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Effect of high‐pressure processing and thermal pasteurization on overall quality parameters of white grape juice
Author(s) -
Chang YinHsuan,
Wu SzJie,
Chen BangYuan,
Huang HsiaoWen,
Wang ChungYi
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8160
Subject(s) - pasteurization , food science , fruit juice , pascalization , high pressure , quality (philosophy) , chemistry , engineering , physics , engineering physics , quantum mechanics
BACKGROUND 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