High hydrostatic pressure improved properties of peanut sprout juice and its effect on resveratrol

Abstract

HHP was a nonthermal technology which was widely used in food processing. In this study, HHP was used to process the peanut sprout juice and microbial load, physicochemical properties and antioxidant capacities of peanut sprout juice were found to be improved during 90-day storage. Compared with heat treatment (HT, 95 °C, 10 min), the treatment at 400–600 MPa resulted in greater microbiological stability. No more than 2 lg CFU/g of total plate count (TPC) was observed at 600 MPa for 5 min during a 90-day storage period at 4 °C. The significant negative correlation between the total number of colonies and resveratrol was confirmed, which has bactericidal and bacteriostatic effects. Additionally, resveratrol treated with HHP would degrade and generate new degradation products like p-methylphenol, resorcinol, oxidized resveratrol with higher DPPH scavenging rate, which resulted the higher antioxidation capacity in HHP treated peanut sprout juice. In a word, this study focused on the effect of HHP on peanut sprout juice and the possible degradation behavior of the bioactive resveratrol with HHP treatment, providing a promising processing technology for peanut sprout juice with higher quality.