Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes
Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes
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DOI：
10.1016/j.ifset.2020.102398
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发表时间：
2020-08-01
影响因子：
6.6
通讯作者：
Koutchma, Tatiana
中科院分区：
文献类型：
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作者：
de Souza, Vanessa Rios;Popovic, Vladimir;Koutchma, Tatiana
采用目前饮料行业公认的加工制度，在商业HPP（600 MPa/3 min）、UV-C光（253.7 nm/1000 L h（1）/411.4 mJ cm（2））和热处理（75 ℃/90 s）后，对冷压柠檬水、柑橘和绿色汁的质量、营养和感官参数进行评估。虽然处理不影响pH值，可溶性固形物和粘度，它们影响颜色与最明显的变化发生在热处理后的绿色汁。总体而言，这些处理可以很好地保留抗坏血酸、总酚和抗氧化剂含量（减少< 25%）。值得注意的例外包括热和过量的UV-C处理（柠檬水中抗坏血酸减少> 90%）。HPP处理对所有果汁的消费者接受度有中性或积极的影响，而热和过量的UV-C处理分别对绿色和柑橘汁造成不希望的感官变化。总体而言，热处理和UV-C光诱导的化学变化，区分处理果汁从raw samples.Industrial相关性：这项研究证实，目前接受的处理制度的商业规模的HPP，UV-C光和热处理影响颜色，营养，化学和/或感官特性取决于饮料基质，这表明一个单独的产品处理方法是需要为每一个果汁。在UV-C光的情况下，处理的有效性受到果汁成分和UV透射率以及能量密度水平的影响。过量的UV-C处理被证明会对果汁营养参数造成不良影响。因此，应考虑进一步优化商业加工制度和逐案评估每种技术适用性的研究。
The quality, nutritional and organoleptic parameters of cold-pressed lemonade, citrus and green juice were assessed following commercial HPP (600 MPa/3 min), UV-C light (253.7 nm/1000 L h (1)/411.4 mJ cm(2)) and thermal treatment (75 degrees C/90 s) using processing regimes currently accepted in the beverage industry. Although the treatments did not affect pH, soluble solids and viscosity, they affected colour with the most pronounced change occurring in the green juice following thermal treatment. Overall, the treatments resulted in good retention (< 25% reduction) of ascorbic acid, total phenolic and antioxidant content. Notable exceptions included thermal and overdosed UV-C treatments (> 90% reduction of ascorbic acid in lemonade). HPP treatment had a neutral or positive effect on consumer acceptance of all juices, whereas thermal and overdosed UV-C treatments caused undesirable sensory changes to green and citrus juices, respectively. Overall, thermal treatment and UV-C light induced chemical changes that differentiated treated juice from the raw sample.Industrial relevance: This study verified that the currently accepted processing regimes for commercial scale HPP, UV-C light and thermal treatment affected colour, nutritional, chemical and/or sensory properties depending on the beverage matrix, suggesting that an individual product treatment approach is required for each juice. In the case of UV-C light, the effectiveness of the treatment was influenced by juice composition and UV transmission as well as the fluence level. Overdosed UV-C treatment was shown to cause undesirable effects on juice nutritional parameters. Hence, further optimization of commercial processing regimes and studies evaluating the suitability of each technology on a case by case basis should be considered.