ArticleFoods (Basel, Switzerland)2023
Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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Who cites it
8 citing papers in PubMed, 17 citations in OpenAlex.
- Impact of High Pressure Processing on the In Vitro Bioaccessibility of Polyphenols in Sour Cherry (Prunus cerasus L.) Juice.ACS omega · 2025Article
- Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins.Frontiers in microbiology · 2025Review
- Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology.Food chemistry: X · 2024Article
- Effect of ultrasound combined with chemical pretreatment as an innovative non-thermal technology on the drying process, quality properties and texture of cherry subjected to radio frequency vacuum drying.Ultrasonics sonochemistry · 2024Article
- Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn.Foods (Basel, Switzerland) · 2024Article
- Novel Approaches in Food Preservation and Their Impact on the Food System.Foods (Basel, Switzerland) · 2023Article
- Prototype of an Innovative Vacuum Dryer with an Ejector System: Comparative Drying Analysis with a Vacuum Dryer with a Vacuum Pump on Selected Fruits.Foods (Basel, Switzerland) · 2023Article
- Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review.Food science and biotechnology · 2023Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The present study assessed the effectiveness of high pressure processing (HPP) for the quality maintenance of pitted sour cherries, with special regard to microbial stabilization and the maintenance of color and of chemical-nutritional properties. The HPP treatment (600 MPa for 3 min at 4 °C) was effective at minimizing the initial microbial load, which remained at negligible levels throughout 5 months of refrigerated storage. The color and total phytochemical content of sour cherries were not influenced by the HPP treatment and were maintained at levels comparable with the fresh product for 3 months of refrigerated storage. For longer storage periods, the typical red color decreased, in agreement with the content of total anthocyanins, which showed a significant decrease (up to 65% after 5 months). The antioxidant activity, measured by the ABTS and DPPH assays, was not affected by the HPP treatment, but slightly reduced during refrigerated storage. The study suggests that HPP may be exploited to extend the shelf life, while maintaining the fresh-like features of sour cherries, thus offering an alternative option to current preservation techniques (based on freezing or heating) commonly applied to this product.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.