Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods

文献类型： 外文期刊

第一作者： Xu, Zhenzhen

作者： Xu, Zhenzhen;Wang, Yongtao;Ren, Pengyan;Ni, Yuanying;Liao, Xiaojun;Xu, Zhenzhen

作者机构：

关键词： Banana puree;High pressure processing;Quality comparison;Storage

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The quality features of banana puree after high pressure processing (HPP) at 500 MPa for 10 min and thermal pasteurization (TP) at 90 A degrees C for 2 min during 30 days of refrigerated storage were compared in this study. Initial counts in banana puree of greater than 3.80 log colony-forming units (CFU)/g of total aerobic bacteria (TAB) and 3.10 log CFU/g of molds and yeasts (M&Y) were reduced by HPP and TP. TAB were approximately 1.0 CFU/g, and M&Y were less than 0.3 log CFU/g in HPP- and TP-processed puree during storage. HPP and TP did not change pH, titratable acidity (TA), total soluble solids (TSS), lightness (L), and yellowness (b), total phenolic content (TPC), and antioxidant capacity (AC), but HPP raised redness (a) and TP reduced a and ascorbic acid (AA). During storage, L, a, and b in HPP- and TP-processed purees did not change but HPP-processed puree increased pH and decreased TA. After storage, the percentage of TPC and AA was 75.85 and 55.09 % in the HPP group and 96.30 and 68.09 % in the TP group, indicating a significant loss of TPC and a greater loss of AA in HPP-processed puree. The loss of AC agreed with the loss of AA and TPC. HPP preserved particle size distribution and viscosity of purees, whereas TP increased the number of smaller particles and viscosity after processing and in storage. Twenty-six volatiles (18 esters) and 22 volatiles (15 esters) were detected in HPP- and TP-processed purees, and the ester fraction was 69.79 and 52.36 %, respectively. HPP was found to be an effective alternative pasteurization method for preserving the quality of fresh banana puree.

分类号： TS2

  • 相关文献

[1]Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time. Xu, Zhenzhen,Lin, Tiantian,Wang, Yongtao,Liao, Xiaojun,Xu, Zhenzhen.

[2]Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing. Zou, Hui,Ma, Yan,Liao, Xiaojun,Zou, Hui,Xu, Zhenzhen,Chen, Ailiang,Yang, Shuming,Ma, Yan. 2018

[3]Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time. Gao, Ge,Zhao, Liang,Ma, Yan,Wang, Yongtao,Sun, Zhijian,Liao, Xiaojun,Gao, Ge,Zhao, Liang,Ma, Yan,Wang, Yongtao,Sun, Zhijian,Liao, Xiaojun,Gao, Ge,Zhao, Liang,Ma, Yan,Wang, Yongtao,Sun, Zhijian,Liao, Xiaojun,Ma, Yan.

[4]Applications of 5-aminolevulinic acid on the physiological and biochemical characteristics of strawberry fruit during postharvest cold storage. Wang, Liangju,Li, Yi,Li, Zhiqiang. 2016

[5]Effects of Bagging Twice and Room Temperature Storage on Quality of 'Cuiguan' Pear Fruit. Lin, J.,Wang, Z. H.,Li, X. G.,Chang, Y. H.. 2012

[6]Hydrogen gas prolongs the shelf life of kiwifruit by decreasing ethylene biosynthesis. Hu, Huali,Shen, Wenbiao,Hu, Huali,Zhao, Suping,Li, Pengxia,Hu, Huali. 2018

[7]FTIR Assessment of the Secondary Structure of Proteins in Royal Jelly under Different Storage Conditions. Zhou Qun,Sun Su-qin,Wu Li-ming,Hu Fu-liang,Wu Li-ming,Zhou Xiao,Zhao Jing. 2009

[8]Suitable Temperature and O-2/CO2 Composition for Fresh Fruit Storage of Ziziphus jujuba 'Dongzao'. Sun, H. Y.,Wang, Y. Z.,Yang, L.,Li, S. Y.. 2009

[9]Variation in fungal microbiome (mycobiome) and aflatoxin in stored in-shell peanuts at four different areas of China. Ding, Ning,Xing, Fuguo,Liu, Xiao,Selvaraj, Jonathan N.,Wang, Limin,Zhao, Yueju,Wang, Yan,Guo, Wei,Dai, Xiaofeng,Liu, Yang. 2015

[10]Application of artificial neural network to predict the change of inosine monophosphate for lightly salted silver carp (hypophthalmichthys molitrix) during thermal treatment and storage. Shi, Ce,Cui, Jianyun,Liu, Xiaochang,Zhang, Yuemei,Luo, Yongkang,Shi, Ce,Qin, Na,Luo, Yongkang. 2017

[11]Volatile components in stored rice [Oryza sativa (L.)] of varieties with and without lipoxygenase-3 in seeds. Suzuki, Y,Ise, K,Li, CY,Honda, I,Iwai, Y,Matsukura, U. 1999

[12]UV-C treatment on physiological response of potato (Solanum tuberosum L.) during low temperature storage. Lin, Qiong,Xie, Yajing,Liu, Wei,Zhang, Jie,Cheng, Shuzhen,Xie, Xinfang,Wang, Zhidong,Guan, Wenqiang.

[13]Greenhouse gas emissions from swine manure stored at different stack heights. Dong, Hongmin,Zhu, Zhiping,Zhou, Zhongkai,Chen, Yongxing,Xin, Hongwei.

[14]Whole fruit staining with aniline blue at harvest is associated with superficial pathogenesis of "Fuji" apples after storage. Li, F.,Zhang, X.,Yao, Y.,Sun, X.,Liu, L.. 2011

[15]Behavior of field-applied triadimefon, malathion, dichlorvos, and their main metabolites during barley storage and beer processing. Kong, Zhiqiang,Li, Minmin,Chen, Jieying,Gui, Yuejing,Bao, Yuming,Fan, Bei,Dai, Xiaofeng,Jian, Qiu,Francis, Frederic.

[16]Changes in the content of canolol and total phenolics, oxidative stability of rapeseed oil during accelerated storage. Zheng, Chang,Yang, Mei,Zhou, Qi,Liu, Chang-Sheng,Huang, Feng-Hong,Zheng, Chang.

[17]Differentiation of storage time of wheat seed based on near infrared hyperspectral imaging. Dong Gao,Liang Kehong,Lu Lingang,Wang Jing,Zhu Dazhou,Dong Gao,Guo Jian,Dong Gao,Wang Cheng. 2017

[18]Effect of storage treatments on anthocyanin, fumonisin B-1, aflatoxin B-1 content of anthocyanin extract from purple corn (Zea may L.) in north China. Zhang, Chao,Ma, Yue,Zhao, Xiaoyan,Wang, Fen. 2012

[19]Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 degrees C. Wardy, Wisdom,Torrico, Damir D.,Zhang, Xiumei,Xu, Zhimin,Prinyawiwatkul, Witoon,Herrera Corredor, Jose A.,No, Hong Kyoon,Zhang, Xiumei. 2013

[20]Effect of various storage conditions on the stability of quinolones in raw milk. Chen, Meixia,Wen, Fang,Wang, Hui,Zheng, Nan,Wang, Jiaqi,Chen, Meixia,Wen, Fang,Wang, Hui,Zheng, Nan,Wang, Jiaqi,Chen, Meixia,Wen, Fang,Wang, Hui,Zheng, Nan,Wang, Jiaqi.

作者其他论文 更多>>

微信小程序