Effects of high pressure processing (HPP) on microorganisms and the quality of mango smoothies during storage

Area of Science:

• Food Science
• Microbiology
• Food Processing Technology

Background:

• Ensuring microbial safety and maintaining quality in fruit smoothies is crucial for consumer acceptance.
• Traditional heat treatments can negatively impact sensory attributes and nutritional value.

Purpose of the Study:

• To evaluate the efficacy of high pressure processing (HPP) in inactivating microorganisms in mango smoothies.
• To compare the effects of HPP and conventional heat treatment (HT) on mango smoothie quality during storage.

Main Methods:

• Mango smoothies were treated with HPP (400-600 MPa, 0-15 min) and HT (90 °C/20 min).
• Microbiological analysis (total plate count, yeast & mold) and quality assessments (color, viscosity, carotene, pH, total soluble solids) were performed.
• A 15-day storage study at 4 °C was conducted for selected treatments (HT, HPP-500, HPP-600).

Main Results:

• HPP significantly reduced total plate count (TPC) and yeast and mold (YM) counts, with inactivation increasing with pressure and time.
• HPP-500 treatment showed superior retention of color and viscosity compared to HT and HPP-600 during storage.
• Carotene content was better preserved with HPP than HT, while pH and total soluble solids remained unaffected by treatments.

Conclusions:

• High pressure processing (HPP), particularly at 500 MPa for 8 minutes (HPP-500), offers a promising alternative to heat treatment for mango smoothies.
• HPP-500 ensures microbial safety while effectively maintaining key quality attributes like color, viscosity, and nutritional content (carotene).
• HPP-500 demonstrates superior performance in preserving mango smoothie quality over extended storage compared to HT and higher HPP pressures.