Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

The aim of this study was to evaluate the effect of high hydrostatic pressure (HHP) and co-fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids (FAAs), and volatile compounds in YLL juice were analyzed. Thermal processing (TP) increased the content of total carbohydrates, organic acids and FAAs, and destroyed the aroma components, whereas HHP treatment had a negligible effect. Carbohydrate content was lower, and content of lactic acid, acetic acid, and exopolysaccharide (EPS) were higher in co-fermented juice than in unfermented juice. Furthermore, the content of bitter FAAs in fermented TP and HHP-treated YLL juices decreased by 88.7% and 86.9%, respectively. Co-fermentation also increased ketones and the sum of individual volatile constituents, and improved the overall flavor of juice. Taken together, HHP treatment prior to co-fermentation can be used to improve the quality of YLL juice, especially the flavor thereof.

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Changes in Microbial Counts, Enzyme Activity and Quality of Foxtail Millet Yakju Treated with High Hydrostatic Pressure During Storage

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2004.33.3.576 ◽

2004 ◽

Vol 33 (3) ◽

pp. 576-581 ◽

Cited By ~ 4

Keyword(s):

Enzyme Activity ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Foxtail Millet ◽

Microbial Counts

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Low-Fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(03)73690-x ◽

2003 ◽

Vol 86 (4) ◽

pp. 1074-1082 ◽

Cited By ~ 92

Author(s):

F. Harte ◽

L. Luedecke ◽

B. Swanson ◽

G.V. Barbosa-Cánovas

Keyword(s):

Hydrostatic Pressure ◽

Thermal Processing ◽

High Hydrostatic Pressure ◽

Low Fat

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High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products

Food Chemistry ◽

10.1016/j.foodchem.2010.09.023 ◽

2011 ◽

Vol 125 (2) ◽

pp. 423-429 ◽

Cited By ~ 55

Author(s):

Elena Peñas ◽

Rosario Gomez ◽

Juana Frias ◽

Maria Luisa Baeza ◽

Concepcion Vidal-Valverde

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Nutritional Quality ◽

Pressure Effects

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Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

Foods ◽

10.3390/foods10123151 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3151

Author(s):

Lin Yuan ◽

Xujuan Liang ◽

Xin Pan ◽

Fei Lao ◽

Yong Shi ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Thermal Processing ◽

High Hydrostatic Pressure ◽

Volatile Compound ◽

Freeze Drying ◽

Combined Treatment ◽

Flavor Quality ◽

Untreated Sample ◽

Combination Process ◽

Gas Chromatography Olfactometry

A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP–VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography–olfactometry showed that HHP–VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP–VFD treatment. The HHP–VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice.

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