High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study
Abstract The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investig...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Yi, Tian [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2021 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 59(2021), 2 vom: 25. März, Seite 755-767 |
|---|---|
| Übergeordnetes Werk: |
volume:59 ; year:2021 ; number:2 ; day:25 ; month:03 ; pages:755-767 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-021-05070-z |
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| Katalog-ID: |
OLC2077961953 |
|---|
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| 520 | |a Abstract The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products. | ||
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10.1007/s13197-021-05070-z doi (DE-627)OLC2077961953 (DE-He213)s13197-021-05070-z-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Yi, Tian verfasserin aut High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products. Aronia berry High pressure processing (HPP) Pasteurization Antioxidant Phenolic compounds Enzymes Fang, Wei aut Xie, Xiaoqing aut Yuan, Bo aut Lu, Mei aut Xu, Changmou (orcid)0000-0002-8115-8445 aut Enthalten in Journal of food science and technology Springer India, 1964 59(2021), 2 vom: 25. März, Seite 755-767 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:59 year:2021 number:2 day:25 month:03 pages:755-767 https://doi.org/10.1007/s13197-021-05070-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 59 2021 2 25 03 755-767 |
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10.1007/s13197-021-05070-z doi (DE-627)OLC2077961953 (DE-He213)s13197-021-05070-z-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Yi, Tian verfasserin aut High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products. Aronia berry High pressure processing (HPP) Pasteurization Antioxidant Phenolic compounds Enzymes Fang, Wei aut Xie, Xiaoqing aut Yuan, Bo aut Lu, Mei aut Xu, Changmou (orcid)0000-0002-8115-8445 aut Enthalten in Journal of food science and technology Springer India, 1964 59(2021), 2 vom: 25. März, Seite 755-767 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:59 year:2021 number:2 day:25 month:03 pages:755-767 https://doi.org/10.1007/s13197-021-05070-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 59 2021 2 25 03 755-767 |
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10.1007/s13197-021-05070-z doi (DE-627)OLC2077961953 (DE-He213)s13197-021-05070-z-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Yi, Tian verfasserin aut High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products. Aronia berry High pressure processing (HPP) Pasteurization Antioxidant Phenolic compounds Enzymes Fang, Wei aut Xie, Xiaoqing aut Yuan, Bo aut Lu, Mei aut Xu, Changmou (orcid)0000-0002-8115-8445 aut Enthalten in Journal of food science and technology Springer India, 1964 59(2021), 2 vom: 25. März, Seite 755-767 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:59 year:2021 number:2 day:25 month:03 pages:755-767 https://doi.org/10.1007/s13197-021-05070-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 59 2021 2 25 03 755-767 |
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10.1007/s13197-021-05070-z doi (DE-627)OLC2077961953 (DE-He213)s13197-021-05070-z-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Yi, Tian verfasserin aut High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products. Aronia berry High pressure processing (HPP) Pasteurization Antioxidant Phenolic compounds Enzymes Fang, Wei aut Xie, Xiaoqing aut Yuan, Bo aut Lu, Mei aut Xu, Changmou (orcid)0000-0002-8115-8445 aut Enthalten in Journal of food science and technology Springer India, 1964 59(2021), 2 vom: 25. März, Seite 755-767 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:59 year:2021 number:2 day:25 month:03 pages:755-767 https://doi.org/10.1007/s13197-021-05070-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 59 2021 2 25 03 755-767 |
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10.1007/s13197-021-05070-z doi (DE-627)OLC2077961953 (DE-He213)s13197-021-05070-z-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Yi, Tian verfasserin aut High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study 2021 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2021 Abstract The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products. Aronia berry High pressure processing (HPP) Pasteurization Antioxidant Phenolic compounds Enzymes Fang, Wei aut Xie, Xiaoqing aut Yuan, Bo aut Lu, Mei aut Xu, Changmou (orcid)0000-0002-8115-8445 aut Enthalten in Journal of food science and technology Springer India, 1964 59(2021), 2 vom: 25. März, Seite 755-767 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:59 year:2021 number:2 day:25 month:03 pages:755-767 https://doi.org/10.1007/s13197-021-05070-z lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 59 2021 2 25 03 755-767 |
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High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study |
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High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study |
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Yi, Tian |
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Yi, Tian Fang, Wei Xie, Xiaoqing Yuan, Bo Lu, Mei Xu, Changmou |
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high pressure processing (hpp) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study |
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High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study |
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Abstract The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products. © Association of Food Scientists & Technologists (India) 2021 |
| abstractGer |
Abstract The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products. © Association of Food Scientists & Technologists (India) 2021 |
| abstract_unstemmed |
Abstract The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products. © Association of Food Scientists & Technologists (India) 2021 |
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High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study |
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