食品加工的主要目的之一為減少或消除病原性微生物，維持產品的機能活性與感官特性，同時延長產品的貨架期。食品加工操作多利用熱能，例如：巴斯德殺菌(Pasteurization)、殺菁(Blanching)、乾燥(Drying)等；但在高於環境溫度時，會引起明顯的品質屬性降低，包括：風味、質地、顏色、熱敏性營養成分及機能活性等。
富含花青素的新鮮莓果(例如:桑椹與草莓)，不但具有鮮豔色澤吸引消費者之青睞同時也提供抗氧化等機能特性，為當今廣為食用的水果。本研究擬以花青素為指標，利用一快速升降溫裝置(fast-heating fast-cooling model system, FHFC system)，模擬熱交換器系統加工過程，針對富含花青素之桑椹果汁(MJ)其總花青素(TAC)熱降解情形與其顏色變化、抗氧化活性表現進行分析。新鮮桑椹經過適當的加工處理後得到澄清果汁，利用FHFC裝置進行不同溫度時間的熱處理(70-130oC/0-960 min)後，分析其總花青素含量及顏色。桑椹果汁之總花青素、顏色值(a*, L*×a*×b*)、最大波長吸收值(A514) 之降解屬一級反應動力學，且隨著溫度的提升，裂解速率顯著增加(p<0.05)。其活化能分別為108.7、89.2、82.8及88.1kJ/mol。相較於其他莓果類花青素，桑椹花青素具有較佳的熱穩定性。花青素之含量與A514，顏色值(a*, L*×a*×b*)彼此間具高相關性。建議可以A514之檢測來快速推估或線上監測總花青素存留量。
富含花青素之莓果一但受到病原菌(如Escherichia coli O157:H7)汙染後，必須進行適當的殺菌處理才能提供給消費者食用。本論文之第二部分，是以草莓泥(SP)熱殺菌條件參數之建立與高壓殺菌(HPP)應用之安全性評估為主。利用志賀毒性大腸桿菌(Shiga toxin-producing E. coli, STEC)為指標，同時監測樣品花青素含量與產品顏色變化，以及儲存期間黴菌與酵母菌生長之情形。新鮮草莓泥樣品(糖度8oBrix或調整至20及40 oBrix)，接菌後，以50、52、54、57.5、60及62.5°C進行熱致死條件評估。結果顯示，殺菌值(D-value)會受到溫度的提升而顯著降低，然而含糖量的提高反而會提高其值，同時對花青素存留與顏色有保護作用。經計算後，分別得到平均殺菌值為909.1、454.6、 212.8、46.1及20.2秒，z值為5.9°C。
另一部分為高壓殺菌(HPP)致死病原菌之可行性與安全性評估。新鮮草莓泥經過適當接種後，以150、250、350、450、550及650 MPa壓力分別進行5、15及30分鐘的處理。結果顯示: 以壓力350MPa進行5分鐘的處理條件能顯著降低6-log CFU/g之病原菌。同時透過電子式顯微鏡(SEM)的結果清楚地提供高壓處理對病原菌所造成之物理性且不可逆破壞的證據。結果得知，HPP處理對於熱敏感性產品(如富含花青素莓果)能提供較佳的加工後產品品質，同時有助於控制產品安全性。

Food processing, a method used to eliminate pathogen, maintain sensory and bioactivity characteristics and extend the shelf-life of products. When the processing temperature is higher than the ambient temperature, it will lead food products to undesired quality, including heat-sensitive nutrients lossed, color changed. Fresh berries, mulberry and strawberry contain abundant anthocyanins with attractive brilliant red color and provide health benefits.
This study was aimed to simulate the thermal processing of Morus alba L. mulberry juice (MJ) and to evaluate the kinetic parameters for the retention of total anthocyanins content (TAC), the relationship between the changes in color and TAC, and to search for a convenient on-line indicator for TAC using a fast-heating fast-cooling model (FHFC) system. Fresh mulberry was homogenized, de-pectinized, blanched, and filtered to obtain the clear juice. The MJ was then processed in the FHFC system at various holding conditions (70-130oC/0-960 min). Results indicate that the TAC, CIE a* value, total color index (L*×a*×b*), and the maximum absorbance which occurs at 514nm (A514) all decrease in time and temperature-dependent manners (p<0.05) following first-order reaction kinetics. The activation energies (Ea) were 108.7, 89.2, 82.8, and 88.1kJ/mol, respectively. There are good linear correlations among A514, a*, L*×a*×b*, and TAC. We propose to take A514, which can easily be assessed using a spectrophotometer with digital output, as an indicator for the on-line estimation of TAC in the thermal processing of MJ.
Raw whole strawberries, if contaminated with pathogens such as Escherichia coli O157:H7, must be pasteurized prior to consumption. The objective of another part of this dissertation was to investigate the thermal and high pressure processing (HPP) inactivation of Shiga toxin-producing E. coli (STEC) in strawberry puree (SP), and evaluate the changes of anthocyanins and color, and the survival of yeasts and molds (YM) after processing. Inoculated fresh SP, with or without added sugar (20 and 40 oBrix), was heated at 50, 52, 54, 57.5, 60, and 62.5°C to determine the thermal resistance of E. coli O157:H7, survival of YM, degradation of anthocyanins, and changes in browning index. The average D-values of E. coli O157:H7 in raw SP were 909.1, 454.6, 212.8, 46.1, and 20.2 s at 50, 52, 54, 57.5, and 60°C, respectively, with a z-value of 5.9°C. While linearly decreasing with temperature, the log D values of E. coli O157:H7 increased slightly with sugar concentration. The log degradation rates of anthocyanins increased linearly with temperature, but decreased slightly with sugar concentrations. These results suggest that sugar may provide some protection to both E. coli O157: H7 and anthocyanins in SP.
The other objective of this part of dissertation was to explore the potential application of HPP treatment to reduce or eliminate STECs in SP. Inoculated SP was vacuum sealed, and then pressure-treated at 150, 250, 350, 450, 550, and 650 MPa for 5, 15, and 30 min. HPP treatment, at 350 MPa for ≥ 5 min, significantly reduced STECs in SP by 6-log CFU/g from the initial cell population of ca. 8-log CFU/g. The scanning electron microscopy (SEM) images clearly provided the physical evidence that high pressure may kill the cells and the damage may be irreversible. The results demonstrated that the HPP treatments can be potentially used to control STECs in heat sensitive products.

TABLE OF CONTENTS
Abstract ..........................................................................................................................i
Abstract (Chinese)........................................................................................................iii
List of Tables ..............................................................................................................ix
List of Figures ............................................................................................................x

CHAPTERS:
1. Introduction ...............................................................................................................1
2. Evaluation for anthocyanins retention in the thermal processing of mulberry juice using a Fast-heating fast-cooling model system…………………………………….4
2.1. Introduction…………………………………………………………………….5
2.1.1. Mulberry …………………………………………………………………..5
2.1.2. Anthocyanins ………………………………………………………….…..5
2.1.3. Kinetics of anthocyanins ………………………………………………….6
2.1.4. Objective…………………………………………………………………..7
2.2. Materials and methods…………………………………………………………7
2.2.1. Preparation of mulberry juice……………….……………………………..8
2.2.2. Degradation studies………………………………………………………...8
2.2.3. Determination of anthocyanins…………………………………………...10
2.2.4. Determination of antioxidant activity………………………...…………..10
2.2.5. Physicochemical analyses ………………………………………………..11
2.3. Results and discussion………………………………………………………...11
2.3.1 Characteristics of juice …………………………………………………...11
2.3.2. Kinetics of anthocyanins degradation …………………………………...12
2.3.3. Estimation of kinetic parameters…………………………………………15
2.3.4. Antioxidant activity of MJ ……………………………………………….17
2.4. Conclusion…………………………………………………………………...17
References…………………………………………………………………………18
3. Kinetics of color change in thermal processes of mulberry juice…………………31
3.1 Introduction……………………………………………………………………32
3.2. Materials and methods………………………………………...……………...33
3.2.1. Preparation of MJ ………………………………………………………..33
3.2.2. Thermal processes ……………………………………………………….33
3.2.3. Determination of L*, a*, and b* color values……………………………34
3.2.4. Absorption spectrum.…………………………………….………..……..34
3.2.5. Determination of TAC and other physicochemical analyses……...……..35
3.3. Results and discussion………………………………………………………...35
3.3.1 Changes of color values…………………………………………………..35
3.3.2. Kinetics of color degradation. …………………………………………...36
3.3.3. Temperature dependency of color degradation rate.……………………..37
3.3.4. Absorption spectrum of color…..………………………………………...37
3.3.5. Relationship between color and TAC………………………………….…38
3.4. Conclusion……………………………………………………………….……38
References ………………………………………………………………………...39
4. Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color………………………………………………………....50
4.1. Introduction…………………………………………………………………...51
4.2. Materials and methods………………………………………………………..52
4.2.1. Bacterial cultures and preparation………………………………………..52
4.2.2. Sample preparation and inoculation……………………………..……….53
4.2.3. Thermal-resistance of E. coli O157:H7 in SP……………………..…….54
4.2.4. Recovery of surviving of E. coli O157:H7………………………………54
4.2.5. Changes in total anthocyanins content and color………………………..54
4.2.6. Survival of yeasts and molds…………………………………………….55
4.2.7. Data analysis and modeling ……………………………………………..56
4.3. Results and discussion………………………………………………………..56
4.3.1. Thermal inactivation of E. coli O157:H7………………………………..56
4.3.2. Changes in pH, total anthocyanins, and Bi………………………………58
4.3.3. The survival of yeasts and molds………………………………………...60
4.4. Conclusion……………………………………………………………………61
References…………………………………………………………………………61
5. Effect of high pressure treatment on the survival of Shiga toxin-producing Escherichia coli in strawberries…………………………………………………...74
5.1. Introduction …………………………………………………………………..75
5.2. Materials and methods………………………………………………...……...77
5.2.1. STEC cultures and preparation…………………………………………...77
5.2.2. Sample preparation and inoculation……………………………………...78
5.2.3. High pressure processing treatment……………………………………...78
5.2.4. Recovery of the surviving bacteria……………………………………….79
5.2.5. Scanning electron microscopy (SEM)……………………………………79
5.3. Results and discussion………………………………………………………...80
5.3.1. The thermal effect induced by HPP treatment……………………………80
5.3.2. Survival of the “Big Six” non-O157 STECs and O157:H7 in SP under HPP……………………………………………………………………………...82
5.3.3. The cell structure damage by HPP treatment…………………………….84
5.3.4. The survival of yeasts and molds during storage……………..………….85
5.4. Conclusion…………………………………………………………………….85
References…………………………………………………………..……………..86
6. Conclusion…………………………........................................................................99

Anonymous. 1990. Official methods of analysis, 15th ed. Association of Official Analytical Chemists, AOAC. Washington, DC, USA.
Bae, S. H., & Suh, H. J. 2007. Antioxidant activities of five different mulberry cultivars in Korea. Lebensmittel-Wissenschaftund- Technologie, 40(6), 955-962.
Boyd, W. 2000. Natural colors as functional ingredients in healthy foods. Cereal Foods World, 45(5), 221–222.
Boyles, M., & Wrolstad, R. E. 1993. Anthocyanin composition of red raspberry juice: influences of cultivar, processing and environmental factors. Journal of Food Science, 58(5), 1135–1141.
Brand-Williams, W.; Cuvelier, M. E., & Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaftund- Technologie, 28(1), 25-30.
Cabrita, L., Fossen, T., & Andersen, O. M. 2000. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions. Food Chemistry, 68(1), 101–107.
Cemeroğlu, B., Velioğlu, S., & Işik, S. 1994. Degradation kinetics of anthocyanins in sour cherry juice and concentrate. Journal of Food Science, 59(6), 1216–1218.
Dolan, K. D., Yang, L., & Trampel, C. P. 2007. Nonlinear regression technique to estimate kinetic parameters and confidence intervals in unsteady-state conduction-heated foods. Journal of Food Engineering, 80(2):581–93.
Francis, F. J. 1989. Food colorants: anthocyanins. Critical Reviews in Food Science and Nutrition, 28(4), 273–314.
Garcia-Viguera, C., & Zafrilla, P. 1999. Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science, 64(2), 243–247.
Garzon, G. A., & Wrolstad, R. E. 2002. Comparision of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. Journal of Food Science, 67(4), 1288–1299.
Gerasopoulos, D., & Stavorulakis, G. 1997. Quality characteristics of four mulberry (Morus sp.) cultivars in the area of China, Greece. Journal of the Science of Food and Agriculture, 73, 261–264.
Iversen, C. K. 1999. Black currant nectar: effect of processing and storage on anthocyanin and ascorbic acid content. Journal of Food Science, 64(1), 37–41.
Jackman, R. L., Yada, R. Y., Tung, M. A., & Speers, R. A. 1987. Anthocyanins as food colorants-a review. Journal of Food Biochemistry, 11(3), 201–247.
Kechinski, C. P., Guimaraes, P. V. R., Norena, C. P. Z., Tessaro, I. C., & Marczak, L. D. F. 2010. Degradation kinetics of anthocyanin in blueberry juice during thermal treatment. Journal of Food Science, 75(2), 173–176.
Kırca, A., Ozkan, M., & Cemeroğlu, B. 2007. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry, 101(1), 212-218.
Konczak, I., & Zhang, W. 2004. Anthocyanins: more than nature’s colours. Journal of Biomedicine and Biotechnology, 5, 239–240.
Kong, J. M., Chia, L. S., Goh, N. K., Chia, T. F., & Brouillard, R. 2003. Analysis and biological activities of anthocyanins. Phytochemistry, 64(5), 923–933.
Lee, J., Durst, R. W., & Wrolstad, R. E. 2002. Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatments. Journal of Food Science, 67(5), 1660–1667.
Lee, J., Durst, R. W., & Wrolstad, R. E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International, 88(5), 1269–1278.
Lee, J. Y., Moon, S. O., Kwon, Y. J., Rhee, S. J., Park, H. R., & Choi, S. W. 2004. Identification and quantification of anthocyanins and flavonoids in mulberry (Morus sp.) cultivars. Food Science and Biotechnology, 13(2), 176–184.
Lohachoompol, V., Srzednicki, G. & Craske, J. 2004. The change of total anthocyanins in blueberries and their antioxidant effect after drying and freezing. Journal of Biomedicine and Biotechnology, 5: 248-252.
Lule S. U., & Xia, W. 2005. Food phenolics, pros and cons: a review. Food Reviews International, 21(4), 367–388.
Margherita, R., Giussania, E., Morellib, R., Scalzoc, R. L., Nani, R. C., & Torreggianic, D. 2003. Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Research International, 36(9-10), 999–1005.
Marti, N., Perez-Vicente, A., & Garcia-Viguera, C. 2001. Influence of storage temperature and ascorbic acid addition on pomegranate juice. Journal of the Science of Food and Agriculture, 82(2), 217–222.
Mishira, D. K., Dolan, K. D., & Yang, L. 2008. Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating. Journal of Food Science, 73:E9–15.
Morais, H., Ramos, C., Forgacs, E., Cserhati, T., & Oliviera, J. 2002. Influence of storage conditions on the stability of monomeric anthocyanins studied by reversed-phase high-performance liquid chromatography. Journal of Chromatography B, 770(1–2), 297–301.
Nisha, P., Singhal, R. S., & Pandit, A. B. 2010. Kinetic modelling of colour degradation in tomato puree (Lycopersicon esculentum L.) Food and Bioprocess Technology, 4(5), 781–787.
Noda, Y., Kaneyuki, T., Mori, A., & Packer, L. 2002. Antioxidant activities of pomegranate fruit extract and its anthocyanidins: delphinidin, cyanidin, and pelargonidin. Journal of Agriculture and Food Chemistry, 50(1), 166–171.
Ochoa, M. R., Kesseler, A. G., Vullioud, M. B., & Lozano, J. E. 1999. Physical and chemical characteristics of raspberry pulp: Storage effect on composition and color. Lebensmittel-Wissenschaft und- Technologie, 32(3), 149–153.
Ozgen, M., Serce, S., & Kaya, C. 2009. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Scientia Horticulturae, 119(3) 275–279.
Patras, A., Brunton, N. P., Gormely, T. R., & Butler, F. 2009. Impact of high pressure processing on antioxidant activity, ascorbic acid, anthocyanins and instrumental colour of blackberry and strawberry puree. Innovative Food Science and Emerging Technologies, 10(3), 308-313.
Patras, A., Brunton, N. P., O''Donnell, C. & Tiwari, B. K. 2010. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1)3-11
Patras, A., Brunton, N. P., Tiwari, B. K., & Butler, F. 2009. Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology. doi:10.1007/ s11947-009- 0226-7.
Perez-Vicente, A., Serrano, P., Abellan, P., & Garcia-Viguera, C. 2004. Influence of packaging material on pomegranate juice colour and bioactive compounds, during storage. Journal of the Science of Food and Agriculture, 84(7), 639–644.
Reyes, L. F., & Cisneros-Zevallos, L. 2007. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L). Food Chemistry, 100(3), 885–894.
Šimunić, V., Kovač, S., Gašo-Sokač, D., Pfannhauser, W., & Murkovic, M. 2005. Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus cerasus). European Food Research and Technology, 220(5–6), 575–578.
Singleton, V. L., & Rossi, J. A. 1965. Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
Stintzing, F. C., & Carle, R. 2004. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends in Food Science & Technology, 15(1), 19–38.
Skrede, G., Wrolstad, R. E., & Durst, R. W. 2000. Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). Journal of Food Science, 65, 357-364.
Torreggiani, D. Forni, E. Guercilena, I., Maestrelli, A., Bertolo, G., Archer, G. P., Kennedy, C. J., Bonec, S., Blondd, G., Contreras-Lopezd, E., & Championd, D. 1999. Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices. Food Research International, 32(6), 441–446.
Vikram, V. B., Ramesh, M. N., Prapulla, S. G. 2005. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69(2):31–40.
Viollota, R., & Hawkes, J. G. 2007. Reaction kinetics in food systems. In Heldman DR and Lund DB, editors. Handbook of food engineering. CRC Press, Boca Raton, FL. pp. 126-266.
Wang, W. D., & Xu, S. Y. 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of Food Engineering, 82(3), 271–275.
Weemaes, C. A., Ooms, V.; Van Loey, A. M.; Hendrickx, M. E. 1999. Kinetics of chlorophyll degradation and color loss in heated broccoli juice. Journal of Agriculture of Food Chemistry, 47(6), 2404–2409.
Wrolstad, R. E. 2004. Anthocyanin pigments-bioactivity and coloring properties. Journal of Food Science, 69(5), 419–421.
Yue, X., & Xu, Z. 2008. Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating. Journal of Food Science, 73 (6), C494-499.
Zhang, W. N., He, J. J., Pan, Q. H., Han, F. I., & Duan, C. Q. 2011. Separation and character analysis of anthocyanins.
Ahmed, J., Shivhare, U. S., & Raghavan, G. S. V. 2000. Rheological characteristics and kinetics of colour degradation of green chili puree. Journal of Food Engineering, 44, 239–244.
Ahmed, J., Shivhare, U. S., & Raghavan, G. S. V. 2004. Thermal degradation kinetics of anthocyanin and visual colour of plum puree. Journal European Food Research and Technology, 218, 525–528.
Anonymous. 1990. Official methods of analysis, 15th ed. Association of Official Analytical Chemists, AOAC. Washington, DC, USA.
Avila, I. M. L. B., & Silva, C. L. M. 1999. Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 39, 161–166.
Bae, S.H., & Suh, H.J. 2007. Antioxidant activities of five different mulberry cultivars in Korea. Lebensmittel-Wissenschaftund- Technologie, 40(6), 955-962.
Chutintrasri B., &Noomhorm, A. 2007. Color degradation kinetics of pineapple puree during thermal processing. Lebensmittel-Wissenschaft und- Technologie, 26(5), 417–421
Daravingas, G., & Cain, R. F. 1968. Thermal degradation of black raspberry anthocyanin pigments in model systems. Journal of Food Science, 33(2), 138–142.
Ghazala S., Ramaswamy, H. S., van de Voort, F. R., & Al-Kanani, T. 1991. Kinetics of color development in aqueous systems at high temperatures. Journal of Food Engineering, 13, 79–89.
Hsu, H. Y., Shen, S. C., & J. S.B., Wu. 2010. Kinetics for the retentions of anthocyanin content and antioxidant activity in the heat treatment of mulberry juice. IUFoST poster.
Konczak, I., & Zhang, W. (2004). Anthocyanins: more than nature’s colours. Journal of Biomedicine and Biotechnology, 5, 239–240.
Lee, L. S., & Rhim, J. W. 1997. Thermal kinetics of color changes of purple sweet potato anthocyanin pigment. Korean Journal of Food Science and Technology, 29(3), 497–501.
Lee, J. Y., Moon, S. O., Kwon, Y. J., Rhee, S. J., Park, H. R., & Choi, S. W. 2004. Identification and quantification of anthocyanins and flavonoids in mulberry (Morus sp.) cultivars. Food Science and Biotechnology, 13(2), 176–184.
Nisha, P., Singhal, R. S., & Pandit, A. B. 2010. Kinetic modelling of colour degradation in tomato puree (Lycopersicon esculentum L.). Food and Bioprocess Technology, 4(5), 781–787.
Ochoa, M. R., Kessler, A. G., Michellis, A. D., Mugridge, A., and Chaves, A. R. 2001. Kinetics of color change of raspberry, sweet (prunus avium) and sour (Prunus cerasus) cherries preserves packed in glass containers: light and room temperature effects. Journal of Food Engineering, 49, 55–62.
Ochoa, M. R., Kesseler, A. G., Vullioud, M. B., & Lozano, J. E. 1999. Physical and chemical characteristics of raspberry pulp: Storage effect on composition and color. Lebensmittel-Wissenschaft und- Technologie, 32(3), 149–153.
Patras, A., Brunton, N. P., Tiwari, B. K., & Butler, F. 2009. Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology. doi:10.1007/s11947-009-0226-7.
Ponting, J. D., Sanshuck, D. W., & Brekke, J. E. 1960. Color measurement and deterioration in grape and berry juices and concentrates. Food Research. 25: 471.
Rein, M. J., & Heinonen, M. 2004. Stability and enhancement of berry juice color. Journal of Agricultural and Food Chemistry, 52, 3106–3114.
Rhim, J. W., Nunes, R. V., Jones, V. A., & Swartzel, K. R. 1989. Determination of kinetic parameters using linearly increasing temperature. Journal of Food Science, 54(2), 446–450.
Rodrigo, D., van Loey, A., & Hendrickx, M. 2007. Combined thermal and high pressure colour degradation of tomato puree and strawberry juice. Journal of Food Engineering, 79, 553–560.
Saenz, C., Sepulveda, E. A., & Calvo, C. 1993. Color changes in concentrated juices of prickly pear (Opuntia ficus indica) during storage at different temperatures. Lebensmittel-Wissenschaft und- Technologie, 26(5), 417–421
Shin, S., & Bhowmik, S. R. 1995. Thermal kinetics of color changes in pea puree. Journal of Food Engineering, 24(1), 77–86.
Singleton, V.L., & Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
Weemaes, C. A., Ooms, V.; Van Loey, A. M.; Hendrickx, M. E. 1999. Kinetics of chlorophyll degradation and color loss in heated broccoli juice. Journal of Agriculture of Food Chemistry, 47(6), 2404–2409.
Withy L.M., Nguyen T.T., Wrolstad R.E., Heatherbell D.A. 1993. Storage changes in anthocyanin content of red raspberry juice concentrate. Journal of Food Science, 58(1), 190–192.
Yang, Z., Han, Y., Gu, Z., Fan, G., & Chen, Z. 2008. Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob. Innovative Food Science and Emerging Technologies, 9(3), 341–347.
Zhang, W. N., He, J. J., Pan, Q. H., Han, F. I., & Duan, C. Q. 2011. Separation and character analysis of anthocyanins. Czech Journal of Food Science, 29(3), 268–276.
Beuchat, L. R. 1982. Thermal inactivation of yeasts in fruit juices supplemented with food preservatives and sucrose. Journal of Food Science 47(5): 1679-1682.
Centers for Disease Control and Prevention (CDC) Foodborne Outbreak Online Database. 2011. Accessed 05/31/2013 at: http://wwwn.cdc.gov/foodborneoutbreaks/Default.aspx.
Enache, E., Chen, Y. H., Awuah, G., Economides, A., & Scott, V. N. 2006. Thermal resistance parameters for pathogens in white grape juice concentrate. Journal of Food Protection 69(3):564-569.
Enache, E., Mathusa, E. C., Elliott, P. H., Glenn Black, D., Chen, Y. H., Scott, V. N., &　Schaffner, D. W. 2011. Thermal resistance parameters for shiga toxin–producing Escherichia Coli in apple juice. Journal of Food Protection 74(8):1231-1237.
Fang, T., Liu, Y., & Huang, L. 2013. Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe. Food Microbiology 34: 174-181.
Food and Drug Administration (FDA). 2011. Fresh Strawberries From Washington County Farm Implicated In E. coli O157 Outbreak In NW Oregon. Accessed 11/16/2012 at: http://www.fda.gov/safety/recalls/ucm267667.htm.
Garzon, G. A., & Wrolstad, R. E. 2002. Comparision of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. Journal of Food Science 67(4): 1288-1299.
Huang L. 2010. Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef. International Journal of Food Microbiology 140: 40 – 48.
Huang, Y., Ye, M., & Chen, H. 2013. Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage. International Journal of Food Microbiology 160: 337-343.
Konczak, I., & Zhang, W. 2004. Anthocyanins: more than nature’s colours. Journal of Biomedicine and Biotechnology 5: 239–240.
Lee, J., Durst, R. W., & Wrolstad, R. E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International 88(5): 1269-1278.
Linton, M., McClements, J. M. J, & Patterson, M. F. 1999. Survival of Escherichia coli O157:H7 during storage in pressure-treated orange juice. Journal of Food Protection 62(9):1038-1040.
Martorell, P., Stratford, M., Steels, H., Fernandez-Espinar, M. T., & Querol, A. 2007. Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments. International of Journal Food Microbiology 114: 234-242.
Mazzotta, A. S. 2001. Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices. Journal of Food Protection 64(3): 315-320.
Olaimat, A. N., & Holley, R. A. 2012. Factors influencing the microbial safety of fresh produce: A review. Food Microbiology 32: 1-19.
Patras, A., Brunton, N. P., Da Pieve, S., & Butler, F. 2009. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and color of strawberry and blackberry purees. Innovative Food Science Emergency 10: 308-313.
Patras, A., Brunton, N. P., Tiwari, B. K, & Butler, F. 2011. Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food Bioprocess Technology 4: 1245-1252.
Sadilova, E., Stintzing, F. C., Kammerer, D. R., & Carle, R. 2009. Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment. Food Research International 42(8): 1023-1033.
Saenz, C., Sepulveda, E., Araya, E. A., & Calvo, C. 1993. Color changes in concentrated juices of prickly pear during storage at different temperatures. LWT-Food Science Technology 26(5): 417-421.
Shearer, A. E. H., Mazzotta, A. S., Chuyate, R., & Gombas, D. E. 2002. Heat resistance of juice spoilage microorganisms. Journal of Food Protection 65(8): 1271-1275.
Tsai, P. J., & Ou, A. S. M. 1996. Colour degradation of dried roselle during storage. Food Science 23: 629-640.
Wang, W. D., & Xu, S. Y. 2007. Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of Food Engeneering 82: 271-275.
Warriner, K., Huber, A., Namvar, A., Fan, W., & Dunfield, K. 2009. Recent advances in the microbial safety of fresh fruits and vegetables. Advances in Food and Nutrition Research 57: 155-208.
Watanabe, Y., Yoshimoto, K., Okada, Y., & Nomura, M. 2011. Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam. LWT-Food Science Technology 44(4): 891-895.
Wrolstad, R. E., Skrede, G., Lea, P., & Enersen, G. 1990. Influence of sugar on anthocyanin pigment stability in frozen strawberries. Journal of Food Science 55(4):1064-1065.
Zabetakis, I., Leclerc, D., & Kajda, P. 2000. The effect of high hydrostatic pressure on the strawberry anthocyanins. Journal of Agricultural and Food Chemistry 48: 2749-2754.
Bala, B., Farkas, D., Turek, E. J., 2008. Preserving foods through high-pressure processing. Food Technology 11, 32–38.
Baron, A., Denes, J., Durier, C., 2006. High-pressure treatment of cloudy apple juice. LWT-Food Science and Technology 39, 1005–1013.
Bayındırlı, A., Alpas, H., Bozoğlu, F., Hızal, M., 2006. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry. Food Control 17, 52–58.
Buzrul, S., Alpas, H., Largeteau, A., Demazeau, G., 2008. Inactivation of Escherichia coli and Listeria inoculum in kiwifruit and pineapple juices by high hydrostatic pressure. International Journal of Food Microbiology 124, 275–278.
Cao, X. M., Bi, X. F., Huang, W. H., Wu, J. H., Hu, X. S., Liao, X. J., 2012. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innovative Food Science and Emerging Technologies 16, 181-190.
Cao, X. M., Zhang, Y., Zhang, F. S., Wang, Y. T., Yi, J. Y., Liao, X. J., 2011. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. Journal of the Science of Food and Agriculture 91, 877–885.
Centers for Disease Control and Prevention (CDC) Foodborne Outbreak Online Database, 2011. Accessed 05/28/2013 at: http://wwwn.cdc.gov/ foodborneoutbreaks /Default.aspx.
Centers for Disease Control and Prevention (CDC), 2012. Multistate outbreak of shiga toxin-producing Escherichia coli O26 infections linked to raw clover sprouts at Jimmy John''s restaurants. Published 04/03/2012. Accessed 05/27/2013 at: http://www.cdc.gov/ecoli /2012/O26-02-12/index.html.
Cutter, C., Depasquale, D., Hayes, J., Raines, C., Seniviranthne, R., 2012. Meat Science Review: HPP, ground beef and the ‘Big 6’ STEC. The National Provisioner. Published 07/05/2012. Accessed 03/21/2013 at: http://www.provisioneronline.com/articles/98113-meat-science-review--hpp--ground-beef-and-the--big-6--stec.
Fang, T., Liu, Y.H., Huang, L. H., 2013. Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe. Food Microbiology 34, 174-181.
Food and Drug Administration, 2002. Guidance for industry: Exemptions from the Warning Label Requirement for Juice - Recommendations for Effectively Achieving a 5-Log Pathogen Reduction, Final Guidance. Accessed 05/20/2013 at: http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatory Information/LabelingNutrition/ucm058962.htm.
Food and Drug Administration (FDA), 2011. Fresh Strawberries From Washington County Farm Implicated In E. coli O157 Outbreak In NW Oregon. Accessed 11/16/2012 at: http://www.fda.gov/safety/recalls/ucm267667.htm.
FSIS [Food Safety and Inspection Service], 2012. Risk profile for pathogenic non-O157 Shiga toxin-producing Escherichia coli. Office of Public Health Science, Office of Policy and Program Development, Food Safety and Inspection Service, United States Department of Agriculture, Washington, DC.
Garcia-Graells, C., Hauben, K. J. A., Michiels, C. W., 1998. High pressure inactivation and sub lethal injury of pressure-resistant Escherichia coli mutants in fruit juices. Applied and Environmental Microbiology 64, 1566–1568.
Gould, L. H., Mody, R. K., Ong, K. L., Clogher, P., Cronquist, A. B., Garman, K. N., Lathrop, S., Medus, C., Spina, N. L., Webb, T. H., White, P. L., Wymore, K., Gierke, R. E., Mahon, B. E., Griffin, P. M., 2013. Increased recognition of non-O157 shiga toxin–producing Escherichia coli infections in the United States during 2000–2010: Epidemiologic features and comparison with E. coli O157 Infections. Foodborne Pathogens and Disease 10(5), 453-460.
Hiremath, H. D., Ramaswamy, H. S., 2012. High-pressure destruction kinetics of spoilage and pathogenic microorganisms in mango juice. Journal of Food Processing and Preservation 36, 113-125.
Huang, Y., Ye, M., Chen, H., 2013. Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage. International Journal of Food Microbiology 160, 337–343.
Jordan, S. L., Pascual, C., Bracey, E., Mackey, B. M., 2001. Inactivation and injury of pressure-resistant strains of Escherichia coli O157:H7 and Listeria monocytogenes in fruit juices. Journal of Applied Microbiology 91(3), 463–469.
Katsaros, G. I., Tsevdou, M., Panagiotou, T., Taoukis, P. S., 2010. Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurization conditions for Valencia orange juice. International Journal of Food Science and Technology 45(6), 1119–1129.
Lambert, Y., Demazeau, G., Largeteau, A., Bouvier, J. M., 1999. Changes in aromatic volatile composition of strawberry after high pressure treatment. Food Chemistry 67, 7-16.
Linton, M., McClements, J. M. J., Patterson, M. F., 1999. Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat. Journal of Food Protection 62, 277–279.
Oey, I., Lille, M., Van Loey, A., Hendrickx, M., 2008. Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review. Trends in Food Science and Technology 19 (6), 320–328.
Olaimat, A. N., Holley, R. A., 2012. Factors influencing the microbial safety of fresh produce: A review. Food Microbiology 32, 1-19.
Patras, A., Brunton, N. P., Da Pieve, S., Butler, F., 2009. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and color of strawberry and blackberry purees. Innovative Food Science and Emerging Technologies 10, 308–313.
Rendueles, E., Omer, M. K., Alvseike, O., Alonso-Calleja, C., Capita, R., Prieto, M., 2011. Microbiological food safety assessment of high hydrostatic pressure processing: A review. LWT - Food Science and Technology 44(5), 1251-1260.
Rodrigo, D., Van Loey, A., Hendrickx, M., 2007. Combined thermal and high pressure color degradation of tomato puree and strawberry juice. Journal of Food Engineering 79, 553–560.
Teo, A. Y. L., Ravishankar, S., Sizer, C.E., 2001. Effect of low-temperature, high-pressure treatment on the survival of Escherichia coli O157:H7 and Salmonella in unpasteurized fruit juices. Journal of Food Protection 64(8), 1122–1127.
Torres, B., Tiwari, B. K., Patras, A., Cullen, P. J., Brunton, N., O''Donnell, C. P., 2011. Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage. Innovative Food Science and Emerging Technologies 12, 93–97.
Verbeyst, L., Oey, I., Van der Plancken, I., Hendrickx, M., Van Loey, A, 2010. Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries. Food Chemistry 123 (2), 269–274.
Verbeyst, L., Van Crombruggen, K., Van der Plancken, I., Hendrickx, M., Van Loey, A., 2011. Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries. Journal of Food Engineering 105(3), 513-521.
Vojdani, J. D., Beuchat, L. R., Tauxe, R. V., 2008. Juice-associated outbreaks of human illness in the United States, 1995 through 2005. Journal of Food Protection 71(2), 356-364.
Warriner, K., Huber, A., Namvar, A., Fan, W., Dunfield, K., 2009. Recent advances in the microbial safety of fresh fruits and vegetables. Food and Nutrition Research 57, 155-208.
Zabetakis, I., Leclerc, N., Kajda, P., 2000. The effect of high hydrostatic pressure on the strawberry anthocyanins. Journal of Agricultural and Food Chemistry 48 (7), 2749–2754.
Zhou, L. Y., Wang, Y. Y., Liao, X. J., 2009. Effect of high pressure carbon dioxide on the quality of carrot juice. Innovative Food Science and Emerging Technologies 10, 321–327.