Microbial Inactivation Methods
Open access
Peer reviewed
Abstract
Abstract
Thermal processing remains one of the most widely used methods for preserving fruit purees due to its effectiveness in microbial reduction and enzyme inactivation. However, conventional techniques such as pasteurization can impair nutritional and sensory quality by degrading heat-sensitive bioactive compounds, including polyphenols and vitamins. This review compares high-pressure processing and flash vacuum expansion as emerging alternatives to conventional thermal methods. A structured literature search was conducted using Google Scholar, Scopus, Web of Science, and ScienceDirect, employing keywords related to fruit purees, pasteurization, high-pressure processing, flash vacuum expansion, bioactive compounds, enzymatic activity, and microbial safety. Studies were selected according to their alignment with the review objectives, with preference given to recent evidence when multiple studies addressed similar aspects. The mechanisms, operating parameters, and effects of these technologies on microbiological safety, enzymatic activity, and bioactive compound retention were analyzed, with emphasis on small- and medium-scale fruit processing. High-pressure processing generally provides favorable nutritional and sensory preservation, although its high cost and limited enzyme inactivation may restrict broader adoption. Flash vacuum expansion has demonstrated potential for microbial and enzymatic inactivation while maintaining or enhancing the extractability of certain bioactive compounds, together with short processing times and relatively low investment requirements. Overall, flash vacuum expansion represents a promising alternative preservation technology for fruit purees. However, comparative studies under equivalent processing conditions are needed to better establish its relative advantages over pasteurization and high-pressure processing. Evidence from gastrointestinal bioaccessibility, bioavailability, and health effects remains limited, particularly across diverse fruit matrices and processing conditions.
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@article{Velsquez2026Comparative,
title = {Comparative analysis of pasteurization, high-pressure processing and flash vacuum expansion in fruit purees},
author = {Orlando Velásquez and Victoria Escobar and Fabrice Eric Vaillant and Misael Cortes and Pablo Rodríguez},
journal = {Food and Humanity},
year = {2026},
doi = {10.1016/j.foohum.2026.101577},
url = {https://doi.org/10.1016/j.foohum.2026.101577}
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