Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

Zou, Hui; Lin, Tiantian; Bi, Xiufang; Zhao, Liang; Wang, Yongtao; Liao, Xiaojun

doi:10.1007/s11947-015-1606-9

Cited by 66 publications

(38 citation statements)

References 86 publications

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“…After the juice is subject to HHP treatment in day 0, the total plate count was detected to be 0.98 ± 0.03 log 10 cfu/ml. According to Zou et al (), the total plate counts and viable yeasts and molds in mulberry juice after HHP treatment (500 MPa/5 min) was reduced to less than 1.0 log 10 cfu/ml at 4 °C. Unni, Chauhan, and Raju () also confirmed that the high pressure could damage cells and that protein denaturation was the main cause for microbial inactivation.…”

Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

Pei

Hou

Wang

et al. 2018

J Food Process Engineering

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This article investigates how high hydrostatic pressure (HHP; 400 MPa, 45 °C, 10 min), dense phase carbon dioxide (DPCD; 30 MPa, 65 °C, 15 min), and thermal processing (TP; 85 °C, 10 min) affect the quality of Hami melon juice in storage. After HHP treatment, the total plate counts, yeasts, and molds were undetectable during storage (28 days) while microorganisms were observed at 14 and 21 days in DPCD‐ and TP‐treated samples, respectively. It seems that the total soluble solids (TSS) and the color parameters, that is, a*, b*, and L* were less affected by different processing methods. However, the activity of lipoxygenase (LOX), peroxidase (POD), and polyphenoloxidase (PPO) remarkably decreased after TP, whereas residual activities of these three enzymes (>70%) were detected after HHP treatment. The glucose and fructose of Hami melon juice remained at the same level after HHP treatment, while sucrose decreased in HHP‐treated juice. Additionally, the reduction of organic acids after HHP treatment was less than that after TP. In general, the overall quality of Hami melon juice after HHP treatment was much better than that of the TP‐ and DPCD‐treated juice, suggesting that HHP treatment could be an optimal way to maintain the quality of Hami melon juice. Practical application From this work, the effects of three different treatments (HHP, DPCD, TP) on the microorganisms, enzyme activities, sugars, organic acids and sensory quality of Hami melon juice was studied, and HHP showed the great potential. Thus, it can be optional new techniques for the industrial production of Hami melon juice.

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Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

Pei

Hou

Wang

et al. 2018

J Food Process Engineering

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“…A broad range of studies mainly focused on microbiological quality of products. HTST treatments can: (1) control the growth of Lactobacillus plantarum CECT 220 in orange juice added with milk (Zulueta and others ), or the native microorganisms in orange/sweet pepper juice blend (Xu and others ) and mango nectar (Liu and others ); (2) inactivate Lactobacillus brevis and Saccharomyces cerevisiae in apple juice (Aguilar‐Rosas and others ), as well as the native microorganisms in purple sweet potato nectar (Wang and others ), tomato (Giner and others ) and cucumber juices (Zhao and others ), and lemon/pomegranate juice blend (Mena and others ); and (3) ensure microbial stability during the storage of mulberry juice (Zou and others ) and purple sweet potato nectar (Wang and others ).…”

Section: Thermal Treatmentsmentioning

confidence: 99%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

187

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Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle-based technology approaches have been also reviewed.

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“…Also, Zou et al. () proved significant increase in the value of PC of mulberry juices subjected to HTST (high temperature short time) treatment, which may be due to the condensation of ACNs with other ACNs and/or other condensed with tannins during thermal processing. Moreover, condensation reactions of ACNs with protein, phenolic acids or other phenolic compounds during refrigerated storage can also lead to increased PC values (Rein, Ollilainen, Vahermo, Yli‐Kauhaluoma, & Heinonen, ).…”

Section: Resultsmentioning

confidence: 99%

A Critical Overview of Labeling Information of Pomegranate Juice‐Based Drinks: Phytochemicals Content and Health Claims

Cano‐Lamadrid

Turkiewicz

Tkacz

et al. 2019

Journal of Food Science

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Punicalagin is responsible for over 50% of the antioxidant activity of pomegranate, but ellagic acid (EA) and total polyphenol content (TPC) are also key parameters regarding pomegranate bioactivity. Many juices and other drinks based on pomegranate take advantage from the widespread healthy image of this fruit, whereas their real content of bioactive phytochemicals is low. For that reason, the objective of this study was to compare the labelling information with the real phytochemical contents (TPC, punicalagin [Pn] [isomers α, β], and EA). Titratable acidity (TA), color density (CD), polymeric color (PC), and sensory profiles (trained panel) were assessed. The experimental ranges of TPC and Pn contents were 2.75 to 70.9 mg/g and traces to 3.18 mg/g, respectively. The percentage of pomegranate juice was highly correlated with the intensity of the pomegranate ID attribute (R = 0.85; p < 0.001), Pn content (R = 0.71; p < 0.001), and EA content (R = 0.36; p < 0.001). The experimental results showed a high variability in the content of bioactive compounds and the need to urge food companies to optimize processes and storage conditions. Although no health claim for pomegranate has been authorized so far at the European Union, significant mismatches among labelling and bioactive compounds content are misleading consumers. Practical Application Pomegranate juice and nectar producers need to evaluate the real content of bioactive Pn, EA, and TPC in their products to optimize formulation, heat treatment, packaging and storage conditions to guarantee high levels of bioactive compounds during shelf life. Producers’ organizations may benefit from harmonizing Pom products labelling, so they may fulfill consumer expectations and may be ready if health claims are finally authorized for these products. The development of a new sensory quality marker will be an interesting option.

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Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

Cited by 66 publications

References 86 publications

Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

A Critical Overview of Labeling Information of Pomegranate Juice‐Based Drinks: Phytochemicals Content and Health Claims

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