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Gao G.,Beijing Advanced Innovation Center for Food Nutrition and Human Health | Gao G.,China Agricultural University | Gao G.,National Engineering Research Center for Fruit & Vegetable Processing | Gao G.,Key Laboratory of Fruit & Vegetable Processing | And 24 more authors.
Food and Bioproducts Processing | Year: 2016

High hydrostatic pressure (HHP) and thermal processing of strawberry in ethylene vinyl alcohol copolymer cups were evaluated by examining their impacts on microorganism survival and growth, texture, nutritional properties (total phenols, total anthocyanins and antioxidant capacity) and color during 45 days of storage at 4 and 25 °C. During storage, total aerobic bacteria and yeasts and molds were not detected in all treated samples except for those HHP-treated and stored at 25 °C (3.08 and 2.58 log10 CFU/g at day 45, respectively). There was a reduction in hardness, total phenols, total anthocyanins and antioxidant capacity of flesh, being more striking in samples stored at 25 °C and thermal processing treated samples, and an increase in viscosity, total phenols, total anthocyanins and antioxidant capacity of syrup during storage. Moreover, a significant decrease in the total level of nutritional properties in cupped strawberry (combined flesh and syrup) was observed during storage. All samples showed noticeable color changes, and ΔE values significantly increased during storage. Samples treated by HHP and stored at 4 °C showed higher hardness, total phenols, total anthocyanins and antioxidant capacity and better color than samples treated by thermal processing and stored at 25 °C, indicating that HHP processing and lower storage temperature were very useful tool in preserving the quality of cupped strawberry. © 2016 Institution of Chemical Engineers


Zhou L.,China Agricultural University | Zhou L.,National Engineering Research Center for Fruit and Vegetable Processing | Zhou L.,Key Laboratory of Fruit & Vegetable Processing | Bi X.,China Agricultural University | And 11 more authors.
Critical Reviews in Food Science and Nutrition | Year: 2015

High-pressure CO2(HPCD) is a pasteurization method that inactivates microorganism and enzymes through molecular effects of CO2under pressures below 50 MPa without exposing foods to adverse effects of heat. Thermal pasteurization can impart undesirable changes on organoleptic and nutritional quality of the foods, which can reduce sensory perception and consumer acceptance of the foods. As a novel nonthermal processing technique, HPCD does avoid drawbacks such as loss of flavor, denaturation of nutrients, production of side toxic reactions, as well as changes in physical, mechanical, and optical properties of the food materials involved in the processing. This review gives a survey and analysis of recent publications regarding the effects of HPCD on the flavor, texture and color of processed foods, and possible mechanisms explaining HPCD technique on the flavor, texture, and color of the foods were discussed. © 2015, Taylor and Francis Group, LLC.


Zhang X.,China Agricultural University | Zhang X.,National Engineering Research Center for Fruits and Vegetables Processing | Zhang X.,Key Laboratory of Fruit & Vegetable Processing | Wang Y.,China Agricultural University | And 8 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

As an important non-thermal processing technology, high hydrostatic pressure (HHP) has become one of the most active technologies in food science and engineering. Based on 1030 papers and 167 patents concerning HHP technology from 1990 to 2012, this review systematically summarizes the evolution and six research aspects of HHP technology in China. Further, four problems and possible research focuses are pointed out in order to provide some suggestions for domestic HHP research in the future. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.


Zhao L.,China Agricultural University | Zhao L.,National Engineering Research Center for Fruit & Vegetable Processing | Zhao L.,Key Laboratory of Fruit & Vegetable Processing | Wang Y.,China Agricultural University | And 8 more authors.
Food and Bioprocess Technology | Year: 2014

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. © 2014, Springer Science+Business Media New York.

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