Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice

Date

2013-03-01

Author

MERT, Mecnun
BUZRUL, Sencer
Alpas, Hami

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Red and white grape juices were treated with high hydrostatic pressure (HHP) at three different pressures, temperature and time values to investigate the effects of HHP on natural microflora and some quality attributes of the juices. Increased pressure, temperature and time showed significant effect on the microbial reduction and no microbial growth were observed in HHP-treated grape juices up to 90 days. HHP had little or no effect on pH and color of the juices. Although 5-hydroxymethylfurfural (HMF) formation was observed in heat pasteurized samples, no HMF was detected in HHP-treated juices. This study demonstrated that HHP could be used as an alternative to heat treatment.

Subject Keywords

Color, Quality attributes, Microbial inactivation, Grape juice, High hydrostatic pressure

URI

https://hdl.handle.net/11511/46892

Journal

HIGH PRESSURE RESEARCH

DOI

https://doi.org/10.1080/08957959.2012.763035

Collections

Department of Food Engineering, Article

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Citation Formats

M. MERT, S. BUZRUL, and H. Alpas, “Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice,” HIGH PRESSURE RESEARCH, pp. 55–63, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46892.