Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice

Abstract

In this study, ultra–high–pressure sterilization (UHPS) of Xinli No. 7 juice (XL7) was explored and optimized. A challenge to implement UHPS in juice as a full alternative to thermal treatment could be represented by the adoption of a pressure level of up to 500 MPa for 20 min at one cycle followed by the packaging in aseptic conditions. It was found that UHPS and HS treatments could effectively kill the microorganisms in XL7 juice but HS treatment would inevitably lose the nutritional quality in the juice, while UHPS treatment could better maintain the glyconic acid content, functional components, and antioxidant activity and reduce Browning degree and improve the stability of XL7 juice. The deterioration rate of UHPS and HS–treated XL7 juice increased with the increased storage temperature. The predicted shelf life of UHPS and HS–treated XL7 juice was 68 and 41 days at 4 °C, respectively. Collectively, UHPS treatment combined with low–temperature storage might be an effective way to prolong the shelf life of XL7 juice.

Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn

“…The findings showed that both processing techniques effectively eradicated germs from the juice and guaranteed food safety. These findings are consistent with a study by Gan et al, who reported that bacteria could be effectively removed from pear juice using both heat treatment settings and HPP (500 MPa, 20 min) [34].…”