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Zhang Z, Zhang M, Gao Z, Cheng Y, Yang X, Mu S, Qu K. Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice. Foods 2024; 13:2125. [PMID: 38998631 PMCID: PMC11241305 DOI: 10.3390/foods13132125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 06/21/2024] [Accepted: 07/01/2024] [Indexed: 07/14/2024] Open
Abstract
The effects of dynamic high-pressure microfluidization (DHPM at 400 MPa) and heat treatment (HT) on the microbial inactivation, quality parameters, and flavor components of not-from-concentrate (NFC) cucumber juice were investigated. Total aerobic bacteria, yeasts and molds were not detected in the 400 MPa-treated cucumber juice. Total phenolic content increased by 16.2% in the 400 MPa-treated cucumber juice compared to the control check (CK). The significant reduction in pulp particle size (volume peak decreasing from 100-1000 μm to 10-100 μm) and viscosity increased the stability of the cucumber juice while decreasing the fluid resistance during processing. HT decreased the ascorbic acid content by 25.9% (p < 0.05), while the decrease in ascorbic acid content was not significant after 400 MPa treatment. A total of 59 volatile aroma substances were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and a variety of characteristic aroma substances (i.e., valeraldehyde, (E)-2-hexenal, (E)-2-nonenal, and (E,Z)-2,6-nonadienal, among others) were retained after treatment with 400 MPa. In this study, DHPM technology was innovatively applied to cucumber juice processing with the aim of providing a continuous non-thermal processing technology for the industrial production of cucumber juice. Our results provide a theoretical basis for the application of DHPM technology in cucumber juice production.
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Affiliation(s)
- Zhiwei Zhang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Meiyue Zhang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Zhenhong Gao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Yuying Cheng
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Xinyi Yang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Shuaixue Mu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Kunsheng Qu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
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Wang H, Iqbal A, Murtaza A, Xu X, Pan S, Hu W. A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2119997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Haopeng Wang
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Aamir Iqbal
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Ayesha Murtaza
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Xiaoyun Xu
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Siyi Pan
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Wanfeng Hu
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
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Sánchez‐Madrigal MÁ, Quintero‐Ramos A, Meléndez‐Pizarro CO, Soto‐Dagnino MA, Tobías‐Espinoza JL, Neder‐Suárez D, Paraguay‐Delgado F. Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Miguel Ángel Sánchez‐Madrigal
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Armando Quintero‐Ramos
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Carmen O. Meléndez‐Pizarro
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - María Aurora Soto‐Dagnino
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Jazmín L. Tobías‐Espinoza
- Universidad Autónoma de Chihuahua, Facultad de Enfermería y Nutriología. Circuito Universitario s/n, Campus Universidad # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - David Neder‐Suárez
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Francisco Paraguay‐Delgado
- Centro de Investigación en Materiales Avanzados S. C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua Chihuahua, Chihuahua, C.P. 31109 México
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Li D, Chen R, Liu J, Liu C, Deng L, Chen J. Characterizing and alleviating the browning of Choerospondias axillaris fruit cake during drying. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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