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Journal of Food and Nutrition Research
Online First Articles

Hou, Z. – Zhang, Y. – Qin, X. – Zhao, L. – Wang, Y. – Liao, X.
High pressure processing for sea buckthorn juice with higher superoxide dismutase

Xiaojun Liao, Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering of China Agricultural University, Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China. Tel.: +861062737614, e-mail: liaoxjun@hotmail.com

Received 14 October 2017; 1st revised 31 January 2018; 2nd revised 22 February 2018; accepted 26 February 2018

Súhrn: Optimization of high pressure processing (HPP) for sea buckthorn juice was carried out on total aerobic bacteria (TAB) and activity of superoxide dismutase (SOD, EC using response surface methodology (RSM). The optimized HPP condition of 500 MPa/6 min reduced the TAB by over 3 log CFU·ml-1 and increased the SOD activity of the juice. Effects of HPP at 500 MPa/6 min on the quality of the juice were compared with high-temperature short time (HTST) at 100 °C/15 s. The TAB in the juice was decreased by 3.26 log CFU·ml-1 and 2.28 log CFU·ml-1 by 500 MPa/6 min and HTST, respectively, and the yeast and mold were not detected. Moreover, HPP increased the activity of SOD by 17.1 %, and did not change vitamin C, total phenols, carotenoids and antioxidant capacity of the juice, while HTST decreased the activity of SOD by 48.9 %, vitamin C by 14.3 % and antioxidant capacity, and increased total phenols by 6.6 %.Meanwhile, HPP had no influence on sugars and colour of the juice, but HTST decreased saccharose and changed the colour. HPP could be applied for processing sea buckthorn juice with higher SOD activity and high-quality.

Kľúčové slová: sea buckthorn juice; high pressure processing; superoxide dismutase; total aerobic bacteria; antioxidant compounds

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