title: Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice.
abstract: The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.
authors.affiliation: 1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.|2 Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China.
authors.forename: Fan
authors.initials: F
authors.lastname: Wang
authors.affiliation: 1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.|3 College of Food Science and Engineering, Harbin University of Commerce, Harbin, China.
authors.forename: Bao-Lei
authors.initials: BL
authors.lastname: Du
authors.affiliation: 2 Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China.
authors.forename: Zheng-Wei
authors.initials: ZW
authors.lastname: Cui
authors.affiliation: 3 College of Food Science and Engineering, Harbin University of Commerce, Harbin, China.
authors.forename: Li-Ping
authors.initials: LP
authors.lastname: Xu
authors.affiliation: 1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
authors.forename: Chun-Yang
authors.initials: CY
authors.lastname: Li
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001628:Beverages / Q000032:analysis* / Q000382:microbiology; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D005516:Food Microbiology; D059022:Food Safety; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology; D005658:Fungi / Q000302:isolation & purification; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D031625:Morus / Q000737:chemistry* / Q000382:microbiology; D010936:Plant Extracts / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D055549:Volatile Organic Compounds
keywords: High hydrostatic pressure; antioxidant activity; mulberry juice; resveratrol; total flavonoid; total phenolic; volatile profile