Improving quality of sea buckthorn juice by high-pressure processing

文献类型： 外文期刊

第一作者： Xia, Qile

作者： Xia, Qile;Liu, Chenxing;Cao, Yan;Lu, Shengmin;Aniya;Zhao, Yuqi;Wu, Dan;Guan, Rongfa

作者机构：

关键词： Sea buckthorn juice; High pressure processing; Thermal processing; Flavor; Overall quality

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 185 卷

页码：

收录情况： SCI

摘要： We treated the non-sterilized (NS) sea buckthorn (SBT) juice by high-pressure processing (HPP, 500 MPa for 5 min) or TP (85 degrees C for 30 s). Total plate count (TPC), yeast, and mold count were below the detection level (<= 10 CFU/mL) in HPP juice during 0-9 d. For TP and NS groups, mold count was not detected in 0-3 d of NS juice and 0-6 d of TP juice; yeast count was undetected only in 0 d of TP juice. The physicochemical properties and levels of total soluble solids (TSS), total acids, and total sugar did not change after two treatments. The contents of vitamin C (Vc, 272.38 +/- 8.13 mg/100 mL), total carotenoids (0.36 +/- 0.00 mg/100 ml), and total phenols (374.48 +/- 2.58 mg GAE/100 ml) were higher in HPP juice. Totally 51 flavor substances were detected in HPP juice. Only 21 volatiles were found in TP juice. For sensory evaluation, the HPP treatment significantly (p < 0.05) improved aroma and, flavor & structure scores. In summary, HPP could effectively control microbial growth and preferably retain volatiles. HPP treatment is desirable for juice production.

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