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Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

Wang, Chung-Yi, Wang, Yi-Ting, Wu, Sz-Jie, Shyu, Yuan-Tay
Journal of food science and technology 2018 v.55 no.12 pp. 5115-5122
antioxidants, cold, cold storage, coliform bacteria, color, enzyme activity, flavor, grapefruit juice, high pressure treatment, juice industry, microbiological quality, naringenin, naringin, naringinase, pH, pasteurization, storage time, titratable acidity, total soluble solids, yeasts
This study evaluated the effects of high hydrostatic pressure (HHP) and thermal pasteurization (TP) on microbial counts, physicochemical properties, antioxidant characteristics, naringin and naringenin contents, and naringinase activity of grapefruit juice during 21 days cold storage period. Results showed that HHP and TP significantly decreased the total microbial, coliform, and yeast counts. No significant differences between HHP-treated grapefruit juice (600 MPa/5 min) and untreated fruit juice with respect to physicochemical properties such as total titratable acidity, pH, and total soluble solids was observed after 21 days of storage. Although HHP affected the colour and antioxidant characteristics of grapefruit juice, the extent of effect was significantly lower than that for TP-treated fruit juice. This demonstrated that HHP could better maintain the original flavour and quality of grapefruit juice compared to TP. In addition, 92% naringinase activity was maintained in HHP-600 group on Day 21, which increased the degradation of bitter naringin into non-bitter naringenin during the cold storage of grapefruit juice. In summary, HHP can simultaneously maintain the microbiological safety of grapefruit juice along with its original quality characteristics. HHP can effectively extend the storage period and safety during cold chain transport, and hence highly applicable in the grapefruit juice industry.