High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes

Xinman Lou; Yu Jin; Huaixiang Tian; Haiyan Yu; Chen Chen; Milford Hanna; Yawen Lin; Long Yuan; Jun Wang; Huaide Xu

doi:10.1016/j.foodchem.2021.131313

High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes

Food Chem. 2022 Mar 15:372:131313. doi: 10.1016/j.foodchem.2021.131313. Epub 2021 Oct 6.

Authors

Xinman Lou¹, Yu Jin², Huaixiang Tian³, Haiyan Yu³, Chen Chen³, Milford Hanna⁴, Yawen Lin⁵, Long Yuan⁶, Jun Wang⁷, Huaide Xu⁸

Affiliations

¹ College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
² College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
³ Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
⁴ Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205, USA.
⁵ College of Food Science and Engineering, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
⁶ Big Green (USA) Inc. and Bgreen Food Company, P.O. Box 8112, Rowland Heights, CA 91748, USA.
⁷ College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: jun.wang@nwafu.edu.cn.
⁸ College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: huaide_xu@163.com.

PMID: 34655827
DOI: 10.1016/j.foodchem.2021.131313

Abstract

The study aimed to evaluate the effect of high-pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal processing (TP, 65 °C/30 min) on microbial shelf-life, enzyme-activity and quality-attributes of cloudy hawthorn berry juice (CHBJ) after processing and during storage (4 °C). The CHBJ shelf-life was at least 150 days when processed by HPP. No significant difference was observed in pH and titratable acidity (p > 0.05), while HPP significantly increased soluble sugar (p < 0.05) and simulated some fruity aroma compounds which improved the taste and flavor of CHBJ. However, HPP inhabited ineffectively enzyme-activity in comparison to TP, causing significant color changes (ΔE = 4.98 ± 0.03-5.10 ± 0.07) during 30-day storage (p < 0.05). Although particle size increased after HPP treatment, significant increases (68.76%-926.95%) were observed in viscosity (p < 0.05), due to enhanced extractability or modification of pectin induced by HPP, resulting in higher consistency of CHBJ. HPP is promising to extend shelf-life and improve quality-attributes of CHBJ.

Keywords: Cloudy hawthorn berry juice; Color; Enzyme activity; High-pressure processing; Viscosity.

MeSH terms

Crataegus*
Food Handling
Fruit
Pressure
Taste