Comparative Analysis of Lycium barbarum Pulp Sterilization Using Combinations of Low-oxygen Beating and Other Techniques
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Abstract:
Lycium barbarum was sterilized by conventional beating and low-oxygen beating and then treated with high hydrostatic pressure and heat. The effects of conventional beating, low-oxygen beating, and different combinations of sterilization methods on the quality of L. barbarum pulp and the changes in various indexes during storage at 4 ℃ were compared. After low-oxygen beating, the a and b values of the pulp increased by 38.94% and 16.76%, respectively; the total phenolics content increased by 4.62%, the ABTS+•scavenging ability increased by 38.2%, and the iron reduction ability (FRAP) increased by 8.35%, indicating that low-oxygen beating can better protect the color, total phenolics content, and antioxidant activity of L. barbarum pulp. The a and b values of L. barbarum pulp in the low-oxygen beating combined with sterilization treatment group were significantly higher than those of pulp in the conventional beating combined with sterilization treatment group, indicating that low-oxygen beating followed by sterilization can better protect the color of L. barbarum pulp. During storage, the a and b values for the four sterilization treatments showed a downward trend; however, the values for low-oxygen beating combined with high hydrostatic pressure treatment were always higher than those for the other three groups, indicating that this treatment had the best protective effect on the color of fruit pulp during storage. At the end of the storage period, the total phenolics content of the low-oxygen beating combined with high hydrostatic pressure treatment group was 279.40 mg GAE/kg, the ABTS+•value was 5.76 mmol Trolox/kg, and the FRAP value was 15.87 mmol Trolox/kg, which was higher than those of the other three groups. In summary, low-oxygen beating combined with high hydrostatic pressure treatment is more advantageous and can be used as a new type of L. barbarum pulp processing technology.
