Variations of bioactive compounds, physicochemical and sensory properties of Rosa roxburghii Tratt juice after high pressure processing

We studied how high pressure processing (HPP) affects various properties of Rosa roxburghii Tratt juice (RrT), such as SOD, Vc, polyphenols, sugar, acid, soluble solids, odor, and color using non-linear models. Results showed that HPP (>100 MPa) increased levels of beneficial compounds like SOD (3202-3697 U/mL), ascorbic acid (12.39-14.08 mg/mL), total phenolics (7.46-12.81 mg GAE/mL) and flavonoids (89.26-648.48 mu g RE/mL), gallic acid (53.55-61.46 mu g/mL), catechin (23.89-51.41 mu g/mL) and ferulic acid (10.82-51.34 mu g/mL). The change rules of these bio-active compounds could be well fitted by cubic equations (R-2 = 0.815-0.999). HPP also enhanced the aroma intensity of certain compounds while reducing the flavor concentration of nitrogen oxides. RrT juice treated at 100 MPa had similar odor to untreated juice. 200 MPa treatment resulted in aroma similar to 300 MPa, and 400 MPa treatment produced aroma similar to 500 MPa. High correlation coefficient values (r = 0.67-0.90) between antioxidant compounds (SOD, Vc, catechin, gallic acid) indicated their positive correlations during HPP.

Automated summary

This study investigated the effects of high pressure processing (HPP) on various properties of Rosa roxburghii Tratt juice (RrT). HPP(>100 MPa) increased the levels of beneficial compounds such as SOD, ascorbic acid, total phenolics, and flavonoids. HPP also enhanced the aroma intensity of certain compounds while reducing the flavor concentration of nitrogen oxides. Overall, this study highlights the potential of HPP to improve the quality of RrT juice.