Application of High Hydrostatic Pressure in fresh purple smoothieMicrobial inactivation kinetic modelling and qualitative studies

  1. Gerardo Aníbal González Tejedor 1
  2. Alberto Garre Pérez 2
  3. José Alberto Egea Larrosa
  4. Arantxa Aznar 3
  5. Francisco Artés Hernández
  6. Pablo Salvador Fernández Escámez
  1. 1 Sistema Nacional de Investigación (SNI), SENACYT, Ciudad de Panamá, Panamá
  2. 2 Food Microbiology, Wageningen University and Research, Wageningen, the Netherlands
  3. 3 Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132 1532-1738

Year of publication: 2023

Volume: 29

Issue: 4

Pages: 372-382

Type: Article

More publications in: Food science and technology international = Ciencia y tecnología de alimentos internacional


The inactivation kinetics of Listeria monocytogenes during High Hydrostatic Pressure (HHP) treatments was studied in a purple smoothie based of fresh fruit and vegetables. Pressure intensity studied was 300, 350, 400 and 450 MPa. Untreated samples were used as control. Furthermore, the effects on quality attributes (sensory, total soluble solids content, colour, titratable acidity, pH, vitamin C and total phenolics content) were also monitored. Microbial inactivation was modelled as a function of the HHP intensity using the Geeraerd model. Shoulder and tail effects were observed only for the 300 MPa pressure assayed, supporting a multiple hit kinetic inactivation of critical factors. Increasing the HHP intensity resulted in a faster inactivation with tailing. A strong positive correlation was observed between the pressure level and the inactivation rate (k). Hence, a linear model was used to describe the relationship between both variables. Nevertheless, further data are required to confirm this secondary model. Quality was mostly unaffected by the HHP treatments, except for the vitamin C content, which reported reductions of 26 and 21% after 300 and 350 MPa, respectively. In conclusion, HHP can be a viable technology for processing fruit and vegetable-based smoothies to preserve quality and safety. A pressure of 400 MPa is advisable to ensure an efficient microbial inactivation with the best sensory and nutritional quality retention.