期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 62, 期 1, 页码 915-919出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2014.07.041
关键词
Non-thermal food preservation; Ultrahigh hydrostatic pressure; Apple juice processing; Shelf life of fruit juices; Sensory attributes of fruit juices
资金
- National Council of Science and Technology (CONACYT, Mexico) [a213548]
Shelf life of Golden Delicious apple juice treated by ultrahigh hydrostatic pressure (HPP) was evaluated in terms of colour, total polyphenol content, antioxidant capacity, ascorbic acid content, pH, titratable acidity, total soluble solids, polyphenol oxidase (PPO) activity, pectin methylesterase (PME) activity and sensory testing. Using response surface methodology it was determined to process the apple juice in a HPP unit at 430 MPa for 7 min, and stored at room temperature (20 degrees C) and in refrigeration (4 degrees C) for 34 days. No significant changes (p < 0.05) in physicochemical properties, nutritive value or sensory attributes were detected in the treated apple juice, but the PPO started recovering its activity during the storage without causing significant difference (p < 0.05) in its colour. PME was completely inactivated in the HPP treatment, while indigenous micro-biota of the raw juice was also eliminated. The applied processing conditions preserved the physicochemical and sensory quality of apple juice, and kept polyphenols content and antioxidant capacity unaltered. (C) 2014 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据