Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice

Wu, Wan-Lin; Xiao, Gengsheng; Yu, Yuanshan; Xu, Yujuan; Wu, Jijun; Peng, Jian; Li, Lu

doi:10.1016/j.foodcont.2021.108293

Cited by 73 publications

(48 citation statements)

References 68 publications

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“…Processing technologies, including HPP, PT, and HTST, all have little effect ( p > 0.05) on those values of the PFP. Similar results were also found by Yi et al [ 19 ] and Wu et al [ 28 ], where the TSS, TS, pH, and TA in cloudy apple juice and pineapple fruit juice after HPP (600 MPa/3 min and 500 MPa/10 min) and thermal pasteurization (85 °C/5 min and 95 °C/5 min) were not significantly changed. Sugars and organic acid profiles are inherently responsible for the sweetness and sourness of the fruit products, respectively, playing a decisive role in the sensory properties and acceptability of fruit products [ 17 , 29 ].…”

Section: Resultssupporting

confidence: 89%

“…The ΔE value of PFP treated by HPP was 2.26 ± 0.06, and it significantly increased to 3.01 ± 0.39 and 3.06 ± 0.08 after PT and HTST, respectively—indicating HPP better preserved the color of PFP as compared with PT and HTST. Furthermore, PT and HTST caused obvious color changes in PFP with ΔE > 3, indicating that the color changes induced by thermal pasteurization could be perceived by inexperienced observers [ 28 ]. It was found that the PPO in PFP was completely inactivated by PT and HTST; meanwhile, the relative activity of POD in PT-and HTST-treated samples was significantly lower than that of HPP-treated sample.…”

Section: Resultsmentioning

confidence: 99%

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Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

Niu

Yuan

Zhou

et al. 2022

Foods

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The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP). Compared to the PT and HTST, HPP obtained the PFP with better color, sugar, and organic acid profiles. Although PT was equally effective preservation of antioxidants and antioxidant capacity of PFP compared to HPP, high temperature inevitable resulted in the greater degradation of the aroma profile. The amounts of esters, alcohols, and hydrocarbon in PFP were significantly increased by 11.3%, 21.3%, and 30.0% after HPP, respectively. All samples were evaluated by a panel comprising 30 panelists according to standard QDA (quantitative descriptive analysis) procedure, and the result showed that HPP-treated PFP was rated the highest overall intensity score with 7.06 for its sensory attributes, followed by control (6.96), HTST (6.17), and PT (6.16). Thus, HPP is a suitable alternative technology for achieving the good sensory quality of PFP without compromising their nutritional properties.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

Niu

Yuan

Zhou

et al. 2022

Foods

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“…Thus, the shelf life of the HPP‐, US‐ and HT‐treated clear juices can be considered as 104, 72 days and over 104 days respectively. During long term of storage, both the reproduction of surviving cells and the recovery of damaged cells probably increased the number of microorganisms in the HPP‐, US‐ and HT‐treated samples (Wu et al ., 2021). In this study, the storage stability of the TAB, Y&M and coliforms in the clear juice blends after HPP, US and HT treatments could mainly be attributed to the effect derived by combining these treatments with UF.…”

Section: Resultsmentioning

confidence: 99%

Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend

Xie

Wang

et al. 2022

Int J of Food Sci Tech

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This study investigated the effect of ultrafiltration (UF) combined with high-pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min and heat treatment (HT) at 90 °C for 3 min on the microbial, physicochemical and sensory properties of a blueberry-grapepineapple-cantaloupe juice blend during 104 days of storage at 4 °C. After UF, the shelf life of the HPPand US-treated clear juice blends were 104 and 72 days during the storage at 4 °C respectively. HPP, US and HT treatment minimally affected the anthocyanin and total phenol contents, while HPP better maintained the ascorbic acid levels and sensory properties in the clear juice blend during the storage. Therefore, HPP combined with UF was identified as a prospective processing technique in the fruit juice industry.

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“…(Schieberle & Grosch, 1988). Among them, heat treatment is applied to inhibit spoiling microorganisms and inactivate enzymes and it is one of the most important factors causing significant changes in the volatiles and negatively affecting the aroma of the citrus fruit juices (Wu et al., 2021; Aadil et al ., 2015). Lemon peel oil is commonly used as an aroma enhancer to prevent the negative effects of heat treatments in citrus fruit juice industry.…”

Section: Introductionmentioning

confidence: 99%

Elucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC–MS‐Olfactometry

Yetişen

Güçlü

Kelebek

et al. 2022

Int J of Food Sci Tech

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Volatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm. cv. Kutdiken) on the aroma compounds were elucidated for the first time. Total phenolic, antioxidant activity, acidity, pH and colour properties were also studied. Results revealed that the aroma of the juice samples comprised mostly the terpene compounds. Limonene, c-terpinene, b-pinene and a-pinene were the influential terpenes responsible for the distinctive odour of the lemon juice. The addition of the lemon peel oil increased the amounts of the aroma and aroma-active compounds. Besides, the heat treatment had a positive effect on the total phenolics and the antioxidant activity but it caused significant reduction of the aroma compounds. Sensory analysis revealed that the most preferred sample was the juice with lemon peel oil added after pasteurisation.

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Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice

Cited by 73 publications

References 68 publications

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée

Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend

Elucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC–MS‐Olfactometry

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