Effects of Ultra-high Pressure and High Temperature Short-time Sterilization on the Quality of NFC Orange Juice

HUANG Xiaoling; WANG Yongtao; LIAO Xiaojun; ZHAO Liang

doi:10.13386/j.issn1002-0306.2020050265

Volume 42 Issue 6

Mar. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(6): 1-8,14. > DOI: 10.13386/j.issn1002-0306.2020050265

HUANG Xiaoling, WANG Yongtao, LIAO Xiaojun, ZHAO Liang. Effects of Ultra-high Pressure and High Temperature Short-time Sterilization on the Quality of NFC Orange Juice[J]. Science and Technology of Food Industry, 2021, 42(6): 1-8,14. DOI: 10.13386/j.issn1002-0306.2020050265

Citation:

PDF (1542 KB)

Effects of Ultra-high Pressure and High Temperature Short-time Sterilization on the Quality of NFC Orange Juice

1. Beijing Key Laboratory of Food Non-thermal Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, National Research Center of Fruit and Vegetable Processing Engineering Technology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
2. Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China

More Information

Received Date: May 24, 2020
Available Online: March 15, 2021

Graphical Abstract

Abstract

Abstract

In this article, the effect of ultral high pressure processing(HPP, 600 MPa, 1 min) and high temperature short time(HTST, 110℃, 8.6 s) sterilization on microorganisms, basic physical and chemical indicators, color, stability, biologically active ingredients, antioxidant activity and other qualities of not from concentrate(NFC) orange juice were compared at 4℃ storage period, and the sensory evaluation of the sterilized orange junice was carried out at the end of storage. Results showed that, after HPP and HTST treatment, the total number of NFC orange juice colonies, mold and yeast, lactic acid bacteria, psychrotrophic bacteria were reduced to below the detection limit(<10 CFU/mL). After 25 days of storage, microorganisms of HPP-treated orange juice were still not detected, which was according with the national standard of fruit and vegetable juice beverage "NY/T 434-2016". While the total number of colonies and the number of mold yeast of HTST-treated orange juice began to increase at the end of the storage period. HPP treatment had no significant effect on the L^* and b^* values of orange juice color(P>0.05), which significantly increased the a^* value(P<0.05), and the total color difference ΔE was lower than that of HTST treatment. HPP orange juice had lower suspension stability and higher pectin methylesterase(PME) than HTST orange juice. After treatment, the residual PME activities of HPP and HTST orange juice were 92.31% and 14.42% respectively, and were 30.77% and 0.03% respectively at the end of storage period. The suspension stability of the HPP orange juice decreased by 95.45% during storage. And HPP treatment significantly increased the total phenol contents of NFC orange juice by 13.50%(P<0.05), but had no significant effect on vitamin C contents, DPPH scavenging ability, FRAP iron ion reduction ability, and comprehensive sensory evaluation(P>0.05), which was significantly higher than HTST-treated orange juice(P<0.05).In summary, HPP treatment can maintain the nutrition, sensory quality and fresh flavor of orange juice better than HTST treatment, but the inactivation effect of enzymes should be improved.
- ultra-high pressure,
- high temperature short time sterilization,
- NFC orange juice,
- microorganism,
- quality

FullText(HTML)

References (43)

References

[1]	曹秋旭,郭丽琼,吴厚玖.超高压在柑橘类果汁加工中的应用及其研究进展[J].食品工业科技,2012,33(12):414-417 ,421.
[2]	Cardello A,Schutz H G,Lesber L L. Consumer perceptions of foods processed by innovative and emerging technologies:A conjoint analytical study[J].Innovative Food Science & Emerging Technologies,2007,8:73-83.
[3]	王孝荣,罗佳丽,潘年龙,等.超高压处理对鲜榨橙汁品质的影响[J].食品工业科技,2012,33(23):144-147.
[4]	蒋和体,钟林.超高压处理对橙汁品质影响研究[J].食品科学,2009,30(17):24-29.
[5]	向晨茜.超高压处理对鲜榨橙汁品质影响研究[D].重庆:西南大学,2012.
[6]	Bull M K,Katherine Z,Effie H,et al. The effect of high pressure processing on the microbial,physical and chemical properties of Valencia and Navel orange juice[J]. Innovative Food Science and Emerging Technologies,2004(5):135-149.
[7]	赵晗宇,张志祥,宣晓婷,等.超高压对食品品质与特性的影响及研究进展[J].食品研究与开发,2018,39(10):209-214.
[8]	刘延奇,吴史博.超高压对食品品质的影响[J].食品研究与开发,2008,29(3):137-141.
[9]	潘见,张文成.超高压食品杀菌工艺及设备的设计[J].食品与机械,1999,73(5):32-33.
[10]	Sanchez-Moreno C,Plaza L,De Ancos B,et al. Vitamin C,provitamin A carotenoids,and other carotenoids in high-pressurized orange juice during refrigerated storage[J]. Journal of Agricultural and Food Chemistry,2003,51:647-653.
[11]	Plaza L,Sanchezmoreno C,De Ancos B,et al. Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure,pulsed electric fields and low pasteurization[J]. LWT-Food Science and Technology,2011,44(4):834-839.
[12]	刘凤霞.基于超高压技术芒果汁加工工艺与品质研究[D].北京:中国农业大学,2014.
[13]	魏永义,王富刚,王晓宁,等.橙汁饮料感官评定研究[J].饮料工业,2014,17(5):56-58.
[14]	李静,聂继云,李海飞,等.Folin酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008(1):126-131.
[15]	Wang Y,Liu F,Cao X,et al. Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar[J]. Innovative Food Science and Emerging Technologies,2012,16:326-334.
[16]	Moreno-Montoro M,Olalla-Herrera M,Gimenez-Martinez R,et al. Phenolic compounds and antioxidant activity of spanish commercial grape juices[J]. Journal of Food Composition and Analysis,2015,38:19-26.
[17]	Spira P,Bisconsin-Junior A,Rosenthal A,et al. Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life[J]. Food Science and Technology International,2018,24(6):507-518.
[18]	梁峙.超高压致死微生物技术在饮料生产中的应用[J]. 冷饮与速冻食品工业,2000(3):15-16.
[19]	Buchalla R,Boess C,Bogl K W. Analysis of volatileradiolysis products in gamma-irradiated LDPE and polypropylene films by thermal desorption-gas chromatography-mass spectrometry[J]. Appl Radiat Isot,2000,52(2):251-269.
[20]	Driedzic W R,West J L,Sephton D H,et al. Enzyme activity levels associated with the production of glycerol as an antifreeze in liver of rainbow smelt(Osmerus mordax)[J]. Fish Physiology and Biochemistry,1998,18(2):125-134.
[21]	González-Cebrino F,García-Parra J,Contador R,et al. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée[J].Journal of Food Science,2012,77:866-873.
[22]	史贤明,施春雷,索标,等.食品加工过程中致病菌控制的关键科学问题[J].中国食品学报,2011,11(9):194-208.
[23]	陈婵娟,宁喜斌.亚致死热损伤和复苏状态的副溶血性弧菌特性[J].食品工业科技,2013,34(14):160-165.
[24]	索标,滕要辉,史贤明,等.食品中热损伤沙门氏菌选择性增菌及实时荧光聚合酶链式反应检测[J].食品科学,2012,33(10):223-227.
[25]	Zhou Linyan,Guan Yunjing,Bi Jinfeng,et al. Change of the rheological properties of mango juice by high pressure homogenization[J]. LWT-Food Science and Technology,2017,82:121-130.
[26]	Velázquez-Estrada R M,Hernández-Herrero M M,Guamis-López B,et al. Influence of ultra-high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing[J]. International Journal of Food Science and Technology,2019,54(5):1858-1864.
[27]	向晨茜,蒋和体.橙汁混浊的稳定性[J].食品科学,2010,31(19):106-110.
[28]	李汴生,张微,梅灿辉.超高压和热灭菌对鲜榨菠萝汁品质影响的比较[J].农业工程学报,2010,26(1):359-364.
[29]	Putnik P,Kresoja Ž,Bosiljkov T,et al. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality:A review[J]. Food Chemistry,2019,279:150-161.
[30]	王晓丽,郭藏,梅晓宏.超高压与重组果胶甲酯酶抑制剂联合应用对鲜榨橙汁果胶甲酯酶活性及品质的影响[J].食品工业科技,2019,40(11):115-119 ,125.
[31]	Torres E F,González M G,Klotz B,et al. Effects of high hydrostatic pressure and temperature increase on Escherichia coli spp. and pectin methylesterase inactivation in orange juice[J]. Food Science and Technology International,2016,22(2):173-180.
[32]	Nienaber U,卢光. 橙汁的高压处理:果胶甲酯酶失活的动力学[J].热带农业工程,2002(1):34-38.
[33]	陈贺庆,潘思轶,王可兴.超高压处理对鲜橙汁中果胶酶及过氧化物酶活性的影响[J].食品科学,2011,32(15):54-57.
[34]	曾庆梅.杨山酥梨汁超高压处理和降压措施的研究[D]. 合肥:合肥工业大学,2005.
[35]	Polydera A C,Galanou E,Stoforos N G,et al. Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions[J]. Journal of Food Engineering,2004,62(3):291-298.
[36]	Patras A,Brunton N P,Da Pieve S,et al. Impact of high pressure processing on total antioxidant activity,phenolic,ascorbic acid,anthocyanin content and color of strawberry and blackberry purées[J]. Innovative Food Science and Emerging Technologies,2009,10:308-313
[37]	潘见,王海翔,谢慧明,等.超高压处理对鲜榨橙汁中主要香气成分的影响[J].农业工程学报,2009,25(5):239-243.
[38]	Landl A,Abadias M,Sárraga C,et al. Effect of high pressure processing on the quality of acidified Granny Smith apple purée product[J]. Innovative Food Science and Emerging Technologies,2010,11:557-564.
[39]	Clariana M,Valverde J,Wijngaard H,et al. High pressure processing of swede(Brassica napus):Impact on quality properties[J]. Innovative Food Science and Emerging Technologies,2011,12:85-92.
[40]	Velázquez-Estrada R M,Hernández-Herrero M M,Rüfer C E,et al. Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice[J]. Innovative Food Science and Emerging Technologies,2013,18:89-94.
[41]	鲍志英,德力格尔桑.食品加工中超高压灭菌的机理[J].农产品加工,2003(11):14-15.
[42]	Vikram V B,Ramesh M N,Prapulla S G. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods[J]. Journal of Food Engineering,2005,69:31-40.
[43]	Guan Yunjing,Zhou Linyan,Bi Jinfeng,et al. Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage[J]. Innovative Food Science & Emerging Technologies,2016,36:320-329.

Supplements (0)

Cited By

Cited by

Periodical cited type(7)

1.	薛淑贞，梁婷，赵祥民，张家玮，汝应俊，唐德富. 葡萄籽提取物和有机铁对蛋鸡生产性能和蛋品质的影响. 饲料工业. 2025(04): 59-63 .
2.	常安其，毛帅翔，柳广斌. 葡萄残渣的饲料化利用及其在羊生产中的应用研究进展. 中国畜牧兽医. 2024(11): 4842-4850 .
3.	杨辉，胡雅婕. 活性包装薄膜对冷藏圣女果的保鲜效果研究. 农业科技与装备. 2024(05): 61-64 .
4.	王建康，郭诗琼，王静，魏丽娜，冯莉，黄峻榕，Fereidoon SHAHIDI. 浆果籽油的生物活性与应用研究进展. 食品与生物技术学报. 2024(10): 32-43 .
5.	赵明洪，卢天明，刘莉，王启新，杨通，林娜，邱崇，钟田雨，郭秋岩，王继刚. 甘草减轻雷公藤多苷片所致肝损伤的作用机制. 中国实验方剂学杂志. 2023(05): 24-31 .
6.	尚嘉毅，初柏君，赵文君，翟孟婷，王翔宇，马欲明，孙晴，孟祥永，陈吉江，张宇. 市售牛油果油和葡萄籽油品质研究. 中国油脂. 2023(06): 119-125+152 .
7.	盖永强，蓝天婵，李金生，朴美子，李岩. 葡萄籽果冻的工艺. 食品工业. 2022(06): 107-110 .

Other cited types(2)

Get Citation

PDF

XML

Article Metrics

Article views (607) PDF downloads (83) Cited by(9)

Science and Technology of Food Industry

Effects of Ultra-high Pressure and High Temperature Short-time Sterilization on the Quality of NFC Orange Juice

Abstract

References

Cited by

Periodical cited type(7)

Other cited types(2)

Catalog

Article Metrics

Export File

Citation

Format

Content