STORAGE STABILITY OF CHINESE BAYBERRY JUICE AFTER HIGH PRESSURE OR THERMAL TREATMENT

被引：13
|
作者：
Wang, Chunfang [1 ,2 ]
Lin, Yi [1 ,2 ]
Ramaswamy, Hosahalli S. [3 ]
Ge, Lingyan [1 ,2 ]
Hu, Feifei [1 ,2 ]
Zhu, Songming [1 ,2 ]
Yu, Yong [1 ,2 ]
机构：
[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China
[2] Minist Agr, Key Lab Equipment & Informatizat Environm Control, Hangzhou 310058, Zhejiang, Peoples R China
[3] McGill Univ, Dept Food Sci & Agr Chem, Ste Anne De Bellevue, PQ, Canada
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期
关键词：
DEGRADATION KINETICS; REFRIGERATED STORAGE; ANTIOXIDANT ACTIVITY; ORANGE JUICE; VITAMIN-C; COLOR; QUALITY; ANTHOCYANINS; PUREE; PARAMETERS;
D O I：
10.1111/jfpp.12471
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of high pressure (HP) and thermal (TP) treatments on storage stability of Chinese bayberry juice was investigated. Samples were treated for 5 min at 500 MPa (HP treatment) at room temperature or in a water bath (TP treatment) at 55C for an effective time of 8 min and stored at 4 and 25C. The soluble solids content of the HP-and TP-treated samples was stable at both temperatures, while it decreased at 25C in control samples. Color retention was better in the HP-treated samples than in TP-treated samples. Anthocyanin retention values in the HP-and TP-treated samples were 96.5 and 85.1%, respectively, while ascorbic acid retention values were 89.2 and 58.3%, respectively. Anthocyanin and ascorbic acid degradation during storage followed a first-order kinetics, and the rate constants were lowest for the HP-treated samples followed by TP treatment and were highest for the control samples.
引用
收藏
页码：2259 / 2266
页数：8
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