Effects of High-pressure Processing on the Quality of Juices
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摘要: 超高压处理（High-Pressure Processing，HPP）在保证果汁安全的前提下，能够使果汁的色香味更接近鲜榨果汁，因而受到人们的关注。本文通过综述HPP在不同果汁中的应用案例来分析总结HPP对果汁品质的影响，发现HPP对糖度、酸度、pH等理化指标几乎没有影响；对大部分的一般营养成分和部分功能活性成分（如多酚、类胡萝卜素及糖等）的影响较小；对果汁感官品质（如色泽、状态、香气等）虽有一定的影响，但可以更好地保持果汁特征香气和青鲜香气。值得注意的是，HPP对酶的灭活能力有限，可通过改变各种酶的活力而间接地影响果汁各方面的品质。与热杀菌相比，HPP能更好地保持果汁原有的品质。此外，HPP对不同种类果汁的影响不尽相同，所以在选择加工参数时，需要针对不同的果汁通过试验确定最优的加工方案。Abstract: High-pressure processing(HPP)has gained increasing attention since it performed better on maintaining juice’s color and flavour,comparing with traditional high temperature pasteurization. This review summarizes the effect of HPP on different juices and finds that HPP has no influence on Brix,acidity,and pH,slightly changes the content of some nutritional components,and significantly alters the color,texture,and flavour. Furthermore,HPP can also modify enzyme activity and thereby affect the quality of juices. However,juices respond differently to HPP treatment,leading to the necessity of optimizing HPP conditions based on their own characteristics.
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Keywords:
- high-pressure processing /
- juice /
- quality /
- sensory evaluation
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