Evaluation of Ultra-High-Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of 'Xinli No. 7' (

Xiaojing Gan, Zhizhou Chen, Liwen Wang, Wenhui Liu, Qianyun Ma, Rongbin Li, Jie Wang, Jianlou Mu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

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0cells of the map it votes in

2citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC)Food chemistry: X · 2025
Article
Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn.Foods (Basel, Switzerland) · 2024
Article

4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Xiaojing GanCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Zhizhou ChenCollege of Mechanical and Electrical Engineering, Hebei Agricultural University, Baoding 071000, China.

Liwen WangCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.ORCID 0000-0001-7135-3418

Wenhui LiuBeijing Huiyuan Food and Beverage Co., Ltd., Beijing 101314, China.

Qianyun MaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.ORCID 0000-0001-7805-084X

Rongbin LiCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Jie WangCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Jianlou MuCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Funding

Key Research Project of Hebei Province Research on Key Technology of Pear Juice Processing 20327110D).

6 · The paper itself

Abstract

In this study, ultra-high-pressure sterilization (UHPS) of Xinli No. 7 juice (XL7) was explored and optimized. A challenge to implement UHPS in juice as a full alternative to thermal treatment could be represented by the adoption of a pressure level of up to 500 MPa for 20 min at one cycle followed by the packaging in aseptic conditions. It was found that UHPS and HS treatments could effectively kill the microorganisms in XL7 juice but HS treatment would inevitably lose the nutritional quality in the juice, while UHPS treatment could better maintain the glyconic acid content, functional components, and antioxidant activity and reduce Browning degree and improve the stability of XL7 juice. The deterioration rate of UHPS and HS-treated XL7 juice increased with the increased storage temperature. The predicted shelf life of UHPS and HS-treated XL7 juice was 68 and 41 days at 4 °C, respectively. Collectively, UHPS treatment combined with low-temperature storage might be an effective way to prolong the shelf life of XL7 juice.

Indexed as

pear juiceshelf lifesterilizationstorageultra–high pressure

Identifiers

PMID37509821

DOI10.3390/foods12142729

PMCPMC10379016

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LicenceCC BY

Read underepoch 390

Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.