Effect of High Pressure Homogenization on the Stability and Quality of Not-From-Concentrate Cloudy Honey Peach (Prunus persica L.) Juice

Abstract

In order to determine the effect of high pressure homogenization (HPH) on the stability and quality of not-from-concentrate (NFC) cloudy honey peach juice, the samples were subjected to HPH processing with 20~40 MPa for 1~2 successive passes. The changes in turbidity, centrifugation precipitating rate, particle size distribution, Zeta potential, water soluble pectin content, pectin methylesterase (PME) activity, pH, total soluble solids (TSS), total acidity (TA), TSS/TA, reducing sugar content, color, total phenol and VC content were evaluated. The results showed that HPH could effectively improve the stability of NFC cloudy honey peach juice. With the treatment of 30~40 MPa/1 and 20~40 MPa/2, the centrifugation precipitating rates significantly decreased by 13.49%~24.22% (P0.05). HPH decreased the pH, TSS, TA, total phenol and VC content with increasing pass number (P<0.05), leading a decline in juice quality. HPH treatment could dramatically improve the stability of NFC cloudy peach juice, and inhibit browning and improve its total phenol and VC levels.

Keywords

• not-from-concentrate cloudy honey peach juice
• high pressure homogenization
• stability
• quality