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High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study

文献类型： 外文期刊

作者： Yi, Tian 1 ; Fang, Wei 1 ; Xie, Xiaoqing 1 ; Yuan, Bo 1 ; Lu, Mei 1 ; Xu, Changmou 1 ;

作者机构： 1.Univ Nebraska, Food Proc Ctr, Dept Food Sci & Technol, Lincoln, NE 68588 USA

2.Hubei Acad Agr Sci, Inst Agr Qual Stand & Testing Technol Res, Wuhan 430209, Hubei, Peoples R China

3.Hubei Acad Agr Sci, Hubei Biopesticide Engn Res Ctr, Wuhan 430064, Hubei, Peoples R China

关键词： Aronia berry; High pressure processing (HPP); Pasteurization; Antioxidant; Phenolic compounds; Enzymes

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：1.946； 五年影响因子：2.705 ）

ISSN： 0022-1155

年卷期：

页码：

收录情况： SCI

摘要： The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 degrees C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 degrees C) or refrigerated storage (RS, 4 degrees C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products.

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