A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view

Hong Deng,Yong-Hong Meng,Tian-Ge Yang,Peng-Tao Zhao

doi:10.1590/fst.63620

Hong Deng, Yong-Hong Meng + Show 2 more

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https://doi.org/10.1590/fst.63620

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Abstract

Cloudy apple juice (CAJ) is popular due to its potential health benefits and pleasant flavor. However, the common used sterilization methods of CAJ by High hydrostatic pressure (HHP) or high-temperature short time (HTST) still showed many inadequacies. The present work studied the impact of HHP (400MPa/10 °C/10 min) and HTST (98 °C/50s) on CAJs made from a new cultivar Changfu 2 planted in Loess plateau area. We comparatively evaluated the microbes inactivation, enzymatic activity, phytochemical parameters, and sensory quality after the HHP and HTST treatment and during the cold storage (4 °C). Results showed that during the cold storage, both HHP and HTST treated CAJ showed a declining trend in sensory attributes like aroma, taste and overall acceptability. HTST showed a higher killing rate of bacteria, and the CAJ was detected a higher diversity of microorganisms (expressed as OTU) during the cold storage. At the end of shelf-life, Rickettsia, oxyphotobacteria, and pseudomonas were detected as the dominant genera in both HHP and HTST treated CAJs. Spearman bivariate correlate analysis determined the relationship between the bacterial profiles and enzymatic activity, phytochemical parameters, and sensory quality after the HHP and HTST treatment.

Highlights

Cloudy apple juice (CAJ) is getting more popular due to its potential health benefits and pleasant flavor
The present study aims to evaluate the shelf-life of cloudy apple juice under high-temperature short time (HTST) and high hydrostatic pressure (HHP) processing in terms of microbial, physicochemical, and flavor quality
The pH, total soluble solids (TSS), and titratable acidity (TA) in CAJ samples showed no significant change after HTST and HHP treatment during 30 days’ storage period (p < 0.05)

Summary

Introduction

Cloudy apple juice (CAJ) is getting more popular due to its potential health benefits and pleasant flavor. A great industry challenge is that the shelf life of CAJ juice is short, even less than 30 days. Enzymatic browning, flavor loss, and fast sedimentation are the main challenges to extend shelf life of CAJ (Oszmiański et al, 2009; Stinco et al, 2019). Pasteurization (80~90 °C, 10~30 min) is regarded as an effective way to control the enzymes that negatively affect the quality of juice products, maintaining the safety and shelf-stability of juice. Certain non-thermal technologies, such as high hydrostatic pressure (HHP) (Varela-Santos et al, 2012), highpressure homogenization (HPH) (Alvarez-Sabatel et al, 2015), pulse electric field (PEF) (Katiyo et al, 2017), and cold plasma (Illera et al, 2019) are showing advantages and being applied to control the juice quality in many researches. HHP treatment is the most utilized technology (Zou et al, 2016)

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