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<p>High-pressure homogenization (HPH) combined with thermal treatment was applied to process tamarillo puree and evaluate its structural, nutritional, and storage stability. Different pressures (500, 700, and 1000&#xa0;bar) with 1–3 passes significantly reduced particle size to 800–500&#xa0;nm, indicating effective particle disruption. HPH enhanced colour attributes, total polyphenols, carotenoids, and antioxidant activity, with increases of 14%, 21%, and 30%, respectively, at 1000&#xa0;bar–1 pass. HPLC analysis identified gallic, chlorogenic, caffeic, and p-coumaric acids (112, 254, 63, and 103&#xa0;µg/g), while β-cryptoxanthin and β-carotene were the dominant carotenoids. Thermal bottling achieved a 5-D microbial reduction within 16&#xa0;min, ensuring product safety. In-vitro digestion revealed high bioaccessibility of total phenolics (72%) and carotenoids (74%) in processed puree. During four months of storage, total phenolics, carotenoids, and antioxidant activity decreased by approximately 45.81%, 33.33%, and 48.51%, respectively; however, the puree retained acceptable physicochemical and functional quality throughout storage. These findings demonstrate the potential of HPH-assisted processing for developing functional and shelf-stable tamarillo puree products.</p> Graphical Abstract <p></p>

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Synergistic effects of high-pressure homogenization and thermal treatment on the phytochemical profile and in-vitro bioaccessibility of tamarillo puree during extended storage

  • 期刊论文

  • 发表日期：

    2026年7月17日

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  • Shubham Rohilla,
  • Jinku Bora,
  • Muzamil Ahmad Rather,
  • Manabendra Mandal,
  • Tanweer Alam,
  • Charu Lata Mahanta

摘要

High-pressure homogenization (HPH) combined with thermal treatment was applied to process tamarillo puree and evaluate its structural, nutritional, and storage stability. Different pressures (500, 700, and 1000 bar) with 1–3 passes significantly reduced particle size to 800–500 nm, indicating effective particle disruption. HPH enhanced colour attributes, total polyphenols, carotenoids, and antioxidant activity, with increases of 14%, 21%, and 30%, respectively, at 1000 bar–1 pass. HPLC analysis identified gallic, chlorogenic, caffeic, and p-coumaric acids (112, 254, 63, and 103 µg/g), while β-cryptoxanthin and β-carotene were the dominant carotenoids. Thermal bottling achieved a 5-D microbial reduction within 16 min, ensuring product safety. In-vitro digestion revealed high bioaccessibility of total phenolics (72%) and carotenoids (74%) in processed puree. During four months of storage, total phenolics, carotenoids, and antioxidant activity decreased by approximately 45.81%, 33.33%, and 48.51%, respectively; however, the puree retained acceptable physicochemical and functional quality throughout storage. These findings demonstrate the potential of HPH-assisted processing for developing functional and shelf-stable tamarillo puree products.

Graphical Abstract