Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing
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- 作者：Wioletta Błaszczak ; w.blaszczak@pan.olsztyn.pl ; Ryszard Amarowicz r.amarowicz@pan.olsztyn.pl ; Adrian R. Gó ; recki a.gorecki@pan.olsztyn.pl
- 关键词：Aronia juice ; High-pressure processing ; Antioxidant capacity ; Phenolic compounds
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：39
- 期：Complete
- 页码：141-147
- 全文大小：694 K
- 卷排序：39
文摘
HP treatment (200–400 MPa/15 min) affected antioxidant capacity of aronia juice. Anthocyanins were stable during HP treatment. Antioxidants greatly impacted the juice's antiradical potential. A pressure of 400–600 MPa effectively inactivated microorganisms in stored juice. HP processing could be an emerging approach to produce high quality aronia juice.