Quality change during high pressure processing and thermal processing of cloudy apple juice
Quality change during high pressure processing and thermal processing of cloudy apple juice
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DOI：
10.1016/j.lwt.2016.08.041
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发表时间：
2017-01-01
影响因子：
6
通讯作者：
Hendrickx, Marc
中科院分区：
文献类型：
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作者：
Yi, Junjie;Kebede, Biniam T.;Hendrickx, Marc
本研究评估了高压处理（HPP; 600 MPa， 3分钟）对苹果（Pink Lady， Granny Smith和Jonagold）果汁质量变化的影响，并与热处理（TP; P-8.3℃（85℃）= 5分钟）进行了比较。本比较研究采用非靶向顶空-气相色谱-质谱指纹图谱和靶向方法进行，分别分析挥发分和先验选择的质量属性（颜色、糖、酸和酶）。经热处理的果汁的总色差（δ E* >6.0）显著较高。TP可使多酚氧化酶和过氧化物酶在检测限以下失活，HPP可检测到残余活性（bbb50 %）。糖和酸几乎不受HPP和TP的影响。使用非靶向指纹识别方法，与未处理和HPP处理的样品相比，TP处理后的样品中检测到的醛类、醇类、酮类和有机硫含量更高，这可能与美拉德反应和氧化反应有关。一般来说，HP处理过的苹果汁的整体质量比新鲜果汁的质量要高得多，特别是HP处理后的苹果汁中与巴氏灭菌苹果汁的煮熟气味有关的热诱导化合物的含量更低。(C) 2016 Elsevier Ltd.版权所有。
This work evaluates the impact of high pressure processing (HPP; 600 MPa, 3 min) on apple (Pink Lady, Granny Smith and Jonagold) juice quality changes compared to thermal processing (TP; P-8.3 degrees C(85 degrees C) = 5 min). This comparative study was performed by integrating both an untargeted headspace-GC-MS fingerprinting and targeted approach to analyze the volatile fraction and a priori selected quality attributes (color, sugars, acids and enzymes) respectively. A significant higher total color difference (Delta E* >6.0) was determined for thermally treated juice. Polyphenol oxidase and peroxidase can be inactivated below detection limits by TP, while residual activity (>50%) was detected after HPP. Sugars and acids were almost not affected nor by HPP nor by TP. Using the untargeted fingerprinting approach, aldehydes, alcohols, ketones and organosulfur were detected in higher amounts after TP compared to untreated and HPP treated samples, which could be linked to the Maillard reaction and oxidative reactions. In general, the overall quality of HP treated apple juices is much more comparable to that of the fresh juice, in particular HPP results in lower amount of thermally induced compounds that are related to cooked notes of pasteurized apple juices. (C) 2016 Elsevier Ltd. All rights reserved.