Ma Jing, Wang Yu, Zhao Mengya, Tong Pengyan, Lv Liuqing, Gao Zhenpeng, Liu Jing, Long Fangyu
College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China.
Institute of Animal Husbandry and Veterinary Medicine, Guizhou Academy of Agricultural Sciences, Guiyang 550005, China.
Foods. 2023 Jan 17;12(3):441. doi: 10.3390/foods12030441.
This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 °C, 15 min) apple juices were compared during fermentation. Moreover, the survival of after fermentation under simulated gastrointestinal conditions was evaluated. Results showed that HHP-treated apple juice had better properties than that of pasteurized in terms of color difference, total phenol content, and antioxidant activity. After fermentation, about 2.00 log CFU/mL increase in viability of cells was observed and there was around 0.8 reduction in pH value, and the antioxidant capacities were also significantly improved. Additionally, the content of caffeic acid, ferulic acid, and chlorogenic acid significantly increased after 24 h of fermentation. The survival of in simulated gastric fluid reached 97.37% after fermentation. Overall, HHP treatment is expected to be a substitute technology to pasteurization in order to obtain higher quality fermented fruit juice. This study could also be helpful for exploitation of fermented juice.
本研究旨在评估高静水压（HHP）处理以获得高品质果汁的可行性，并利用发酵技术制备功能性苹果汁。在发酵过程中比较了经HHP（10分钟）巴氏杀菌和巴氏杀菌（85℃，15分钟）的苹果汁的理化性质。此外，还评估了发酵后在模拟胃肠道条件下的存活率。结果表明，经HHP处理的苹果汁在色差、总酚含量和抗氧化活性方面比巴氏杀菌的苹果汁具有更好的性能。发酵后，观察到细胞活力增加约2.00 log CFU/mL，pH值降低约0.8，抗氧化能力也显著提高。此外，发酵24小时后，咖啡酸、阿魏酸和绿原酸的含量显著增加。发酵后在模拟胃液中的存活率达到97.37%。总体而言，HHP处理有望成为巴氏杀菌的替代技术，以获得更高品质的发酵果汁。本研究也有助于发酵果汁的开发。
