Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée

The exploration of new technologies, such as the combination of pressure and heating for short times (high pressure thermal or HPT treatments), could be a new way to extend the shelf-life of fruit-derived products. HPT treatments can better preserve bioactive compared to most traditional thermal treatment. While there are currently no HPT-processed shelf-stable foods commercially available, it's possible to provide a viable process for heat-sensitive products such as fruit-derived products that would suffer a severe loss of quality by the application of a traditional thermal process. A previous study (González-Cebrino et al., 2013) showed that high pressure processing (HPP) did not inactivate polyphenoloxidase enzyme in plum purée. Results of this paper could allow production of a plum purée with an enzyme activity similar to a thermally treated purée.