Pressure-Assisted Thermal Sterilization and Storage Stability of Avocado Puree in High Barrier Polymeric Packaging
The main objective of this study was to evaluate the feasibility of developing shelf stable avocado puree processed with pressure-assisted thermal sterilization (PATS). A pressure of 600 MPa and initial vessel temperature of 90 °C was used over 5 min processing time. Two high barrier polymeric packages were used: Film A-PE/PA6//EVOH and Film B-AlOx-coated PET//AlOx-coated PET//AlOx-coated PET//ONy//CPP. Ascorbic acid with concentration of 0.4 g/kg of avocado was added to puree to enhance its color stability (pH 6.6). Results showed that the weight loss was lower in package B (0.5%) than in package A (4–5%) over 104 days of storage at 23 °C. Instrumental color (greenness) of the puree in both packaging changed significantly (p > 0.05) during storage despite the addition of ascorbic acid; however, total color changes of puree in film B were lower than film A. There was no significant (p > 0.05) degradation of chlorophyll concentrations of PATS-processed avocado during storage. The dissolve oxygen concentration in avocado puree during storage was stable and the maximum normalized dissolve oxygen was less than 1%. Lipid oxidation of the fortified and plain avocado puree packaged in films A and B was stable with no significant (p > 0.05) changes during storage. Total plate count of avocado puree after PATS and during the 3 months of storage was below the detection limit. The results suggest that shelf stable avocado puree with limited shelf life could be developed using the PATS process.
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The main objective of this study was to evaluate the feasibility of developing shelf stable avocado puree processed with pressure-assisted thermal sterilization (PATS). A pressure of 600 MPa and…