\Comparison of the quality attributes of coconut waters by high-pressure processing and high-temperature short time during the refrigerated storage

文献类型： 外文期刊

第一作者： Ma, Yan

作者： Ma, Yan;Xu, Lei;Wang, Sujing;Liao, Xiaojun;Ma, Yan;Xu, Lei;Xu, Zhenzhen;Cheng, Yongyou;Ma, Yan

作者机构：

关键词： coconut water; high-pressure processing; high-temperature short time; quality

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2019 年 7 卷 4 期

页码：

收录情况： SCI

摘要： This study compared the shelf life and quality of high-pressure processing (HPP) and high-temperature short time (HTST)-treated coconut water at 4 degrees C. HPP of 500 MPa (5 min) and HTST of 72 degrees C (15 s) treatments could ensure microbial safety of coconut water during refrigerated storage of 25 and 15 days, respectively. At the end of 15 days of storage, loss of 51.54% amino acids and 32.37% protein, and retention of 65.0% total sugars, 64.51% ascorbic acid, and 74.34% total phenols were found in HTST group. More nutrient contents, 76.85% amino acids, 76.76% total protein, and 93.17% total phenols, were retained in HPP groups at the end of 25 days of storage. HPP-treated fresh-like product could provide an effective approach of extending shelf life of coconut water.

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