In:
Food Research, Rynnye Lyan Resources, Vol. 4, No. S5 ( 2020-12-31), p. 157-164
Abstract:
Reconstituted pomegranate juice (RPJ) was thermally treated with high-temperature
pasteurisation (HTP) at 95°C and mild-temperature pasteurisation (MTP) at 80°C for 30 s respectively. As a comparison, the effect on physicochemical properties, including
antioxidant activities and microbial inactivation was eavluated. Both MTP and HTP showed effective inactivation of microbial growth to negligible level with MTP taking
almost half pasteurisation-time (-46.3%) as compared to HTP, indicating possible less
energy usage. MTP and HTP treatment delivered insignificant difference in pH, titratable acidity, total soluble solids and colour changes (ΔE) based on Commission Internationale
de l’Elcairage (CIE) colour system. A significantly higher CIE a values and reduction in L and b were obtained for MTP-juice indicating an increase in red tonalities due to increase
in anthocyanin contents. As for antioxidant activity and extractability of bioactive compound, interestingly HTP delivered better results due to more phenols and
anthocyanin were released during the heating, leading to further release of initially membrane‐bound phenols. These findings suggested that both HTP and MTP are able to
meet the microbiological safety and comparable physicochemical qualities. Nonetheless, HTP has shown higher functional values due to higher extractability of antioxidant
compounds.
Type of Medium:
Online Resource
ISSN:
2550-2166
,
2550-2166
DOI:
10.26656/fr.2017.4(S5)
DOI:
10.26656/fr.2017.4(S6).057
Language:
Unknown
Publisher:
Rynnye Lyan Resources
Publication Date:
2020
detail.hit.zdb_id:
2925282-9
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