Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice

Abstract

In this study, composite pear juice was processed by ultra‐high pressure homogenization (UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six different temperatures (4, 20, 30, 40, 60, and 80°C), then microorganism and physicochemical and nutritional properties of the samples were investigated. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y&M) were reduced by 0.89–4.72 log10 CFU/ml and 0.40–3.03 log10 CFU/ml after processing, respectively. There was no significant change on total soluble solid and color, but significant decreases of pH and particle size value were observed, and the antioxidant activity, total phenolic content, viscosity, and suspension stability significantly increased in treated samples. Compared to the untreated samples, polyphenol oxidase (PPO) and peroxidase (POD) activity of UHPH‐treated samples varied between 97%–126% and 81%–165%, respectively, indicating that the PPO and POD activities could be inactivated or activated by UHPH. This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.

Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables

“…According to a theory, a dynamic balance occurs between homogenization and enzymatic reactions. At low temperature (4 °C) and low pressure (50 MPa), the TPC decreases because of the dominance of the enzymatic reaction, but with increasing pressure or temperature, the homogenization effect is enhanced and the TPC increases ( Liu et al, 2022 ).…”

Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods

“…The treated samples nonetheless displayed considerably greater levels of AA, TPC, viscosity, and suspension stability along with pH and particle size values. Complete microbial inactivation was observed when the samples were treated at 80 • C and 200 MPa (Liu, Liao, et al, 2022). Zhou et al studied the change in rheological properties of mango juice by HPH.…”