Mechanism of colour change of carambola puree by high pressure processing and its effect on flavour and physicochemical properties

Summary The study aimed to investigate the mechanism of the colour change of carambola puree by high pressure processing (HPP), and the effects on its flavour, antioxidant properties and other physicochemical properties. The results showed that the colour change of carambola puree after HPP (200, 400, 600 and 800 MPa, for 15 min at 25 °C) was caused by both the enzymatic browning inhibition and the β‐carotene release promotion. The physical and chemical properties also varied after HPP treatment, in which the potential of hydrogen (pH) value and the total soluble solids decreased with the pressure. With the increase of pressure, the content of total phenols and flavonoids increased to a certain extent, and the antioxidant activity also increased. HPP could destroy the cell structure and form microscopic pores in the tissue, which might cause changes in physical and chemical properties. Compared with untreated samples, HPP could improve the characteristic flavour and quality of the sample itself, and it has a great application prospect in the production of carambola puree.