Understanding Plant matrices Behavior under High-Pressure Processing: A comparative study

Aim: High-Pressure Processing (HPP) is a promising non-thermal technology for preserving the quality and safety of fresh fruits without compromising their nutritional and sensory attributes. This study aimed to evaluate the effects of HPP on texture, color, microstructure, and bioactive compounds of fresh kiwi, mango, and blackberry to understand how different fruit tissues respond to HPP, and to find out the optimal treatment conditions that maintain product quality. Materials and methods: Fresh, ripe samples of kiwi and mango (cubes of 1–1.5 cm) and whole blackberries were subjected to HPP at 400, 500, and 600 MPa/2 and 6 min. Untreated samples served as controls. Physico-chemical analyses including texture, color, microscopic observations and bioactive compounds (polyphenolic content, carotenoids, volatile compounds) were conducted to assess the impact of HPP processing on product quality. Results: The effects HPP on fruit cubes of kiwi, mango, and blackberry varied depending on their distinct tissue characteristics. Kiwi cubes exhibited a moderate reduction in texture (from 14.15 N to ~7 N) compared to untreated, accompanied by cell wall thickening, cell detachment, and minimal color changes. However, HPP-treated mango cubes showed considerable softening and significant color changes (ΔE ~33), with cell damage, cell wall breakdown, and bioactive compounds and pigment loss contributing to both texture and color alterations, especially with increasing pressure and holding time. Blackberry cubes experienced minimal texture changes after pressure treatment, but noticeable color modification (ΔE > 6) was observed due to cell damage and slight cell disruption, resulting in pigment and bioactive compounds loss. Optimal results for preserving product quality were observed at moderate pressure levels and shorter holding times. Conclusion: The effects of HPP on kiwi, mango, and blackberry cubes were tissue-dependent. Kiwi cubes showed moderate texture reduction with minimal color changes, while mango cubes exhibited substantial softening and significant color changes, particularly with higher pressure and longer holding times, accompanied by pigment and bioactive compounds loss. Blackberry cubes had minimal texture changes but notable color modification, highlighting the different structural responses and losses in each fruit to HPP.