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Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice.
Food Sci Technol Int. 2017 Mar; 23(2):119-127.FS

Abstract

The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Wang F
1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China. 2 Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China.
Du BL
1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China. 3 College of Food Science and Engineering, Harbin University of Commerce, Harbin, China.
Cui ZW
2 Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China.
Xu LP
3 College of Food Science and Engineering, Harbin University of Commerce, Harbin, China.
Li CY
1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.

MeSH

AntioxidantsBeveragesColony Count, MicrobialFood ContaminationFood HandlingFood MicrobiologyFood SafetyFruitFungiHot TemperatureHydrostatic PressureMorusPlant ExtractsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27413016

Citation

Wang, Fan, et al. "Effects of High Hydrostatic Pressure and Thermal Processing On Bioactive Compounds, Antioxidant Activity, and Volatile Profile of Mulberry Juice." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 23, no. 2, 2017, pp. 119-127.
Wang F, Du BL, Cui ZW, et al. Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. Food Sci Technol Int. 2017;23(2):119-127.
Wang, F., Du, B. L., Cui, Z. W., Xu, L. P., & Li, C. Y. (2017). Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 23(2), 119-127. https://doi.org/10.1177/1082013216659610
Wang F, et al. Effects of High Hydrostatic Pressure and Thermal Processing On Bioactive Compounds, Antioxidant Activity, and Volatile Profile of Mulberry Juice. Food Sci Technol Int. 2017;23(2):119-127. PubMed PMID: 27413016.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. AU - Wang,Fan, AU - Du,Bao-Lei, AU - Cui,Zheng-Wei, AU - Xu,Li-Ping, AU - Li,Chun-Yang, Y1 - 2016/07/20/ PY - 2016/7/15/pubmed PY - 2017/7/27/medline PY - 2016/7/15/entrez KW - High hydrostatic pressure KW - antioxidant activity KW - mulberry juice KW - resveratrol KW - total flavonoid KW - total phenolic KW - volatile profile SP - 119 EP - 127 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 23 IS - 2 N2 - The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/27413016/Effects_of_high_hydrostatic_pressure_and_thermal_processing_on_bioactive_compounds_antioxidant_activity_and_volatile_profile_of_mulberry_juice_ DB - PRIME DP - Unbound Medicine ER -