Influence of technological processing on selected parameters of fruit-based baby foods

Baby foods in “pouches” are special canned products designed to meet the nutritional needs of infants and young children. They are made from fruit and vegetables without the addition of preservatives. Raw materials of the highest possible quality should be used for their production.

Antioxidant properties (TPC, TEAC, AAE), colour characteristics in the CIE L*a*b colour system, ascorbic acid (AA) and 5-hydroxymethylfurfural (HMF) were monitored by a combination of EPR spectroscopy, UV-VIS-NIR spectroscopy and HPLC in apple–carrot–banana baby foods during long-term storage (24 months, shelf life 18 months). The effect of different sterilisation regimes (90 °C/30 min = autoclave (A) vs. 92 °C/4 min = pasteurisation (P)) on the monitored parameters was evaluated.

The results showed a gradual decrease in the AA concentration, TEAC, AAE and TPC values during the 24 months of storage, which was more dynamic in the first half of this period. The most significant changes occurred in the AAE values (reflecting the presence of organic acids in the sample), for which a 95% decrease was observed. On the contrary, the AA concentration decreased by 84-87%, TEAC values by 42% and TPC values by 12-14%. In general, higher decreases of monitored parameters were observed in the autoclaved samples. Higher concentrations of HMF were found in autoclaved samples compared to pasteurised samples. However, a higher increase in HMF was observed in pasteurised samples (50%).

The use of different sterilisation regimes influences the monitored parameters, although not statistically significantly. The results showed that the use of pasteurisation was gentler in preserving the antioxidant properties, colour stability and ascorbic acid concentration. Although HMF increased by more than 50% during storage, it remained below the maximum permitted level of 20 mg/kg.

Acknowledgement: This publication was supported by the project “Supporting Slovak food production by improving its quality and safety with an emphasis on fruit and vegetable products" (ITMS 313011W508), co-financed by ERDF.