2022
DOI: 10.1590/fst.63620
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A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view

Abstract: Cloudy apple juice (CAJ) is popular due to its potential health benefits and pleasant flavor. However, the common used sterilization methods of CAJ by High hydrostatic pressure (HHP) or high-temperature short time (HTST) still showed many inadequacies. The present work studied the impact of HHP (400MPa/10 °C/10 min) and HTST (98 °C/50s) on CAJs made from a new cultivar Changfu 2 planted in Loess plateau area. We comparatively evaluated the microbes inactivation, enzymatic activity, phytochemical parameters, an… Show more

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Cited by 7 publications
(3 citation statements)
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“…When the RSM results were evaluated, no significant change was observed in the L * (39.21 ± 1.71–42.92 ± 1.27) and a * (53.39 ± 1.28–55.47 ± 0.81) values of the basic color parameters in terms of the three parameters used in the pressurization process ( p > 0.05), while a significant change was observed in the b * (21.98 ± 0.47–26.77 ± 0.80) values with the square of time ( p < 0.05) (Figure ). In some studies specifically focused on different products such as apple juice, blended pumpkin–mango–jujube juice, orange juice, and lemongrass–lime mixed beverages, the effect of pressurization was not observed on these three color parameters. However, the highest a * and b * values were obtained just after HHP treatment at 600 MPa for 5 min (24.51 and 11.23) for fermented pomegranate beverage, followed by 550 MPa-10 min (23.99 and 10.56) and 500 MPa-10 min (23.97 and 10.49) .…”
Section: Resultsmentioning
confidence: 99%
“…When the RSM results were evaluated, no significant change was observed in the L * (39.21 ± 1.71–42.92 ± 1.27) and a * (53.39 ± 1.28–55.47 ± 0.81) values of the basic color parameters in terms of the three parameters used in the pressurization process ( p > 0.05), while a significant change was observed in the b * (21.98 ± 0.47–26.77 ± 0.80) values with the square of time ( p < 0.05) (Figure ). In some studies specifically focused on different products such as apple juice, blended pumpkin–mango–jujube juice, orange juice, and lemongrass–lime mixed beverages, the effect of pressurization was not observed on these three color parameters. However, the highest a * and b * values were obtained just after HHP treatment at 600 MPa for 5 min (24.51 and 11.23) for fermented pomegranate beverage, followed by 550 MPa-10 min (23.99 and 10.56) and 500 MPa-10 min (23.97 and 10.49) .…”
Section: Resultsmentioning
confidence: 99%
“…Previous studies examining how processing and storage influence phenolic compounds and sensory properties of fruit based products have mostly relied on laboratory scale experiments which simulate the industrial context. However, the conditions (e.g., temperature and times) as well as the equipment used in real (industrial) settings significantly differ from those used in laboratory settings, thus limiting the applicability and implementation of the results in a real (industrial) context. For example, several laboratory scale studies have ignored the deaeration step of puree, , which represents an essential processing stage that maximizes the oxidative stability of phenolic compounds during storage.…”
Section: Introductionmentioning
confidence: 99%
“…Therefore, ensuring the stable delivery and classification accuracy of apples and other agricultural products in the agricultural production process can increase their value in the market to a certain extent. Recently, many scholars have conducted research on apples (Deng et al, 2022;Lei et al, 2022;León et al, 2022), but few studies have been conducted on the automatic sorting system of apples. The hierarchical transmission control system has gradually combined a variety of advanced technologies in the process of automation development.…”
Section: Introductionmentioning
confidence: 99%