Food and Fermentation Industries >

2022 , Vol. 48 >Issue 18: 60 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030612

Effects of high hydrostatic pressure combined with temperature sterilization on the quality and flavor of Lonicera caerulea debittering juice

  • s
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  • 1(College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China)
    2(Laboratory of Forestry Food Processing and Safety, Beijing 100083, China)

Received date: 2022-01-05

  Revised date: 2022-01-21

  Online published: 2022-10-17

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Abstract

Lonicera caerulea is a good raw material for making juice because of the high juice yield and rich nutrition. However, the traditional thermal sterilization technology will destroy the quality and flavor of juice, and the strong bitterness of L. caerulea juice limits its development. Therefore, in this study, the HPLC-MS/MS was used to detect the bitter substances and activated carbon was used as the debittering agent in L. caerulea juice. The juice was sterilized by high hydrostatic pressure combined with temperature treatment and the stability of juice stored at 4 ℃ for 35 d was determined. The results showed that three bitter substances were detected by HPLC-MS/MS, namely loganin acid, loganin and secologanin, and the content of bitter substances was reduced by 39% after debittering. The sterilization effect of temperature-pressure combination was better than that of single thermal sterilization and high hydrostatic pressure sterilization, and different temperature-pressure combined treatment conditions had no significant effects on the stability of the juice during storage. The electronic tongue results showed that the debittering effect was significant, and the juice treated by temperature-pressure combination could maintain the quality and flavor of juice during storage. Therefore, the L. caerulea juice could maintain the stability at 4 ℃ for 35 d after debittering by the temperature-pressure combined treatment under the condition of 400 MPa 3 min-50 ℃ 5 min. This study provides a theoretical basis for the development and utilization of L. caerulea.

Key words： Lonicera caerulea; juice; HPLC-MS/MS; debittering; temperature-pressure combination; storage

Cite this article

s . Effects of high hydrostatic pressure combined with temperature sterilization on the quality and flavor of Lonicera caerulea debittering juice[J]. Food and Fermentation Industries, 2022 , 48(18) : 60 -67 . DOI: 10.13995/j.cnki.11-1802/ts.030612

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