Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing

• Published in: Current research in food science 2021-01, Vol.4, p.627-635
• Main Authors: Li, Minbo, Liu, Qihui, Zhang, Wanzhen, Zhang, Litao, Zhou, Linyan, Cai, Shengbao, Hu, Xiaosong, Yi, Junjie
• Format: Article
• Language: English
• Subjects: Cloud stability; Color; Flavor; from the special issue: Modern food analysis, edited by Quancai Sun, Xiaodong Xia and Junli Xu; High pressure processing; Mixed juice; Storage
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2021.09.002

Cloudy fruit and vegetable mixed juice (MJ) pasteurized by high pressure processing (HPP) showed an increasing market demand. However, browning, sedimentation, and flavor changes of HPP juice during storage have been a great challenge for the beverage industry. The aim of this work was to investigate quality changes of HPP MJs during storage and to explore the potential to create the shelf-stable MJs with fresh-like organoleptic quality through HPP. In the work, commercial MJ1 (orange, mango, and kiwifruit) and MJ2 (carrot and pineapple) were formulated and their quality changes during storage were investigated. The results indicated no visible color changes and sedimentation were observed in MJ1 and MJ2 during refrigerated storage (90 days). However, sucrose decreased as glucose and fructose increased; a large number of aldehydes and alcohols decreased but some terpenoids increased during storage. In general, blending proper fruit and vegetable to produce MJs combing with HPP could maintain high cloud and color stability, but sugars and volatiles clearly changed during storage. [Display omitted] •HPP mixed juice showed high color and cloud stability during chilled storage.•Aldehydes and alcohols decreased but terpenoids increased during storage.•Sucrose decreased with glucose and fructose increasing during storage.•Carrot-pinapple mixed juice showed high quality stability during storgae.