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

https://doi.org/10.17221/284/2020-CJFSCitation:

Liu M., Wang R., Li J., Zhang L., Zhang J., Zong W., Mo W. (2021): Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice. Czech J. Food Sci., 39: 217–225.

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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.

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