文献类型： 外文期刊
作者： Xia, Qile 1 ; Liu, Chenxing 1 ; Cao, Yan 1 ; Zhao, Yuqi 2 ; Lu, Shengmin 1 ; Wu, Dan 3 ; Aniya 1 ; Guan, Rongfa 4 ;
作者机构： 1.Zhejiang Acad Agr Sci, Key Lab Fruits & Vegetables Postharvest & Proc Te, Key Lab Postharvest Preservat & Proc Vegetables M, Food Sci Inst,Key Lab Postharvest Handling Fruits, Hangzhou 310021, Peoples R China
2.South China Agr Univ, Guangzhou Dublin Int Coll Life Sci & Technol, Guangzhou 510642, Peoples R China
3.Zhejiang Univ, Coll Biosyst Engn & Food Sci,Zhejiang Int Sci & T, Natl Local Joint Engn Lab Intelligent Food Techno, Zhejiang Key Lab Agrofood Proc,Integrated Res Bas, Hangzhou 310058, Peoples R China
4.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China
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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