Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice

نویسندگان

چکیده

Abstract The effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on the quality and storage stability apple juice was investigated. microbiological quality, polyphenol oxidase (PPO), peroxidase (POD), polygalacturonase (PG) pectinmethylesterase (PME) activity, particle size distribution (PSD), apparent viscosity, turbidity, concentration vitamin C, individual polyphenols their total content (TPC), antioxidant colour fresh, HPH-treated were all evaluated. highest reduction in microorganisms (1.4 log) oxidoreductase activity (~20%) observed 200 MPa, while hydrolases did not change significantly. HPH led significant disintegration tissue a decrease viscosity. Vitamin C decreased by 62%, TPC increased 20% after HPH. Significant correlations between TPC, polyphenols. Chlorogenic, ferulic, gallic acid most stable MPa. optimal shelf-life estimated as 7 days.

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ژورنال

عنوان ژورنال: Food and Bioprocess Technology

سال: 2021

ISSN: ['1935-5149', '1935-5130']

DOI: https://doi.org/10.1007/s11947-021-02611-4