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

Abstract

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.

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

“…Furthermore, SC-CO 2 -treated juices have presented higher sugar chemical stability during the storage time in comparison to juices stabilized by other techniques. Pei et al [ 34 ] studied the effects of SC-CO 2 (30 MPa, 65 °C, and 15 min), high hydrostatic pressure (400 MPa, 45 °C, and 10 min) and thermal processing (85 °C and 10 min) on the chemical stability of sugars (glucose, fructose, and sucrose) in melon juice. Thermal processing promoted a significant reduction of all sugars evaluated in melon juice while SC-CO 2 and high hydrostatic pressure preserved the sugar content.…”

Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

“…Ketones can be products of either lipid oxidation such as aldehydes or amino acid degradation induced by the Strecker reaction where an α-dicarbonyl compound reacts with an amino acid resulting in a carbonyl-amine condensation. Protein-deficient matrices such as Hami melons may remain unaffected to HHP treatments due to the lack of free amino acids necessary to form ketones [ 87 ], and in the specific case of this matrix, lipid oxidation mechanism produced aldehydes rather than ketones due to them being primary alcohols. Pressure level ranges also seem to play an important role in the overall effect HHP treatments have on ketone content.…”

“…Among the ketone species modified by HHP in this matrix, 2,3-butanedione was the most abundant ketone, this ketone had the largest increment at 300 MPa for Indica cultivars but at 500 MPa for Japonica cultivars, suggesting the presence of significant interactive effects between pressure and rice cultivars. The effect of HHP treatments on all ketones present on the samples of raw goat cheeses was statistically significant, both when applied at the beginning of the maturation process and at the end of the ripening [ 87 ]. Treatments applied at the beginning of maturation increased the levels of ketones, so the highest levels of 2-pentanone, 4-heptanone, 2-heptanone, 2-octanone, and 2-nonanone were found in cheeses treated at Day 1.…”

Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices

“…Supercritical CO 2 (SC-CD) above its critical point (31 °C and 7.4 MPa) is characterized by a high density (close to liquids), a high diffusivity (close to gases), a low viscosity (as gases) and a very low surface tension. SC-CD were potentially used to inactivate microorganisms and enzymes in various foods such as watermelon, melon, milk, milk products, orange juice, apple juice, peach and carrot juice, apple juice and cheese, seeds, apple juice, peach and fresh-cut carrot, tomato juice and kimchi (Erkmen, 2000(Erkmen, , 2012Liu et al, 2012;Spilimbergo et al, 2013;Sikin et al, 2016;Marszałek et al, 2018;Pei et al, 2018;Wang et al, 2018).…”