Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice
Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice
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DOI：
10.1016/j.lwt.2014.10.068
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发表时间：
2015-06-01
影响因子：
6
通讯作者：
Zheng, Yonghua
中科院分区：
文献类型：
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作者：
Chen, Xuehong;Qin, Weidong;Zheng, Yonghua
本研究旨在探讨不同压力下的高压处理（HPP）效果（200、400和600 MPa）和处理时间（10和20 min）对绿色芦笋汁中的微生物种群、理化参数、生物活性化合物、总抗氧化活性和挥发性化合物的影响，与热处理（121 ℃/3分钟）和对照（未处理）相比。结果表明，400和600 MPa两种压力下的高压处理，均能使芦笋汁中温菌总数降低到热处理无法检测到的水平，从而保证了芦笋汁的安全性。与热处理和对照相比，HPP处理对芦笋汁的pH值和可溶性固形物含量没有显著影响。然而，所有HPP处理保留显着更多的抗坏血酸，芦丁和总酚含量和更高的总抗氧化活性比热处理。芦笋汁中主要挥发性成分为醛类、醇类和酮类。HPP处理保持显着较高的浓度的醛，醇和酮比热处理。这些结果表明，HPP可能是一个有效的替代传统的热处理生产高品质的绿色芦笋汁。(C)2014爱思唯尔有限公司版权所有。
This study was conducted to investigate the effect of high pressure processing (HPP) at different pressures (200, 400 and 600 MPa) and treatment times (10 and 20 min) on microbial population, physicochemical parameters, bioactive compounds, total antioxidant activity and volatile compounds in green asparagus juice, in comparison with thermal processing (121 degrees C/3 min) and control (no treatment). The results indicated that HPP at 400 and 600 MPa for both treatment times decreased the total mesophilic bacteria to undetectable level as the thermal treatment did, thus ensuring the safety of asparagus juice. The pH value and soluble solids content of asparagus juice were not significantly affected by HPP treatments as compared to thermal processing and control. However, all HPP treatments retained significantly more ascorbic acid, rutin and total phenolic contents and higher total antioxidant activity than thermal treatment. The main volatile compounds in asparagus juice were aldehydes, alcohols and ketones. HPP treatments maintained significantly higher concentrations of aldehydes, alcohols and ketones than thermal treatment. These results suggest that HPP could be an effective alternative to conventional thermal processing for production of high quality green asparagus juice. (C) 2014 Elsevier Ltd. All rights reserved.