Effects of electron beam irradiation and ultrahigh-pressure treatments on the physicochemical properties, active components, and flavor volatiles of jujube jam

• DOI: 10.1016/j.lwt.2023.115292
• Publication Date: 2023-09-18T06:26:48Z
• Authors: Meiling Chen; Zihan Wang; Jiangtao Yu; Jun Wang; Huaide Xu; Xiaofeng Yue
• Keywords: ABTS; Browning; Pasteurization

Jujube jam is a high-value product with versatile attributes, capable of undergoing pretreatment to prolong its shelf life while preserving sensory and nutritional qualities. In this study, electron beam irradiation (EB; 3, 5, 7 kGy), ultrahigh-pressure (HP; 400, 500, 600 MPa for 6 min), conventional thermal pasteurization treatments (PS; 80 °C 30 min) were evaluated by examining their effects on the physicochemical properties, active components, flavor volatiles jujube jam. The results showed that samples treated nonthermal technologies significantly outperformed thermally pasteurized in terms color (L*, a*, b*, browning index), bioactive compounds (organic acids, cyclic adenosine monophosphate, phenolic components), aroma components. addition, compared untreated samples, EB treatment increased total content polyphenols 15.4–26.3% ABTS+ scavenging activity 9.5–36.89%. HP (8385.92, 10082.43, 10032.88 μg/g) acetic acid control sample (1940.45 μg/g), volatile substance was 80.86–134.75%. Therefore, are promising enhancing qualities