Abstract
The effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on the quality and storage stability of apple juice was investigated. The microbiological quality, polyphenol oxidase (PPO), peroxidase (POD), polygalacturonase (PG) and pectinmethylesterase (PME) activity, particle size distribution (PSD), apparent viscosity, turbidity, concentration of vitamin C, individual polyphenols and their total content (TPC), antioxidant activity, and colour of fresh, HPH-treated apple juice were all evaluated. The highest reduction in microorganisms (1.4 log) and oxidoreductase activity (~20%) was observed at 200 MPa, while hydrolases did not change significantly. HPH led to significant disintegration of the tissue and a decrease in viscosity. Vitamin C decreased by 62%, while TPC increased by 20% after HPH. Significant correlations were observed between antioxidant activity, TPC, and individual polyphenols. Chlorogenic, ferulic, and gallic acid were most stable at 200 MPa. The optimal shelf-life of the juice was estimated as 7 days.
Highlights
Apple juice is a popular drink consumed by people of all ages due to its sensory qualities
These results are in accordance with the results published by McKay et al (2011), who obtained about 0.6 log CFU mL−1 reduction for yeast, moulds, and the total aerobic count in apple juice treated with High-pressure homogenization (HPH) at 150 MPa
Based on the results of this work, it can be concluded that HPH significantly affects rheological properties, such as the apparent viscosity, turbidity, and particle size distribution of apple juice
Summary
Apple juice is a popular drink consumed by people of all ages due to its sensory qualities. NFC (not from concentrate) apple juices are rich in vitamins, and bioactive and mineral compounds, and exhibit good antioxidant properties (Tsao et al, 2005; Włodarska et al, 2016; Wojdyło et al, 2008; Xu et al, 2020). Fresh fruit juices have a short shelf-life of only up to 1–2 days in refrigerated storage conditions. High-pressure homogenization (HPH) is a promising non-thermal preservation technology, intended only for liquid products, which is the major limitation of this technique. In HPH, a pressure of 100–400 MPa is generally used which is much higher than that used in traditional homogenization (20–50 MPa). The homogenization process carried out in devices operating under pressure above 300 MPa is called ultra-high-pressure homogenization (Calligaris et al, 2012)
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