Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice
Sterilisation is one of the most important means to extend the shelf life of fruit juices. In this paper, the effects of four sterilisation methods, ultraviolet (UV), ultrasonic (US), ultrahigh pressure (UHP) and low temperature long time (LTLT), on Actinidia arguta juice were investigated. The resu...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002019 |
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| author | Lina Chen Tienan Wang Yuhan Sui Mengjuan Gong Meijia Li Xinning Du Shuyu Zhang |
| author_facet | Lina Chen Tienan Wang Yuhan Sui Mengjuan Gong Meijia Li Xinning Du Shuyu Zhang |
| author_sort | Lina Chen |
| collection | DOAJ |
| description | Sterilisation is one of the most important means to extend the shelf life of fruit juices. In this paper, the effects of four sterilisation methods, ultraviolet (UV), ultrasonic (US), ultrahigh pressure (UHP) and low temperature long time (LTLT), on Actinidia arguta juice were investigated. The results showed that all four methods were able to reduce the microbial population below the safety limit, had no significant effect on pH, but increased the total soluble solids content and reduced the total acid content. UV, US and UHP were more effective in retaining nutrients, while LTLT significantly reduced chlorophyll, total sugars, total flavonoids, total phenols and ascorbic acid content (p < 0.05). UHP improved the colour better, while UV better preserved the original flavor. This study will provide an alternative strategy for thermal pasteurization of traditional NFC fruit juices. |
| format | Article |
| id | doaj-art-0a9dd23faa9449dba46a95bd556c9fc1 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-0a9dd23faa9449dba46a95bd556c9fc12025-08-20T02:30:50ZengElsevierFood Chemistry: X2590-15752025-04-012710235410.1016/j.fochx.2025.102354Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juiceLina Chen0Tienan Wang1Yuhan Sui2Mengjuan Gong3Meijia Li4Xinning Du5Shuyu Zhang6Corresponding author.; Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, ChinaDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, ChinaDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, ChinaDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, ChinaDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, ChinaDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, ChinaDepartment of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, ChinaSterilisation is one of the most important means to extend the shelf life of fruit juices. In this paper, the effects of four sterilisation methods, ultraviolet (UV), ultrasonic (US), ultrahigh pressure (UHP) and low temperature long time (LTLT), on Actinidia arguta juice were investigated. The results showed that all four methods were able to reduce the microbial population below the safety limit, had no significant effect on pH, but increased the total soluble solids content and reduced the total acid content. UV, US and UHP were more effective in retaining nutrients, while LTLT significantly reduced chlorophyll, total sugars, total flavonoids, total phenols and ascorbic acid content (p < 0.05). UHP improved the colour better, while UV better preserved the original flavor. This study will provide an alternative strategy for thermal pasteurization of traditional NFC fruit juices.http://www.sciencedirect.com/science/article/pii/S2590157525002019Actinidia argutaNFC juiceSterilisationE-noseFlavor |
| spellingShingle | Lina Chen Tienan Wang Yuhan Sui Mengjuan Gong Meijia Li Xinning Du Shuyu Zhang Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice Food Chemistry: X Actinidia arguta NFC juice Sterilisation E-nose Flavor |
| title | Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice |
| title_full | Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice |
| title_fullStr | Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice |
| title_full_unstemmed | Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice |
| title_short | Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice |
| title_sort | effects of different sterilisation methods on the quality and flavor of non from concentrate nfc actinidia arguta juice |
| topic | Actinidia arguta NFC juice Sterilisation E-nose Flavor |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002019 |
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