Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage

Guoliang Jia; Minghao Jiang; AiDong Sun; Zhilin Gan

doi:10.3390/molecules27185892

Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage

Molecules. 2022 Sep 11;27(18):5892. doi: 10.3390/molecules27185892.

Authors

Guoliang Jia^{1

2}, Minghao Jiang^{1

2}, AiDong Sun^{1

2}, Zhilin Gan^{1

2}

Affiliations

¹ Department of Food, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
² Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.

Abstract

The effects of thermal-assisted high hydrostatic pressure (TAHHP), high hydrostatic pressure (HHP), and thermal pasteurization (TP) treatments on the quality of aronia juice were evaluated in this study. The results showed that TAHHP and HHP significantly decreased the aerobic plate counts of aronia juice. No significant differences in terms of physicochemical properties, such as pH and total soluble solids, were observed between aronia juice treated with high pressure or thermal pasteurization treatment after 28 days of storage. TAHHP and HHP affected the colour and antioxidant characteristics of aronia juice, though to a significantly lower extent than TP. This result demonstrates that TAHHP and HHP can better maintain the original quality of aronia juice than TP. In summary, both TAHHP and HHP can maintain the microbiological safety and original quality characteristics of aronia juice. TAHHP can effectively increase the safety and duration of cold storage of aronia juice, and hence is highly useful for the juice industry.

Keywords: aronia juice; pasteurization; storage; thermal-assisted high hydrostatic pressure.

MeSH terms

Antioxidants / analysis
Fruit / chemistry
Hydrostatic Pressure
Pasteurization / methods
Photinia*

Substances

Antioxidants

Grants and funding

This work was supported by the National Science Foundation of China (NSFC) (grant number 31871817 and 32172222).