Huang Rui, Xie Xiaoqing, Xu Changmou
Department of Food Science and Technology, The Food Processing Center, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.
Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, Illinois, USA.
J Food Sci. 2025 Mar;90(3):e70146. doi: 10.1111/1750-3841.70146.
Aronia juice possesses multiple health benefits; however, unfavorable taste and storage instability limit its large-scale production and consumption. In this study, aronia juice was formulated with 2% (w/w) gum Arabic or 0.5% (w/w) egg white powder, treated with high-pressure processing (HPP) at 600 MPa for 5 min, and stored at 4°C for 12 months. A hedonic test (N = 60) was conducted, and the level of microorganisms, physicochemical properties, phenolic content, and antioxidant capacity during storage were evaluated. The results showed both formulations effectively reduced astringency, enhanced consumer liking, and improved physical and color stability of aronia juice. During storage, aerobic plate count, yeast counts, and mold counts remained below 1 log CFU/mL after HPP treatment. Only slight fluctuations were observed in pH, titratable acidity, °Brix, and °Brix: acid. Nonanthocyanin phenolic compounds and antioxidant capacity remained relatively stable. Overall, aronia juice formulated with gum Arabic or egg white powder and treated with HPP exhibited higher consumer acceptability, good storage stability, and an extended microbial shelf life at 4°C. These findings are valuable in meeting consumer demand for healthy fruit juices with an appealing taste while supporting the development of the aronia berry industry. PRACTICAL APPLICATION: This study presents an innovative approach to improve the taste, quality, and shelf life of aronia berry juice by integrating food ingredient technology with high-pressure processing technology. The technology also could be used for the commercial production of other high-polyphenol juices like aronia berry.
黑果腺肋花楸汁具有多种健康益处；然而，其不佳的口感和储存稳定性限制了它的大规模生产和消费。在本研究中，黑果腺肋花楸汁分别添加2%（w/w）阿拉伯胶或0.5%（w/w）蛋清粉进行调配，在600兆帕压力下高压处理5分钟，然后在4℃下储存12个月。进行了感官测试（N = 60），并评估了储存期间的微生物水平、理化性质、酚类含量和抗氧化能力。结果表明，两种配方均有效降低了涩味，提高了消费者的喜爱度，并改善了黑果腺肋花楸汁的物理稳定性和色泽稳定性。在储存期间，高压处理后需氧平板计数、酵母菌计数和霉菌计数均保持在1 log CFU/mL以下。pH值、可滴定酸度、糖度和糖酸比仅出现轻微波动。非花青素酚类化合物和抗氧化能力保持相对稳定。总体而言，添加阿拉伯胶或蛋清粉并经高压处理的黑果腺肋花楸汁在4℃下具有更高的消费者接受度、良好的储存稳定性和延长的微生物货架期。这些发现对于满足消费者对口感诱人的健康果汁的需求以及支持黑果腺肋花楸产业的发展具有重要价值。实际应用：本研究提出了一种创新方法，通过将食品配料技术与高压处理技术相结合来改善黑果腺肋花楸汁的口感、品质和货架期。该技术还可用于其他高多酚果汁如黑果腺肋花楸汁的商业化生产。
