Effect of High Hydrostatic Pressure and Thermal Sterilization on Quality of Carrot Juice
-
摘要: 为探讨不同杀菌方式对胡萝卜汁品质的影响,以鲜榨胡萝卜汁为对象,研究了超高压(600 MPa,5 min)和热杀菌(90 ℃,5 min)处理前、后及其在贮藏过程(4和27 ℃)中的品质变化。结果表明:经热杀菌处理的胡萝卜汁的亮度L、红色值a、黄色值b和总色差ΔE显著上升(P < 0.05),而超高压处理的胡萝卜汁的a值和总色差ΔE显著上升(P < 0.05),但L值和b值却没有显著变化(P > 0.05);贮藏过程中L、a、b值均上升,总色差ΔE下降(P < 0.05)。超高压和热杀菌处理前、后,胡萝卜汁的pH值、可溶性固形物及浊度均没有显著变化;在贮藏过程中,胡萝卜汁的pH值没有显著变化,可溶性固形物呈上升趋势,而浊度呈下降趋势。经过超高压处理后,胡萝卜汁的流变性比热杀菌处理时更接近牛顿流体,并且在贮藏过程中超高压处理的胡萝卜汁的流动特性指数n没有显著变化,而经热杀菌处理的胡萝卜汁的n值则先上升后下降。胡萝卜汁在超高压和热杀菌处理后,抗氧化性均有显著提高(P < 0.05),而α-和β-胡萝卜素含量及颗粒分布的变化不显著(P > 0.05),但是在贮藏过程中胡萝卜素含量逐渐下降,并且有新的颗粒产生。Abstract: The qualities changes of carrot juice treated by high hydrostatic pressure (HHP, 600 MPa, 5 min) and thermal process (95 ℃, 5 min), as well as in storage at 4 and 27 ℃, were studied.The results show that L, a, b and ΔE increase significantly (P < 0.05) after thermal process, botha value and ΔE of HHP treated sample increase significantly (P < 0.05), while forL and b value, there are no significant change (P > 0.05).In the storage period, L, a, and b increase while ΔE decreases.There are no significant changes in pH value, total soluble solid content and turbidity after HHP or thermal treatment.The total soluble solid content increases, the turbidity decreases, while pH value does not change significantly in the storage period.Carrot juice is closer to Newtonian fluid after HHP treatment, and the flow behavior indexn of thermal treated carrot juice increases first and then decreases during storage.The concentrations of α- and β-carotene do not change after treatment while decrease significantly (P < 0.05) in the storage.The antioxidant activity of carrot juice increases significantly (P < 0.05) after treatment.The PSD (particle size distribution) parameter does not change significantly (P > 0.05) after treatment, while new particle appears in carrot juice during storage.
-
Key words:
- high hydrostatic pressure /
- carrot juice /
- quality /
- storage
-
表 1 贮藏期中胡萝卜汁品质指标的变化
Table 1. Changes of quality indexes of carrot juice during storage
Storage time
/(d)T
/(℃)Treatment
methodpH value Brix degree
/(°Brix)Color parameters Turbidity L a b ΔE 0 Control 4.00±0.11a 10.0±0.1g 40.05±0.05h 10.81±0.04c 20.93±0.12b 0k 99.9±0.2a 0 4 HT 4.00±0.07a 10.0±0.1g 40.82±0.12f 11.23±0.14a 21.33±0.16a 0.95±0.14i 100.0±0.1a 4 HHP 4.00±0.08a 10.0±0.1g 40.06±0.06h 10.88±0.05b 21.00±0.05b 0.09±0.05j 99.9±0.1a 27 HT 4.00±0.10a 10.0±0.1g
10.0±0.1g40.82±0.12f 11.23±0.14a 21.33±0.16a 0.95±0.14i 100.0±0.1a 27 HHP 4.00±0.07a 10.0±0.1g 40.06±0.06h 10.88±0.05b 21.00±0.05b 0.09±0.05j 99.9±0.1a 20 4 HT 4.05±0.14a 10.2±0.1f 42.22±0.22a 10.44±0.18d 15.29±0.23c 6.41±0.21h 97.3±0.2e 4 HHP 4.05±0.05a 10.4±0.1e 41.79±0.13c 10.12±0.19e 15.21±0.20c 6.33±0.18h 97.2±0.2e 27 HT 4.06±0.03a 10.3±0.2ef 42.04±1.11ab 9.77±0.55ef 12.78±0.39h 8.62±0.75d 97.3±0.2e 27 HHP 4.04±0.12a 10.4±0.1e 41.96±0.23b 9.67±0.18f 12.56±0.14i 8.59±0.17d 97.2±0.2e 50 4 HT 4.01±0.05a 10.2±0.1f 41.82±0.21bc 10.09±0.23e 13.82±0.18de 7.57±0.20f 98.7±0.2b 4 HHP 4.04±0.12a 10.1±0.1fg 41.68±0.45cd 10.18±0.45de 13.92±0.38d 7.17±0.43g 98.2±0.6b 27 HT 4.04±0.07a 10.6±0.1d 40.95±0.60e 8.68±1.30h 12.07±0.98i 9.62±0.87b 98.5±0.3b 27 HHP 3.99±0.08a 10.5±0.1de 40.96±0.27e 8.07±0.19j 11.73±0.18j 9.90±0.21b 98.5±0.3b 70 4 HT 3.98±0.10a 10.4±0.1e 41.86±0.34bc 10.04±0.61e 13.60±0.41ef 7.77±0.45f 97.8±0.1c 4 HHP 3.98±0.09a 10.5±0.1de 41.69±0.25cd 10.33±0.26d 13.71±0.16e 7.26±0.23g 97.7±0.1cd 27 HT 3.98±0.11a 10.9±0.1bc 40.96±0.43de 7.57±1.98jk 11.18±1.35jk 11.00±1.24a 97.6±0.1d 27 HHP 3.96±0.12a 11.0±0.2ab 38.31±0.37i 8.27±0.36i 11.64±0.36j 9.71±0.36b 97.6±0.1d 90 4 HT 4.03±0.09a 10.3±0.1ef 41.48±0.21cd 9.44±0.17g 13.20±0.16g 8.29±0.18e 96.2±0.1fg 4 HHP 4.02±0.04a 10.3±0.1ef 41.05±0.55de 9.70±0.62ef 13.19±0.49g 7.82±0.57ef 96.0±0.2gh 27 HT 3.99±0.08a 11.1±0.1ab 40.78±0.34f 7.46±1.31jk 10.93±0.92jk 11.24±0.98a 96.3±0.1f 27 HHP 3.98±0.09a 10.8±0.1c 40.26±0.24g 6.72±0.22k 10.45±0.19k 11.63±0.22a 96.1±0.1g 110 4 HT 3.98±0.08a 10.4±0.1e 41.38±0.30d 9.03±0.23h 13.08±0.19gh 8.68±0.25d 95.8±0.1h 4 HHP 3.97±0.09a 10.4±0.1e 41.37±0.25d 9.94±0.49e 13.39±0.30f 7.62±0.32f 95.9±0.1h 27 HT 3.95±0.11a 11.0±0.1b 41.31±0.43d 9.46±0.54f 12.33±0.49i 9.00±0.49c 95.9±0.1h 27 HHP 3.95±0.12a 11.2±0.1a 40.60±0.97f 6.74±0.93k 10.56±0.89k 11.57±0.93a 95.8±0.1h Note:T is storage temperature; Different letters (a, b, c, d, e, f, g, h, i, j, k) in the same column indicate significant differences (P<0.05). -
[1] Marx M, Schieber A, Carle R. Quantitative determination of carotene stereoisomers in carrot juices and vitamin supplemented(ATBC)drinks[J]. Food Chem, 2000, 70(3): 403-408. doi: 10.1016/S0308-8146(00)00096-0 [2] Reiter M, Stuparic M, Neidhart S, et al. The role of process technology in carrot juice cloud stability[J]. LWT-Food Sci Tech, 2003, 36(2): 165-172. http://www.sciencedirect.com/science/article/pii/S0023643802002219 [3] Stephens T S, Saldana G, Brown H E, et al. Stabilization of carrot juice by dilute acid treatment[J]. J Food Sci, 1971, 36(1): 36-38. doi: 10.1111/j.1365-2621.1971.tb02026.x [4] Kim H Y, Gerber L E. Influence of processing on quality of carrot juice[J]. Korean J Food Sci Tech, 1988, 20(5): 683-690. http://www.dbpia.co.kr/Journal/ArticleDetail/1630885 [5] Fraeye I, Knockaert G, van Buggenhouta S, et al. Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution[J]. Food Chem, 2009, 114(4): 1371-1379. doi: 10.1016/j.foodchem.2008.11.041 [6] 陈复生.食品超高压加工技术[M].北京: 化学工业出版社, 2005.Chen F S. Ultra High Pressure Processing Technology on Food[M]. Beijing: Chemical Industry Press, 2005. (in Chinese) [7] Oey I, van der Plancken I, van Loey A, et al. Does high pressure processing influence nutritional aspects of plant based food systems?[J]. Trends Food Sci Tech, 2008, 19(6): 300-308. doi: 10.1016/j.tifs.2007.09.002 [8] Cheftel J C. Review: High-pressure, microbial inactivation and food preservation[J]. Food Sci Tech Int, 1995, 1(2/3): 75-90. [9] McInerney J K, Seccafien C A, Stewart C M, et al. Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables[J]. Innovat Food Sci Emerg Tech, 2007, 8(4): 543-548. doi: 10.1016/j.ifset.2007.04.005 [10] Snchez-Moreno C, Plaza L, de Ancos B, et al. Impact of high-pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity[J]. J Sci Food Agr, 2006, 86(2): 171-179. doi: 10.1002/jsfa.2321 [11] Indrawati, Loey V A, Hendrickx M. Pressure and temperature stability of water-soluble antioxidants in orange and carrot juice: A kinetic study[J]. Eur Food Res Technol, 2004, 219(2): 161-166. [12] Yen G C, Lin H T. Effects of high pressure and heat treatment on pectic substances and related characteristics in guava juice[J]. J Food Sci, 1998, 63(4): 684-687. [13] Baron A, Denes J M, Durier C. High-pressure treatment of cloudy apple juice[J]. LWT-Food Sci Tech, 2006, 39(9): 1005-1013. doi: 10.1016/j.lwt.2006.02.016 [14] Ahmed J, Ramaswamy H S, Hiremath N. The effect of high pressure treatment on rheological characteristics and colour of mango pulp[J]. Int J Food Sci Tech, 2005, 40(8): 885-895. doi: 10.1111/j.1365-2621.2005.01026.x [15] 张文佳, 张燕, 廖小军, 等.超高压对果蔬汁品质影响研究进展[J].食品与发酵工业, 2008, 34(9): 113-117. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=spyfx200809027Zhang W J, Zhang Y, Liao X J, et al. Progress in research on qualities of fruit and vegetable juices treated by ultra-high pressure processing[J]. Food and Fermentation Industries, 2008, 34(9): 113-117. (in Chinese) http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=spyfx200809027 [16] Heroldova M, Houska M, Vavrova H, et al. Influence of high-pressure treatment on allergenicity of rDau c1 and carrot juice demonstrated by in vitro and in vivo tests[J]. Int J High Pressure Res, 2009, 29(4): 695-704. doi: 10.1080/08957950903481176 [17] Zyngiel W, Kolenda H. The influence of high pressure processing parameters on quality and stability of preserved carrot juices[J]. Zywnosc Nauka Technologia Jakosc, 2009, 42(3): 408-413. [18] Zhou L Y, Wang Y Y, Hu X S, et al. Effect of high pressure carbon dioxide on the quality of carrot juice[J]. Innovat Food Sci Emerg Tech, 2009, 10(3): 321-327. doi: 10.1016/j.ifset.2009.01.002 [19] Hymavathi T V, Khader V. Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material[J]. J Food Compos Anal, 2005, 18(2/3): 181-192. http://www.sciencedirect.com/science/article/pii/S0889157504000699 [20] Odriozola-Serrano I, Soliva-Fortuny R, Martin-Belloso O. Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice[J]. LWT-Food Sci Tech, 2009, 42(1): 93-100. http://www.cabdirect.org/abstracts/20093042407.html [21] Benzie I F, Strain J J. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration[J]. Methods Enzymol, 1999, 299: 15-27. doi: 10.1016/S0076-6879(99)99005-5 [22] 刘凤霞, 周林燕, 曹霞敏, 等.贮藏温度对冷破碎番茄浆品质变化的影响[J].农业工程学报, 2010, 26(8): 343-349. http://www.cqvip.com/Main/Detail.aspx?id=35425882Liu F X, Zhou L Y, Cao X M, et al. Effects of storage temperature on quality changes of cold break tomato paste during storage[J]. Transactions of the Chinese Society of Agricultural Engineering, 2010, 26(8): 343-349. (in Chinese) http://www.cqvip.com/Main/Detail.aspx?id=35425882 [23] 许文文, 曹霞敏, 刘凤霞, 等.超高压处理的草莓果肉饮料在贮藏过程中的品质变化[J].高压物理学报, 2013, 27(1): 137-146. http://www.cqvip.com/QK/96553X/201301/45079160.htmlXu W W, Cao X M, Liu F X, et al. Quality changes of strawberry nectar processed by ultra high pressure during storage[J]. Chinese Journal of High Pressure Physics, 2013, 27(1): 137-146. (in Chinese) http://www.cqvip.com/QK/96553X/201301/45079160.html [24] 迟淼.橙汁在加工贮藏过程中色泽稳定性研究[D].重庆: 西南大学, 2010.Chi M. Study on the stability of color during processing and storage of orange juice[D]. Chongqing: Southwest University, 2010. (in Chinese) [25] 张文佳, 张燕, 宋振华, 等.超高压对树莓汁粘度、颜色及抗氧化活性的影响[J].食品工业科技, 2010, 31(6): 84-87. http://d.wanfangdata.com.cn/Periodical/spgykj201006021Zhang W J, Zhang Y, Song Z H, et al. Effects of high pressure processing on viscosity, color, and antioxidant capacity of raspberry juice[J]. Science and Technology of Food Industry, 2010, 31(6): 84-87. (in Chinese) http://d.wanfangdata.com.cn/Periodical/spgykj201006021 [26] Vega-Glvez A, Uribe E, Perez M, et al. Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera(Aloe barbadensis Miller)gel[J]. LWT-Food Sci Tech, 2011, 44(2): 384-391. doi: 10.1016/j.lwt.2010.08.004 [27] Gärtner C, Stahl W, Sies H. Lycopene is more bioavailable from tomato paste than from fresh tomatoes[J]. Am J Clin Nutr, 1997, 66(1): 116-122. doi: 10.1093/ajcn/66.1.116 [28] 马善丽, 程磊晶, 马永昆, 等.超高压加工对鲜榨胡萝卜汁品质的影响[J].食品科技, 2011, 36(10): 49-52. http://www.cnki.com.cn/Article/CJFDTotal-SSPJ201110015.htmMa S L, Cheng L J, Ma Y K, et al. The effect of high pressure processing on the qualities of fresh squeezed carrot juice[J]. Food Science and Technology, 2011, 36(10): 49-52. (in Chinese) http://www.cnki.com.cn/Article/CJFDTotal-SSPJ201110015.htm [29] Wolbang C M, Fitos J L, Treeby M T. The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L.[J]. Innovat Food Sci Emerg Tech, 2008, 9(2): 196-200. doi: 10.1016/j.ifset.2007.08.001 [30] 刘延奇, 吴史博.超高压对食品品质的影响[J].食品研究与开发, 2008, 29(3): 137-141. http://www.cqvip.com/Main/Detail.aspx?id=27879379Liu Y Q, Wu S B. The effects of ultra high pressure on the food quality[J]. Food Research and Development, 2008, 29(3): 137-141. (in Chinese) http://www.cqvip.com/Main/Detail.aspx?id=27879379 [31] 赵光远, 张勇, 邹青松, 等.热协同超高压加工鲜榨苹果汁贮藏过程中色泽稳定性研究[J].食品与发酵工业, 2008, 34(5): 185-189. http://d.wanfangdata.com.cn/Periodical/spyfx200805042Zhao G Y, Zhang Y, Zou Q S, et al. Studies on the color stability of fresh apple juice during storage[J]. Food and Fermentation Industries, 2008, 34(5): 185-189. (in Chinese) http://d.wanfangdata.com.cn/Periodical/spyfx200805042