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Impact of UHT processing on volatile components and chemical composition of sea buckthorn (Hippophae rhamnoides) pulp: A prediction of the biochemical pathway underlying aroma compound formation.
Ao, Xuan; Mu, Yihan; Xie, Shuo; Meng, Dehao; Zheng, Yaqi; Meng, Xiaoshuang; Lv, Zhaolin.
Afiliación
  • Ao X; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
  • Mu Y; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
  • Xie S; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
  • Meng D; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
  • Zheng Y; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
  • Meng X; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
  • Lv Z; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; Department of Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: zhaolinlv@bjfu.edu.cn.
Food Chem ; 390: 133142, 2022 Oct 01.
Article en En | MEDLINE | ID: mdl-35551024
The effects of ultrahigh-temperature sterilization (UHT) on the volatile components and chemical composition of sea buckthorn pulp (SBP) were evaluated firstly. UHT had significant effects on the volatiles of SBP (mainly occurring at 140 °C for 2 s and 4 s), in which 140 °C for 2 s resulted in a decrease of 3.48% and 14.60% in total volatiles and esters, and an increase of 6.73% in alcohols, while alcohols contents sharply decreased by 6.90% at 140 °C for 4 s. Moreover, 140 °C for 2 s and 4 s decreased the amino acid content by 35.39% and 29.75%, respectively, while UHT significantly promoted the increase of fatty acids, but only a small increase at 140 °C for 4 s. The speculation is that a large number of volatiles were formed during the 140 °C for 2 s and 4 s, mainly from amino acid reactions and lipid oxidation.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hippophae Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hippophae Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido