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Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

Wang, Yongtao, Liu, Fengxia, Cao, Xiamin, Chen, Fang, Hu, Xiaosong, Liao, Xiaojun
Innovative food science & emerging technologies 2012 v.16 pp. 326-334
anthocyanins, antioxidant activity, bacteria, color, high temperature high pressure treatment, juices, nectar, nutrients, pasteurization, phenols, prediction, shelf life, sweet potatoes, temperature, yeasts
High hydrostatic pressure (HHP) (400MPa/10min, 500MPa/5min, 600MPa/2.5min) and high temperature short time (HTST) (110°C/8.6s) processing of purple sweet potato nectar (PSPN) were comparatively evaluated by examining their impacts on microorganisms, total phenols and anthocyanins, antioxidant capacity, color and shelf life prediction during 12weeks of storage at 4 and 25°C. Yeasts and molds (Y&M) were not detected, and the counts of total aerobic bacteria (TAB) were less than 1.59 log₁₀CFU/mL during storage at 4 and 25°C. All quality parameters investigated experienced no significantly different impacts between the two pasteurization techniques, except anthocyanins and antioxidant activity degradation during storage at 25°C, where the decrease was dependent on the specific treatments that were applied. The samples stored at 4°C showed better quality and longer shelf life when compared with those stored at 25°C. A longer shelf life was observed in HHP-treated samples compared to HTST-treated ones. INDUSTRIAL RELEVANCE: This research paper presents a fair comparison of HHP and HTST processed purple sweet potato nectar, which could provide information of storage stability in microorganisms, specific known nutrients, undesired changes and other quality-related aspects. The available data are provided for the evaluation and application of HHP or HTST in the juice industry, and criteria for commercial production of high quality purple sweet potato nectar with safety requirements could be established.