脉冲电场和高压加工处理对沙棘果汁产量和质量的影响

Foods Pub Date : 2024-06-11 DOI:10.3390/foods13121829
Zhiwei Zhang, Yixuan Chen, Yuying Cheng, Zhenhong Gao, Kunsheng Qu, Zhixi Chen, Lihua Yue, Wenqiang Guan
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引用次数: 0

摘要

沙棘果汁营养价值高,风味浓郁,深受消费者喜爱。传统的沙棘热加工(TP)技术存在果汁产量低、质量差、风味差等问题。为了提高沙棘果的出汁率,我们采用脉冲电场(PEF)和高压处理(HPP)相结合的技术来加工沙棘果,并研究其对沙棘果汁质量和挥发性香气的影响。结果表明,与TP相比,在PEF-HPP条件下,沙棘汁的出汁率显著提高了11.37%(p>0.05);TP和PEF-HPP处理均能有效杀灭沙棘汁中的微生物,但TP处理后沙棘汁的品质显著下降(p>0.05),而PEF-HPP耦合技术在抑制酶促褐变的同时,能最大限度地保留沙棘汁的营养成分,改善沙棘汁的色泽、粘度和粒度。利用电子鼻(E-nose)和气相色谱-离子迁移谱仪(GC-IMS)技术分析了沙棘汁的风味,结果表明 PEF-HPP 能保留更多沙棘特有的挥发性有机化合物(VOC),同时避免了 TP 产生的刺鼻和刺激性风味,如苯甲醛、(E)-2-庚烯醛和戊酸等,从而提高了沙棘汁的感官质量。PEF-HPP 技术环保高效,经济效益显著。研究数据为沙棘果汁加工业提供了信息和理论依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn
Sea buckthorn juice has high nutritional value and a rich flavor that consumers enjoy. Traditional sea buckthorn thermal processing (TP) technology has problems such as low juice yield, poor quality, and poor flavor. Sea buckthorn berries are processed using a technique combining pulsed electric field (PEF) and high-pressure processing (HPP) to increase juice yield and study its impact on the quality and volatile aroma of sea buckthorn juice. Results have show that, compared with TP, under the condition of PEF-HPP, the juice yield of sea buckthorn significantly increased by 11.37% (p > 0.05); TP and PEF-HPP treatments could effectively kill microorganisms in sea buckthorn juice, but the quality of sea buckthorn juice decreased significantly after TP treatment (p > 0.05), whereas PEF-HPP coupling technology could maximally retain the nutrients of sea buckthorn juice while inhibiting enzymatic browning to improve color, viscosity, and particle size. The flavor of sea buckthorn juice is analyzed using electronic nose (E-nose) and gas chromatography–ion mobility spectrometer (GC–IMS) techniques, and it has been shown that PEF-HPP retains more characteristic volatile organic compounds (VOCs) of sea buckthorn while avoiding the acrid and pungent flavors produced by TP, such as benzaldehyde, (E)-2-heptenal, and pentanoic acid, among others, which improves the sensory quality of sea buckthorn juice. PEF-HPP technology is environmentally friendly and efficient, with significant economic benefits. Research data provide information and a theoretical basis for the sea buckthorn juice processing industry.
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