Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

文献类型： 外文期刊

第一作者： Xu, Zhenzhen

作者： Xu, Zhenzhen;Lin, Tiantian;Wang, Yongtao;Liao, Xiaojun;Xu, Zhenzhen

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关键词： Juice blend;Quality assurance;High pressure processing;High temperature short time

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）

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收录情况： SCI

摘要： The impact of mixing ratio of pepper juice/orange juice (v/v) at 1:5, 1:2, 1:1, 1:0.5 and 1:0.2 on sensory attributes of pepper and orange juice blend (POJB) was studied, and the ratio of 1:0.5 achieved the highest ratings in mouth-feel and overall acceptability and was chosen for the following study. Effects of high pressure processing (HPP, 550 MPa, 5 min, ambient temperature) and high temperature short time (HTST, 110 degrees C, 8.6 s) on quality attributes of the POJBs were compared. Reduction of total aerobic bacteria (TAB) and molds and yeasts (M&Y) in the POJBs was >4 log cycles after HPP and HTST, and the two POJBs were microbiologically safe during the whole refrigerated storage. The color, flavor, appearance, mouth-feel and overall acceptability of HPP-treated POJB were closer to untreated POJB than the HTST-treated one. After 25 days, 77.3% and 75.3% of total phenols content, 90.8% and 90.7% of ascorbic acid, and more than 80% of antioxidant capacity in two POJBs were retained, respectively. Particle size distribution (PSD) of HPP-treated POJB was consistent with untreated POJB (1 similar to 76 mu m, 3 peaks at 4.2, 17, 52 mu m), while HTST changed the PSD (1 to 33 mu m, 2 peaks at 2.4 and 17 mu m). Higher level of sedimentation in HPP-treated POJB during storage was interpreted by higher residual PME activity (67.0%) and larger and more unstable pulp particles. The POJBs behaved as Newtonian fluids, their viscosity right after processing were ranked as HPP > untreated > HTST, and the values were slightly reduced during storage.

分类号： TS2

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