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Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice

Author:
Zhao, Liang, Qin, Xiao, Han, Wenlai, Wu, Xiaomeng, Wang, Yongtao, Hu, Xiaosong, Ling, Jiangang, Liao, Xiaojun
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 491-498
ISSN:
0023-6438
Subject:
Lactobacillus, aerobes, apple juice, ascorbic acid, bacteria, carbon dioxide, catechol oxidase, cucumbers, denaturation, flavor, high pressure treatment, lipoxygenase, molds (fungi), pH, phenols, storage time, yeasts
Abstract:
A novel technique of CO2-assisted High Pressure Processing (CO2-HPP) was originally applied to cucumber juice at pH 5.81 and apple juice at pH 3.83. CO2-HPP was carried out with CO2 of 0.98 mmol/container assisted 600 MPa/3 min. The changes of microorganism, enzymes and quality characteristics were discussed during 15 days of storage (4 °C). Compared with HPP, CO2-HPP enhanced inactivation effect on total aerobic bacteria (TAB) in cucumber juice with 0.604 log10 CFU/mL extra reduction. During storage, CO2-HPP showed remarkable inhibition on the growth of TAB and lactobacillus in cucumber juice with 1.25 and 0.72 log10 CFU/mL lower than HPP-treated samples. Similarly, TAB and yeast and molds (Y&M) in CO2-HPP treated apple juice were 0.51 and 0.53 log10 CFU/mL lower than HPP-treated samples at the end of storage. Denaturation of polyphenol oxidase in apple juice was enhanced by CO2-HPP with only 0.5% residual activity left which contributed to stable contents of ascorbic acid and total phenol, while it was 87.0% in HPP-treated juice. However, lipoxygenase in CO2-HPP treated apple juice was 31.86% higher than that in HPP-treated samples leading to better flavor in CO2-HPP treated samples. CO2-HPP could be an alternative technique in production of high quality juice.
Agid:
5971262