Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin-based beverage treated with high-pressure homogenization

文献类型： 外文期刊

第一作者： Xia, Xiudong

作者： Xia, Xiudong;Wu, Han;Liu, Xiaoli;Wang, Ying;Zhou, Jianzhong;Dai, Yiqiang;Cao, Jianping

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2019 年 43 卷 4 期

页码：

收录情况： SCI

摘要： In this study, results showed that increasing the pressure and number of passes of high-pressure homogenization (HPH) could remarkably increase the lethality to microorganisms, shelf life, and the L*, a*,and E* values of color but decrease the particle size and the b* value of color. Moreover, we observed a decreasing trend to inactivate microorganisms at a fixed pressure. When the pressure is below 100MPa, increased pressure and number of passes could significantly decrease the solid sedimentation and viscosity of the HPH-treated lupin-based beverage. However, when the pressure reached 175MPa and the pass number was increased from 2 to 4 and 6, no significant effects on the solid sedimentation and viscosity of HPH-treated lupin-based beverage were observed. These results indicate that increased pressure and multiple passes of HPH treatment could further decrease the microbial counts and particle size, and increase the shelf life and dispersion stability of lupin-based beverage. Practical applicationsHPH-treated products are smoother and have better flavor, texture, color, taste, and longer shelf life compared with non-HPH-treated products. The operating pressure, inlet temperature, and number of passes are the most important parameters of HPH treatment. In this study, we conformed that the multiple-pass approach at low pressure (<200MPa) is viable for fluid food processing compared with the lower cumulative effectiveness of a very high-pressure single pass (>200MPa). Moreover, low-pressure equipment showed a lower cost of maintenance. Because of the protein-rich and health benefits properties, the genus Lupinus, have been considered as an alternative of raw materials for plant-derived products. Low pressure (50, 100, and 175MPa) combined with multiple passes could significantly increase the physicochemical and microbial characteristics of lupin-based beverage.

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