High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive components

被引:5
|
作者
Lima, Mariah Almeida [1 ]
Rosenthal, Amauri [2 ]
机构
[1] Fed Univ Rio de Janeiro UFRRJ, Grad Program Food Sci & Technol, Seropedica, RJ, Brazil
[2] Embrapa Food Technol, Rio De Janeiro, RJ, Brazil
关键词
high pressure; phenolic compounds; antioxidant capacity; fruit juices; ORANGE JUICE; QUALITY ATTRIBUTES; ESCHERICHIA-COLI; UV-C; MICROORGANISMS; DISRUPTION; SPORES; IMPACT; UHPH;
D O I
10.1177/10820132221124196
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
High-pressure homogenization (HPH) is a non-thermal technology widely studied to replace, partially or in total, the conventional thermal preservation processes used in the food industry, thus minimizing undesirable changes in the nutritional and sensory characteristics of liquid products. The main effect of HPH is the size reduction of dispersed particles thus affecting physical stability of the products, despite also inactivating microorganisms, preserving bioactive compounds, and maintaining sensory characteristics. During the process, the fluid is driven under high-pressure through a micrometric gap inside the valve. Phenomena including cavitation, shear and turbulence are responsible for the changes in the fluid. From this perspective, the present paper reviews the effects of HPH on the inactivation of microorganisms and preservation of bioactive compounds of fruit juices treated with this technology. The juice matrices reported were apple, apricot, banana, blackberry, carrot, kiwifruit, mandarin, mango, orange, peach, pomegranate, rosehip, strawberry and tomato. The paper elucidates the potential application of HPH to fruit juice processing aiming at producing safe products with high nutritional and sensory quality.
引用
收藏
页码:857 / 870
页数:14
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