Effects of High-pressure Processing on the Quality of Juices

HAO Jin; CHENG Huan; CHEN Shiguo

doi:10.13386/j.issn1002-0306.2020040196

HAO Jin, CHENG Huan, CHEN Shiguo. Effects of High-pressure Processing on the Quality of Juices[J]. Science and Technology of Food Industry, 2021, 42(5): 328-334,341. DOI: 10.13386/j.issn1002-0306.2020040196

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Effects of High-pressure Processing on the Quality of Juices

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Abstract

High-pressure processing(HPP)has gained increasing attention since it performed better on maintaining juice’s color and flavour,comparing with traditional high temperature pasteurization. This review summarizes the effect of HPP on different juices and finds that HPP has no influence on Brix,acidity,and pH,slightly changes the content of some nutritional components,and significantly alters the color,texture,and flavour. Furthermore,HPP can also modify enzyme activity and thereby affect the quality of juices. However,juices respond differently to HPP treatment,leading to the necessity of optimizing HPP conditions based on their own characteristics.

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