Comparative Analysis of Ultra-high Hydrostatic Pressure and Thermal Sterilization of Wampee Puree
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Abstract:
Wampee puree was used as the research object, and sterilized by ultra-high hydrostatic pressure (HHP) and heat treatment (HT), respectively. The changes in the physico-chemical indexes of wampee pulp before and after the treatment as well as during the storage at 4 ℃ were compared. At the end of the storage, the total numbers of bacterial colonies for the HPP group and HT group were 67.36 and 43.49 CFU/mL, respectively, indicating that the sterilization ability of the treatments at ultra-high pressure of 600 Mpa/5 min towards wampee puree was equivalent to that of heat treatment at 85 ℃/30 min; The changes in pH, titratable acid (TA) and total soluble solid (TSS) content were insignificant before and after the two treatments and during storage; The total phenolics, ascorbic acid and antioxidant capacity of the wampee puree treated with HPP or HT decreased during storage. During storage, the total phenolics and ascorbic acid decreased by 11.71% and 9.45%, respectively, in the HPP group, and 19.61% and 18.92%, respectively, in the HT group. These results showed that HPP could retain better the contents of total phenolics and ascorbic acid in wampee puree and reduce the loss of antioxidant capacity; HT increased the pectin content of wampee puree by 23.15%, while HHP treatment had insignificant effect on pectin content but could retain better the pectin content during storage. The organic acids in wampee puree were mainly tartaric acid, malic acid and citric acid, with the content of tartaric acid being the highest (13.95 mg/g). The impact of HT on the organic acids in wampee puree was less than that of HPP treatment. The results provides a theoretical basis for the application of HHP and HT treatments to wampee puree processing. Key words: ultra-high hydrostatic pressure; wampee puree; storage; quality
