Microbial, nutritional, and organoleptic quality of pomegranate juice following high-pressure homogenization and low-temperature pasteurization
Microbial, nutritional, and organoleptic quality of pomegranate juice following high-pressure homogenization and low-temperature pasteurization
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DOI：
10.1111/1750-3841.15032
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发表时间：
2020-02-09
影响因子：
3.9
通讯作者：
Gamrasni, Dani
中科院分区：
文献类型：
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作者：
Benjamin, Ofir;Gamrasni, Dani
研究了高压均质对石榴汁微生物、营养和感官品质的影响。将在100和150 MPa下经受HPH的果汁与在55、65和75摄氏度下经受热巴氏灭菌15秒的果汁以及组合处理的果汁进行比较。石榴汁的物理化学性质，如颜色，pH值，酸度和总可溶性固形物，轻微的影响，无论是治疗。接种大肠杆菌和酵母菌的果汁在150 MPa的HPH下，然后在65 ℃下热处理，在28天的货架期内实现了显着的微生物灭活。处理过的果汁和新鲜果汁之间的抗坏血酸水平没有显着差异。总多酚含量和抗氧化活性测定的情况下，这两种处理方法。用电子舌和电子鼻分析处理过的HPH样品显示出与新鲜果汁相似的风味特征。实际应用这项工作显示了使用先进的高压均质（HPH）相比，今天在果汁巴氏杀菌中使用的普通热处理的好处。HPH能够充分减少微生物，具有更好的营养和感官品质。在这篇手稿中，我们展示了HPH作为巴氏灭菌法在石榴等高度健康水果上的替代方法的潜力。通过对营养、微生物和感官质量的综合分析，阐述了HPH工艺的优点。
This study investigated the effects of high-pressure homogenization (HPH) on microbial, nutritional, and organoleptic qualities of pomegranate juice. Juices subjected to HPH at 100 and 150 MPa were compared to those subjected to thermal pasteurization at 55, 65, and 75 degrees C for 15 s, and to combined treatments. Physicochemical properties of pomegranate juices, such as color, pH, acidity, and total soluble solids, were marginally affected by either treatment. Significant microbial inactivation for the juices inoculated with Escherichia coli and yeast was achieved during 28 days of shelf life by HPH at 150 MPa, followed by thermal treatment at 65 degrees C. There was no significant difference in ascorbic acid levels between the treated and fresh juice. Total polyphenol content and antioxidant activity were measured to be higher in case of both treatment methods. Analyzing treated HPH samples with electronic tongue and nose showed similar flavor profiles to the fresh juice.Practical Application The work shows the benefits of using the advanced high-pressure homogenization (HPH) compared to common thermal treatment used today in fruit juice pasteurization. HPH is capable to provide sufficient reduction in microbial with better nutritional and organoleptic quality. In this manuscript, we showed the potential of HPH as alternative method for pasteurization on a highly healthy fruit like pomegranate. The work describes the advantages in HPH process through comprehensive analysis for nutritional, microbial, and sensorial quality.