Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice

被引：29

作者：

Bertolini, Francesca Maria ^{[1
]}

Morbiato, Gianluca ^{[1
]}

Facco, Pierantonio ^{[1
]}

Marszalek, Krystian ^{[2
]}

Perez-Esteve, Edgar ^{[3
]}

Benedito, Jose ^{[3
]}

Zambon, Alessandro ^{[1
]}

Spilimbergo, Sara ^{[1
]}

机构：

[1] Univ Padua, Dept Ind Engn, Via Gradenigo 6-A, I-35131 Padua, Italy

[2] Prof Waclaw Dabrowski Inst Agr & Food Biotechnol, Dept Fruit & Vegetable Prod Technol, 36 Rakowiecka St, PL-02532 Warsaw, Poland

[3] Univ Politecn Valencia, Food Technol Dept, Camino Vera S-N, Valencia 46022, Spain

来源：

JOURNAL OF SUPERCRITICAL FLUIDS | 2020年 / 164卷

关键词：

Carbon dioxide; Pomegranate juice; Pasteurization; High pressure; Quality; Ellagic acid; Anthocyanins; Shelf-life; PRESSURE CARBON-DIOXIDE; ANTIOXIDANT ACTIVITY; MICROBIAL INACTIVATION; BIOACTIVE COMPOUNDS; ORANGE JUICE; SHELF-LIFE; VITAMIN-C; L; JUICE; DEGRADATION; ULTRASOUND;

D O I：

10.1016/j.supflu.2020.104914

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

This work aims to develop a high-pressure pasteurization process for pomegranate juice by supercritical CO2 (SC-CO2). The process was optimized in a mutibatch-system through Design of Experiment (DoE) and Response Surface Methodology. The optimized SC-CO2 process (12.7 MPa, 45 degrees C, 40 min) was compared with conventional thermal pasteurization (90 degrees C, 1 min) and High Hydrostatic Pressure process (600 MPa, 3 min) for the microbiological inactivation and the change in quality parameters of total phenols content (TPC), antioxidant activity (AAt) and colour, up to 28 days of storage at 4 degrees C. SC-CO2 treated juice was microbiological stable during the entire shelf life as well as colour and TPC. The antioxidant activity showed a significant (p < 0.05) decrease during the storage period, however this evidence was observed also for the thermal and high hydrostatic processed samples. Overall, SC-CO2 process is a promising technology for the development of innovative pasteurization technologies for high nutritional juice. (C) 2020 Elsevier B.V. All rights reserved.

引用

页数：11

共 60 条

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