree. Microbiological, physicochemical, nutritional, and sensory analyses of puree were investigated at room temperature. HPP (600 MPa, 5 min) was compared with thermal treatment (117 °C, 30 min) and fresh samples. Treatments did not change pH or total soluble solids. For both methods treated samples exhibited a lower microbial count (<1.0 log CFU g 1) over storage, compared with fresh puree. During storage, other parameters, including total phenolic contents and antioxidants also demonstrated similar or better performance than controls (P< 0.05). Overall, HPP-Treated puree received a higher sensory evaluation score. Thus, HPP can be used as an alternative processing technology to improve nutritional quality and microbial safety.