Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend

Xiaoping Feng,Zhongyu Zhou,Yuan Ma,Xiaoqiong Wang,Xiufang Bi,Yage Xing

doi:10.3390/foods9020218

Abstract

Changes in the microbial, physicochemical, and sensory properties of blended strawberry–apple–lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and heat treatment (HT) (86 °C/1 min) over 12 days of storage at 4 °C. The results showed that the total aerobic bacteria (TAB) counts in the HHP-, US-, and HT-treated juice blends were less than 2 log10 CFU/mL, the yeast and mold (Y & M) counts were less than 1.3 log10 CFU/mL, and the coliforms most probable number (MPN/100 mL) was less than 3 after 10 days at 4 °C. Anthocyanins were maintained by HHP, but decreased by 16% and 12% after US and HT, respectively. Total phenols increased by 18% and 7% after HHP and US, respectively, while they were maintained by the HT. Furthermore, better maintenance of total phenols, total anthocyanins, ascorbic acid, antioxidant capacity, color, and sensory values were observed in the HHP-treated juice blend stored for 10 days at 4 °C, compared to both the US- and HT-treated samples. Therefore, HHP was proposed to be a better processing technology for juice blend.

Highlights

Juice blending is one of the best methods to improve the flavor, taste, and the nutritional qualities of juice [1]
Microbial Counts after Storage in Juice Blends Treated by high hydrostatic pressure (HHP), US, and heat treatment (HT)
The total phenols and acid acid (AA) were more effectively maintained in the juice blends treated by HHP

Summary

Introduction

Juice blending is one of the best methods to improve the flavor, taste, and the nutritional qualities of juice [1]. Heat treatment (HT) is the most commonly used preservation technique to extend the shelf life of juices [2] This process often induces undesirable changes that include nutrient loss, color alteration, and sensory property changes [3,4]. Non-thermal technologies have the potential to ensure health safety while maintaining the fresh-like characteristics of food products [5]. Such non-thermal processing methods, including high hydrostatic pressure (HHP) and ultrasound (US), can achieve the purpose of pasteurization and maximally reserve the natural ingredients and bioactive contents of fruit juices because of their lower processing temperatures [6].

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