HPP-Sterilized Blackberry Juice
2025-05-13
High Pressure Processing (HPP): A Natural Method for Preserving Food and Beverages
High Pressure Processing (HPP), also known as ultra-high pressure preservation, ultra-high pressure treatment, ultra-high pressure sterilization, or cold sterilization, utilizes clean, fresh cold water to generate ultra-high pressure. This process inactivates foodborne pathogens and extends the refrigerated shelf life of foods and beverages without relying on high temperatures, preservatives, or hyperosmotic methods (such as adding salt or sugar) for preservation.
Blackberries
Blackberries are berries from the Rubus genus of the Rosaceae family, native to North America and Europe and now widely cultivated in temperate regions. The fruit is deep purple-black in color, composed of clusters of small drupelets, with a sweet-sour and juicy flavor. While similar in appearance to mulberries, they belong to different plant families and genera. Blackberries are rich in iron and vitamin C and can be eaten fresh, made into preserves, jams, jellies, or used as pie fillings. However, their soft and delicate skin makes them highly perishable—fresh blackberries begin to oxidize and spoil within 4 hours of harvesting, which is why fresh blackberries are rarely available in markets. Blackberry-based beverages address this perishability issue while preserving the fruit’s nutritional activity. The retention of blackberry aroma compounds is a critical indicator of the freshness and sensory quality of blackberry juice products.
Principle of HPP Technology
HPP technology involves placing waterproof flexible-packaged foods into a stainless steel pressure vessel (using water as the medium). Ultra-high pressure of 100–600 MPa is applied to the water and maintained for several seconds to minutes. This process, conducted at room temperature or lower, achieves sterilization, enzyme inactivation, food safety assurance, and shelf-life extension. Blackberries are thermally sensitive fruits; even brief thermal sterilization alters their aroma compounds, negatively affecting sensory quality. However, processing blackberry juice with HPP equipment not only retains its nutritional content but also better preserves the fruit’s unique aroma. HPP technology not only sterilizes blackberry juice and extends its shelf life but also enhances its quality by maximizing aroma retention.
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