Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice

被引：28

作者：

Abliz, Arzigul ^{[1
]}

Liu, Jinfang ^{[1
]}

Mao, Like ^{[1
]}

Yuan, Fang ^{[1
]}

Gao, Yanxiang ^{[1
]}

机构：

[1] China Agr Univ, Beijing Key Lab Funct Food Plant Resources, Beijing Lab Food Qual & Safety,China Natl Light I, Coll Food Sci & Nutr Engn,Key Lab Hlth Beverages, Beijing 100083, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 135卷

基金：

中国国家自然科学基金;

关键词：

Sea buckthorn juice; Dynamic high pressure microfluidization; Carotenoids; HIPPOPHAE-RHAMNOIDES L; BIOACTIVE COMPOUNDS; HEAT-TREATMENT; QUALITY; BERRIES; PECTIN; HOMOGENIZATION; LATITUDE; COLOR; ZEIN;

D O I：

10.1016/j.lwt.2020.110277

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During the sea buckthorn juice production, poor physical stability and loss of bioactive substances will reduce the nutritional and commodity value of product. In this study, the sea buckthorn juice was subjected to dynamic high pressure microfluidization (DHPM) treatment with different pressures (50, 75, 100, 125, and 150 MPa) and different passes (1, 2 and 3). The effect on physical and chemical indexes of juice was investigated. Results indicated that the particle size of all the treated samples became smaller (p < 0.05) compared with control, but the D-[4,D-3] became larger in sea buckthorn juice with increasing passes number of homogenization. Besides, physical stability analysis suggested that DHPM was beneficial to improving the stability of the juice. Regarding to carotenoids content, when the samples were treated at 150 MPa for one and two passes, there were no significant changes in total carotenoids content compared with the control. In addition, it was also observed that no significant changes in alpha-carotene (except treated at 100 MPa) and beta-carotene. The results provide a basis for the improvement of sensory and nutritional quality, and the improvement of stability and bioavailability of carotenoids in sea buckthorn juice.

引用

页数：9

共 42 条

[41] Sugars, sugar alcohols, fruit acids, and ascorbic acid in wild Chinese sea buckthorn (Hippophae rhamnoides ssp sinensis) with special reference to influence of latitude and altitude [J].

Zheng, Jie ;

Kallio, Heikki ;

Linderborg, Kaisa ;

Yang, Baoru .

FOOD RESEARCH INTERNATIONAL, 2011, 44 (07) :2018-2026

[42] Change of the rheological properties of mango juice by high pressure homogenization [J].

Zhou, Linyan ;

Guan, Yunjing ;

Bi, Jinfeng ;

Liu, Xuan ;

Yi, Jianyong ;

Chen, Qinqin ;

Wu, Xinye ;

Zhou, Mo .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 82 :121-130

← 1 2 3 4 5 →