Effects of High Pressure Homogenization on Physiochemical Properties and Carotenoid Contents of Carrot Juice

被引：0
|
作者：
Liu J. [1 ,2 ]
Liu X. [2 ]
Bi J. [2 ]
Yi J. [2 ]
Zhang B. [1 ]
Peng J. [2 ]
机构：
[1] College of Food Science, Shenyang Agricultural University, Shenyang
[2] Institute of Food Science and Technology, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 08期
关键词：
Carotenoids; Carrot juice; High pressure homogenization; Rheological properties; Suspension stability;
D O I：
10.16429/j.1009-7848.2019.08.017
中图分类号：
学科分类号：
摘要：
The objective of this study was to evaluate the effect of HPH on physiochemical properties and catotenoid content. HPH with different homogenization pressures (20, 60, 100, 150 MPa and 180 MPa), homogenization cycles (one pass, two passes and three passes) and inlet temperature (25, 50℃ and 70℃) were applied. Particle size analyzer, zeta potential analyzer, turbidity meter, and rheometer were applied to measure particle size distribution, zeta potential, tubidity, and rheological properties of carrot juice, respectively. β-carotene and α-carotene contents were measured by HPLC. The results showed that with the increment of homogenization pressure and cycle, the peak of particle size distribution moved to the left. Compared with the treatment without homogenization, median particle diameter (D50), volume-based diameter (D[4,3]) and area-based diameter (D[3,2]) decreased by 52.41%, 41.46% and 49.48% at the pressure of 20 MPa, respectively. Compared with the treatment at 20 MPa, D50, D[4,3] and D[3,2] decreased by 87.21%, 82.9% and 84.49% at the pressure of 180MPa, respectively. HPH processing could effectively reduce the particle size in carrot juice and improve the suspension stability of carrot juice. The rheological data showed that the rheological curve of carrot juice conformed to the Herschel-Bulkley model. Carrot juice was considered as pseudo-plastic fluid (0<n<1) and had a gel-like behavior(G'>G″). With the increment of homogenization pressure (20~180 MPa) and homogenization cycle (one pass~ three passes), apparent viscosity, G' and G″ of carrot juice decreased. HPH did not reduce the carotenoid content in carrot juice and even promote the release of carotenoids from the raw material tissue to carrot juice. When the homogenization pressure was 60 MPa, the homogenization cycle was 3 passes and the inlet temperature was 25℃, β-carotene and α-carotene reached the maximum level at 44.86 μg/mL and 22.39 μg/mL, respectively. © 2019, Editorial Office of Journal of CIFST. All right reserved.
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页码：147 / 156
页数：9
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