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Industry-Scale Microfluidizer: a Novel Technology to Improve Physiochemical Qualities and Volatile Flavor of Whole Mango Juice

文献类型： 外文期刊

作者： Ke, Yingying 1 ; Chen, Jun 1 ; Dai, Taotao 1 ; Xiao, Min 2 ; Chen, Mingshun 1 ; Liang, Ruihong 1 ; Liu, Wei 1 ; Liu, Chengmei 1 ; Du, Liqing 3 ; Deng, Lizhen 1 ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, 235, Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China

2.Jinggangshan Agr Sci & Technol Pk Management Comm, Jian 343600, Jiangxi, Peoples R China

3.Chinese Acad Trop Agr Sci, Minist Agr & Rural Affairs, Key Lab Trop Fruit Biol, South Subtrop Crops Res Inst, Zhanjiang 524091, Guangdong, Peoples R China

关键词： Microfluidizer; Mango juice; Color; Nutrition; Volatile compounds

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.581； 五年影响因子：5.472 ）

ISSN： 1935-5130

年卷期：

页码：

收录情况： SCI

摘要： Industry-scale microfluidizer system (ISMS) is a novel equipment for producing filtered-free whole beverages. This study investigated the color, nutrition, and flavor changes of whole mango juice (WMJ) treated by ISMS under various pressure (0-120 MPa). Results showed that ISMS well maintained the total soluble solid content, pH value, and yellow color of WMJ. The carotenoids were not destroyed with treatment pressure below 90 MPa, and the carotenoids bioaccessibility of all the WMJ samples was no change. More importantly, ISMS promoted the release of ascorbic acid and total polyphenols by disrupting cellular integrity, thus improving antioxidant activities of WMJ. Volatile compounds analysis found that WMJ samples had more terpenes and aldehydes when treated at 90 MPa, and possessed more esters at 120 MPa. These results demonstrated that ISMS might offer new opportunities to produce WMJ with excellent qualities at an industrial level.

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