Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice

Conventional thermal pasteurisation (90 °C and 30 s), high pressure processing (HPP: 600 MPa, 4 °C and 300 s), ultrasound processing (US: 50 °C, 750 W and 36 min) and microwave processing (MW: 800 W, 80 °C and 70 s) were evaluated by examining their effects on the sensory and nutritional qualities o...

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Bibliographic Details
Published inInnovative food science & emerging technologies Vol. 64; p. 102425
Main Authors Cheng, Chuan-xiang, Jia, Meng, Gui, Yao, Ma, Yaqin
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.08.2020
Subjects
Aroma
High pressure processing
Mandarin juice
Microwave processing
Nutritional quality
Thermal pasteurisation
Ultrasound processing
Ultrasound processing
Nutritional quality
Mandarin juice
Microwave processing
Aroma
Thermal pasteurisation
High pressure processing
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Summary:Conventional thermal pasteurisation (90 °C and 30 s), high pressure processing (HPP: 600 MPa, 4 °C and 300 s), ultrasound processing (US: 50 °C, 750 W and 36 min) and microwave processing (MW: 800 W, 80 °C and 70 s) were evaluated by examining their effects on the sensory and nutritional qualities of mandarin juice. The treated samples had <2 log CFU/mL total aerobic bacteria, which is equivalent to microorganism inactivation. Sugar and acid components were almost constant for all the treated mandarin juices, and no differences between treatments were perceptible. However, the mandarin juice treated with novel technologies maintained better colour (L*, a* and b*), nutritional value (ascorbic acid, total phenolic, total carotenoid content and phenolic components) and aroma than the thermally pasteurised one. This study showed that US, MW and HPP are good novel processing techniques to inactivate microorganisms and maintain the sensory and nutritional quality of mandarin juice. •The effect of three novel processing technologies on the quality of Mandarin juice was evaluated for the first time.•Novel processing technologies restricted the degradation of phenolic acids and flavonoids.•Novel processing technologies have stronger ability to maintain aroma substances than thermal pasteurisation
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2020.102425