High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum

Abstract

This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 °C, 15 min) apple juices were compared during fermentation. Moreover, the survival of Lactobacillus plantarum after fermentation under simulated gastrointestinal conditions was evaluated. Results showed that HHP-treated apple juice had better properties than that of pasteurized in terms of color difference, total phenol content, and antioxidant activity. After fermentation, about 2.00 log CFU/mL increase in viability of cells was observed and there was around 0.8 reduction in pH value, and the antioxidant capacities were also significantly improved. Additionally, the content of caffeic acid, ferulic acid, and chlorogenic acid significantly increased after 24 h of fermentation. The survival of Lactobacillus plantarum in simulated gastric fluid reached 97.37% after fermentation. Overall, HHP treatment is expected to be a substitute technology to pasteurization in order to obtain higher quality fermented fruit juice. This study could also be helpful for exploitation of fermented juice.

Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice

“…As previously reported (Ma et al., 2023), LAB fermentation usually causes a pH decrease in fruit juice. The pH values of fermented black chokeberry juice by these three LAB strains all showed a decline from an initial 5.65 compared with CT (Figure 1d).…”

“…During the initial 12 h fermentation period (Figure 1c), a rapid decrease in SSC was noted, signifying the swift utilization of sugars by LAB strains (Wang et al, 2021). Subsequently, a moderate decrease was As previously reported (Ma et al, 2023), LAB fermentation usually causes a pH decrease in fruit juice. The pH values of fermented black chokeberry juice by these three LAB strains all showed a decline from an initial 5.65 compared with CT (Figure 1d).…”

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

“…Liu et al emphasized in their experimental results that the TA of strawberry juices at 400 MPa and beyond did not change, but this value increased with an increase in application time at 300 MPa and below. However, the stability of TA values of white grape juice, cloudy pomegranate juice, apple juice, and kiwifruit juice was provided in comparison with control samples after HHP treatment at 600 MPa-20 °C-3 min, 300–400 MPa-2.5–25 min, 200–400 MPa-10 min, and 500 MPa-10 min-25 °C, respectively. In another study, slight decreases in the range of 0.1–0.26% were observed in the titration acidity values in sugarcane juice samples at higher pressures in the range of microfluidization (150–200 MPa-1 and 3 cycles), while the pH value did not change in the range of 5.2–5.7 when compared to the control sample …”

Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies

“…The pressure is transmitted uniformly and quasi-instantaneously to the product through a non-compressible pressure-transmitting medium, usually water, at low or ambient temperature, avoiding the loss of biological components [82][83][84][85]. The HHP process has been successfully applied over the years to deliver safe and nutritious foods with functional properties and fresh taste [86].…”