High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes.

Crataegus Food Handling Fruit Pressure Taste
Cloudy hawthorn berry juice Color Enzyme activity High-pressure processing Viscosity

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Mar 2022
Historique:
received: 11 12 2020
revised: 30 09 2021
accepted: 01 10 2021
pubmed: 17 10 2021
medline: 25 11 2021
entrez: 16 10 2021
Statut: ppublish

Résumé

The study aimed to evaluate the effect of high-pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal processing (TP, 65 °C/30 min) on microbial shelf-life, enzyme-activity and quality-attributes of cloudy hawthorn berry juice (CHBJ) after processing and during storage (4 °C). The CHBJ shelf-life was at least 150 days when processed by HPP. No significant difference was observed in pH and titratable acidity (p > 0.05), while HPP significantly increased soluble sugar (p < 0.05) and simulated some fruity aroma compounds which improved the taste and flavor of CHBJ. However, HPP inhabited ineffectively enzyme-activity in comparison to TP, causing significant color changes (ΔE = 4.98 ± 0.03-5.10 ± 0.07) during 30-day storage (p < 0.05). Although particle size increased after HPP treatment, significant increases (68.76%-926.95%) were observed in viscosity (p < 0.05), due to enhanced extractability or modification of pectin induced by HPP, resulting in higher consistency of CHBJ. HPP is promising to extend shelf-life and improve quality-attributes of CHBJ.

Identifiants

DOI: 10.1016/j.foodchem.2021.131313 PMID: 34655827
pubmed: 34655827
pii: S0308-8146(21)02319-0
doi: 10.1016/j.foodchem.2021.131313
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

131313

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Xinman Lou (X)

College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.

Yu Jin (Y)

College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.

Huaixiang Tian (H)

Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.

Haiyan Yu (H)

Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.

Chen Chen (C)

Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.

Milford Hanna (M)

Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205, USA.

Yawen Lin (Y)

College of Food Science and Engineering, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.

Long Yuan (L)

Big Green (USA) Inc. and Bgreen Food Company, P.O. Box 8112, Rowland Heights, CA 91748, USA.

Jun Wang (J)

College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: jun.wang@nwafu.edu.cn.

Huaide Xu (H)

College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: huaide_xu@163.com.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Rosanae › Rosales › Rosaceae › Crataegus › High-pressure and thermal processing of cloudy...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › High-pressure and thermal processing of cloudy...
questionsmedicales.fr › Aliments et boissons › Aliments › Fruit › High-pressure and thermal processing of cloudy...
questionsmedicales.fr › Phénomènes physiques › Phénomènes mécaniques › Pression › High-pressure and thermal processing of cloudy...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › High-pressure and thermal processing of cloudy...