Effect of heat treatment and storage on the bioactive compounds and sensory properties of canned peas

Abstract

This study evaluated the impact of pre-treatments (citric and ascorbic acids, pea pod aqueous extract, and ohmic sterilization) on the quality of canned green peas during 12‑month ambient storage. Six treatments were prepared: conventional control (T1), acids (T2), acids+extract (T3), ohmic sterilization (T4), ohmic+acids (T5), and ohmic+acids+extract (T6). Total phenolics (TPC, Folin–Ciocalteu), DPPH radical-scavenging activity, total spore-formers, and hedonic sensory attributes were monitored at 0, 3, 6, 9 and 12 months. TPC decreased in all treatments; however T6 retained the highest level (273.0±4.1 to 235.5±3.5 mg GAE/100 g dry matter) compared with T1 (182.0±2.7 to 138.7±2.1). DPPH inhibition declined from 58.1% to 48.1% in T6, while T1 dropped from 41.7% to 29.3%. Spore bacteria-former counts remained below detection throughout storage. Ohmic heating-based treatments better preserved color, aroma, taste and texture, with T6 showing the best acceptability after 12 months (e.g., texture 4.05±0.12 vs 3.30±0.15 for T1). The combined hurdle (ohmic + acids + pea pod extract) is recommended to enhance functional quality and sensory stability of canned peas.