Czech J. Food Sci., 2021, 39(3):217-225 | DOI: 10.17221/284/2020-CJFS

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

Mengpei Liu1, Rong Wang1, Jia Li1, Lihua Zhang1, Jiajia Zhang2, Wei Zong1, Wenjuan Mo*,3,4
1 College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
2 Non-Timber Forestry Research and Development Centre, Chinese Academy of Forestry, Zhengzhou, Henan, China
3 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
4 College of Agriculture and Life Sciences, School of Integrative Plant Science, Cornell University, Ithaca, USA

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

Published: June 29, 2021  Show citation

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Liu M, Wang R, Li J, Zhang L, Zhang J, Zong W, Mo W. Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice. Czech J. Food Sci. 2021;39(3):217-225. doi: 10.17221/284/2020-CJFS.
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