Food and Fermentation Industries >

2014 , Vol. 40 >Issue 03: 142 - 146

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.034

Food and Fermentation Industries

Effects of high hydrostatic pressure on microbiological properties and quality attributes of Mangosteen juice

  • PAN Ling ,
  • TAO Dan-dan ,
  • KANG Xiao ,
  • GUO Shao-jin ,
  • WANG Jun ,
  • XU Qian ,
  • LIAO Xiao-jun ,
  • HU Xiao-song ,
  • ZHANG Yan
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Online published: 2014-03-25

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Abstract

Taking the mangosteen as raw material,high hydrostatic pressure( HHP) was used to study microbiological properties and quality attributes of mangosteen juice. The results showed that with 400 MPa,10 min and 500 MPa,5 min by HHP,a completed sterilization effect was exhibited on mangosteen juice,also,no significant changes were observed on physic-chemical indexes( including color,brix,and acid value) and nutritional quality attributes( Vc,total phenols content and antioxidant activity)( P >0. 05). Therefore,HHP was suitable for processing thermosensitive foods owing to its ability to keep the original texture,nutrition,color and flavor better.

Key words： high hydrostatic pressure; mangosteen juice; microbiological properties; physic-chemical indexes; nu-tritional quality attributes

Cite this article

PAN Ling , TAO Dan-dan , KANG Xiao , GUO Shao-jin , WANG Jun , XU Qian , LIAO Xiao-jun , HU Xiao-song , ZHANG Yan . Effects of high hydrostatic pressure on microbiological properties and quality attributes of Mangosteen juice[J]. Food and Fermentation Industries, 2014 , 40(03) : 142 -146 . DOI: 10.13995/j.cnki.11-1802/ts.2014.03.034

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