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A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon

This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon w...

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Autores principales: Xu, Jiayue, Wang, Yilun, Zhang, Xinyue, Zhao, Zhen, Yang, Yao, Yang, Xin, Wang, Yongtao, Liao, Xiaojun, Zhao, Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700792/
https://www.ncbi.nlm.nih.gov/pubmed/34945620
http://dx.doi.org/10.3390/foods10123069
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author Xu, Jiayue
Wang, Yilun
Zhang, Xinyue
Zhao, Zhen
Yang, Yao
Yang, Xin
Wang, Yongtao
Liao, Xiaojun
Zhao, Liang
author_facet Xu, Jiayue
Wang, Yilun
Zhang, Xinyue
Zhao, Zhen
Yang, Yao
Yang, Xin
Wang, Yongtao
Liao, Xiaojun
Zhao, Liang
author_sort Xu, Jiayue
collection PubMed
description This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68.
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spelling pubmed-87007922021-12-24 A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon Xu, Jiayue Wang, Yilun Zhang, Xinyue Zhao, Zhen Yang, Yao Yang, Xin Wang, Yongtao Liao, Xiaojun Zhao, Liang Foods Article This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68. MDPI 2021-12-10 /pmc/articles/PMC8700792/ /pubmed/34945620 http://dx.doi.org/10.3390/foods10123069 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xu, Jiayue
Wang, Yilun
Zhang, Xinyue
Zhao, Zhen
Yang, Yao
Yang, Xin
Wang, Yongtao
Liao, Xiaojun
Zhao, Liang
A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon
title A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon
title_full A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon
title_fullStr A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon
title_full_unstemmed A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon
title_short A Novel Method of a High Pressure Processing Pre-Treatment on the Juice Yield and Quality of Persimmon
title_sort novel method of a high pressure processing pre-treatment on the juice yield and quality of persimmon
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700792/
https://www.ncbi.nlm.nih.gov/pubmed/34945620
http://dx.doi.org/10.3390/foods10123069
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