Effect of dynamic high-pressure microfluidization and thermal processing on quality and volatile components of NFC tomato juice

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-09-13 DOI:10.1016/j.fbp.2024.09.010

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Abstract

In this study, tomato juice was processed using both dynamic high-pressure microfluidization (DHPM) and thermal processing (TP) to investigate their effects on the quality and volatile components of not-from-concentrate (NFC) tomato juice. Both DHPM (400 MPa, 25 ℃) and TP (95 ℃, 3 min) achieved sterilization and improved the brightness of the juice. TP resulted in severe loss of ascorbic acid with only 49 % retention. Significant color change after TP (ΔE = 1.62), and severe browning. DHPM treatment and TP reduced the acidity of tomato juice by 26.67 % and 22.67 %, respectively. DHPM improved tomato juice stability, and the D [3,4] and turbidity of the tomato juice decreased from 98.1 to 21.2 μm and from 55.64 to 24.58 nephelometric turbidity units (NTU), respectively. The identification of volatile components in tomato juice by gas chromatography-ion mobility spectrometry (GC-IMS) showed that the content of 37 volatile components in tomato juice increased after DHPM treatment. The contents of 2-furanmethanol and 2-ethylpyrazine, the off-flavor compounds of the cooking flavor, increased more after TP. The characteristic aroma of tomato, 2-phenylacetaldehyde, increased after processing. The study results provide basic theoretical data for tomato juice processing.

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动态高压微流控和热处理对 NFC 番茄汁质量和挥发性成分的影响

本研究采用动态高压微流控（DHPM）和热处理（TP）两种方法处理番茄汁，以研究它们对非浓缩番茄汁（NFC）的质量和挥发性成分的影响。DHPM（400 兆帕、25 ℃）和 TP（95 ℃、3 分钟）都实现了杀菌并提高了果汁的亮度。TP 导致抗坏血酸严重流失，仅保留了 49%。TP 后颜色发生明显变化（ΔE = 1.62），褐变严重。DHPM 处理和 TP 分别使番茄汁的酸度降低了 26.67 % 和 22.67 %。DHPM 提高了番茄汁的稳定性，番茄汁的 D [3,4] 和浊度分别从 98.1 μm 和 55.64 浊度单位（NTU）降至 21.2 μm 和 24.58 浊度单位（NTU）。气相色谱-离子迁移谱法（GC-IMS）对番茄汁中挥发性成分的鉴定表明，经过 DHPM 处理后，番茄汁中 37 种挥发性成分的含量有所增加。烹饪风味的异味化合物 2-呋喃甲醇和 2-乙基吡嗪的含量在 TP 处理后增加较多。番茄特有的香气 2-苯基乙醛在加工后有所增加。研究结果为番茄汁加工提供了基本理论数据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.