کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6402391 1330886 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice
ترجمه فارسی عنوان
اثر درمان با فشار بالا و درمان حرارتی بر روی پارامترهای فیزیکی و شیمیایی، فعالیت آنتی اکسیدانی و ترکیبات فرار از آب سبوس مارچوبه
کلمات کلیدی
سبز مارچوبه، پردازش فشار بالا، ترکیبات بیولوژیکی، فعالیت آنتیاکسیدانی، ترکیبات فرار،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- HPP at 400 and 600 MPa resulted in complete decontamination of green asparagus juice.
- HPP retained significantly higher ascorbic acid, rutin and total phenolic contents and maintained higher antioxidant activity.
- HPP maintained higher aldehydes, alcohols and ketones concentrations than thermal treatment.

This study was conducted to investigate the effect of high pressure processing (HPP) at different pressures (200, 400 and 600 MPa) and treatment times (10 and 20 min) on microbial population, physicochemical parameters, bioactive compounds, total antioxidant activity and volatile compounds in green asparagus juice, in comparison with thermal processing (121 °C/3 min) and control (no treatment). The results indicated that HPP at 400 and 600 MPa for both treatment times decreased the total mesophilic bacteria to undetectable level as the thermal treatment did, thus ensuring the safety of asparagus juice. The pH value and soluble solids content of asparagus juice were not significantly affected by HPP treatments as compared to thermal processing and control. However, all HPP treatments retained significantly more ascorbic acid, rutin and total phenolic contents and higher total antioxidant activity than thermal treatment. The main volatile compounds in asparagus juice were aldehydes, alcohols and ketones. HPP treatments maintained significantly higher concentrations of aldehydes, alcohols and ketones than thermal treatment. These results suggest that HPP could be an effective alternative to conventional thermal processing for production of high quality green asparagus juice.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 62, Issue 1, Part 2, June 2015, Pages 927-933
نویسندگان
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