Gratz Maximilian, Sevenich Robert, Hoppe Thomas, Schottroff Felix, Vlaskovic Nevena, Belkova Beverly, Chytilova Lucie, Filatova Maria, Stupak Michal, Hajslova Jana, Rauh Cornelia, Jaeger Henry
Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany.
Front Nutr. 2021 Mar 18;8:643837. doi: 10.3389/fnut.2021.643837. eCollection 2021.
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.
压力强化杀菌（PES）和欧姆加热（OH）是两种新兴的杀菌技术，目前在食品工业中尚未得到应用。然而，这两种技术在利用降低食品产品中的热强度来灭活孢子方面具有显著优势，同时对感官和营养特性的影响也最小化。在本研究中，与热杀菌相比，基于可能的食品安全工艺窗口对PES和OH进行了测试，以优化胡萝卜泥的食品质量。测试了以下与食品质量相关的参数：质地、类胡萝卜素含量、颜色以及形成的食品加工污染物（FPC）的可检测量。应用创新的杀菌技术可更好地保留颜色、质地和类胡萝卜素（对于PES），并减少食品加工污染物的形成。重要的是，与杀菌处理的样品相比，观察到呋喃及其衍生物的形成显著减少。因此，这两种杀菌技术在减轻潜在的有毒加工污染物和保留质量属性方面均显示出有前景的结果。
