Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

Changes of microbial, physicochemical and sensory properties of mulberry juice processed by high hydrostatic pressure (HHP) (500 MPa/5 min), high-pressure carbon dioxide (HPCD) (15 MPa/55 °C/10 min), and high-temperature short time (HTST) (110 °C/8.6 s) during 28 days of storage at 4 °C and 25 °C were investigated. Total aerobic bacteria (TAB) and yeast and mold (Y&M) were not detected in HHP-treated and HTST-treated mulberry juices for 28 days at 4 °C and 25 °C, but were detected more than 2 log10 CFU/ml in HPCD-treated mulberry juice for 21 days at 4 °C and 14 days at 25 °C, respectively. Total anthocyanins were retained after HHP and reduced by 4 % after HTST while increased by 11 % after HPCD. Total phenols were retained by HHP, while increased by 4 % after HTST and 16 % after HPCD. The antioxidant capacity was retained by HTST and HHP and increased by HPCD. Both total phenols and antioxidant capacity were decreased during the initial 14 days but then increased up to 28 days regardless of storage temperature. The value of polymeric color and browning index decreased and a* increased in HHP-treated and HPCD-treated mulberry juices, while HTST-treated mulberry juice had a reverse result. The viscosity of mulberry juice increased in HHP-treated and HPCD-treated juices, while decreased in HTST-treated juice. During storage, total anthocyanins, total phenols, and antioxidant capacity and color in all mulberry juices decreased more largely at 25 °C than that at 4 °C. Better quality was observed in HHP- and HPCD-treated mulberry juices, and a longer shelf life was observed in HHP-treated samples compared to HPCD-treated ones.