Effect of Ultra-high Pressure Processing on the Quality of Fresh-squeezed Coconut Juice

doi:10.7506/spkx1002-6630-201121014

Abstract

Abstract: The effects of ultra-high pressure processing (UHPP) (200－600 MPa for 10 min) on physicochemical properties, nutritional quality and antioxidant activity of fresh-squeezed coconut juice were studied. The results showed that, compared to the control, UHPP did not significantly change the contents of soluble solid content, total sugar, total acid and total phenol and pH in coconut juice (P ＞ 0.05). The contnent of free amino acids increased significantly after 500 or 600 MPa processing (P ＜ 0.05). The content of vitamin C reduced significantly, with a retention rate of 87.9%－97.6% after UHPP treatment. The antioxidant activity decreased significantly after 400 MPa processing, but increased after 600 MPa processing (P ＜ 0.05). Sensory evaluation showed no difference between UHPP treated coconut milk and the control. In summary, UHPP can effectively protect the natural flavor and and nutritional components of fresh-squeezed coconut juice.

Key words: ultra-high pressure processing, coconut juice, quality, antioxidant activity

CLC Number:

TS275.5

CHENG Lei-jing，MA Yong-kun,，YAN Rui，MA Shan-li，ZHANG Long. Effect of Ultra-high Pressure Processing on the Quality of Fresh-squeezed Coconut Juice[J]. FOOD SCIENCE, 2011, 32(21): 62-65.

[1]	YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi. Biological Activity and Structural Characterization of Riboflavin-Binding Peptide [J]. FOOD SCIENCE, 2021, 42(9): 137-144.
[2]	BAI Haijun, LI Zhijiang. Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats [J]. FOOD SCIENCE, 2021, 42(9): 145-150.
[3]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[4]	XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei. Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy [J]. FOOD SCIENCE, 2021, 42(9): 192-198.
[5]	WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen. Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles [J]. FOOD SCIENCE, 2021, 42(9): 206-213.
[6]	LI Yining, HUANG Kunlun, YAO Zhiyi. Progress in the Construction and Application of Fluorescence Sensors for the Detection of Folic Acid [J]. FOOD SCIENCE, 2021, 42(9): 214-221.
[7]	HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.
[8]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[9]	ZHANG Yurong, ZHOU Xianqing, PENG Chao. Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times [J]. FOOD SCIENCE, 2021, 42(9): 39-45.
[10]	LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.
[11]	HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei. Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit [J]. FOOD SCIENCE, 2021, 42(9): 70-76.
[12]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[13]	WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.
[14]	GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun. Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk [J]. FOOD SCIENCE, 2021, 42(7): 74-82.
[15]	YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(7): 207-213.

Effect of Ultra-high Pressure Processing on the Quality of Fresh-squeezed Coconut Juice

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments