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Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice

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Abstract

Ultrafiltration (UF, 0.05 μm) with a ceramic membrane was combined with high-pressure processing (HPP) at 500 MPa/6 min and high-temperature short time (HTST) at 110 °C/8.6 s to process fresh apple juice. The aim of this study was to compare the effect of UF + HPP and UF + HTST on quality features of fresh apple juice and analyze the quality changes of the juice treated by UF + HPP and stored during 60 days at 4 °C. Applying UF, total plate count (TPC) and yeasts and molds (Y&M) significantly decreased by 0.29 and 0.28 log cycle, total phenols and ascorbic acid decreased by 33.50 and 26.52 %, and antioxidant capacity, using the DPPH and FRAP assay, significantly decreased by 26.40 and 25.37 %. Meanwhile, the juice clarity was 99.75 ± 0.07 % and seven aroma compounds were changed. TPC and Y&M in juices treated by UF + HPP and UF + HTST were <1 log cycle. When compared to the juice treated by UF + HTST, the juice treated by UF + HPP showed lower browning degree and higher total phenols and clarity, and retained seven main volatile aroma compounds. Fresh apple juice processed by UF + HPP was microbiologically safe (TPC <1.8 log cycles and Y&M <1 log cycle) during 60 days of storage at 4 °C. The first-order model was a suitable model for all quality parameters of refrigerated fresh apple juice; however, rate constant k of first-order model was between −0.0157 and 0.0350, showing the quality features of the refrigerated juice was stable.

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Acknowledgments

This work was supported by project “Novel Technologies and Equipments of Food Non-thermal Processing” (no. 2011AA100801) of the 863 High-Tech Plan of China and project no.2011-G20 of Recommend International Advanced Agricultural Science and Technology Plan (“948” project) of China.

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  1. College of Food Science & Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, 100083, Beijing, People’s Republic of China

    Liang Zhao, Yongtao Wang, Dandan Qiu & Xiaojun Liao

  2. National Engineering Research Center for Fruit & Vegetable Processing, 100083, Beijing, China

    Liang Zhao, Yongtao Wang, Dandan Qiu & Xiaojun Liao

  3. Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, 100083, Beijing, China

    Liang Zhao, Yongtao Wang, Dandan Qiu & Xiaojun Liao

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Zhao, L., Wang, Y., Qiu, D. et al. Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice. Food Bioprocess Technol 7, 3246–3258 (2014). https://doi.org/10.1007/s11947-014-1307-9

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