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Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice

文献类型： 外文期刊

作者： Zhang, Chao 1 ; Trierweiler, Bernhard 2 ; Li, Wu 1 ; Butz, Peter 2 ; Xu, Yong 1 ; Ruefer, Corinna E. 2 ; Ma, Yue 1 ; Zhao 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China

2.Fed Res Inst Nutr & Food, Max Rubner Inst, D-76131 Karlsruhe, Germany

关键词： watermelon juice;ultraviolet-c;high pressure;browning;lycopene;dynamic viscosity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The effect of thermal, ultraviolet-c, and high pressure treatments on colour, browning degree, dynamic viscosity, and lycopene content of watermelon juice was evaluated based on its pectin methylesterase residual level. Each treatment had a different impact on parameters studied. Ultraviolet-c treatments were rapid and effective to inactivate the pectin methylesterase of the watermelon juice compared to the thermal and high pressure treatments in the same time and temperature. High pressure treatments at 600 MPa kept the colour of the treated watermelon juice close to an untreated one, and that at 600-900 MPa held the browning degree and dynamic viscosity of the treated watermelon juice comparable to an untreated one. Moreover, the high pressure treatment had a slight impact on the all-rrems-lycopene, total ris-lycopene, and total lycopene concentration of the watermelon juice compared to the other treatments. In summary, the high pressure treatment showed the lowest changes in colour, dynamic viscosity, browning degree, and lycopene content of the treated watermelon juice amongst the three treatments.

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[7]Effect of ultra-high temperature processing on quality of watermelon juice. Zhang, C.. 2015

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