Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

Abstract

AbstractThis article investigates how high hydrostatic pressure (HHP; 400 MPa, 45 °C, 10 min), dense phase carbon dioxide (DPCD; 30 MPa, 65 °C, 15 min), and thermal processing (TP; 85 °C, 10 min) affect the quality of Hami melon juice in storage. After HHP treatment, the total plate counts, yeasts, and molds were undetectable during storage (28 days) while microorganisms were observed at 14 and 21 days in DPCD‐ and TP‐treated samples, respectively. It seems that the total soluble solids (TSS) and the color parameters, that is, a*, b*, and L* were less affected by different processing methods. However, the activity of lipoxygenase (LOX), peroxidase (POD), and polyphenoloxidase (PPO) remarkably decreased after TP, whereas residual activities of these three enzymes (>70%) were detected after HHP treatment. The glucose and fructose of Hami melon juice remained at the same level after HHP treatment, while sucrose decreased in HHP‐treated juice. Additionally, the reduction of organic acids after HHP treatment was less than that after TP. In general, the overall quality of Hami melon juice after HHP treatment was much better than that of the TP‐ and DPCD‐treated juice, suggesting that HHP treatment could be an optimal way to maintain the quality of Hami melon juice.Practical applicationFrom this work, the effects of three different treatments (HHP, DPCD, TP) on the microorganisms, enzyme activities, sugars, organic acids and sensory quality of Hami melon juice was studied, and HHP showed the great potential. Thus, it can be optional new techniques for the industrial production of Hami melon juice.