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Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage
Chung-Yi Wang1, Yi-Ting Wang2, Sz-Jie Wu2
11Department of Biotechnology, National Formosa University, 64, Wunhua Rd., Huwei, Yunlin city, 632 Taiwan.
Journal of Food Science and Technology
|November 29, 2018
Summary
High hydrostatic pressure (HHP) and thermal pasteurization (TP) reduced microbes in grapefruit juice. HHP better preserved juice quality and flavor compared to TP, making it ideal for industry.
Area of Science:
- Food Science
- Food Microbiology
- Food Chemistry
Background:
- Grapefruit juice quality is affected by microbial growth and degradation during storage.
- Conventional thermal pasteurization (TP) can negatively impact juice's sensory and nutritional attributes.
- Alternative preservation methods are needed to maintain grapefruit juice quality and safety.
Purpose of the Study:
- To compare the effects of high hydrostatic pressure (HHP) and thermal pasteurization (TP) on grapefruit juice.
- To evaluate microbial counts, physicochemical properties, antioxidant capacity, and bioactive compound content.
- To assess the impact on naringinase activity and flavor profile during cold storage.
Main Methods:
- Grapefruit juice was treated with HHP (600 MPa/5 min) or TP.
- Samples were stored under cold conditions for 21 days.
- Microbial counts, physicochemical properties (pH, acidity, soluble solids), color, antioxidant activity, naringin/naringenin content, and naringinase activity were analyzed.
Main Results:
- Both HHP and TP significantly reduced microbial loads (total, coliforms, yeast).
- HHP treatment maintained physicochemical properties (acidity, pH, soluble solids) comparable to untreated juice.
- HHP showed significantly less impact on color and antioxidant characteristics than TP, preserving flavor and increasing naringin to naringenin conversion.
Conclusions:
- HHP is a superior method for preserving grapefruit juice quality and microbiological safety compared to TP.
- HHP effectively extends the shelf life and safety of grapefruit juice during cold chain transport.
- HHP treatment offers significant advantages for the grapefruit juice industry due to its quality-preserving capabilities.
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