College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Food Chem. 2022 Mar 15;372:131313. doi: 10.1016/j.foodchem.2021.131313. Epub 2021 Oct 6.
The study aimed to evaluate the effect of high-pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal processing (TP, 65 °C/30 min) on microbial shelf-life, enzyme-activity and quality-attributes of cloudy hawthorn berry juice (CHBJ) after processing and during storage (4 °C). The CHBJ shelf-life was at least 150 days when processed by HPP. No significant difference was observed in pH and titratable acidity (p > 0.05), while HPP significantly increased soluble sugar (p < 0.05) and simulated some fruity aroma compounds which improved the taste and flavor of CHBJ. However, HPP inhabited ineffectively enzyme-activity in comparison to TP, causing significant color changes (ΔE = 4.98 ± 0.03-5.10 ± 0.07) during 30-day storage (p < 0.05). Although particle size increased after HPP treatment, significant increases (68.76%-926.95%) were observed in viscosity (p < 0.05), due to enhanced extractability or modification of pectin induced by HPP, resulting in higher consistency of CHBJ. HPP is promising to extend shelf-life and improve quality-attributes of CHBJ.
本研究旨在评估高压处理（HPP，300/600 MPa，2 和 6 分钟）和热加工（TP，65°C/30 分钟）对加工后和储存期间（4°C）混浊山楂果浆（CHBJ）微生物货架期、酶活性和品质特性的影响。HPP 处理的 CHBJ 货架期至少为 150 天。HPP 对 pH 和可滴定酸度没有显著影响（p＞0.05），但显著增加了可溶性糖（p＜0.05），模拟了一些水果香气化合物，改善了 CHBJ 的口感和风味。然而，与 TP 相比，HPP 对酶活性的抑制作用不明显，导致在 30 天储存期间颜色发生显著变化（ΔE=4.98±0.03-5.10±0.07）（p＜0.05）。尽管 HPP 处理后颗粒大小增加，但由于 HPP 诱导的提取物增加或果胶改性，粘度显著增加（68.76%-926.95%）（p＜0.05），导致 CHBJ 的一致性更高。HPP 有望延长 CHBJ 的货架期并改善其品质特性。
