A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view

• DOI: 10.1590/fst.63620
• Publication Date: 2021-06-11T12:28:53Z
• Authors: Hong DENG; Peng-Tao ZHAO; Tian-Ge Yang; Yong-Hong MENG
• Keywords: Hydrostatic pressure; Phytochemical; Sterilization; Bacterial growth

Cloudy apple juice (CAJ) is popular due to its potential health benefits and pleasant flavor. However, the common used sterilization methods of CAJ by High hydrostatic pressure (HHP) or high-temperature short time (HTST) still showed many inadequacies. The present work studied impact HHP (400MPa/10 °C/10 min) HTST (98 °C/50s) on CAJs made from a new cultivar Changfu 2 planted in Loess plateau area. We comparatively evaluated microbes inactivation, enzymatic activity, phytochemical parameters, sensory quality after treatment during cold storage (4 °C). Results that storage, both treated declining trend attributes like aroma, taste overall acceptability. higher killing rate bacteria, was detected diversity microorganisms (expressed as OTU) storage. At end shelf-life, Rickettsia, oxyphotobacteria, pseudomonas were dominant genera CAJs. Spearman bivariate correlate analysis determined relationship between bacterial profiles treatment.