食品与发酵工业 >

2019 , Vol. 45 >Issue 12: 257 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019943

综述与专题评论

超高压技术在果蔬汁杀菌中的应用

  • 贾蒙 ,
  • 成传香 ,
  • 王鹏旭 ,
  • 马亚琴
展开
  • 1.西南大学,柑桔研究所,重庆,400712；
    2.西南大学 食品科学学院,重庆,400712
硕士研究生(马亚琴副研究员为通讯作者,E-mail:maya211@163.com)。

收稿日期: 2019-01-13

  修回日期: 2019-03-08

  网络出版日期: 2019-07-16

基金资助

国家现代农业柑橘产业技术体系(CARS-26-06B)

收起

Application of ultra-high pressure in sterilizing fruit and vegetable juices

  • JIA Meng ,
  • CHENG Chuanxiang ,
  • WANG Pengxu ,
  • MA Yaqin
Expand
  • 1. Citrus Research Institute, Southwest University, Chongqing 400712, China;
    2.College of Food Science, Southwest University, Chongqing 400712, China

Received date: 2019-01-13

  Revised date: 2019-03-08

  Online published: 2019-07-16

Fold

摘要

文章首先从超高压技术的发展历史、处理机制以及设备应用现状进行介绍,在此基础上阐述了超高压杀菌对果蔬汁品质(理化性质、生物活性、感官品质等)影响的研究进展,进而展望了其未来的发展趋势。大量研究表明,基于果蔬汁中不同微生物种类的差异,超高压联合轻度热处理能有效提高灭活效果,达到热杀菌处理的安全水平;此外,超高压处理能最大限度保留维生素C、花色苷和酚类物质等营养物质及香气物质;同时提升综合感官品质。因此,超高压具备较大的技术优势,有希望替代热杀菌以应用于果蔬汁的工业化生产。

关键词： 果蔬汁; 超高压; 杀菌; 钝酶; 技术联用

本文引用格式

贾蒙 , 成传香 , 王鹏旭 , 马亚琴 . 超高压技术在果蔬汁杀菌中的应用[J]. 食品与发酵工业, 2019 , 45(12) : 257 -264 . DOI: 10.13995/j.cnki.11-1802/ts.019943

Abstract

Ultra-high pressure technology (UHP) has attracted wide attention in sterilizing fruit and vegetable juices, therefore, this paper summarized recent researches to provide a reference for further study. This paper reviewed the development history, treatment mechanisms, and equipment application status of UHP. The effects of UHP on the quality of fruit and vegetable juices (physicochemical properties, biological activity, sensory quality) were also studied. Most literatures have shown that UHP combined with mild heat treatment can effectively improve the inactivation effects on different microbial species in fruit and vegetable juices and reach the safety level. In addition, UHP can maximally retain vitamin C, anthocyanins, phenolic substances and other nutrients and aroma substances. It can also improve the comprehensive sensory quality of juices. Therefore, UHP has greater technological advantages, a promising alternative to thermal pasteurization during industrial production of fruit and vegetable juices.

Key words： fruit and vegetable juice; ultra-high pressure; sterilization; inactivation enzyme; technology combination

参考文献

[1] PREZ-GREGORIO R, SIMAL-GNDARA J. A critical review of bioactive food components, and of their functional mechanisms, biological effects and health outcomes[J]. Current Pharmaceutical Design, 2017, 23(19):2 731.
[2] CHEN Yougui, LI Juanyu, RUPASINGHE H V. Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: A mini-review[J]. Journal of the Science of Food & Agriculture, 2013, 93(5):981-986.
[3] ROOBAB U, AADIL R M, MADNI G M, et al. The impact of nonthermal technologies on the microbiological quality of juices: a review[J]. Comprehensive Reviews in Food Science & Food Safety, 2018,17(2):437-457.
[4] TRIBST A A, FRANCHI M A, CRISTIANINI M, et al. Inactivation of aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock [J]. Journal of Food Science, 2010, 74(9):M509-M514.
[5] ELAMIN W M, ENDAN J B, YOSUF Y A, et al. High pressure processing technology and equipment evolution: A review[J]. Journal of Engineering Science & Technology Review, 2015, 8(5):75-83.
[6] HUANG Hsiaowen, WU Szjie, LU Jenkai, et al. Current status and future trends of high-pressure processing in food industry[J]. Food Control, 2017, 72:1-8.
[7] 王华斌,徐玉霞. 超高压技术在果蔬产品杀菌中的应用研究进展[J]. 长江大学学报(自科版), 2016, 13(27):61-67.
[8] 张文佳,张燕,廖小军,等. 超高压对果蔬汁品质影响研究进展[J]. 食品与发酵工业, 2008, 34(9):113-117.
[9] 康孟利,崔燕,尚海涛,等. 非热杀菌在NFC果汁上的应用前景[J]. 北方园艺, 2016(18):190-193.
[10] 申海鹏. 超高压杀菌技术在食品行业的应用与发展[J]. 食品安全导刊, 2012(7):44-46.
[11] RASTOGI N K, RAGHAVARAO K S, BALASUBRAMANIAM V M, et al. Opportunities and challenges in high pressure processing of foods[J]. Crit Rev Food Sci Nutr, 2007, 47(1):69-112.
[12] BALASUBRAMANIAM V M, MARTNEZ-MONTEAGUD O, SERGIO I, et al. Principles and application of high pressure-based technologies in the food industry[J]. Annual Review of Food Science and Technology, 2015, 6(1):435-462.
[13] MUNTEAN M V, MARIAN O, BARBIERU V, et al. High pressure processing in food industry-characteristics and applications [J]. Agriculture & Agricultural Science Procedia, 2016, 10:377-383.
[14] NAIK L. Application of high pressure processing technology for dairy food preservation-future perspective: A review[J]. Journal of Animal Production Advances, 2013, 3(8):232-241.
[15] 邱伟芬,江汉湖. 食品超高压杀菌技术及其研究进展[J]. 食品科学, 2001, 22(5):81-84.
[16] 毕乐飞,辛波. 超高压灭菌技术在食品加工的研究进展[J]. 食品安全导刊, 2017(12):126-127.
[17] 王晓雯,郑云芳,钟丽琪. 超高压杀菌在NFC菠萝汁的应用[J]. 现代食品, 2017(13):59-61.
[18] HUANG Hsiaowen, CHEN Bangyuan, WANG Chuangyi. Comparison of high pressure and high temperature short time processing on quality of carambola juice during cold storage[J]. Journal of Food Science & Technology, 2018, 55(5):1-10.
[19] AADIL R M, ZENG Xinan, JABBAR S, et al. Quality evaluation of grapefruit juice by thermal and high pressure processing treatment[J]. Pakistan Journal of Agricultural Research, 2017, 30(3).
[20] CHANG Yinhsuan, WU Szjie, CHEN Bangyuan, et al. Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice: High pressure pasteurization of white grape juice[J]. Journal of the Science of Food and Agriculture,2017,97(10):3 166-3 172.
[21] 尤菊. 非热加工技术对鲜榨苹果汁品质的影响[D]. 合肥:合肥工业大学, 2017.
[22] 王海翔. 超高压处理对鲜榨橙汁香气的影响及异味控制措施研究[D]. 合肥:合肥工业大学, 2009.
[23] 王孝荣,罗佳丽,潘年龙,等. 超高压处理对鲜榨橙汁品质的影响[J]. 食品工业科技, 2012, 33(23):144-147.
[24] NAYAK P K, RAYAGURU K, RADHA K K. Quality comparison of elephant apple juices after high-pressure processing and thermal treatment[J]. Journal of the Science of Food & Agriculture, 2016, 97(5):1 404.
[25] 王寅. 超高压处理对蓝莓汁的品质影响研究[D]. 北京:北京林业大学, 2013.
[26] 蒋和体,钟林. 超高压处理对橙汁品质影响研究[J]. 食品科学, 2009, 30(17):24-29.
[27] 王海翔,潘见,谢慧明,等. 超高压处理对脐橙汁中香气成分柠檬烯的影响[J]. 食品科学, 2010, 31(1):66-70.
[28] LIU Fengxia, ZHANG Xiaoxi, ZHAO Liang, et al. Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice[J]. Innovative Food Science & Emerging Technologies, 2016, 34:51-58.
[29] YI Junjie, KEBEDE B T, HAI DANG D N, et al. Quality change during high pressure processing and thermal processing of cloudy apple juice[J]. LWT-Food Science and Technology,2017,75:85-92.
[30] RODRGUEZ-ROQUE M J, ANCOS B D, SNCHEZ-MORENO C, et al. Impact of food matrix and processing on the in vitro, bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages[J]. Journal of Functional Foods, 2015, 14:33-43.
[31] 向晨茜. 超高压处理对鲜榨橙汁品质影响研究[D]. 重庆:西南大学, 2012.
[32] MOUSSA-AYOUB T E, JGER H, KNORR D, et al. Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii, cactus juice[J]. LWT - Food Science and Technology, 2017, 79:534-542.
[33] BARBA F J, ESTEVE M J, FRIGOLA A. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing[J]. Food Research International, 2013, 50(2):545-549.
[34] ABID M, JABBAR S, HU Bing, et al. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice[J]. LWT - Food Science and Technology, 2014, 59(1):70-76.
[35] ZHAO Guanghe, ZHANG Ruifen, ZHANG Mingwei. Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products[J]. International Journal of Food Science & Technology, 2017, 52(1):3-12.
[36] APICHARTSRANGKOON A, CHATTONG U, CHUNTHANOM P. Comparison of bioactive components in fresh, pressurized, pasteurized and sterilized pennywort (Centella asiatica L.) juices[J]. High Pressure Research, 2012, 32(2):309-315.
[37] JEZ· M, WICZKOWSKI W, ZIELIN′SKA D, et al. The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties[J]. Food Chemistry, 2018, 261:201.
[38] ZHANG Yan, LIU Xingchen, WANG Yongtao, et al. Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing[J]. Innovative Food Science & Emerging Technologies, 2016, 33:135-144.
[39] PATRAS A, BRUNTON N P, PIEVE S D, et al. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées [J]. Innovative Food Science & Emerging Technologies, 2009, 10(3):308-313.
[40] CARBONELL-CAPELLA J M, BUNIOWSKA M, BARBA F J, et al. Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review[J]. Comprehensive Reviews in Food Science and Food Safety,2014,13(2):155-171.
[41] PREDN L, HABNOV, GAAROV M M, et al. Effect of thermal pasteurization high pressure processing on bioactive properties in strawberry juice[J]. Potravinarstvo, 2016, 10(1):537-542.
[42] SKREDE G, WROLSTAD R E, DURST R W. Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.).[J]. Journal of Food Science, 2010, 65(2):357-364.
[43] 夏远景,李志义. 超高压处理对橙汁中过氧化物酶活性的影响[J]. 南京工业大学学报(自科版), 2009, 31(5):58-62.
[44] BUCKOW R, NG S, TOEPFL S. Pulsed electric field processing of orange juice: A review on microbial, enzymatic, nutritional, and sensory quality and stability[J]. Comprehensive Reviews in Food Science & Food Safety, 2013, 12(5):455-467.
[45] PILAVTEPEELIK M, BUZRUL S, ALPAS H, et al. Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water[J]. Journal of Food Engineering, 2009, 90(3):388-394.
[46] 赵凤,梅潇,张焱,等. 超高压和热杀菌对枸杞汁品质的影响[J]. 中国食品学报, 2018,18(3):169-178.
[47] UCKOO R M, SOMERVILLE J A, BALASUBRAMANIAM V M, et al. High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice[J]. Innovative Food Science & Emerging Technologies, 2013, 18(2):7-14.
[48] ZHAO L, WANG Y, HU X, et al. Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time[J]. LWT - Food Science and Technology, 2015, 65:283-289.
[49] GOMES W F, TIWARI B K, SCAR R, et al. Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice[J]. Food Chemistry, 2017, 218:261-268.
[50] 侯养全. 超高压食品灭菌技术研究进展与应用[J]. 山西科技, 2018,33(1):106-108.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司