High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum

文献类型： 外文期刊

第一作者： Ma, Jing

作者： Ma, Jing;Wang, Yu;Zhao, Mengya;Tong, Pengyan;Lv, Liuqing;Gao, Zhenpeng;Long, Fangyu;Liu, Jing

作者机构：

关键词： apple juice; high hydrostatic pressure; fermentation; phenolic compounds; simulated gastrointestinal condition

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 3 期

页码：

收录情况： SCI

摘要： This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 degrees C, 15 min) apple juices were compared during fermentation. Moreover, the survival of Lactobacillus plantarum after fermentation under simulated gastrointestinal conditions was evaluated. Results showed that HHP-treated apple juice had better properties than that of pasteurized in terms of color difference, total phenol content, and antioxidant activity. After fermentation, about 2.00 log CFU/mL increase in viability of cells was observed and there was around 0.8 reduction in pH value, and the antioxidant capacities were also significantly improved. Additionally, the content of caffeic acid, ferulic acid, and chlorogenic acid significantly increased after 24 h of fermentation. The survival of Lactobacillus plantarum in simulated gastric fluid reached 97.37% after fermentation. Overall, HHP treatment is expected to be a substitute technology to pasteurization in order to obtain higher quality fermented fruit juice. This study could also be helpful for exploitation of fermented juice.

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