Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice

Jiadi Zhang; Jinxiao Cheng; Zhixuan Li; Mengting Weng; Xudong Zhang; Xuanming Tang; Yanfang Pan

doi:10.1016/j.foodchem.2023.137524

Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice

Food Chem. 2024 Mar 1:435:137524. doi: 10.1016/j.foodchem.2023.137524. Epub 2023 Sep 22.

Authors

Jiadi Zhang¹, Jinxiao Cheng¹, Zhixuan Li², Mengting Weng³, Xudong Zhang², Xuanming Tang², Yanfang Pan⁴

Affiliations

¹ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
² Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
³ Institute of Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou 350014, China.
⁴ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: panyanfang13@126.com.

PMID: 37832336
DOI: 10.1016/j.foodchem.2023.137524

Abstract

The aim of this study was to evaluate the effects of ultra-high pressure (UHP, 600 MPa/2 min), thermal pasteurization (TP, 95 °C/1 min) and ultra-high temperature (UHT, 115 °C/5 s) sterilization on the color, sensory evaluation, microorganisms, physicochemical characteristics and nutritional components of freshly-squeezed lettuce juice (FLJ). Results showed that three sterilization methods demonstrated desirable inactivation effects on total aerobic bacteria, yeast and mold, and there were no significant changes in the main nutritional components, including ash, protein, carbohydrate and total dietary fiber. However, UHT and TP significantly affected the color of FLJ from bright green to light brown and made chlorophyll, β-carotene and vitamins (VE, VC, VK₁, VB₆, VB₁₂, and folic acid) contents markedly decreased. By contrast, UHP maintained the original color, fresh-like sensory qualities, vitamins, and carotene of FLJ to the greatest extent. Our results provide a promising application of UHP in the large-scale processing of FLJ.

Keywords: Color; Freshly-squeezed lettuce juice; Nutritional components; Sterilization; Ultra-high Pressure.

MeSH terms

Food Handling / methods
Fruit / chemistry
Hot Temperature
Lactuca*
Pasteurization*
Sterilization
Temperature
Vitamins / analysis

Substances

Vitamins