Progress in Application of Ultra-High Pressure Homogenization in Not-From-Concentrate Juice Processing
-
摘要: 鲜榨果蔬汁富含维生素C、酚类等活性物质。超高压均质技术是基于传统均质技术发展起来的一种非热加工技术, 压力最高可达400MPa, 能在常温或较低温度下达到杀菌、钝酶等效果。将超高压均质技术应用于鲜榨果蔬汁的加工, 可最大限度地保留鲜榨果蔬汁的原有品质。综述了超高压均质处理对鲜榨果蔬汁中微生物、酶及品质影响的研究进展, 讨论了超高压均质技术在鲜榨果蔬汁加工中的应用前景。Abstract: Fresh fruit and vegetable juice called not-from-concentrate (NFC) juice is rich in vitamin C, polyphenols and other active substances.Ultra-high pressure homogenization (UHPH) technique (that may reach up to 400MPa), a newly developed non-thermal processing technique based on the traditional homogenization method, can effectively inactivate microorganism and enzyme at room or lower temperature, and significantly preserve the original quality of the fruit and vegetable juice processed.In the present work we reviewed the latest developments in the study of the effects of UHPH on the quality and inactivation of microorganisms and enzymes of NFC juice and discussed the prospect of UHPH in NFC juice.
-
表 1 UHPH对NFC果蔬汁中微生物的灭菌效果
Table 1. Effect of UHPH processing on microorganism of NFC juices
NFC juice Microorganism species UHPH treatment Inactivation Pressure/(MPa) Passes Inlet temperature/(℃) Initial counts/[lg (cfu/mL)] Residual counts/[lg (cfu/mL)] Apple[9] Aerobic mesophilic 200 1 4 or 20 4.3±0.4 0.7±0.5 Ppsychrotrophs 200 1 4 or 20 3.9±0.2 No detected Yeast and molds 200 1 4 or 20 3.5±0.5 No detected Lactobacilli 200 1 4 or 20 2.4±0.5 No detected Enterobacteriaceae 200 1 4 or 20 3.2±0.5 No detected Faecal coliforms 200 1 4 or 20 3.0±0.1 No detected Apple[41] Escherichia coli K-12 > 250 1 Room temperature 7.5 < 0.5 Apricot[36] Saccharomyces cerevisiae SPA 100 8 Room temperature 4.2 1.2 Saccharomyces cerevisiae SPA 100 8 Room temperature 4.6 0.3 Saccharomyces cerevisiae SPA 100 8 Room temperature 4.8 0.6 Apricot[22] Saccharomyces cerevisiae 635 100 3 15 3.0 < 1.0 Carrot[22] Saccharomyces cerevisiae 635 100 3 15 3.3 < 1.0 Saccharomyces cerevisiae 635 100 8 15 6.0 0.9 Litchi[39] Colonies number 200 1 4 7.04 5.26 Lactobacillus 200 1 4 7.13 5.04 Yeast and molds 200 1 4 3.08 2.08 Yeast and molds 200 1 4 4.74 3.30 Mandarin[37] Lactobacillus plantarum 120 1 30 7.0 4.6 Grape/orange[7] S.enterica serovar Senftenberg 775 W 400 1 6 About 7.0 < 0.5 Grape[7] L.monocytogenes 300 1 6 About 7.0 About 1.3 Orange[7] L.monocytogenes 400 1 6 About 7.0 About 2.3 Orange[40] Mesophilic aerobic bacteria 200 1 10 or 20 4.75±0.48 0.17±0.41 Psychrotrophic aerobic bacteria 200 1 10 or 20 4.69±0.40 0.37±0.74 Lactic-acid bacteria 200 1 10 or 20 4.69±0.40 No detected Yeasts 200 1 10 or 20 4.26±0.16 No detected Molds 200 1 10 or 20 2.77±0.58 No detected Enterobacteria 200 1 10 or 20 2.06±0.67 No detected Coliforms 200 1 10 or 20 0.35±0.36 No detected Orange[42] Lactobacillus plantarum > 250 1 10 7.08 No detected Saccharomyces cerevisiae >250 1 10 5.46 No detected Watermelon[38] Colonies number 150 1 6 4.00 1.93 Colonies number 150 3 6 5.00 1.93 Yeast and molds 150 1 6 3.15 1.11 Yeast and molds 150 3 6 4.20 ≤1.30 Bacillus 150 3 6 7.00 4.96 
下载: 导出CSV
表 2 UHPH对NFC果蔬汁中酶活性的钝化效果
Table 2. Effect of UHPH processing on enzyme activity of NFC juices
NFC juice Enzyme UHPH treatment pH value Residual activity Pressure/(MPa) Passes Inlet temperature/(℃) Carrot[23] POD 140 1 30 70% POD 140 1 50 30% Citrus[18] PME 150 1 68 3.9 About 31% PME 150 1 68 3.1 < 10% Mulberry[45] α-glucosidase 200 1-3 4 No significant change Orange[1] PME 170 5 Room temperature 3.8 80% PME 170 5 50 3.75 50% PME 170 5 50 3.0 10% Orange[17] PME 250 1 22 4.0 50.4% PME 250 1 35 4.0 49.4% PME 250 1 45 4.0 38% PME 250 5 22 4.0 ≤20% Orange[40] PME 100 1 20 53% PME 200, 300 1 10, 20 ≤4%
下载: 导出CSV
-
[1] LACROIX N, FLISS I, MAKHLOUF J.Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure[J].Food Res Int, 2005, 38(5):569-576. doi: 10.1016/j.foodres.2004.11.010 [2] 姜斌, 胡小松, 廖小军, 等.超高压对鲜榨果蔬汁的杀菌效果[J].农业工程学报, 2009, 25(5):234-238. doi: 10.3969/j.issn.1002-6819.2009.05.43JIANG B, HU X S, LIAO X J, et al.Effects of high hydrostatic pressure processing on microbial inactivation in fresh fruit and vegetable juice[J].Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(5):234-238. doi: 10.3969/j.issn.1002-6819.2009.05.43 [3] CALLIGARIS S, FOSCHIA M, BARTOLOMEOLI I, et al.Study on the applicability of high-pressure homogenization for the production of banana juices[J].LWT-Food Sci Tech, 2012, 45(1):117-121. doi: 10.1016/j.lwt.2011.07.026 [4] MANAS P, BARSOTTI L, CHEFTEL C P.Microbial inactivation by pulsed electric fields in a batch treatment chamber:effects of some electrical parameters and food constituents[J].Innovat Food Sci Emerg Tech, 2001, 2(4):239-249. doi: 10.1016/S1466-8564(01)00041-8 [5] 王允圃, 刘玉环, 阮榕生, 等.食品热加工与非热加工技术对食品安全性的影响[J].食品工业科技, 2011, 32(7):463-465. http://d.old.wanfangdata.com.cn/Periodical/spgykj201107130WANG Y P, LIU Y H, RUAN R S, et al.Effect of food thermal processing and non-thermal processing on the safety of foods[J].Science and Technology of Food Industry, 2011, 32(7):463-465. http://d.old.wanfangdata.com.cn/Periodical/spgykj201107130 [6] 周林燕, 廖红梅, 张文佳, 等.食品高压技术研究进展和应用现状(续前)[J].中国食品学报, 2009, 9(5):165-176. doi: 10.3969/j.issn.1009-7848.2009.05.027ZHOU L Y, LIAO H M, ZHANG W J, et al.Review of high pressure technologies for food processing (continued)[J].Journal of Chinese Institute of Food Science and Technology, 2009, 9(5):165-176. doi: 10.3969/j.issn.1009-7848.2009.05.027 [7] VELÁZQUEZ-ESTRADA R M, HERNÁNDEZ-HERRERO M M, LÓPEZ-PEDEMONTE T J, et al.Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation[J].Food Control, 2011, 22(2):313-317. doi: 10.1016/j.foodcont.2010.07.029 [8] DUMAY E, CHEVALIER-LUCIA D, PICART-PALMADE L, et al.Technological aspects and potential applications of (ultra) high-pressure homogenisation[J].Trends Food Sci Tech, 2013, 31(1):13-26. doi: 10.1016/j.tifs.2012.03.005 [9] SUÁREZ-JACOBO Á, GERVILLA R, GUAMIS B, et al.Effect of UHPH on indigenous microbiota of apple juice:a preliminary study of microbial shelf-life[J].Int J Food Microbiol, 2010, 136(3):261-267. doi: 10.1016/j.ijfoodmicro.2009.11.011 [10] AMADOR-ESPEJO G G, SUÀREZ-BERENCIA A, JUAN B, et al.Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk[J].J Dairy Sci, 2014, 97(2):659-671. doi: 10.3168/jds.2013-7245 [11] HAYES M G, FOX P F, KELLY A L.Potential applications of high pressure homogenisation in processing of liquid milk[J].J Dairy Res, 2005, 72(1):25-33. doi: 10.1017/S0022029904000524 [12] DONSÌ F, FERRARI G, LENZA E, et al.Main factors regulating microbial inactivation by high-pressure homogenization:operating parameters and scale of operation[J].Chem Eng Sci, 2009, 64(3):520-532. doi: 10.1016/j.ces.2008.10.002 [13] DIELS A M J, MICHIELS C W.High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms[J].Crit Rev Microbiol, 2006, 32(4):201-216. doi: 10.1080/10408410601023516 [14] PEREDA J, FERRAGUT V, QUEVEDO J M, et al.Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk[J].J Dairy Sci, 2007, 90(3):1081-1093. doi: 10.3168/jds.S0022-0302(07)71595-3 [15] ZAMORA A, FERRAGUT V, JARAMILLO P D, et al.Effects of ultra-high pressure homogenization on the cheese-making properties of milk[J].J Dairy Sci, 2007, 90(1):13-23. doi: 10.3168/jds.S0022-0302(07)72604-8 [16] SANDRA S, DALGLEISH D G.The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk[J].Int Dairy J, 2007, 17(9):1043-1052. doi: 10.1016/j.idairyj.2007.01.005 [17] WELTI-CHANES J, OCHOA-VELASCO C E, GUERRERO-BELTRÁN J A.High-pressure homogenization of orange juice to inactivate pectinmethylesterase[J].Innovat Food Sci Emerg Tech, 2009, 10(4):457-462. doi: 10.1016/j.ifset.2009.05.012 [18] NAVARRO J L, IZQUIERDO L, CARBONELL J V, et al.Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization[J].LWT-Food Sci Tech, 2014, 57(2):785-788. doi: 10.1016/j.lwt.2014.01.033 [19] MARESCA P, DONSÌ F, FERRARI G.Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices[J].J Food Eng, 2011, 104(3):364-372. doi: 10.1016/j.jfoodeng.2010.12.030 [20] SUAREZ-JACOBO A, GERVILLA R, GUAMIS B, et al.Effect of UHPH on indigenous microbiota of apple juice:a preliminary study of microbial shelf-life[J].Int J Food Microbiol, 2010, 136(3):261-267. doi: 10.1016/j.ijfoodmicro.2009.11.011 [21] CORBO M R, BEVILACQUA A, CAMPANIELLO D, et al.Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice[J].Food Control, 2010, 21(11):1507-1511. doi: 10.1016/j.foodcont.2010.04.023 [22] PATRIGNANI F, VANNINI L, KAMDEM S L S, et al.Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices[J].Int J Food Microbiol, 2009, 136(1):26-31. doi: 10.1016/j.ijfoodmicro.2009.09.021 [23] 吴奕兵.超高压均质对胡萝卜汁理化性质及酶和微生物的影响[D].南京: 南京农业大学, 2009.WU Y B.Effects of ultra high pressure homogenization on physicochemical properties of carrot juice and effects on enzyme and microorganism in carrot juice[D].Nanjing: Nanjing Agricultural University, 2009. [24] 丁文波, 张绍英.超高压均质杀菌技术研究现状[J].食品工业科技, 2003(增刊):210-216. http://d.old.wanfangdata.com.cn/Periodical/spgykj2003z1051DING W B, ZHANG S Y.The investigation situation of sterilization by ultra-high pressure homogenization technique[J].Science and Technology of Food Industry, 2003(Suppl):210-216. http://d.old.wanfangdata.com.cn/Periodical/spgykj2003z1051 [25] TRIBST A A L, FRANCHI M A, DE MASSAGUER P R, et al.Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment[J].J Food Sci, 2011, 76(2):106-110. doi: 10.1111/j.1750-3841.2010.02006.x [26] SINGH S K, NAINI V.Homogenization and homogenizers[M]//AUGSBURGER L L, ZELLHOFER M J.Encyclopedia of pharmaceutical technology.3rd ed.New York: Taylor&Francis, 2006: 1996-2003. [27] DIELS A M J, MICHIELS C W.High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms[J].Crit Rev Microbiol, 2006, 32(4):201-216. doi: 10.1080/10408410601023516 [28] 艾德平.高压均质技术在化工行业中的应用[J].江西化工, 2008(4):194-196. doi: 10.3969/j.issn.1008-3103.2008.04.061AI D P.Application of high-pressure homogenization technique in chemical industry[J].Jiangxi Chemical Industry, 2008(4):194-196. doi: 10.3969/j.issn.1008-3103.2008.04.061 [29] 雒亚洲, 鲁永强, 王文磊.高压均质机的原理及应用[J].中国乳品工业, 2007, 35(10):55-58. doi: 10.3969/j.issn.1001-2230.2007.10.014LUO Y Z, LU Y Q, WANG W L.Principle and application of homogenizer[J].China Dairy Industry, 2007, 35(10):55-58. doi: 10.3969/j.issn.1001-2230.2007.10.014 [30] 上海东华高压均质机厂.产品介绍[EB/OL].[2014-12-23].http://www.donghuamachine.com/Simplified/ProductList.asp. [31] 廊坊通用机械制造公司.产品介绍[EB/OL].[2014-12-23].http://www.lf-ty.com/cpjs.htm. [32] 广州聚能生物科技有限公司.产品中心[EB/OL].[2014-12-23].http://www.jnbio.cn/products.html. [33] Stansted Fluid Power Ltd.Ultra high pressure homogenizers [EB/OL].[2014-12-23].http://www.homogenizersystems.com. [34] Avestin Inc.Products [EB/OL].[2014-12-23].http://www.avestin.com/English/products.html. [35] 张勇.高压均质机的技术原理及市场动向[J].中国科技信息, 2006(5):81. doi: 10.3969/j.issn.1001-8972.2006.05.056ZHANG Y.Technical principles and market trends of high-pressure homogenizer [J].China Science and Technology Information, 2006(5):81.[ doi: 10.3969/j.issn.1001-8972.2006.05.056 [36] PATRIGNANI F, TABANELLI G, SIROLI L, et al.Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice [J].Int J Food Microbiol, 2013, 160(3):273-281. doi: 10.1016/j.ijfoodmicro.2012.10.021 [37] CARREÑO J M, GURREA M C, SAMPEDRO F, et al.Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice [J].Eur Food Res Technol, 2011, 232(2):265-274. doi: 10.1007/s00217-010-1381-9 [38] 潘见, 林春铭, 王莉, 等.西瓜汁超高压均质的杀菌效果研究[J].食品科学, 2010, 31(16):93-96. http://d.old.wanfangdata.com.cn/Periodical/spkx201016020PAN J, LIN C M, WANG L, et al.Effect of ultra-high pressure homogenization on the microflora of watermelon juice [J].Food Science, 2010, 31(16):93-96. http://d.old.wanfangdata.com.cn/Periodical/spkx201016020 [39] 程银棋, 余元善, 吴继军, 等.超高压均质联合二甲基二碳酸盐对荔枝汁中污染菌及其微生物货架期的影响[J].食品工业科技, 2014, 35(11):57-60. http://d.old.wanfangdata.com.cn/Periodical/spgykj201411016CHENG Y Q, YU Y S, WU J J, et al.Effect of ultra high pressure homogenization and dimethyl dicarbonate on the inactivation of indigenous microorganisms in the litchi juice and its microbial shelf-life [J].Science and Technology of Food Industry, 2014, 35(11):57-60. http://d.old.wanfangdata.com.cn/Periodical/spgykj201411016 [40] VELÁZQUEZ-ESTRADA R M, HERNÁNDEZ-HERRERO M M, GUAMIS-LÓPEZ B, et al.Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice:a comparative study against conventional heat pasteurization [J].Innovat Food Sci Emerg Tech, 2012, 13:100-106. doi: 10.1016/j.ifset.2011.09.001 [41] KUMAR S, THIPPAREDDI H, SUBBIAH J, et al.Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan [J].J Food Sci, 2009, 74(1):8-14. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=895ad47abb462a54c7c981fa40c94a4f [42] CAMPOS F P, CRISTIANINI M.Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure [J].Innovat Food Sci Emerg Tech, 2007, 8(2):226-229. doi: 10.1016/j.ifset.2006.12.002 [43] WUYTACK E Y, DIELS A M J, MICHIELS C W.Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure [J].Int J Food Microbiol, 2002, 77(3):205-212. doi: 10.1016/S0168-1605(02)00054-5 [44] KATSAROS G I, TSEVDOU M, PANAGIOTOU T, et al.Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for valencia orange juice [J].Int J Food Sci Tech, 2010, 45(6):1119-1129. doi: 10.1111/(ISSN)1365-2621 [45] YU Y, XU Y, WU J, et al.Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice [J].Food Chem, 2014, 153:114-120. doi: 10.1016/j.foodchem.2013.12.038 [46] TRIBST A A L, AUGUSTO P E D, CRISTIANINI M.Multi-pass high pressure homogenization of commercial enzymes:effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures [J].Innovat Food Sci Emerg Tech, 2013, 18:83-88. doi: 10.1016/j.ifset.2013.01.002 [47] CLARK J M, SWITZER R L.Experimental biochemistry [M].2nd ed.San Francisco:WH Freeman and Company, 1977:67-85. [48] VELÁZQUEZ-ESTRADA R M, HERNÁNDEZ-HERRERO M M, RÜFER C E, et al.Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice [J].Innovat Food Sci Emerg Tech, 2013, 18(2):89-94. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=3f282e98c9024d8f54c36fcc042ceb68 [49] GAHLER S, OTTO K, BÖHM V.Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products [J].J Agric Food Chem, 2003, 51(27):7962-7968. doi: 10.1021/jf034743q [50] SUAREZ-JACOBO A, RÜFER C E, GERVILLA R, et al.Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice [J].Food Chem, 2011, 127(2):447-454. doi: 10.1016/j.foodchem.2010.12.152 [51] MELÉNDEZ-MARTÍNEZ A J, VICARIO I M, HEREDIA F J.Rapid assessment of vitamin A activity through objective color measurements for the quality control of orange juices with diverse carotenoid profiles [J].J Agric Food Chem, 2007, 55(8):2808-2815. doi: 10.1021/jf0635412 [52] GATTUSO G, BARRECA D, GARGIULLI C, et al.Flavonoid composition of citrus juices [J].Molecules, 2007, 12(8):1641-1673. doi: 10.3390/12081641 [53] LUCKOW T, DELAHUNTY C.Consumer acceptance of orange juice containing functional ingredients [J].Food Res Int, 2004, 37(8):805-814. doi: 10.1016/j.foodres.2004.04.003 [54] AUGUSTO P E D, IBARZ A, CRISTIANINI M.Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice:time-dependent and steady-state shear [J].J Food Eng, 2012, 111(4):570-579. doi: 10.1016/j.jfoodeng.2012.03.015 [55] AUGUSTO P E D, FALGUERA V, CRISTIANINI M, et al.Rheological behavior of tomato juice:steady-state shear and time-dependent modeling [J].Food Bioprocess Tech, 2012, 5(5):1715-1723. doi: 10.1007/s11947-010-0472-8 [56] PATRIGNANI F, TABANELLI G, SIROLI L, et al.Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice [J].Int J Food Microbiol, 2013, 160(3):273-281. doi: 10.1016/j.ijfoodmicro.2012.10.021 [57] SENTANDREU E, GURREA M C, BETORET N, et al.Changes in orange juice characteristics due to homogenization and centrifugation [J].J Food Eng, 2011, 105(2):241-245. doi: 10.1016/j.jfoodeng.2011.02.027 [58] DONSÌ F, ESPOSITO L, LENZA E, et al.Production of shelf-stable annurca apple juice with pulp by high pressure homogenization [J].Int J Food Eng, 2009, 5(4):12. http://www.cabdirect.org/abstracts/20093329096.html -
下载: 
点击查看大图
表(2)
计量
- 文章访问数: 6324
- HTML全文浏览量: 2452
- PDF下载量: 425
