Effects of Ultra-High Pressure and Other Sterilization Methods on Nutritional Quality and Flavor of Rosa roxburghii Tratt Juice
Rosa roxburghii Tratt juice contains rich thermosensitive substances such as ascorbic acid and polyphenols,and ultra-high pressure sterilization can effectively reduce the loss of functional components in Rosa roxburghii Tratt juice.The experimental study investigated the effects of ultra-high pressure on the nutritional components such as color,ascorbic acid,total phenols,total soluble solids,total acids,and the activities of superoxide dismutase(SOD)and polyphenol oxidase(PPO)enzymes in Rosa roxburghii Tratt juice.The changes in flavor before and after sterilization were determined using gas chromatography tandem mass spectrometry,and compared with four other sterilization methods,including high-temperature instantaneous sterilization,irradiation sterilization,microwave sterilization,and ultrasonic sterilization.The results showed that the browning degree of Rosa roxburghii Tratt juice after high-temperature instantaneous sterilization treatment was significantly higher than that of ultra-high pressure treatment and ultrasonic treatment.Ultra high pressure,microwave,and ultrasound treatment can significantly increase the total sugar content of Rosa roxburghii Tratt juice(P＜0.05).After high-temperature instantaneous,microwave,and ultrasound treatment,the total acid content significantly increases(P＜0.05),increasing the sour and astringent taste of Rosa roxburghii Tratt juice.Ultra high pressure and ultrasound treatment can effectively preserve the content of ascorbic acid and total phenols in Rosa roxburghii Tratt juice(P＞0.05),and improve the retention rate of nutrients in Rosa roxburghii Tratt cloudy juice.Only ultra-high pressure treatment can increase the SOD enzyme activity of Rosa roxburghii Tratt cloudy juice by 11.44％(P＜0.05).All 5 sterilization methods can effectively inhibit the activity of PPO enzyme,and irradiation sterilization has the best passivation effect on PPO.The total content of volatile compounds in the untreated group is 5959.55 μg/L,in addition to ultra-high pressure group content increased by 3.66％,while the other groups decreased by 31.0％,53.77％,23.41％,and 42.03％,respectively.Acids have a significant contribution to the flavor of Rosa roxburghii Tratt juice.Ultra-high pressure treatment has significant advantages over other sterilization methods in maintaining the nutritional quality and flavor of Rosa roxburghii Tratt juice.It provides a theoretical basis for further processing of Rosa roxburghii Tratt drink.
Rosa roxburghii Tratt juiceultra-high pressuresterilization technologynutritional qualityflavor
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