Nonetheless, spores themselves are innocuous and any food product with intrinsic characteristics that prevent their growth are considered safe for consumption. botulinum, spore germination and outgrowth is associated with the production of the lethal botulinum neurotoxin (Figure 2). When conditions become favorable, spores can grow and represent a public health hazard. Spores are structures that protect certain microorganisms against non-favorable environments. Indeed, HPP at the conditions normally used in the food industry (up to 600 MPa/87,000 psi, 1-6 min, 4-25 ☌/39-77 ☏) does not inactivate bacterial spores. This decision forced most companies to switch from HPP to alternate processing techniques. In the warning letters that FDA issued to companies using HPP to preserve coconut water it was stated that HPP does not consistently achieve a 5-log reduction of Clostridium botulinum spores, which was considered the pathogen of concern in this low-acid juice. Nonetheless, in 2015 the Food and Drug Administration (FDA) showed their concern regarding the safety of this process. It was the first time in history that consumers all around the world could enjoy the unique taste and nutritional benefits of coconut water as if it were extracted from just cracked coconuts. Many other brands followed in the coming years and the minimally processed juice became popular. ![]() Coco Wilson, commercial example of fresh-like HPP coconut water Limitations for the commercialization of HPP coconut waterīack in 2011, Harmless Harvest was the first company to introduce HPP coconut water in the US market. Nonetheless, it drastically changes color and flavor profiles of the beverage, so bringing the refreshing taste and nutritional benefits of coconut water to the population at large was challenging until the implementation of HPP at industrial scale. Traditional heat sterilization inactivates all spoilage microorganisms and spore-forming bacteria. Subjecting the juice to a preservation step is required for distribution and commercialization all around the world. Therefore, raw coconut water could only be enjoyed locally in the geographical areas where the fruit grows. Its intrinsic characteristics makes it highly perishable and susceptible to spoilage. This delicate tropical beverage is extracted from tender coconuts, harvested after 7-8 months of maturation in palm trees. HPP benefits for juices & beveragesĪmong different juices, coconut water is probably the one that benefits most from HPP. Fortunately, High Pressure Processing (HPP) has emerged as a minimal processing technology able to deliver safe juices with an extended shelf life under refrigeration and with identical quality attributes compared to their unprocessed homologues. Traditional heat pasteurization can achieve these goals, but sensory and nutritional quality is negatively affected. ![]() The range of juices in grocery stores is becoming ever wider and this requires manufacturers to seek alternatives to extend shelf life and guarantee the safety of their products. However, faster lifestyle and the need to maximize increasingly limited leisure time are boosting the demand for convenience products. Squeezing the juice out of the fruit at home is probably the best way to enjoy all benefits and appreciate the delicate flavor of single varieties or unique blends. ![]() There is no doubt among consumers that fruit juices represent an excellent source of health-promoting compounds such as vitamins, minerals, or antioxidants. In search of alternatives for coconut water processing botulinum risk in tender coconut water aiming to demonstrate that HPP is a suitable preservation technology to extend shelf life and guarantee safety of this delicate beverage. Hiperbaric is conducting extensive research to evaluate C. ![]() Nonetheless, food safety concerns regarding the control of Clostridium botulinum spores by HPP in the low-acid tropical juice restrict its commercialization in some regions. Tender coconut water clearly enjoys the benefits of High Pressure Processing (HPP) since color, flavor and nutritional changes induced by traditional heat preservation methods are prevented.
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