Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing
Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing
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DOI：
10.1016/j.ifset.2011.12.004
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发表时间：
2012-04-01
影响因子：
6.6
通讯作者：
Knorr, D.
中科院分区：
文献类型：
--
作者：
Barba, F. J.;Jaeger, H.;Knorr, D.
有必要更好地了解冷藏对未经加工果汁的新兴技术加工食品的营养和理化特性的影响。采用高压(600 Mpa/42℃/5min)和脉冲电场(36kV/cm，100mU S)对蓝莓汁进行处理。对处理后的蓝莓汁的理化参数、抗氧化物质(抗坏血酸、总酚、总花色苷)和抗氧化能力的稳定性进行了研究，结果表明，处理后的蓝莓汁中抗坏血酸的含量比未处理的降低了5%以下。在冷藏结束时，未处理和PEF果汁的抗坏血酸损失与未处理果汁相似(50%)，尽管HP果汁在储存期间保持了更好的抗坏血酸含量(31%损失)。所有果汁的总酚值都有波动，冷藏7天后明显下降，但在4℃下长时间储存56天后，所有果汁的总酚含量与第7天相比又增加了一倍。在4℃下保存56天后，HP果汁的抗氧化活性(损失21%)比未经加工的果汁(30%)和PEF(48%)更好。颜色变化(a*，b*，L，色度，工业相关性：非加热技术允许获得保持其与新鲜产品相似的特性的饮料。他们必须参加第二次保护处理，如冷藏。有必要更好地了解冷藏对未经加工果汁的新兴技术加工食品的营养和理化特性的影响。(C)2011爱思唯尔有限公司。保留所有权利。
A better knowledge of the effect of refrigerated storage on the nutritional and physicochemical characteristics of foods processed by emerging technologies with regard to unprocessed juices is necessary. Thus, blueberry juice was processed by high pressure (HP) (600 MPa/42 degrees C/5 min) and pulsed electric fields (PEF) (36 kV/cm, 100 mu s). The stability of physicochemical parameters, antioxidant compounds (ascorbic acid, total phenolics, total anthocyanins) and antioxidant capacity was studied just after treatment and during 56 days at refrigerated storage at 4 degrees C. Just after treatment, all treated blueberry juices showed a decrease lower than 5% in ascorbic acid content compared with the untreated one. At the end of refrigerated storage, unprocessed and PEF juices showed similar ascorbic acid losses (50%) in relation to untreated juice, although HP juices maintained better the ascorbic acid content during storage time (31% losses). All juices exhibited fluctuations in total phenolic values with a marked decrease after 7 days in refrigerated storage, however prolonged storage of the juices at 4 degrees C. up to 56 days resulted in another in the total phenolic content for all juices in comparison with day 7. HP preserved antioxidant activity (21% losses) more than unprocessed (30%) and PEF (48%) juices after 56 days at 4 degrees C. Color changes (a*, b*, L, Chroma, h degrees and Delta E) were slightly noticeable after refrigerated storage for all juices.Industrial relevance: Non-thermal technologies allow the acquisition of drinks that keep their characteristics similar to the fresh product. They must join second conservation treatment such as refrigerated storage. A better knowledge of the effect of refrigerated storage on the nutritional and physicochemical characteristics of foods processed by emerging technologies with regard to unprocessed juices is necessary. (C) 2011 Elsevier Ltd. All rights reserved.