Impact of High-Pressure Processing on Quality and Safety of High-Oil-Content Pesto Sauce: A Comparative Study with Thermal Processing

Abstract

High-pressure processing (HPP) is a promising technology for increasing the shelf life of food, with minimal effects on the nutritional or sensory quality. However, there has been a concern that high-oil-content foods may protect food pathogens in HPP, and that HPP can affect the quality of lipids. We inoculated Listeria monocytogenes and Salmonella Typhimurium into 34% and 54% oil-content pesto sauce, processed them either with HPP (600 MPa, 4 min) or thermal processing (82 °C, 5 min), and analyzed bacteria counts, pH, GC-MS (Terpene compounds), the time–kill kinetic study, and lipid oxidation value for 60 days in refrigerating storage (5 ± 2 °C). Our findings show that HPP significantly reduced the number of bacteria (more than 4-log) compared to thermal processing or non-processing. Additionally, we discovered terpene compounds (highest-level terpene: L-linalool, eugenol, and 1,8-cineol) in pesto oil that exhibit antimicrobial activity. Different oil content did not have any significant effect on bacteria levels. Regarding chemical results, all samples were of acceptable quality, and the processes did not show any negative effect on lipid oxidation (Peroxide and P-Anisidine value under 10 meq per kilogram of oil). In conclusion, our study indicates that HPP is a suitable method for high-oil-content pesto sauce. In addition, functional compounds naturally present in pesto may contribute to maintaining its microbial and chemical quality.

Keywords

• high-pressure processing
• pesto sauce
• shelf life
• microbiological quality
• lipid oxidation