Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage
Hericiumerinaceus-millet (HM) composite beverage was prepared by mixing Hericium erinaceus juice and millet juice and then subjected to high-pressure processing (HPP) of 300 MPa and 600 MPa at room temperature and thermal processing (TP) of 100°C for 3 min. The differences in pH, total soluble solid...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/2456921 |
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| author | Zhiguo Zhou Xiaolan Shang Zixin Wang Chengxi Sun Lin Zhang |
| author_facet | Zhiguo Zhou Xiaolan Shang Zixin Wang Chengxi Sun Lin Zhang |
| author_sort | Zhiguo Zhou |
| collection | DOAJ |
| description | Hericiumerinaceus-millet (HM) composite beverage was prepared by mixing Hericium erinaceus juice and millet juice and then subjected to high-pressure processing (HPP) of 300 MPa and 600 MPa at room temperature and thermal processing (TP) of 100°C for 3 min. The differences in pH, total soluble solids, amino acid nitrogen content, total colony numbers, sensory scores, and shelf life of HPP-treated and TP-treated samples stored at 4°C, 27°C, and 37°C for 80 days and the differences in volatile substances stored at 4°C and 27°C for 30 days were studied. The results showed that there was no significant difference in total soluble solids, amino acid nitrogen, and pH when comparing HPP- and TP-treated HM beverages. The order of HM beverages’ shelf life following different treatments was as follows: TP-treated >600 MPa HPP-treated >300 MPa HPP-treated. When stored at 4°C, the shelf life of the three treatments was 63, 52, and 39 days, respectively. Compared with TP-treated beverages, HPP-treated beverages better retained their ester flavor compounds, especially ethyl acetate. Moreover, the main volatile compounds in TP-treated beverages changed more during storage than those in HPP-treated beverages. Overall, HPP-treated beverages had advantages in terms of flavor over TP-treated beverages. |
| format | Article |
| id | doaj-art-a3cc8f47bb3940f5885e2d182177ddcc |
| institution | OA Journals |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-a3cc8f47bb3940f5885e2d182177ddcc2025-08-20T02:20:21ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/2456921Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite BeverageZhiguo Zhou0Xiaolan Shang1Zixin Wang2Chengxi Sun3Lin Zhang4College of Life ScienceCollege of Life ScienceCollege of Life ScienceCollege of Life ScienceCollege of Life ScienceHericiumerinaceus-millet (HM) composite beverage was prepared by mixing Hericium erinaceus juice and millet juice and then subjected to high-pressure processing (HPP) of 300 MPa and 600 MPa at room temperature and thermal processing (TP) of 100°C for 3 min. The differences in pH, total soluble solids, amino acid nitrogen content, total colony numbers, sensory scores, and shelf life of HPP-treated and TP-treated samples stored at 4°C, 27°C, and 37°C for 80 days and the differences in volatile substances stored at 4°C and 27°C for 30 days were studied. The results showed that there was no significant difference in total soluble solids, amino acid nitrogen, and pH when comparing HPP- and TP-treated HM beverages. The order of HM beverages’ shelf life following different treatments was as follows: TP-treated >600 MPa HPP-treated >300 MPa HPP-treated. When stored at 4°C, the shelf life of the three treatments was 63, 52, and 39 days, respectively. Compared with TP-treated beverages, HPP-treated beverages better retained their ester flavor compounds, especially ethyl acetate. Moreover, the main volatile compounds in TP-treated beverages changed more during storage than those in HPP-treated beverages. Overall, HPP-treated beverages had advantages in terms of flavor over TP-treated beverages.http://dx.doi.org/10.1155/2022/2456921 |
| spellingShingle | Zhiguo Zhou Xiaolan Shang Zixin Wang Chengxi Sun Lin Zhang Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage Journal of Food Quality |
| title | Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage |
| title_full | Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage |
| title_fullStr | Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage |
| title_full_unstemmed | Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage |
| title_short | Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage |
| title_sort | effect of high pressure treatment on the quality of a hericium erinaceus millet composite beverage |
| url | http://dx.doi.org/10.1155/2022/2456921 |
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