Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice

Mengpei Liu, Rong Wang, Jia Li, Lihua Zhang, Jiajia Zhang, Wei Zong and Wenjuan Mo
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Mengpei Liu: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
Rong Wang: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
Jia Li: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
Lihua Zhang: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
Jiajia Zhang: Non-Timber Forestry Research and Development Centre, Chinese Academy of Forestry, Zhengzhou, Henan, China
Wei Zong: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
Wenjuan Mo: Experiment Center of Forestry in North China, Chinese Academy of Forestry, National Permanent Scientific Research Base for Warm Temperate Zone Forestry of Jiulong Mountain in Beijing, Beijing, China

Czech Journal of Food Sciences, 2021, vol. 39, issue 3, 217-225

Abstract: Dynamic high pressure microfluidization (DHPM) is considered an emerging and promising technique for the continuous production of fluid foods. This study measured the effect of DHPM on yam juice. After DHPM processing, the content of total soluble solids (TSS), turbidity, flavonoid and non-enzymatic browning was significantly decreased, with the biggest drops being 35.5, 86.2, 20.7, and 66.7%, respectively. Moreover, the average particle size was decreased from 1 944 nm to 358 nm, which showed a strong positive correlation with turbidity. The reduction coefficients and electric conductivity of Escherichia coli, Saccharomyces cerevisiae and Lactobacillus plantarum were increased significantly after DHPM processing. Combined with morphological analysis, DHPM processing had good bactericidal effects on E. coli and S. cerevisiae. These results provided reference values for the application of DHPM technology in the development of yam juice.

Keywords: par­ticle size distribution; scanning electron microscopy; process; bactericidal effect (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:284-2020-cjfs

DOI: 10.17221/284/2020-CJFS

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