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Comparing characteristic of banana juices from banana pulp treated by high pressure carbon dioxide and mild heat

文献类型： 外文期刊

作者： Yu, Yuanshan 1 ; Xiao, Gengsheng 1 ; Wu, Jijun 1 ; Xu, Yujuan 1 ; Tang, Daobang 1 ; Chen, Yulong 1 ; Wen, Jing 1 ; Fu, Ma 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Guangzhou 510610, Guangdong, Peoples R China

关键词： Banana juice;Banana pulp;Juice characteristics;High pressure carbon dioxide;Mild heat

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： 2013 年 18 卷

页码：

收录情况： SCI

摘要： High pressure carbon dioxide (HPCD) was a novel non-thermal technology in fruit juice processing recently. Characteristics of banana juices from banana pulp treated by HPCD at 20 MPa and mild heat (MH) at atmospheric pressure were investigated. The temperatures were 45, 50, 55, and 60 degrees C, and treatment time was 30 min. Residual polyphenol oxidase (PPO) in the juice from HPCD-treated banana pulp was lower than that from MH-treated banana pulp and its minimum was 11.6% at 60 degrees C. I.* value and clarity of juice from HPCD-treated banana pulp was greater than that from MH-treated banana pulp, however, a* value, b* value, viscosity, pectin and protein were lower. As compared with MH treatment, the particle size and Zeta-potential of juice from HPCD-treated banana pulp respectively became smaller and more negative, and all their reduction increased with increasing treatment temperature. Moreover, a slight decrease in the juice yield, pH, and total soluble solids of banana juice from HPCD-treated banana pulp was observed as compared with juice from mild heat-treated banana pulp. Industrial Relevance: The study is relevant to banana juice processing. Many studies indicated that high pressure carbon dioxide (HPCD) is a novel non-thermal technology for pasteurization of microorganisms and the inactivation of enzymes. In this study, results shown HPCD can also be used in clarification of banana juice. (C) 2012 Elsevier Ltd. All rights reserved.

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