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Article

Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend

1
Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
2
Laboratory of Quality & Safety Risk Assessment, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
3
Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
*
Author to whom correspondence should be addressed.
Foods 2020, 9(2), 218; https://doi.org/10.3390/foods9020218
Received: 9 January 2020 / Revised: 11 February 2020 / Accepted: 15 February 2020 / Published: 19 February 2020
(This article belongs to the Section Food Quality and Safety)
Changes in the microbial, physicochemical, and sensory properties of blended strawberry–apple–lemon juice were investigated to comparatively assess the influence of three processing treatments, namely high hydrostatic pressure (HHP) (500 MPa/15 min/20 °C), ultrasound (US) (376 W/10 min/35 °C), and heat treatment (HT) (86 °C/1 min) over 12 days of storage at 4 °C. The results showed that the total aerobic bacteria (TAB) counts in the HHP-, US-, and HT-treated juice blends were less than 2 log10 CFU/mL, the yeast and mold (Y & M) counts were less than 1.3 log10 CFU/mL, and the coliforms most probable number (MPN/100 mL) was less than 3 after 10 days at 4 °C. Anthocyanins were maintained by HHP, but decreased by 16% and 12% after US and HT, respectively. Total phenols increased by 18% and 7% after HHP and US, respectively, while they were maintained by the HT. Furthermore, better maintenance of total phenols, total anthocyanins, ascorbic acid, antioxidant capacity, color, and sensory values were observed in the HHP-treated juice blend stored for 10 days at 4 °C, compared to both the US- and HT-treated samples. Therefore, HHP was proposed to be a better processing technology for juice blend. View Full-Text
Keywords: high hydrostatic pressure; ultrasound; heat treatment; strawberry–apple–lemon juice blend high hydrostatic pressure; ultrasound; heat treatment; strawberry–apple–lemon juice blend
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MDPI and ACS Style

Feng, X.; Zhou, Z.; Wang, X.; Bi, X.; Ma, Y.; Xing, Y. Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend. Foods 2020, 9, 218. https://doi.org/10.3390/foods9020218

AMA Style

Feng X, Zhou Z, Wang X, Bi X, Ma Y, Xing Y. Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend. Foods. 2020; 9(2):218. https://doi.org/10.3390/foods9020218

Chicago/Turabian Style

Feng, Xiaoping, Zhongyu Zhou, Xiaoqiong Wang, Xiufang Bi, Yuan Ma, and Yage Xing. 2020. "Comparison of High Hydrostatic Pressure, Ultrasound, and Heat Treatments on the Quality of Strawberry–Apple–Lemon Juice Blend" Foods 9, no. 2: 218. https://doi.org/10.3390/foods9020218

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