Summary
This experimental study evaluated how high-pressure homogenisation (HPH) parameters affect the preservation of bioactive compounds in blackcurrant juice as an alternative to thermal pasteurisation. The authors found that optimal processing combinations (single pass at 4 °C or 150 MPa at 20 °C) minimised degradation of quality attributes, whilst thermal treatment significantly reduced juice quality. However, vitamin C and anthocyanin were degraded during HPH processing, and multiple passes, though enhancing antioxidant capacity, compromised colour stability.
UK applicability
These findings are applicable to UK juice processors evaluating non-thermal preservation technologies for soft fruit products. The results suggest HPH could offer a middle ground between maintaining bioactive compounds and achieving food safety, though processors should balance colour retention against antioxidant enhancement when optimising parameters.
Key measures
Titratable acidity, pH, turbidity, anthocyanin content, vitamin C content, total phenolics content, colour parameters, antioxidant activity
Outcomes reported
The study measured the effect of high-pressure homogenisation parameters (pressure, number of passes, inlet temperature) on physicochemical characteristics and bioactive compound retention in blackcurrant juice, comparing outcomes to thermal pasteurisation. Key metrics included anthocyanin, vitamin C, total phenolics content, colour stability, and antioxidant capacity.
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