Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices

Wellala, Chandi Kanchana Deepali; Bi, Jinfeng; Li, Xuan; Liu, Jianing; Lyu, Jian; Zhou, Mo; Marszałek, Krystian; Trych, Urszula

doi:10.1016/j.ifset.2019.102279

Cited by 32 publications

(27 citation statements)

References 50 publications

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“…Comparing the density values of homogenized and nonhomogenized juices, a slight increase is produced by the homogenization pressure. This effect can be associated to a decrease in the particle size of the suspended solids and an increase in the stability of the cloud observed in homogenized fruit juices [ 26 , 27 , 28 ].…”

Section: Resultsmentioning

confidence: 99%

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

Hinestroza-Córdoba

Barrera

Seguí

et al. 2021

Foods

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Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography—mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.

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Section: Resultsmentioning

confidence: 99%

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

Hinestroza-Córdoba

Barrera

Seguí

et al. 2021

Foods

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“…[22] Effect of HPH combined with juice ratio on water-soluble pectin characteristics, functional properties and BC in apple, carrot and peach blended juices was investigated . [15] HPH influenced functional properties of mixed juices, including cloud stability and RP, which were correlated with physico-chemical and particle characteristics. HPH processing enhanced polyphenol content, which showed significant positive correlations with content and degree of methylesterification of water-soluble pectin.…”

Section: Rheological Propertiesmentioning

confidence: 93%

“…On the other hand, the L* and b* variables were slightly enhanced by HPH processing . [15] Saldo, et al [12] reported increases in L* value of AJ after HPH at 200 MPa and 300 MPa, while the a* values significantly increased after HPH at 100 MPa, then considerably decreased as the pressure increased to 200 and 300 MPa. Zhou, et al [23] reported a decrease in L* value of mango juice after HPH at 20, 40 and 60 MPa.…”

Section: Color Change (Cc)mentioning

confidence: 98%

“…In addition, HPH could cause the release of serum components, which could bind within the serum phase as well as with particles, and the dispersion becomes more stable . [15] Kubo, et al [45] reported that HPH treatment could be used in preventing PS. Moreover, HPH processing could release and modify serum components including serum pectin, which could bind with SS, enhancing cloud stability .…”

Section: Microstructurementioning

confidence: 99%

“…Also, the G′ was significantly higher than G″ at all frequencies and no crossover of G′ and G″ was observed, indicating more solidlike behavior in homogenized mixed juice samples . [15] From an engineering point of view, a minor consistency leads to a minor friction loss during processing and distribution, thus minimizing the amount of energy required to flow. HPH technology could be used to reduce the consistency of concentrated juices with low pulp content.…”

Section: Rheological Propertiesmentioning

confidence: 99%

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Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Salehi

2020

International Journal of Food Properties

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In recent years, the consumers' demands for fruit and vegetable juices (F&VJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal fluid food processing. The present work summarized the effect of HPH on the particle size distribution (PSD), microstructure, pulp sedimentation (PS), serum cloudiness (SC) or turbidity, color change (CC), bioactive compounds (BC) and antioxidant activity (AA), rheological properties (RP) and sensorial properties. The juices considered were apple, banana, blueberry, carrot, cashew apple, grape, kiwifruit, mango, orange, clementine, pineapple, salustiana, strawberry, taro and tomato juices. HPH changed the F&VJ PSD, physical properties, RP, SC, PS behavior, color and microstructure by disrupting the suspended pulp particles. Recent progress in high-pressure homogenization technology and the design of new homogenization valves were able to stand pressures up to 400-600 MPa. This have opened new opportunities to homogenization processing in the food industry to reduce particle sizes well below the micron and, consequently, permitted the development of new products with differentiated from traditional ones by physico-chemical characteristics and RP. It caused the size reduction of juices' particle below the visual detection limit. The successful application of HPH treatments may provide with a new generation of minimally processed products, hopefully closer to the fresh ones in relation to the organoleptic and nutritive properties as well, as safe and lasting as the pasteurized ones. In addition, it can improve viscosity, color, cloudiness and stability of suspended solids (SS) in F&VJ.

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Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice

Liu

Liao

Rao

et al. 2022

Food Science & Nutrition

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In this study, composite pear juice was processed by ultra‐high pressure homogenization (UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six different temperatures (4, 20, 30, 40, 60, and 80°C), then microorganism and physicochemical and nutritional properties of the samples were investigated. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y&M) were reduced by 0.89–4.72 log10 CFU/ml and 0.40–3.03 log10 CFU/ml after processing, respectively. There was no significant change on total soluble solid and color, but significant decreases of pH and particle size value were observed, and the antioxidant activity, total phenolic content, viscosity, and suspension stability significantly increased in treated samples. Compared to the untreated samples, polyphenol oxidase (PPO) and peroxidase (POD) activity of UHPH‐treated samples varied between 97%–126% and 81%–165%, respectively, indicating that the PPO and POD activities could be inactivated or activated by UHPH. This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.

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Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices

Cited by 32 publications

References 50 publications

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice

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