PDF(Pubmed)
Abstract：
The relationship between quality attributes and microstructure in strawberry pulp after pasteurization (PS), ultrasound (US), electron beam irradiation (EB), and high pressure (HP) treatments was investigated. The results showed that US treatment decreased the viscosity to the lowest by 80.15% and increased the a* value, cloudy stability, and contents of titratable acid, total soluble solid, organic acids, total phenols, total flavonoids, and total anthocyanins (TAC), as well as its antioxidant capacity, due to the decrease in particle size, the destruction of microstructure, and the release of intracellular compounds. US and EB treatments could maintain the volatile compounds. The greatest deterioration in TAC and volatile compound content was found in the pulp treated with PS and HP treatments. HP treatment was beneficial to the enhancement of apparent viscosity, organic acids, and soluble sugar. These results provided insights into the enhancement of quality attributes in strawberry pulp due to the microstructure change.
摘要：
巴氏杀菌(PS)后草莓浆品质属性与微观结构的关系,超声（美国），电子束辐照（EB），并对高压(HP)处理进行了研究。结果表明，US处理使粘度降低到最低80.15%，a*值增加，混浊稳定性,和可滴定酸的含量，总可溶性固体，有机酸,总酚，总黄酮,和总花色苷（TAC），以及它的抗氧化能力，由于颗粒尺寸的减小，微结构的破坏，和细胞内化合物的释放。US和EB处理可以维持挥发性化合物。在用PS和HP处理的纸浆中发现TAC和挥发性化合物含量的最大恶化。HP处理有利于表观粘度的提高,有机酸,和可溶性糖。这些结果提供了由于微观结构变化而提高草莓浆质量属性的见解。
