Effects of combined application of high?pressure processing and active coatings on phenolic compounds and microbiological and physicochemical quality of apple cubes

BACKGROUND In recent years the use of high-pressure processing (HPP) fruit products has steadily increased due to its antimicrobial effectiveness and retention nutritional quality attributes compared conventional thermal technologies. Edible coatings are already being used enhance minimally processed fruits. Thus, apple cubes (AC) alginate–vanillin-coated (AVAC) were subjected HPP (400 MPa/5 min/35 °C). The microbiological physicochemical parameters evaluated bioactive compounds monitored before after cubes. Also, an in vitro gastrointestinal digestion (GID) was conducted. RESULTS left L. monocytogenes counts below detection limit (2 log UFC g?1), regardless presence coating. For E. coli, + active coating showed a synergism affording greatest reduction (>5 log) for AVAC-HPP. Firmness maintained AVAC-HPP samples, while AC-HPP samples suffered reductions 35%. Colour also better retained samples. general, led decrease phenolic compounds. Regarding effects GID, vanillin-based exerted protective effect on some phenolics. p-coumaroylquinic acid concentration AVAC during GID. Epigallocatechin, compound with highest cubes, (106%) (57%). phloridzin (17%). At end procyanidin B1 epigallocatechin main all showing concentration. CONCLUSIONS This work demonstrates that combined application could be obtain safe good-quality product. © 2021 Society Chemical Industry