Food and Fermentation Industries >

2023 , Vol. 49 >Issue 2: 195 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029048

Effects of ultra-high pressure and heat treatment on the quality of seabuckthorn-Hami melon compound juice

  • REN Shuning ,
  • SONG Yongcheng ,
  • LI Yuan ,
  • XING Yage ,
  • BI Xiufang
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  • 1(School of Food and Bioengineering, Xihua University, Chengdu 610039, China)
    2(Yibin Xihua University Research Institute, Yibin 644000, China)

Received date: 2021-09-09

  Revised date: 2021-12-16

  Online published: 2023-02-15

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Abstract

Using seabuckthorn and Hami melon as raw materials, a seabuckthorn Hami melon compound juice was developed through sensory evaluation and analysis. The juice was treated with ultra-high pressure (UHP,500 MPa,5 min) and thermal processing (TP,90 ℃,1 min). The changes in sterilization effect, color and active components before and after treatment and within 15 d of storage were analyzed. Results showed that after UHP and TP, the total number of colonies in seabuckthorn Hami melon compound juice was less than 1 lg CFU/mL, and the total number of colonies after 15 d of storage also met the requirements of the national standard. There was no significant change in pH value and soluble solid content before and after storage (P>0.05). Compared with the untreated group, the effect of UHP treatment on the color of seabuckthorn Hami melon compound juice was less than that of the TP group. The color of UHP-treated samples was more stable than that of the TP group during storage. During storage, vitamin C, total phenols, total flavonoids, and antioxidant activity decreased. The retention rates of vitamin C, total phenols, total flavonoids, and antioxidant activity were 75.48%, 74.54%, 84.16%, and 92.75%, respectively. Therefore, UHP is a sterilization method that can maintain the quality of seabuckthorn Hami melon compound juice.

Key words： sea buckthorn; compound juice; ultra-high pressure; storage

Cite this article

REN Shuning , SONG Yongcheng , LI Yuan , XING Yage , BI Xiufang . Effects of ultra-high pressure and heat treatment on the quality of seabuckthorn-Hami melon compound juice[J]. Food and Fermentation Industries, 2023 , 49(2) : 195 -201 . DOI: 10.13995/j.cnki.11-1802/ts.029048

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