Application of ultrasound and high-pressure homogenization against high temperature-short time in peach juice

The scope of current research was to investigate the impact of ultrasound (US) and high-pressure homogenization (HPH) on the quality of peach juice and to compare it with the effect of high temperature-short time (HTST) treatment. The quality parameters were monitored during 4 weeks. Compared with the HPH- and US-treated peach juices, HTST treatment increased the viscosity of peach juice. The enzyme inactivation (PPO and PME) in juice samples was improved significantly with an US. In addition, US and HPH treatments play a better role in ascorbic acid preservation in juices compared with the HTST treatment. Similarly, HTST-treated peach juices showed the lowest antioxidant capacity compared to the US- and HPH-treated juice samples during the storage. Finally, US-treated peach juices resulted in the highest phenolic content during the storage. In overall, both US and HPH treatments preserved the quality of peach juice remarkably compared with the HTST. Practical applicationsAn important enhancement in the quality retention of ultrasound (US)-treated juice compared to the high temperature-short time-treated peach juice was obtained. This work contributes a novel method to produce US-treated fresh fruit and vegetable juices with an improved product quality. In overall, processing of peach juice with an US treatment can be used to get a high-quality product as demonstrated by its quality retention ability during cold storage.