Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice

2016 ◽  
Vol 23 (2) ◽  
pp. 119-127 ◽  
Author(s):  
Fan Wang ◽  
Bao-Lei Du ◽  
Zheng-Wei Cui ◽  
Li-Ping Xu ◽  
Chun-Yang Li
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Total Phenolic ◽  
Volatile Profile ◽  
High Hydrostatic Pressure Processing ◽  
Mulberry Juice

The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

scholarly journals Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2246
Author(s):  
Andressa Alves de Oliveira ◽  
Alexandre Guedes Torres ◽  
Daniel Perrone ◽  
Mariana Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Consumer Acceptance ◽  
Sensory Acceptance ◽  
High Hydrostatic Pressure Processing ◽  
Euterpe Edulis ◽  
Significant Difference ◽  
Strong Candidate ◽  
The Ideal

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

scholarly journals Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

2018 ◽  
Vol 24 (6) ◽  
pp. 507-518 ◽  
Author(s):  
Paz Spira ◽  
Antonio Bisconsin-Junior ◽  
Amauri Rosenthal ◽  
Magali Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Shelf Life ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Residual Activity ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Total Phenolic

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

2010 ◽  
Vol 11 (4) ◽  
pp. 551-556 ◽  
Author(s):  
Derek F. Keenan ◽  
Nigel P. Brunton ◽  
T. Ronan Gormley ◽  
Francis Butler ◽  
Brijesh K. Tiwari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Hydrostatic Pressure Processing

scholarly journals Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Anthoula A. Argyri ◽  
Chrysoula C. Tassou ◽  
Fotios Samaras ◽  
Constantinos Mallidis ◽  
Nikos Chorianopoulos
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Paenibacillus Polymyxa ◽  
Sensory Assessment ◽  
Remarkable Effect ◽  
High Hydrostatic Pressure Processing ◽  
Spoilage Microorganisms

In the current study, the processing conditions required for the inactivation ofPaenibacillus polymyxaand relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, odor, color, and texture) during refrigerated storage after HHP treatment. The microbiological shelf-life of apricots, peaches, and pears was prolonged in the HHP-treated products in comparison with the untreated ones. In all HHP-treated packages for apricots, peaches, and pears, all populations were below the detection limit of the method (1 log CFU/g) and no growth of microorganisms was observed until the end of storage. Overall, no differences of theL*,a*, orb*value among the untreated and the HHP-treated fruit products were observed up to the time at which the unpressurized product was characterized as spoiled. HHP treatment had no remarkable effect on the firmness of the apricots, peaches, and pears. With regard to the sensory assessment, the panelists marked better scores to HHP-treated products compared to their respective controls, according to taste and total evaluation during storage of fruit products.

High hydrostatic pressure processing of beetroot juice: effects on nutritional, sensory and microbiological quality

2019 ◽  
Vol 39 (4) ◽  
pp. 691-706 ◽  
Author(s):  
Marta Ubeira-Iglesias ◽  
Diego Wilches-Pérez ◽  
M. Mar Cavia ◽  
Sara Alonso-Torre ◽  
Celia Carrillo
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Beetroot Juice ◽  
High Hydrostatic Pressure Processing
Sign in / Sign up

Export Citation Format

Share Document