| Autor: |
Vollmer, Kathrin, Santarelli, Sara, Vásquez-Caicedo, Ana Lucía, Iglesias, Salima Varona, Frank, Jan, Carle, Reinhold, Steingass, Christof Björn |
| Předmět: |
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| Zdroj: |
Food & Bioprocess Technology; Oct2020, Vol. 13 Issue 10, p1833-1847, 15p |
| Abstrakt: |
A comprehensive study using continuous pressure change technology (PCT) for the non-thermal processing of fresh pineapple juice on pilot scale was conducted (1 L/min, 50 MPa, argon, 3 min, <35 °C). The immediate effects of a single and a twofold PCT treatment on the most important quality parameters were examined and compared with those of fresh and thermally pasteurised (90 °C) juices. In comparison to the fresh juice, both PCT-treated samples exhibited slightly brighter and less yellowish colour (CIE L*a*b*). A significant reduction in the mean particle size resulted in diminished centrifugable pulp contents and enhanced cloud stability. Moreover, a slightly improved microbial quality (−0.9 to −1.2 log10 CFU/mL) in terms of total aerobic and yeast and mould counts was attained. Noteworthy, PCT retained a high bromelain activity (−3 to −15% reduction) and efficiently inactivated polyphenol oxidase. Water-soluble vitamins, phenolic compounds, and all further constituents assessed were mostly preserved. However, the high residual peroxidase activity (−10 to −23%) and microbial loads are likely to affect juice quality during storage. In contrast, thermal pasteurisation ensured a complete reduction in both microbial counts (−4.4 to −4.5 log10 CFU/mL) and effective inactivation of peroxidase. However, bromelain activity was strongly affected (−83%) by heat treatment, and colour was darkened and even less yellowish. Overall, this study highlighted the potential of PCT for the production of fresh-like pineapple juices; however, its current limitations were revealed as well. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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