Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

Abstract

Abstract Effects of high hydrostatic pressure (HHP) at 300–500 MPa for 5–20 min and high temperature short time (HTST) at 110 °C for 8.6 s on enzymes, phenolics, carotenoids and color of apricot nectars were investigated. Polyphenol oxidase (PPO) and peroxidase (POD) in apricot nectar were significantly activated ( p p -coumaric acid and lighter and more intensity color, since HTST treatment gave better impact on the quality of apricot nectar. Industrial relevance Effects of high hydrostatic pressure (HHP) treatment and high temperature short time (HTST) treatment on enzymes, phenolics, carotenoids and color of apricot nectar were investigated. Our results show that micronutrients and phytochemicals of nectar were well preserved by both HHP and HTST. Compared with HHP treatment (500 MPa/20 min), HTST led to complete inactivation of enzymes, higher total phenolics, (−)-epicatechin, ferulic acid and p -coumaric acid, and lighter and more intensity color than those of HHP treatment, since HTST treatment gave better impact on the quality of apricot nectar. And polyphenol oxidase, peroxidase and pectinmethylesterase in apricot nectar were found to be highly resistant to high pressure inactivation, thus in order to maintain the quality of apricot nectar, high pressure processing should be accompanied by additional measures.