High pressure-temperature processing as an alternative for preserving basil

B. Krebbers; A. Matser; M. Koets; P. Bartels; R. van den Berg

doi:10.1080/08957950212431

High pressure-temperature processing as an alternative for preserving basil

B. Krebbers, A. Matser, M. Koets, P. Bartels, R. van den Berg

Research output: Contribution to journal › Article › Academic › peer-review

32 Citations (Scopus)

Abstract

In this study the effect of sterilisation by high pressure (HP) on the quality of basil was compared to conventional processing techniques. By means of freezing, or blanching followed by drying, microbial reduction of spores was maximal one-log. Pulsed HP-temperature treatment yielded a reduction of the natural occurring flora of more than 3 log CFU/g product. The essential oil content in basil consisted mainly of methylchavicol and linalool. HP sterilisation preserved these compounds in contrast to the equivalent conventional heat sterilisation process, which reduced the linalool and methylchavicol content to respectively 21 and 3% of the original amount. Drying and freezing also resulted in a significant reduction of the essential oil content.

Original language	English
Pages (from-to)	711-714
Journal	International Journal of High Pressure Research
Volume	22
Issue number	3/4
DOIs	https://doi.org/10.1080/08957950212431
Publication status	Published - 2002

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AB - In this study the effect of sterilisation by high pressure (HP) on the quality of basil was compared to conventional processing techniques. By means of freezing, or blanching followed by drying, microbial reduction of spores was maximal one-log. Pulsed HP-temperature treatment yielded a reduction of the natural occurring flora of more than 3 log CFU/g product. The essential oil content in basil consisted mainly of methylchavicol and linalool. HP sterilisation preserved these compounds in contrast to the equivalent conventional heat sterilisation process, which reduced the linalool and methylchavicol content to respectively 21 and 3% of the original amount. Drying and freezing also resulted in a significant reduction of the essential oil content.

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