Effect of Ultra-high Pressure Sterilization and Pasteurization on the Quality of Passion Fruit Juice during Storage

RAN Luxia; WANG Junjie; CHENG Chen; LUO Wenli; CHEN Xinlan; ZHU Zhenzhi; ZHU Bo

doi:10.13386/j.issn1002-0306.2022040162

Volume 44 Issue 3

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(3): 56-66. > DOI: 10.13386/j.issn1002-0306.2022040162

RAN Luxia, WANG Junjie, CHENG Chen, et al. Effect of Ultra-high Pressure Sterilization and Pasteurization on the Quality of Passion Fruit Juice during Storage[J]. Science and Technology of Food Industry, 2023, 44(3): 56−66. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040162.

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Effect of Ultra-high Pressure Sterilization and Pasteurization on the Quality of Passion Fruit Juice during Storage

RAN Luxia^1,,
WANG Junjie¹,
CHENG Chen^{1, 2},
LUO Wenli¹,
CHEN Xinlan¹,
ZHU Zhenzhi¹,
ZHU Bo^{1, 2, ,}

1.
College of Life Science, Gannan Normal Univercity, Ganzhou 341000, China
2.
National Navel Orange Engineering Research Center, Ganzhou 341004, China

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Received Date: April 17, 2022
Available Online: November 28, 2022

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Abstract

Abstract

The effects of ultra-high pressure sterilization (UHP, 600 MPa/6 min) and pasteurization (80 ℃/30 s) on the total number of colonies, physical and chemical indexes, antioxidant activity, nutritional components and volatile components of passion fruit juice during storage were studied. The results showed that the passion fruit juice were commercially sterile under these two treatments. After the storage period, the total number of bacterial colonies of pasteurization and ultra-high pressure sterilization were less than 100 CFU/mL. Pasteurization significantly increased the total color difference of passion fruit juice (P<0.05) and was always higher than that of ultra-high pressure treatment, indicating that ultra-high pressure sterilization was more effective in maintain the color of passion fruit juice. Ultra-high pressure treatment had no significant effect on the soluble sugar, total acid and protein content of passion fruit juice (P>0.05). After the end of storage period, the contents of total phenols, vitamin C and total flavonoids in pasteurization juice was significantly lower than those in ultra-high pressure sterilization (P<0.05). The retention rates of volatile compounds esters, alcohols, ketones, aldehydes and alkenes in pasteurized juice were lower than that in ultra-high pressure treatment, and all retention rates were negatively correlated with storage period. In conclusion, traditional pasteurization can reduce the sensory quality and nutritional quality of passion fruit juice, and ultra-high pressure sterilization has obvious advantages in maintaining the quality of passion fruit juice.
- passion fruit juice,
- ultra high pressure sterilization,
- pasteurization,
- storage period,
- quality characteristics,
- aromaticity

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References (58)

References

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1.	周高娟. 紫阳富硒绿茶对小麦鲜湿面条品质的影响. 中外食品工业. 2025(01): 1-3 .
2.	蔡梦迪，李玉辉，沈春霞，熊双丽，李凤，张从容，熊得全，唐丹. 响应曲面设计结合熵权法优化石磨全麦挂面配方. 食品与发酵工业. 2024(05): 259-266 .
3.	刘建，段升霞，谭斌，张东立，赵贵红，张大虎. 烘烤型黑蒜山药薯片的研制及质构特性分析. 保鲜与加工. 2024(05): 47-53 .
4.	吴静仪，冯红，吕庆云，王学东，陈曦，蒋修军，万芳. 泡泡青蔬菜粉对面粉、面团性质影响及其挂面加工工艺优化. 食品工业科技. 2023(19): 244-251 . 本站查看
5.	李婉冰，蒋晓宇，刘颖，卢玥，邹爱军，伍金娥. 面制品减盐技术及其应用. 武汉轻工大学学报. 2023(05): 26-33 .