کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8890593 1628503 2018 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 96, October 2018, Pages 491-498
نویسندگان
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