Scientia Agricultura Sinica ›› 2019, Vol. 52 ›› Issue (21): 3903-3923.doi: 10.3864/j.issn.0578-1752.2019.21.018

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage

DENG Hong1,2,3,LEI JiaLei1,YANG TianGe1,LIU MinHao1,MENG YongHong1,2,3(),GUO YuRong1,2,3,XUE Jia1,2,3()   

  1. 1 College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119;
    2 National Research & Development Center of Apple Processing Technology, Xi’an 710119;
    3 Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi’an 710119;
  • Received:2019-04-29 Accepted:2019-09-03 Online:2019-11-01 Published:2019-11-12
  • Contact: YongHong MENG,Jia XUE E-mail:mengyonghong@snnu.edu.cn;cathyxue0727@snnu.edu.cn

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Abstract:

【Objective】 In order to provide an experimental basis for regulating the shelf life of not from concentrate (NFC) juice products in Chinese market and formulating standard of NFC juice products in China, the quality changes of NFC apple juice treated by different sterilization methods (e.g., high temperature short-time (HTST) and Ultra-high pressure (UHP)) during storage periods were compared. 【Method】 NFC apple juice was prepared by using Fuji apple as raw material and treated by HTST at 98℃ for 50 s and UHP at 400 MPa for 15 min, respectively, before refrigerated at 4℃. Then the changes of microbial, physical and chemical indicators, polyphenols, enzymes (polyphenol oxidase and peroxidase) activity, antioxidant activity and aroma components were studied using various methods (e.g., microbial and chemical methods, principal component analysis (PCA), instrumental analysis methods of HPLC, and GC-MS). 【Result】 The sterilization rates of total bacteria, Escherichia coli, mold and yeast in NFC apple juice were 100% through HTST and UHP treatment, however, the total number of colonies increased significantly (89.15%, 58.65%) at the 10 th and 5 th week of storage, respectively. No obvious proliferation of Escherichia coli, mold and yeast was observed. The microbial communities of NFC apple juice treated by HTST and UHP during storage were of no significant changes, but the increases of dominant bacteria were different. The TSS, pH, TA, and the sensory quality (storage for 4 and 8 weeks) of NFC apple juices treated by HTST and UHP did not change significantly, but not the total color significantly (P＜0.05). During the storage period, the content of epicatechin in NFC apple juice treated by HTST and UHP decreased by 33% and 53%, respectively. The total antioxidant capacity of FRAP, scavenging rate of DPPH free radical were kept at 76%, 73%, and 77%, 76%, respectively. PPO and POD of NFC apple juice were completely inactivated after HTST treatment, but the enzymes activity (PPO and POD) in samples processed by UHP showed a trend of first increasing and then decreasing. The polyphenol content and antioxidant activity of HTST treated NFC apple juice were significantly higher than those of UHP treated samples. The total retention rate of 18 characteristic aroma substances in HTST treated NFC apple juice was 52%, but the aroma components remained stable during storage. In contrast, the aroma content of UHP treated NFC apple juice (57.75 mg/100 mL) was close to the control sample (57.17 mg/100 mL), but the aroma components significantly changed and reduced by 26.13% during storage. 【Conclusion】 NFC apple juice with HTST and UHP sterilization could maintain the commercial quality stored at 4℃ for 9 and 4 weeks, respectively, but the shelf life of HTST treated NFC apple juice was longer than that treated by UHP.

Key words: NFC apple juice, ultra-high-pressure treatment, high-temperature short-time sterilization, quality, storage period

Table 1

Changes on pH, TA, TSS of NFC apple juice after HTST and UHP treatment during storage period at 4℃"

不同处理
Different treatment		 贮藏时间（周） Storage time (week)
1 2 3 4 5 7 10
pH Control 4.01±0.3a
UHP 4.01±0.2a 3.98±0.2abcd 3.99±0.1abc 4.00±0.1ab 3.95±0.2d — —
HTST 4.01±0.2a 3.99±0.1abc 3.98±0.1abcd 3.99±0.1abc 3.97±0.1bcd 3.95±0.1d 3.96±0.2cd
可滴定酸度
TA		 Control 0.342±0.01abc
UHP 0.339±0.01bc 0.338±0.01c 0.340±0.01abc 0.339±0.02bc 0.342±0.02abc — —
HTST 0.341±0.02abc 0.340±0.01abc 0.341±0.01abc 0.342±0.01abc 0.343±0.01ab 0.342±0.01abc 0.344±0.01a
可溶性固形物TSS Control 11.9±0.2a
UHP 12.0±0.1a 11.9±0.1a 12.0±0.1a 11.8±0.1a 11.9±0.1a — —
HTST 11.9±0.1a 11.9±0.1a 11.8±0.2a 12.0±0.1a 11.9±0.1a 11.9±0.1a 12.0±0.1a

Table 2

Changes on color of NFC apple juice after HTST or UHP treatment during storage period at 4℃"

不同处理
Different treatment		 贮藏时间（周）Storage time (week)
1 2 3 4 5 7 10
L* Control 33.26±0.05ab
UHP 33.48±0.04a 32.66±0.03ab 30.3±0.09c 30.77±0.06c 29.89±0.03c — —
HTST 31.69±0.04bc 31.55±0.05bc 31.70±0.15bc 30.35±0.14c 30.22±0.12c 30.19±0.06c 30.01±0.11c
a* Control -1.77±0.05a
UHP -2.49±0.02ef -2.53±0.01f -2.44±0.04ef -2.31±0.04cde -2.17±0.01bc — —
HTST -2.37±0.04cdef -2.35±0.06cdef -2.40±0.08def -2.32±0.08bcde -2.28±0.01bcde -2.19±0.03bcd -2.08±0.12b
b* Control 3.24±0.07a
UHP 2.59±0.02b 2.65±0.02b 2.60±0.12b 2.55±0.02b 2.50±0.04b — —
HTST 2.59±0.11b 2.50±0.06b 2.61±0.14b 2.54±0.09b 2.51±0.04b 2.48±0.08b 2.44±0.11b

Table 3

Changes on PPO and POD of NFC apple juice after HTST or UHP treatment during storage period at 4℃"

酶活
Enzymes activity		 不同处理Different treatment 贮藏时间（周） Storage time (week)
1 2 3 4 5 7 10
PPO
(△OD420?min-1·g-1)		 Control 0.023±0.0021bc
UHP 0.047±0.0017a 0.029±0.001b 0.022±0.0015bc 0.026±0.0021bc 0.019±0.0012c — —
HTST ND ND ND ND ND ND ND
POD
(△OD470?min-1·g-1)		 Control 0.14±0.0136cd
UHP 0.19±0.0175a 0.15±0.0092bc 0.14±0.011cd 0.17±0.0121ab 0.12±0.0075d — —
HTST ND ND ND ND ND ND ND

Fig. 1

HPLC chromatogram of 9 monomeric phenolic contents in NFC apple juice treated with ultra-high pressure and high temperature short-time sterilization during storage at 4℃ A: HPLC chromatogram of NFC apple juice by high temperature short-time sterilized at the first week; B: HPLC chromatogram of NFC apple juice by ultra-high pressure treated at the first week; C: HPLC chromatogram of NFC apple juice by high temperature short-time sterilization during storage; D: HPLC chromatogram of NFC apple juice by ultra-high pressure treated during storage. Number 1-9 of spectrum peak on the figure A and B indicated gallic acid, 4-hydroxybenzoic acid, chlorogenic acid, caffeic acid, catechin, epicatechin, rutin, quercetin, phloridin"

Fig. 2

Changes of DPPH radical scavenging rate and FRAP total antioxidant capacity in NFC apple juices during storage time at 4℃ after UHP and HTST treatments"

Fig. 3

Changes in aroma components of NFC apple juice treated by ultra-high pressure and high temperature at 4℃ during storage A：主成分分析PCA评分图;B：PCA负荷变量图;C：两个处理的苹果汁在贮藏期间18种主要香气成分变化的热图。Control：未处理的NFC苹果汁;HHP1、2、3、4W：其超高压处理的NFC苹果汁贮藏1、2、3、4周;HTST1、2、3、4W：超高温瞬时杀菌处理的NFC苹果汁贮藏1、2、3、4周A: Principal component analysis PCA score map; B: PCA load variable map; C: Heat map of 18 major aroma components during storage of two treated apple juices. CK: Untreated NFC apple juice; HHP1, 2, 3, 4W: NFC apple juice treated with ultra-high pressure during storage 1, 2, 3 and 4 weeks; HTST1, 2, 3, 4W: NFC apple juice treated with ultra-high temperature instantaneous sterilization 1, 2, 3 and 4 weeks. (E)-2-己烯醛,Hexenal：己烯醛,Acetaldehyde：乙醛,1-hexanol：1-己醇,2-methyl-1-butanol：2-甲基-1-丁醇,1-butanol：1-丁醇,2-methyl butyrate：2-甲基-丁酯,Hexyl butyrate：丁酸己酯,Butyl 2-methyl butyrate：2-甲基丁酸丁酯,Hexyl acetate：乙酸己酯,Ethyl hexanoate：己酸乙酯,Butyl butyrate：丁酸丁酯,Butyl acetate：乙酸丁酯,Amyl acetate：乙酸戊酯,Isoamyl formate：甲酸异戊酯,Ethyl 2-methyl butyrate：2-甲基丁酸乙酯,Ethyl butyrate：丁酸乙酯,Propyl acetate：乙酸丙酯"

Table 4

Changes of aroma content in NFC apple juice after HTST or UHP treatment during storage period at 4℃"

不同处理
Different treatment		 不同贮藏时间（周）的质量浓度（mg/100 mL）
Mass concentration of aroma at different storage time (week)
1 2 3 4
酯类Ester
乙酸乙酯
Ethyl acetate		 Control 0.36
UHP 0.08 0.08 0.20 0.09
HTST 0 0.05 0.04 0.04
乙酸丙酯
Propyl acetate		 Control 0.28
UHP 0.45 0.43 0.31 0.37
HTST 0.13 0.14 0.16 0.14
丁酸乙酯
Ethyl butyrate		 Control 0.28
UHP 0.62 0.65 0.63 0.69
HTST 0.10 0.16 0.2 0.21
丙酸丙酯
Propyl propionate		 Control 0.13
UHP 0.17 0.17 0.18 0.20
HTST 0 0 0 0.08
乙酸丁酯
Butyl acetate		 Control 3.68
HHP 4.22 4.11 3.56 4.00
TP 2.59 3.38 2.50 2.66
2-甲基丁酸乙酯
Ethyl 2-methylbutyrate		 Control 0.15
UHP 0.28 0.30 0.30 0.33
HTST 0.03 0.05 0.03 0.04
甲酸异戊酯
Isoamyl formate		 Control 7.42
UHP 8.43 7.71 6.49 6.37
HTST 4.73 6.68 4.62 4.67
丁酸丙酯
Propyl butyrate		 Control 0.83
UHP 1.44 1.51 1.43 1.74
HTST 0.47 0.74 0.50 0.50
丙酸丁酯
Butyl propionate		 Control 0.43
UHP 0.35 0.35 0.33 0.35
HTST 0.16 0.24 0.16 0.17
乙酸戊酯
Amyl acetate		 Control 0.56
UHP 0.89 0.72 0.60 0.48
HTST 0.39 0.61 0.39 0.39
己酸甲酯
Methyl caproate		 Control 0.04
UHP 0.04 0.03 0.02 0
HTST 0 0.01 0.01 0.01
2-甲基丁酸丙酯
Propyl 2-methylbutyrate		 Control 0.62
UHP 0.79 0.87 4.59 0.92
HTST 0.12 0.19 0.13 0.13
不同处理
Different treatment		 不同贮藏时间（周）的质量浓度（mg/100 mL）
Mass concentration of aroma at different storage time (week)
1 2 3 4
2-戊醇丙酸酯
Pentylester; sec-amyl propionate		 Control 0.16
UHP 0.15 0.14 0 0
HTST 0 0 0 0
丁酸丁酯
Butyl butyrate		 Control 1.14
UHP 1.47 1.54 1.42 1.53
HTST 0.51 0.73 0.49 0.49
己酸乙酯
Ethyl hexanoate		 Control 0.49
UHP 0.51 0.39 0.45 0.27
HTST 0 0.14 0.17 0.15
2-甲基丁酸丁酯
Butyl 2-methylbutyrate		 Control 0.87
UHP 1.04 0.99 1.01 1.07
HTST 0.10 0.18 0.11 0.10
苯甲酸甲酯
Methyl benzoate		 Control 0.26
UHP 0.04 0 0 0
HTST 0 0 0 0
己酸丙酯
Caproic acid propyl
ester grade I		 Control 0.19
UHP 0.51 0.41 0.36 0.33
HTST 0.08 0.11 0.07 0.06
丙酸己酯
Hexyl propionate		 Control 0.12
UHP 0.16 0.08 0.06 0
HTST 0.04 0.06 0.03 0
2-甲基丁酸-2-甲基丁酯
2-Methylbutyl -2-methylbutyrate		 Control 0.01
UHP 0.14 0.13 0.13 0.16
HTST 0.01 0.01 0.2 0
2-甲酸丁酸戊酯
2-Methanoic acid
amyl butyrate		 Control 0.04
UHP 0.06 0.05 0.05 0.04
HTST 0 0 0 0
2-甲基丙酸己酯
Hexyl 2-methylpropionate		 Control 0.06
UHP 0.05 0.26 0.05 0
HTST 0 0.34 0 0
丁酸己酯
Hexyl butyrate		 Control 0.94
UHP 1.04 0.53 0.23 0
HTST 0.31 0.37 0.21 0.18
2-甲基丁酸己酯
Hexyl 2-methyl butyrate		 Control 1.61
UHP 1.69 1.33 1.33 0
HTST 0.28 0.34 0 0.19
葵酸甲酯
Methyl decanoate		 Control 0.11
UHP 0.04 0 0 0
HTST 0 0 0 0
不同处理
Different treatment		 不同贮藏时间（周）的质量浓度（mg/100 mL）
Mass concentration of aroma at different storage time (week)
1 2 3 4
己酸己酯
Hexyl hexanoate		 Control 0.15
UHP 0.14 0.06 0.07 0.04
HTST 0.09 0.09 0.07 0.07
十二烷酸甲酯
Methyl laurate		 Control 0.28
UHP 0 0.04 0 0
HTST 0 0 0 0
癸酸癸酯
n-Capricacidn-decylester		 Control 1.31
UHP 0 0 0 0
HTST 0 0 0 0
肉豆蔻酸甲酯
Methyl myristate		 Control 0.68
UHP 0.05 0.02 0.03 0
HTST 0 0.08 0 0
二十烷酸甲酯
Methyl eicosanoate		 Control 0.28
UHP 0 0 0 0
HTST 0 0 0 0
（Z）-9-十六碳烯酸甲酯
Methyl-(z)-9-hexadecenoate		 Control 0.79
UHP 0 0 0 0
HTST 0.13 0.08 0.02 0
（Z）-9-十八碳烯酸甲酯
Methyl-(z):9-Octadecenoic acid,		 Control 0
UHP 0.25 0.12 0.03 0
HTST 0 0 0 0
（Z）-十六烷-11-烯酸乙酯
(Z)-Hexadecane-11-ethyl oleate		 Control 1.26
UHP 0.65 0.28 0.05 0.04
HTST 0.32 0.14 0.03 0.03
十六烷酸甲酯
Methyl-hexadecanoate		 Control 0.24
UHP 0.08 0.04 0 0
HTST 0.04 0.03 0 0
（Z,Z）-9-十六碳烯酸-9-十六烯己酯
(Z,Z)-9-Hexadecanoic acid-9-hexadecanohexyl este		 Control 0
UHP 0.06 0 0 0
HTST 0 0 0 0
戊酸乙酯
Ethyl valerate		 Control 0
UHP 0..03 0.02 0 0
HTST 0 0 0 0
2-甲基丙酸丁酯
2-Methyl butyl propionate		 Control 0
UHP 0.02 0.02 0 0
HTST 0 0 0 0
乙酸庚酯
Hepty lacetat		 Control 0
UHP 0.02 0 0 0
HTST 0 0 0 0
不同处理
Different treatment		 不同贮藏时间（周）的质量浓度（mg/100 mL）
Mass concentration of aroma at different storage time (week)
1 2 3 4
二十二酸壬酯
Nonyl Do decanoate		 Control 0
UHP 0 0 0 0
HTST 0.02 0 0 0
3-甲基-1-丁醇丙酸酯
3-Methyl-1-butanol propionate		 Control 0
UHP 0 0 0 0.16
HTST 0.05 0 0.06 0
2,6,10,14-四甲基-十五烷酸甲酯
2,6,10,14-Tetramethyl-pentadecanoic acid methyl ester		 Control 0
UHP 0 0 0 0
HTST 0.12 0 0 0
丁酸甲酯
Methyl butyrate		 Control 0
UHP 0 0.03 0 0.03
HTST 0 0.01 0.01 0.01
2-甲基丁酸甲酯
Methyl 2-methyl butyrate		 Control 0
UHP 0 0.03 0.03 0.03
HTST 0 0 0 0
正丁酯
n-Butyl ester		 Control 0
UHP 0 0.05 0 0.05
HTST 0 0 0 0
醇类Alcohols
乙醇
Ethanol		 Control 0.06
UHP 0.02 0.02 0.04 0.02
HTST 0.02 0 0 0
1-丁醇
1-Butanol		 Control 0.44
UHP 0.69 0.71 0.71 0.89
HTST 0.57 0.56 0.64 0.63
2-甲基-1-丁醇
2-Methyl-1-butanol		 Control 0.66
UHP 0.91 0.99 0.96 1.23
HTST 0.71 0.75 0.74 0.74
（E）-2-己烯-1-醇
(E) -2-hexene-1-ol		 Control 0.28
UHP 0 0 0.22 1.18
HTST 0 0 0.08 0
1-己醇
1-Hexanol		 Control 3.94
UHP 13.08 3.99 4.88 4.75
HTST 1.47 1.68 1.76 1.44
2-乙基-1-己醇
2-Ethyl-1-hexanol		 Control 0.28
UHP 0 0 0.10 0
HTST 0 0 0 0
（S）-2-戊醇
(S) -2-Pentanol		 Control 0
UHP 0.03 0.04 0.04 0.05
HTST 0 0.02 0.02 0.02
不同处理
Different treatment		 不同贮藏时间（周）的质量浓度（mg/100 mL）
Mass concentration of aroma at different storage time (week)
1 2 3 4
（S）-2-庚醇
(S) -2-Heptanol		 Control 0
UHP 0.07 0.07 0.06 0.10
HTST 0.04 0.06 0.04 0.04
2-甲基-1,3-戊二醇
2-Methyl-1,3-pentanediol		 Control 0
UHP 0 0 0.04 0
HTST 0.02 0.02 0 0.02
1-戊醇
1-Pentanol		 Control 0
UHP 0 0.03 0.12 0.05
HTST 0.03 0.03 0.05 0.04
1-丙醇
1-Propanol		 Control 0
UHP 0 0.04 0 0
HTST 0 0 0 0
1-辛醇
1-Octanol		 Control 0
UHP 0 0 0.02 0
HTST 0 0 0 0
2-甲基-1-丙醇
2-Methyl-1-propanol		 Control 0
UHP 0 0 0 0.03
HTST 0 0 0 0
二环丙基甲醇
Dicyclopropyl methanol		 Control 0
UHP 0 0 0 0.05
HTST 0 0 0 0
醛类Aldehyde
乙醛
Acetaldehyde		 Control 0.05
UHP 0 0.02 0.02 0.02
HTST 0 0 0 0
戊醛
Pentanal		 Control 0.08
UHP 0 0 0.04 0
HTST 0.02 0.02 0.02 0.02
己醛
Hexanal		 Control 6.71
UHP 9.32 8.00 5.57 7.04
HTST 3.36 3.98 1.53 2.97
（E）-2-己烯醛
(E) -2-Hexenal		 Control 3.52
UHP 4.79 4.62 2.38 3.59
HTST 1.05 1.50 0.21 0.69
（E）-2-辛烯醛
(E) -2-Octene aldehyde		 Control 0.17
UHP 0.04 0.05 0.07 0.05
HTST 0 0 0 0
壬醛
Nonyl aldehyde		 Control 0.40
UHP 0.06 0.03 0.15 0.03
HTST 0.09 0 0.06 0.06
不同处理
Different treatment		 不同贮藏时间（周）的质量浓度（mg/100 mL）
Mass concentration of aroma at different storage time (week)
1 2 3 4
癸醛
Decyl aldehyde		 Control 1.31
UHP 0.22 0.08 0.11 0
HTST 0.09 0.06 0.02 0.02
丁醛
Butyraldehyde		 Control 0
UHP 0.02 0.02 0.02 0.02
HTST 0.01 0.01 0 0.01
庚醛
Heptanal		 Control 0
UHP 0.02 0 0.05 0
HTST 0 0.02 0.03 0.04
酮类Ketones
丙酮
Acetone		 Control 0.06
UHP 0 0.02 0.06 0
HTST 0 0 0 0
2-辛酮
2-Octanone		 Control 0.07
UHP 0.06 0.06 0.09 0.09
HTST 0.06 0.06 0.06 0.06
6-甲基-5-庚烯-2-酮
6-Methyl-5-heptene-2-one		 Control 0.11
UHP 0.05 0.06 0.08 0.13
HTST 0.04 0.05 0.03 0.04
顺式-5-甲基-2-（1-甲基乙基）-
环己酮
Cis-5-methyl-2-(1-methylethyl)-
cyclohexanone		 Control 0.07
UHP 0 0 0 0
HTST 0 0 0 0
（Z）-6,10-二甲基-5,
9-十一碳二烯-2-酮
（Z）-6,10-Dimethyl-5,9-
undecadien-2-one		 Control 0.05
UHP 0 0 0.02 0
HTST 0 0 0 0
2-庚酮
2-Heptanone		 Control 0.05
UHP 0 0 0.03 0
HTST 0 0 0 0
2-（1,5-二甲基-己基）-环丁酮
2-hexyl-1,5-dimethyl-
Cyclobutanone		 Control 0.05
UHP 0 0 0.02 0
HTST 0 0 0 0
萜烯类Terpene
D-柠檬烯
d-Limonene		 Control 0.58
UHP 0 0 0.11 0.07
HTST 0 0 0.06 0
长叶烯
d-Longifolene		 Control 0.08
UHP 0 0 0 0
HTST 0 0 0 0
不同处理
Different treatment		 不同贮藏时间（周）的质量浓度（mg/100 mL）
Mass concentration of aroma at different storage time (week)
1 2 3 4
反式-α-香柠檬烯
Trans-alpha-citrine		 Control 0.05
UHP 0 0.04 0.04 0
HTST 0.04 0.04 0.03 0
α-法尼烯
αFarnesene		 Control 1.70
UHP 1.73 1.42 1.34 1.10
HTST 1.41 1.65 1.27 1.46
2,5,5-三甲基-1,6-庚二烯2,5,5-Trimethyl-1,6-heptadien Control 0
UHP 0 0 0 0
HTST 0.04 0.05 0.04 0.04
酸类Acid
正癸酸
n-Decanoic acid		 Control 0.07
UHP 0 0 0 0
HTST 0 0 0 0
醚类Ethers
草蒿脑
Estragole		 Control 0.11
UHP 0.07 0.06 0.05 0.05
HTST 0.02 0.03 0.01 0.01
茴香脑
Anethole		 Control 0.24
UHP 0 0 0.03 0
HTST 0 0 0 0
反式芳樟醇氧化物（呋喃型）
Trans linalool oxide (furan type)		 Control 0
UHP 0 0 0 0.03
HTST 0.02 0 0 0

Fig. 4

The relative abundance of the top 10 species of OTU based on the 16S rRNA gene pyrosequencing analysis of DNA"

Table 5

Microbial counts in NFC apple juice after HTST or UHP treatment during storage period at 4℃ (log CFU/mL)"

不同处理
Different treatment		 贮藏时间 (周) Storage time (week)
1 2 3 4 5 7 10
菌落总数
Total number
of colonies		 Control 3.41±0.16a
UHP ND ND ND ND 2.00±0.18b — —
HTST ND ND ND ND ND ND 3.04±0.31b
霉菌酵母
Mold and
yeast		 Control 4.78±0.11a
UHP ND ND ND ND ND — —
HTST ND ND ND ND ND ND ND
大肠杆菌
Escherichia coli		 Control 3.08±0.07a
UHP ND ND ND ND ND — —
HTST ND ND ND ND ND ND ND
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