高压均质灭菌对胡萝卜橙汁理化性质及类胡萝卜素生物利用率的影响

Effects of high-pressure homogenization sterilization on physicochemical properties and carotenoid bioaccessibility of carrot-orange juices

中文关键词:  胡萝卜橙汁  高压均质灭菌  理化性质  生物利用率

英文关键词:carrot-orange juice  high-pressure homogenization sterilization  physicochemical properties  bioaccessibility

中文摘要:

      目的 探究高压均质灭菌(high-pressure homogenization sterilization, HH)对胡萝卜橙汁理化性质和类胡萝卜素生物利用率的影响。方法 以鲜榨和巴氏杀菌胡萝卜橙汁为对照样品, 对比HH过程中橄榄油和海藻酸钠的添加对胡萝卜橙汁菌落总数、粒度、浊度、色泽、活性成分含量、类胡萝卜素稳定性和生物利用率的影响。结果 巴氏杀菌(80℃, 10 min)和HH (150 MPa, 25℃)均可使菌落总数指标达到商业无菌标准。橄榄油有利于小尺寸油滴的形成(2.89 μm), 可提升果蔬汁的浊度与亮度; 海藻酸钠可提高油滴的静电斥力, 改善体系的悬浮稳定性。橄榄油可促进HH过程中类胡萝卜素的释放, 显著提升其含量至626.53 mg/L。巴氏杀菌处理对类胡萝卜素稳定性和生物利用率无显著性影响, 而HH时添加橄榄油和海藻酸钠可显著改善上述指标。结论 HH对胡萝卜橙汁有较好的杀菌效果, 且添加橄榄油和海藻酸钠可改善胡萝卜橙汁的理化性质, 提升类胡萝卜素含量、稳定性和生物利用率。

英文摘要:

      Objective To investigate the effects of high-pressure homogenization sterilization (HH) on the physicochemical properties and carotenoid bioaccessibility of carrot-orange juices. Methods Fresh and pasteurized carrot-orange juices were prepared as control samples. The influence of HH with the addition of olive oil and sodium alginate on the total bacterial account, particle size, turbidity, color, bioactive content, the stability and bioaccessibility of carotenoid was compared with those of control samples. Results Carrot-orange juices treated by pasteurization (80℃, 10 min) and HH (150 MPa, 25℃) were both commercially sterilized in terms of the total bacterial count. The addition of olive oil led to the formation of juices with small-sized droplets (2.89 μm), high turbidity and luminance. The electrostatic repulsion between droplets was increased by the addition of sodium alginate, resulted in an improvement of the suspension stability of HH-treated juice. The carotenoid content of HH-treated juice with the addition of olive oil was increased to 626.53 mg/L, since the release of carotenoid was promoted by olive oil. No distinct discrepancy was observed in the stability and bioaccessibility of carotenoid in pasteurized juice, while the above parameters were significantly improved by HH treatment. Conclusion HH has a good germicidal efficacy for carrot-orange juice. The physicochemical properties of HH-treated juices and the content, stability and bioaccessibility of carotenoid are improved by the addition of olive oil and sodium alginate.