Kim Gi-Chang, Kim Sang-Bum, Kim Jin-Sook, Kim Kyung-Mi, Choi Song-Yi
Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration, Iseo-myeon, Republic of Korea.
Food Sci Technol Int. 2018 Jun;24(4):351-360. doi: 10.1177/1082013218754456. Epub 2018 Jan 16.
To avoid the loss of carotenoids and increasing the tannin content associated with pasteurization, we tested ultra-high pressure treatment of ripe persimmon beverage. We compared microbial counts (aerobic bacteria, coliforms, and mould), carotenoid contents, and water-soluble tannin contents between heat- and ultra-high pressure-treated beverages. No microbial contamination was detected after pasteurization or ultra-high pressure treatment at 400 MPa for more than 5 min. Ultra-high pressure treatment significantly prevented the reduction in carotenoids (lutein, zeaxanthin, β-cryptoxanthin, β-carotene, lycopene), with losses of 3.9-28.7%, as compared to the 65% loss after pasteurization. Moreover, ultra-high pressure did not induce an increase in water-soluble tannin, which causes astringent taste, whereas water-soluble tannins were increased three times by heat treatment. In conclusion, ultra-high pressure showed the same microbial control effect as pasteurization, while it did not cause carotenoid degeneration and increased tannin and thus, it better maintained the quality of ripe persimmon beverage.
为避免巴氏杀菌导致类胡萝卜素损失以及单宁含量增加，我们对成熟柿子饮料进行了超高压处理测试。我们比较了热处理和超高压处理饮料之间的微生物数量（需氧菌、大肠菌群和霉菌）、类胡萝卜素含量和水溶性单宁含量。在巴氏杀菌或400兆帕超高压处理5分钟以上后，未检测到微生物污染。超高压处理显著防止了类胡萝卜素（叶黄素、玉米黄质、β-隐黄质、β-胡萝卜素、番茄红素）的减少，损失率为3.9-28.7%，而巴氏杀菌后的损失率为65%。此外，超高压处理不会导致引起涩味的水溶性单宁增加，而热处理会使水溶性单宁增加三倍。总之，超高压显示出与巴氏杀菌相同的微生物控制效果，同时不会导致类胡萝卜素退化和单宁增加，因此，它能更好地保持成熟柿子饮料的品质。
