PDF(Pubmed)
Abstract：
Blueberries (Vaccinium section Cyanococcus) have a wealth of bioactive compounds, including anthocyanins and other antioxidants, that offer significant health benefits. Preserving these compounds and maintaining the sensory and nutritional qualities of blueberry products such as juice during cold market storage is critical to meet consumer expectations for nutritious, safe, and minimally processed food. In this study, we compared the effects of two preservation processing techniques, high-temperature short-time (HTST) and continuous flow high-pressure homogenization (CFHPH), on blueberry juice quality during storage at 4 °C. Our findings revealed that inlet temperature (Tin) of CFHPH processing at 4 °C favored anthocyanin retention, whereas Tin at 22 °C favored ascorbic acid retention. After 45 days of storage, CFHPH (300 MPa, 1.5 L/min, 4 °C) juice retained up to 54% more anthocyanins compared to control at 0 day. In contrast, HTST treatment (95 °C, 15 s) initially increased anthocyanin concentrations but led to their subsequent degradation over time, while also significantly degrading ascorbic acid. Furthermore, CFHPH (300 MPa, 4 °C) juice had significantly lower polyphenol oxidase activity (>80% less than control), contributing to the overall quality of the juice. This innovative processing technique has the potential to improve commercial blueberry juice, and help meet the rising demand for healthy and appealing food choices.
摘要：
蓝莓（Vaccinium部分）具有丰富的生物活性化合物，包括花青素和其他抗氧化剂，提供显著的健康益处。保存这些化合物并保持蓝莓产品的感官和营养品质，例如在冷库市场储存期间的果汁，对于满足消费者对营养的期望至关重要，安全,和最低限度的加工食品。在这项研究中,我们比较了两种保鲜处理技术的效果，高温短时（HTST）和连续流动高压均质化（CFHPH），在4°C下储存过程中对蓝莓汁质量的影响我们的发现表明，在4°C下CFHPH加工的入口温度（锡）有利于花青素的保留，而在22°C的锡有利于抗坏血酸保留。储存45天后，CFHPH(300MPa,1.5L/min,4°C）果汁在0天时与对照相比保留了高达54％的花色苷。相比之下,HTST处理(95°C,15s)最初增加了花青素浓度，但随着时间的推移导致其随后的降解，同时也显著降解抗坏血酸。此外，CFHPH(300MPa,4°C）果汁的多酚氧化酶活性显着降低（比对照低>80％），提高果汁的整体质量。这种创新的加工技术有可能改善商业蓝莓汁，并帮助满足对健康和有吸引力的食物选择的日益增长的需求。
