 Home > Food News > Food Articles > The research results of Professor Xu Huaide’s team from the School of Food Science and Engineering of Northwest A&F University show that both HPP and heat treatment can prolong the shelf life of hawthorn juice

The research results of Professor Xu Huaide’s team from the School of Food Science and Engineering of Northwest A&F University show that both HPP and heat treatment can prolong the shelf life of hawthorn juice

 Last Update: 2021-12-24
 Source: Internet
 Author: User

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Recently, the team of Professor Xu Huaide from the School of Food Science and Engineering of Northwest A&F University published a titled "High-pressure and thermal processing of cloudy hawthorn berry ( Crataegus pinnatifida ) juice: Impact on microbial shelf-life, enzyme activity in the international journal Food Chemistry .

Interestingly, HPP significantly increases the viscosity of the juice, thereby improving the stability and consistency of the juice system, and pectin is considered to be the main reason for the increase in viscosity

In order to promote the industrial development of HPP juice, the team has extensively explored the effects of HPP on microorganisms, enzyme activity, physical and chemical properties, sensory properties (flavor and color), and biologically active ingredients (carotenoids, vitamin C and phenolic compounds)

According to reports, hawthorn is widely grown in temperate regions of Asia, Europe and North America and has a unique sour taste

Presided over the completion of edible fungi (fungi mushrooms, shiitake mushrooms, eryngii mushrooms, gastrodia, crab-flavored mushrooms, morel mushrooms, etc.

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