High Pressure Processing (HPP) Applied on the Production and Stabilization of Sicilian Artisanal Gelato Mixture

Abstract

In this study High Pressure Processing (HPP) was applied on mango gelato mixtures to evaluate the possible application as a pasteurization method to prolong shelf life of gelato. Microbiological analysis revealed that HPP treatment inhibited the growth of the main spoilage and pathogenic microorganisms throughout the entire storage period. By a sensory point of view, is not perceivable the difference between the experimental treated sample and the control untreated sample. Regarding the flavour profile, organic acids and alcohols were significantly reduced after 15 days of storage, while terpenes decreased after treatment and were more stable during the storage period. HPP can be an applicable solution to optimize gelato production and prolong shelf life of mango gelato mixture.