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Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice

文献类型： 外文期刊

作者： Wu, Wanlin 1 ; Xiao, Gengsheng 2 ; Yu, Yuanshan 1 ; Xu, Yujuan 1 ; Wu, Jijun 1 ; Peng, Jian 1 ; Li, Lu 1 ;

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

2.Zhongkai Univ Agr Engn, Coll Food Sci & Technol, Guangzhou 510225, Peoples R China

3.South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China

关键词： Pineapple fruit juice; High pressure processing; Thermal processing; Quality properties; Volatile compounds; Storage

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

ISSN： 0956-7135

年卷期： 2021 年 130 卷

页码：

收录情况： SCI

摘要： Traditional pasteurization method usually has negative impacts on color, flavor, and bioactive compounds of fresh fruit juice. Therefore, it is critically important to develop novel non-thermal sterilization technologies to overcome these problems. In this study, high pressure processing (HPP) (500 MPa/10 min) and thermal processing (TP) (95 degrees C/3 min) treatments on pineapple fruit juice were comparatively evaluated by monitoring their influences on microbial counts, physicochemical parameters, bioactive components, antioxidant capacity, and volatile compounds during storage of 28 days at 4 degrees C. The microbial safety was ensured in both HPP-treated and TP-treated pineapple fruit juice, and further cold storage result showed at least a shelf life of 21 days at 4 degrees C. Both HPP and TP treatments have significant effects on the turbidity and sedimentation index of pineapple juice. During the shelf life, the sugars, pH, titratable acidity, total soluble solids, and sedimentation index of HPPtreated groups exhibited no significant change, while the color, bioactive components, antioxidant capacity, and relative content of volatile compounds in both TP- and HPP-treated groups were remarkably changed. Moreover, the pineapple fruit juice with HPP treatment showed a greater retention of original color, bioactive components, antioxidant activity, and volatile compounds in comparison with TP-treated group. In summary, HPP treatment could not only control the microbes in pineapple fruit juice, but also better retain the qualities of pineapple fruit juice, which provided an effective alternative to conventional thermal processing for production of high quality pineapple fruit juice.

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