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BACKGROUND The aim of this study was to investigate the microbial levels, physicochemical and antioxidant properties and polyphenol oxidase ( PPO) and peroxidase ( POD) activities as well as to conduct a sensory analysis of white grape juice treated with high-pressure processing ( HPP) and thermal pasteurization ( TP), over a period of 20 days of refrigerated storage. RESULTS HPP treatment of 600 MPa and TP significantly reduced aerobic bacteria, coliform and yeast/mold counts. At day 20 of storage, HPP-600 juice displayed no significant differences compared with fresh juice in terms of physicochemical properties such as titratable acidity, pH and soluble solids, and retained less than 50% PPO and POD activities. Although significant differences were observed in the color, antioxidant contents and antioxidant capacity of HPP-treated juice, the extent of these differences was substantially lower than that in TP-treated juice, indicating that HPP treatment can better retain the quality of grape juice. Sensory testing showed no significant difference between HPP-treated juice and fresh juice, while TP reduced the acceptance of grape juice. CONCLUSION This study shows that HPP treatment maintained the overall quality parameters of white grape juice, thus effectively extending the shelf life during refrigerated storage. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The increased consumers' interest in high quality foods with fresh-like sensory and additive free attributes led to the development of non-thermal food processing technologies as alterative to conventionally heat treatments. This review describes the current application status and market trends of high-pressure processing (HPP) technology in food industry. As the most successfully commercialized non-thermal processing technology, HPP eliminates food pathogens at room temperature and extends the shelf life of foods circulated through the cold chain. These processes maintain the organoleptic properties and nutritional value of the foods, which is not possible using traditional thermal pasteurization. The U.S. Food and Drug Administration has officially approved HPP as a non-thermal pasteurization technology that can replace traditional pasteurization in the food industry. Clearly defined regulations and specifications will facilitate the development of the application market to improve product quality and consumer trust. The widespread application of HPP technology has boosted the development and market demand for HPP equipment. HPP has been widely used in the production of packaged vegetables, fruits, meat, seafood, and dairy products. By the end of 2015, more than 300 units of HPP equipment were operating globally. Despite the high price and high barriers to investment, the specialized original equipment manufacturer service sector has been gradually increasing, and the annual output value of global HPP market has approached $10 billion. HPP technology also can be combined with existing food trends, as organic food, health food or clean label to boost the development in the food market. [ABSTRACT FROM AUTHOR]