Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage

作者：Suarez Jacobo Angela; Saldo Jordi^*; Ruefer Corinna E; Guamis Buenaventura; Roig Sagues Artur X; Gervilla Ramon

来源：Journal of Food Engineering, 2012, 109(2): 291-300.

DOI：10.1016/j.jfoodeng.2011.09.007

• UHPH-treated apple juice
• Aseptic package
• Storage
• Vitamin C
• Chlorogenic acid
• Total poyphenols
• Color
• HMF

Ultra-high pressure homogenization (UHPH) at 300 MPa and 4 degrees C inlet temperature were used to preserve apple juice, and shelf-life evaluation of aseptically packaged juice was investigated. After processing Tetra Brik containers were stored at temperatures 014, 10,20 and 30 degrees C during 60 days. In this article, the effect of processing on the spoilage inactivation was evaluated after processing and during the storage trial. Non-germinated and germinated spores were found in the UHPH-treated juice, being an inactive population during storage. Patulin content was also not modified by UHPH processing, but a significant decrease was observed during storage at 30 degrees C (P %26lt; 0.05). Polyphenoloxidase (PPO) and pectinmethylesterase (PME) activity was not found after UHPH-processing and during storage. %26lt;br%26gt;A kinetic study of post-processing quality loss was conducted. Vitamin C, chlorogenic acid, total polyphenols and color change were measured during storage study and were used to model the UHPH-treated apple juice shelf-life. Loss of vitamin C was correlated with the hydroxymethylfurfural (HMF) accumulation (0.59, P %26lt; 0.05). A limiting quality parameter was polyphenolic content. UHPH-treated apple juice stored at 4 degrees C was found to show a shelf-life for about 21 months by preserving the color characteristics of the juice with low HMF accumulation. From 15 degrees C changes in quality parameters were more evident.

• 出版日期2012-3