Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice

The aim of this study was to evaluate the effects of ultra-high pressure (UHP, 600 MPa/2 min), thermal pasteurization (TP, 95 degrees C/1 min) and ultra-high temperature (UHT, 115 degrees C/5 s) sterilization on the color, sensory evaluation, microorganisms, physicochemical characteristics and nutritional components of freshly-squeezed lettuce juice (FLJ). Results showed that three sterilization methods demonstrated desirable inactivation effects on total aerobic bacteria, yeast and mold, and there were no significant changes in the main nutritional components, including ash, protein, carbohydrate and total dietary fiber. However, UHT and TP significantly affected the color of FLJ from bright green to light brown and made chlorophyll, beta-carotene and vitamins (VE, VC, VK1, VB6, VB12, and folic acid) contents markedly decreased. By contrast, UHP maintained the original color, fresh -like sensory qualities, vitamins, and carotene of FLJ to the greatest extent. Our results provide a promising application of UHP in the large-scale processing of FLJ.