Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 3 / 2018

Hou, Z. – Zhang, Y. – Qin, X. – Zhao, L. – Wang, Y. – Liao, X.
High pressure processing for sea buckthorn juice with higher superoxide dismutase activity
Journal of Food and Nutrition Research, 57, 2018, No. 3, s. 252-263

Xiaojun Liao, Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering of China Agricultural University, Key Lab of Fruit and Vegetable Processing of Ministry of Agriculture, Beijing Key Laboratory for Food Non-thermal Processing, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China. Tel.: +861062737614, e-mail:

Received 14 October 2017; 1st revised 31 January 2018; 2nd revised 22 February 2018; accepted 26 February 2018; published online 22 July 2018

Summary: Optimization of high pressure processing (HPP) of sea buckthorn juice was carried out regarding total aerobic bacteria (TAB) and activity of superoxide dismutase (SOD, EC using response surface methodology (RSM). The optimized HPP condition of 500 MPa for 6 min reduced TAB by over 3 log CFU·ml-1 and increased the SOD activity of the juice. Effects of HPP at optimum conditions on the quality of the juice were compared with high-temperature short time (HTST) processing (100 °C for 15 s). TAB counts in the juice were decreased by 3.26 log CFU·ml-1 and 2.28 log CFU·ml-1 by 500 MPa for 6 min and HTST, respectively, while yeasts and moulds were not detected. Moreover, HPP increased the activity of SOD by 17.1 %, and did not change concentrations of vitamin C, total phenols, caro­tenoids and the antioxidant capacity of the juice. In contrast, HTST decreased the activity of SOD by 48.9 %, concentration of vitamin C by 14.3 % and the antioxidant capacity, and increased concentration of total phenols by 6.6 %. Meanwhile, HPP had no influence on sugars and colour of the juice, while HTST decreased concentration of saccharose and changed the juice colour. HPP could be applied for processing of sea buckthorn juice to gain a product of high quality and higher SOD activity.

Keywords: sea buckthorn juice; high pressure processing; superoxide dismutase; bacteria; antioxidant

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