Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing |
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| Affiliation: | 1. College of Food Science and Engineering, Ocean University of China, Qingdao 266100, Shandong, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;3. National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China;4. Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China;5. Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China;1. College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China;2. College of Food Science & Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China;1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China;3. Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China;4. Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China;1. College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China;2. Beijing Academy of Food Sciences, Beijing 100068, China;3. College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China;1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;3. National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China;4. Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China;5. Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China;6. Bayin Guoleng Vocational and Technical College, Korla 841000, China;1. Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;2. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;3. Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205, USA;4. Big Green (USA) Inc. and Bgreen Food Company, P.O. Box 8112, Rowland Heights, CA 91748, USA |
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| Abstract: | Most studies on health-promoting attributes of red raspberries have been conducted using extracts or freeze-dried powders instead of commercially processed products. This work aimed to trace the alterations of phenolic compounds in HHP- and HTST-treated juices. In total, 151 phenolic compounds were identified: 13 and 26 differential phenolics were discriminated in HHP- and HTST-treated juices, respectively. The alterations of phenolic compounds could be related to the increased oxidative stress derived from the indirect oxidation and thermal degradation. HTST processing promoted the release of free phenolic acids from their conjugated forms, while HHP processing could maximize the flavonol glycosides. Furthermore, morin was observed with a 7400-fold increase in HTST-treated juice, indicating the potential use for juice authenticity. Generally, HHP processing showed less impact on phenolic profiles in comparison with HTST processing. These findings provide novel insights into the impacts of sterilization processes on phenolic compounds in red raspberries. |
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