ArticleFood science & nutrition2022
Effect of ultra-high pressure homogenization on microorganism and quality of composite pear juice.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Effect of High-Pressure Processing on Storage Quality, Bioactive Compounds, and Flavor Profile of Selenium-Sand Melon Juice.Foods (Basel, Switzerland) · 2026Article
- High-Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation.Comprehensive reviews in food science and food safety · 2026Review
- Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects.Foods (Basel, Switzerland) · 2025Review
- The Application of a High-Energy Fluidic Microfluidizer System Improves the Physicochemical and Antioxidant Properties of Whole Mulberry Juice.Foods (Basel, Switzerland) · 2025Article
- Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion.Food chemistry: X · 2025Article
- Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice.Foods (Basel, Switzerland) · 2024Article
- Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables.Current research in food science · 2024Review
- Effect of ultra-high pressure homogenization on microorganism and quality of composite pear juice.Food science & nutrition · 2022Article
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6 authors.
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Abstract
In this study, composite pear juice was processed by ultra-high pressure homogenization (UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six different temperatures (4, 20, 30, 40, 60, and 80°C), then microorganism and physicochemical and nutritional properties of the samples were investigated. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y&M) were reduced by 0.89-4.72 log10 CFU/ml and 0.40-3.03 log10 CFU/ml after processing, respectively. There was no significant change on total soluble solid and color, but significant decreases of pH and particle size value were observed, and the antioxidant activity, total phenolic content, viscosity, and suspension stability significantly increased in treated samples. Compared to the untreated samples, polyphenol oxidase (PPO) and peroxidase (POD) activity of UHPH-treated samples varied between 97%-126% and 81%-165%, respectively, indicating that the PPO and POD activities could be inactivated or activated by UHPH. This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.
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