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News from our newspaper (Reporter Wang Jingchen) Recently, the team of Professor Xu Huaide from the School of Food Science and Engineering of Northwest A&F University published a report entitled "Ultra-high pressure and heat treatment on the microbial shelf life of turbid hawthorn juice" in the international journal "Food Chemistry".
Interestingly, HPP significantly increased the viscosity of the juice, thereby improving the stability and consistency of the juice system, while pectin was considered to be the main reason for the increase in viscosity
It is understood that fruit juice is favored by consumers because of its delicious taste and rich nutritional value
In order to promote the industrialization of HPP juice, the team extensively explored the effects of HPP on microorganisms, enzymatic activities, physicochemical properties, sensory properties (flavor and color), and bioactive components (carotenoids, vitamin C, and phenolic compounds)
To some extent, cloudy juices with more food matrix components generally have higher nutritional functional value than clear juices
According to reports, hawthorn is widely grown in temperate regions of Asia, Europe and North America, and has a unique sour taste
"China Food News" (December 03, 2021 Edition 05)
(Editor-in-charge: Yuan Guofeng)
