Change of the rheological properties of mango juice by high pressure homogenization

- PSD analysis and optical microscopy both showed HPH disrupted the juice particles.
- The decrease of particle diameter of mango juice by HPH followed an asymptotic way.
- Increasing of apparent viscosity after HPH was partly caused by particles reduction.
- Apparent viscosity increased after HPH then decreased with increasing pressure.

The effect of high pressure homogenization (HPH) on pH, total soluble solid, color, particle size distribution (PSD), microstructure, ζ-potential, water soluble pectin, apparent viscosity, thixotropy, dynamic rheological characteristics of mango juice were investigated in this study. PSD analysis showed the volume peak of mango juice was moved from 138 to 6 μm after 1 HPH pass at 20 °C from 40 to 190 MPa, indicating HPH significantly decreased the particle diameter. Correspondingly, the suspended particles were smaller after HPH observed by optical microscopy, highlighting the effect of HPH in disrupting the fruit juice particles. HPH changed the content of water soluble pectin, and the content was increased with increasing inlet temperature and passes number, whereas no change was found for ζ-potential. The apparent viscosity was significantly enhanced by HPH, meanwhile thixotropy, storage modulus and loss modulus were also altered, and those changes were related to the HPH condition applied. Results showed that HPH significantly changed the rheological properties of mango juice.