Zhang Zhiwei, Zhang Meiyue, Gao Zhenhong, Cheng Yuying, Yang Xinyi, Mu Shuaixue, Qu Kunsheng
School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Foods. 2024 Jul 3;13(13):2125. doi: 10.3390/foods13132125.
The effects of dynamic high-pressure microfluidization (DHPM at 400 MPa) and heat treatment (HT) on the microbial inactivation, quality parameters, and flavor components of not-from-concentrate (NFC) cucumber juice were investigated. Total aerobic bacteria, yeasts and molds were not detected in the 400 MPa-treated cucumber juice. Total phenolic content increased by 16.2% in the 400 MPa-treated cucumber juice compared to the control check (CK). The significant reduction in pulp particle size (volume peak decreasing from 100-1000 μm to 10-100 μm) and viscosity increased the stability of the cucumber juice while decreasing the fluid resistance during processing. HT decreased the ascorbic acid content by 25.9% ( < 0.05), while the decrease in ascorbic acid content was not significant after 400 MPa treatment. A total of 59 volatile aroma substances were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and a variety of characteristic aroma substances (i.e., valeraldehyde, ()-2-hexenal, ()-2-nonenal, and (,)-2,6-nonadienal, among others) were retained after treatment with 400 MPa. In this study, DHPM technology was innovatively applied to cucumber juice processing with the aim of providing a continuous non-thermal processing technology for the industrial production of cucumber juice. Our results provide a theoretical basis for the application of DHPM technology in cucumber juice production.
研究了动态高压微射流处理（400MPa 的 DHPM）和热处理（HT）对非浓缩还原（NFC）黄瓜汁微生物灭活、品质参数和风味成分的影响。在 400MPa 处理的黄瓜汁中未检测到总需氧菌、酵母菌和霉菌。与对照（CK）相比，400MPa 处理的黄瓜汁中总酚含量增加了 16.2%。果肉粒径显著减小（体积峰值从 100 - 1000μm 降至 10 - 100μm）且粘度增加，提高了黄瓜汁的稳定性，同时降低了加工过程中的流体阻力。热处理使抗坏血酸含量降低了 25.9%（P < 0.05），而 400MPa 处理后抗坏血酸含量的降低不显著。通过气相色谱 - 离子迁移谱（GC - IMS）共鉴定出 59 种挥发性香气物质，400MPa 处理后保留了多种特征香气物质（如戊醛、（±）-2 - 己烯醛、（±）-2 - 壬烯醛和（E,E）-2,6 - 壬二烯醛等）。本研究创新性地将 DHPM 技术应用于黄瓜汁加工，旨在为黄瓜汁的工业化生产提供一种连续的非热加工技术。我们的研究结果为 DHPM 技术在黄瓜汁生产中的应用提供了理论依据。
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