Evaluation of microbiological safety, physicochemical and aromatic qualities of shiikuwasha (Citrus depressa Hayata) juice after high pressure processing
| Autor: | Yao-Chia Liu, Chung-Yi Wang, Yen-Ying Lai, Yun-Ting Hsiao, Jian-Hua Chen |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Pasteurization Shelf life 01 natural sciences Flavones Nobiletin law.invention Pascalization chemistry.chemical_compound 0404 agricultural biotechnology food law 010608 biotechnology Browning Food science Aroma chemistry.chemical_classification biology 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Citrus depressa food.food chemistry Original Article Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-021-05103-7 |
| Popis: | This study evaluated high pressure processing (HPP) for achieving greater than 5-log reduction of Escherichia coli O157:H7 in shiikuwasha (Citrus depressa Hayata) juices and compare quality parameters, including microbiological safety, total phenolic content (TPC), total flavanones (TFC), and polymethoxylated flavones, browning, volatile aromatic, and physicochemical properties of HPP-treated juice with those of high-temperature short-time pasteurized juice. A HPP of 600 MPa for 150 s was identified capable of achieving greater than 5.15-log reductions of E. coli O157:H7 in shiikuwasha juice. The microbiological shelf life of the juices were at least 28 days when processed at HPP for 600 MPa/150 s or HTST for 90 °C/60 s. The color, aromatic, and antioxidant contents (TPC, TFC, Tangeletin, Nobiletin) were well preserved after HPP, however, HTST resulted in a significant (p |
| Databáze: | OpenAIRE |
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