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Combined effect of high pressure carbon dioxide and mild heat treatment on overall quality parameters of watermelon juice

文献类型： 外文期刊

作者： Liu, Ye 1 ; Hu, Xiaosong 2 ; Zhao, Xiaoyan 3 ; Song, Huanlu 1 ;

作者机构： 1.Beijing Technol & Business Univ, Sch Food & Chem Engn, Beijing 100048, Peoples R China

2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China

关键词： High pressure carbon dioxide;Mild heat;Watermelon juice;Quality parameters

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）

ISSN： 1466-8564

年卷期： 2012 年 13 卷

页码：

收录情况： SCI

摘要： The aim of this study was to investigate the combined effect of high pressure carbon dioxide (HPCD) and mild heat treatment on the overall quality of watermelon juice. The residual activity of polyphenoloxidase (PPO), peroxidase (POD), and pectin methylesterase (PME) decreased with pressure and treatment time after HPCD and heat treatment. The total color difference (Delta E) value was greater than 3.5, suggesting the significant change of color. Browning degree (BD) decreased with pressure and treatment time; pH and lycopene content of HPCD-treated juice slightly decreased; cloudiness and titratable acidity (TA) increased; and viscosity of 10 and 20 MPa treated juice at 31.62 1 s(-1) did not change. While after control treatment, the residual activity of enzymes and BD decreased slightly; cloudiness decreased greatly; pH, TA, lycopene content, and color were stable. HPCD and mild heat treatment inactivated enzyme activities drastically which affected the shelf life and quality of watermelon juice greatly during storage. And it increased cloudy stability that was the important parameter to influence appearance of juice. Overall, HPCD treatment has greater advantages to maintain the quality of watermelon juice. Industrial relevance: The application of high pressure carbon dioxide (HPCD) processing on several food products has already been proven to be successful for pasteurization. HPCD processing to inactivate endogenous enzymes and retain quality of food needs to be further studied. Studies dealing with the combination effect of pressure and mild heat conditions on enzyme activities and quality parameters are relevant to understand the prospects for watermelon juice processing. (C) 2011 Elsevier Ltd. All rights reserved.

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[1]Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment. Liu, Ye,Liao, Xiao J.,Hu, Xiao S.,Liu, Ye,Zhang, Chao,Zhao, Xiao Y.,Ma, Yue,Li, Wu.

[2]Identification of Aroma Compounds in Watermelon Juice by SPME-GCMS. Tang Xiaowei,He Hongju,Liu Ye,Zhao Xiaoyan. 2012

[3]Identification of Aroma Compounds in Watermelon Juice by SPME-GCMS. Tang Xiaowei,He Hongju,Zhao Xiaoyan,Liu Ye. 2012

[4]Effect of high hydrostatic pressure on overall quality parameters of watermelon juice. Liu, Y.,Zhao, X. Y.,Hu, X. S.. 2013

[5]Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice. Zhang, Chao,Li, Wu,Xu, Yong,Ma, Yue,Zhao, Xiaoyan,Trierweiler, Bernhard,Butz, Peter,Ruefer, Corinna E..

[6]Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment. Liu, Ye,Hu, Xiao Song,Zhao, Xiao Yan,Zhang, Chao. 2013

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

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