Quality characterization of apple puree processed by high frequency pulse continuous heating
2023
Grace Lara-Valderrama | Miku Nagaya | Kunihiko Uemura
High-frequency pulse continuous heating (HFP) was designed to improve high electric field alternating current, which effectively inactivates undesirable enzymes and microorganisms that contribute to quality loss in high-viscosity liquid foods. HFP can increase the temperature of high-viscosity liquid food by 100 °C in 0.4 s. This study investigated the efficacy of HFP at 100 °C and 110 °C in inactivating polyphenol oxidase (PPO) in apple puree and maintaining color quality, vitamin C content, original flavor, and aroma compounds, compared with conventional heating (CH). Despite the short temperature holding period required for HFP (less than 3 s), almost 90% PPO inactivation was achieved with HFP at both 100 °C and 110 °C. In contrast, 30 min of CH treatment at either 70 °C or 80 °C was needed to reduce PPO activity to equivalent levels. Furthermore, apple puree samples treated with HFP reduced browning without the addition of vitamin C, significantly maintained original vitamin C levels and retained the original flavor and aroma compounds. The results demonstrated the effectiveness and efficiency of HFP in increasing the shelf life of apple puree over 28 days of storage, and maintaining color quality, using significantly reduced heating times compared with CH.
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