Shelf-life extension of multi-vegetables smoothies by high-pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
Shelf-life extension of multi-vegetables smoothies by high-pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability
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DOI：
10.1111/jfpp.14139
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发表时间：
2019-07-31
影响因子：
2.5
通讯作者：
Maria Ros, Jose
中科院分区：
文献类型：
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作者：
Hurtado, Adriana;Dolors Guardia, Maria;Maria Ros, Jose
消费者对以水果和蔬菜为基础的最低限度加工食品的需求与它们“新鲜”的品质和对方便的渴望有关。冰沙可以帮助满足这些需求，并有助于增加水果和蔬菜的摄入量。本研究的第一部分评估了一种蔬菜冰沙（苹果、胡萝卜、西葫芦、南瓜和韭菜）通过高压处理（350 MPa/5 min/10℃）稳定（在4℃下长达28天）的微生物和酶失活、抗氧化状态和物理稳定性。与轻度加热（85℃/7 min）相比，HPP保证了微生物质量（好氧中温细菌和精神细菌、酵母和霉菌），抑制了过氧化物酶，并略微增强了多酚氧化酶和果胶甲基酯酶。因此，加压冰沙经历了较早的澄清和氧化，这反映在其浊度、褐变指数、粘度和抗氧化能力的值上。因此，需要改进加压条件和/或原料选择，以实现HPP更好的稳定。从微生物学的角度来看，高压处理（HPP）可以获得具有延长保质期的新鲜蔬菜冰沙。工业的一个障碍是选择能够在适当的长货架时间内保持蔬菜奶昔稳定的加压条件，而不改变其他感兴趣的特性。这就需要建立更适合于匀浆中所用原料性质（酶活性、抗氧化状态、颜色、粘度、浊度等）的加压模式。
Consumer demand for minimally processed food products based on fruits and vegetables is associated with their "fresh-like" qualities and a desire for convenience. Smoothies could help meet these needs and contribute to increasing fruit and vegetable intake. The first part of this study assesses microbial and enzyme inactivation, antioxidant status, and physical stability of a vegetable smoothie (apple, carrot, zucchini, pumpkin, and leek) stabilized (for up to 28 days at 4 degrees C) by high-pressure processing (HPP) (350 MPa/5 min/10 degrees C). Compared with mild heating (85 degrees C/7 min), HPP ensured microbial quality (aerobic mesophilic and psychotropic bacteria, yeasts and molds), inhibited peroxidase, and slightly enhanced polyphenol oxidase and pectinmethylesterase enzymes. Consequently, the pressurized smoothies underwent earlier clarification and oxidation as reflected in their values of turbidity, browning index, viscosity, and antioxidant capacity. Therefore, the pressurizing conditions and/or raw material selection need to be improved to achieve better stabilization by HPP. Practical applications High-pressure processing (HPP) allows fresh-like vegetable smoothies to be obtained with an extended shelf-life from the microbiological point of view. A handicap for industry is to choose the pressurization conditions able to maintain vegetable smoothies stable during a suitably long shelf time, without altering other properties of interest. This requires establishing pressurization patterns more adapted to the properties (enzyme activities, antioxidant status, color, viscosity, turbidity, etc.) of the raw materials used in the homogenates.