Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice.

• Autores: Yin-Hsuan Chang, Sz-Jie Wu, Bang-Yuan Chen, Hsiao-Wen Huang, Chung-Yi Wang
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 10, 2017, págs. 3166-3172
• Idioma: inglés
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• Resumen

  • The aim of this study was to investigate the microbial levels, physicochemical and antioxidant properties and polyphenol oxidase (PPO) and peroxidase (POD) activities as well as to conduct a sensory analysis of white grape juice treated with high-pressure processing (HPP) and thermal pasteurization (TP), over a period of 20 days of refrigerated storage.; Results: HPP treatment of 600 MPa and TP significantly reduced aerobic bacteria, coliform and yeast/mold counts. At day 20 of storage, HPP-600 juice displayed no significant differences compared with fresh juice in terms of physicochemical properties such as titratable acidity, pH and soluble solids, and retained less than 50% PPO and POD activities. Although significant differences were observed in the color, antioxidant contents and antioxidant capacity of HPP-treated juice, the extent of these differences was substantially lower than that in TP-treated juice, indicating that HPP treatment can better retain the quality of grape juice. Sensory testing showed no significant difference between HPP-treated juice and fresh juice, while TP reduced the acceptance of grape juice.; Conclusion: This study shows that HPP treatment maintained the overall quality parameters of white grape juice, thus effectively extending the shelf life during refrigerated storage. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.