Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice
Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice
复制标题
高静水压、密相二氧化碳和热加工对哈密瓜汁品质的影响
DOI：
10.1111/jfpe.12828
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发表时间：
2018-10-01
影响因子：
3
通讯作者：
Chen, Jiluan
中科院分区：
文献类型：
--
作者：
Pei, Longying;Hou, Sihan;Chen, Jiluan
研究了高静水压（HHP; 400 MPa，45 ℃，10 min）、浓相二氧化碳（DPCD; 30 MPa，65 ℃，15 min）和热处理（TP; 85 ℃，10 min）对哈密瓜汁贮藏品质的影响。HHP处理后，在储存期间（28天）未检出总平板计数、酵母菌和霉菌，而在DPCD和TP处理的样品中分别在14天和21天观察到微生物。不同加工方法对可溶性固形物（TSS）和色泽参数a*、B* 和L* 的影响较小。而脂氧合酶（LOX）、过氧化物酶（POD）和多酚氧化酶（PPO）的活性在TP处理后显著降低，而HHP处理后这3种酶的活性仍有残留（>70%）。HHP处理后哈密瓜汁中葡萄糖和果糖含量基本保持不变，而蔗糖含量下降。此外，HHP处理后有机酸的减少量小于TP处理。总的来说，HHP处理后哈密瓜汁的总体品质要比TP和DPCD处理的好得多，表明HHP处理是保持哈密瓜汁品质的最佳方法。研究了HHP、DPCD、TP对哈密瓜汁中微生物、酶活性、糖、有机酸及感官品质的影响。为哈密瓜汁的工业化生产提供了一种可供选择的新工艺。
This article investigates how high hydrostatic pressure (HHP; 400 MPa, 45 degrees C, 10 min), dense phase carbon dioxide (DPCD; 30 MPa, 65 degrees C, 15 min), and thermal processing (TP; 85 degrees C, 10 min) affect the quality of Hami melon juice in storage. After HHP treatment, the total plate counts, yeasts, and molds were undetectable during storage (28 days) while microorganisms were observed at 14 and 21 days in DPCD- and TP-treated samples, respectively. It seems that the total soluble solids (TSS) and the color parameters, that is, a*, b*, and L* were less affected by different processing methods. However, the activity of lipoxygenase (LOX), peroxidase (POD), and polyphenoloxidase (PPO) remarkably decreased after TP, whereas residual activities of these three enzymes (>70%) were detected after HHP treatment. The glucose and fructose of Hami melon juice remained at the same level after HHP treatment, while sucrose decreased in HHP-treated juice. Additionally, the reduction of organic acids after HHP treatment was less than that after TP. In general, the overall quality of Hami melon juice after HHP treatment was much better than that of the TP- and DPCD-treated juice, suggesting that HHP treatment could be an optimal way to maintain the quality of Hami melon juice.Practical applicationFrom this work, the effects of three different treatments (HHP, DPCD, TP) on the microorganisms, enzyme activities, sugars, organic acids and sensory quality of Hami melon juice was studied, and HHP showed the great potential. Thus, it can be optional new techniques for the industrial production of Hami melon juice.