High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice
2020
Nor Hasni, Hambali | Koh, Pei Chen | Noranizan Mohd. Adzahan, | Megat Mohd Tahir, Putri Noor Faizah | Mohamad, Azizah | Limpot, Naransa | Hamid, Nazimah | Aadil, Rana Muhammad
This study aimed to investigate the effect of high‐pressure processing (HPP) at different pressures (300, 400, and 500) MPa and 5 min processing time on the physicochemical properties, the microbiology count, the bioactive compounds, the antioxidant capacity, and the sensory attributes of ready‐to‐drink Sabah Snake Grass juice during 36 days of storage. HPP treatment at (400 and 500) MPa significantly (p ≤ .05) reduced the microbial counts in the juice. In contrast, the pH and total soluble solid content were maintained during the HPP treatments. The HPP treatments resulted in a significantly higher amount of total phenolic content and antioxidant capacity than the untreated samples. However, the sensory quality of the juice subjected to (300 and 400) MPa was strongly preferred as compared to the juice subjected to the 500 MPa. In conclusion, the HPP treatment at 400 MPa was the most effective pressure treatment for processing Sabah Snake Grass juice. PRACTICAL APPLICATIONS: High‐pressure processing (HPP) is a potential method for maintaining and extending the quality of Sabah Snake Grass juice. The treatment used in this study significantly reduced the microbial content of the juice. This study could be important for the food industry, as it provides a better understanding of how the quality of Sabah Snake Grass juice can significantly be improved using the HPP treatment.
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