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Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice

文献类型： 外文期刊

作者： Wang, Fan 1 ; Du, Bao-Lei 1 ; Cui, Zheng-Wei 2 ; Xu, Li-Ping 3 ; Li, Chun-Yang 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Product Proc, Dept Funct Food & Bioact Cpds, 50 Zhongling St, Nanjing 210014, Jiangsu, Peoples R China

2.Jiangnan Univ, Jiangsu Key Lab Adv Food Mfg Equipment & Technol, Wuxi, Peoples R China

3.Harbin Univ Commerce, Coll Food Sci & Engn, Harbin, Peoples R China

关键词： High hydrostatic pressure;mulberry juice;total phenolic;total flavonoid;resveratrol;antioxidant activity;volatile profile

期刊名称：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL （ 影响因子：2.023； 五年影响因子：2.24 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500MPa for 10min reduced the total viable count from 4.38logcfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85? for 15min. High hydrostatic pressure processing maintained significantly (p<0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

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