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Impacts of Thermal Processing, High Pressure, and CO2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree

文献类型： 外文期刊

作者： Bu, Zhibin 1 ; Luo, Wenshan 1 ; Wei, Jiayin 1 ; Peng, Jian 1 ; Wu, Jijun 1 ; Xu, Yujuan 1 ; Yu, Yuanshan 1 ; Li, Lu 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China

关键词： durian fruit puree; different treatments; quality properties; shelf life; storage

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 17 期

页码：

收录情况： SCI

摘要： Durian fruit puree (DFP) is a nutrient-dense food, but it has a short shelf life. Presently, little research has been undertaken on extending the shelf life of DFP. Hence, it is necessary to develop treatment methods that can prolong the shelf life of DFP. In the present study, thermal processing (TP), high-pressure processing (HPP), and CO2-assisted HPP (CO2 + HPP) treatments are used for DFP, and their influences on quality properties of DFP during storage (35 days, 4 degrees C) are investigated. Compared to other treatments, the CO2 + HPP treatment had a lower pressure and a shorter time to achieve the same effect of inactivating the microorganisms of DFP. During storage, CO2 + HPP treated DFP showed higher retention rates of sugars, total soluble solids, color, bioactive components, and antioxidant capacity in comparison with other treated DFPs. Moreover, after 35 days of storage, the microbial count of (CO2 + HPP)-treated DFP (3.80 x 10(3) CFU/g) was much lower than those of TP (4.77 x 10(5) CFU/g) and HPP (8.53 x 10(3) CFU/g)-treated DFPs. The results of this study reveal that CO2 + HPP treatment could not only better preserve the quality of DFP, but also effectively extend the shelf life of DFP, providing an effective method for the processing of DFP.

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