Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage

This study evaluated the effects of high hydrostatic pressure (HHP) and thermal pasteurization (TP) on microbial counts, physicochemical properties, antioxidant characteristics, naringin and naringenin contents, and naringinase activity of grapefruit juice during 21 days cold storage period. Results...

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Bibliographic Details
Published in:Journal of food science and technology 2018-12, Vol.55 (12), p.5115-5122
Main Authors: Wang, Chung-Yi, Wang, Yi-Ting, Wu, Sz-Jie, Shyu, Yuan-Tay
Format: Article
Language:English
Subjects:
Acidity
Antioxidants
Biodegradation
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Citrus paradisi
Cold pressing
Cold storage
Flavor
Food Science
Fruit juices
Fruits
Grapefruit
Hydrostatic pressure
Juices
Microorganisms
Naringenin
Naringinase
Nutrition
Original
Original Article
Pasteurization
Physicochemical properties
Pressure
Pressure effects
Safety
Yeast
Yeasts
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Summary:This study evaluated the effects of high hydrostatic pressure (HHP) and thermal pasteurization (TP) on microbial counts, physicochemical properties, antioxidant characteristics, naringin and naringenin contents, and naringinase activity of grapefruit juice during 21 days cold storage period. Results showed that HHP and TP significantly decreased the total microbial, coliform, and yeast counts. No significant differences between HHP-treated grapefruit juice (600 MPa/5 min) and untreated fruit juice with respect to physicochemical properties such as total titratable acidity, pH, and total soluble solids was observed after 21 days of storage. Although HHP affected the colour and antioxidant characteristics of grapefruit juice, the extent of effect was significantly lower than that for TP-treated fruit juice. This demonstrated that HHP could better maintain the original flavour and quality of grapefruit juice compared to TP. In addition, 92% naringinase activity was maintained in HHP-600 group on Day 21, which increased the degradation of bitter naringin into non-bitter naringenin during the cold storage of grapefruit juice. In summary, HHP can simultaneously maintain the microbiological safety of grapefruit juice along with its original quality characteristics. HHP can effectively extend the storage period and safety during cold chain transport, and hence highly applicable in the grapefruit juice industry.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-018-3452-z