Evaluation of High-Pressure Processing (HPP) for the\nStabilization of Prickly Pear Puree through the Assessment of Its\nMicrobiological, Enzymatic, and Nutritional Features

This study explores hydrostatic pressure\nprocessing (HPP) as an\nalternative to thermal pasteurization for stabilizing prickly pear\npuree, focusing on its microbiological, enzymatic, and nutritive features.\nThe puree underwent HPP (600 MPa for 180 s at 5 °C) or pasteurization\n(80 °C for 30 s) and was stored at 4 °C. The impacts of\ntreatments were assessed at time 0, and stabilized purees were monitored\nweekly for 42 days. HPP ensured microbial stability and better color\npreservation and maintained the total phenolic content. The antioxidant\ncapacity was better preserved after HPP and was retained for up to\n28 days of refrigerated storage. HPP enhanced ascorbic acid retention,\nwith only a 2% reduction compared to 22% with pasteurization. Both\ntreatments similarly inactivated pectin methyl esterase and lipoxygenase.\nDespite HPP being less effective against polyphenol oxidase, the pressurized\nsamples showed no negative impacts on color or volatiles’ profile,\nthe latter being better preserved with HPP than with pasteurization.