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

Author

Listed:
  • Mengpei Liu

    (College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China)

  • Rong Wang

    (College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China)

  • Jia Li

    (College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China)

  • Lihua Zhang

    (College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China)

  • Jiajia Zhang

    (Non-Timber Forestry Research and Development Centre, Chinese Academy of Forestry, Zhengzhou, Henan, China)

  • Wei Zong

    (College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China)

  • Wenjuan Mo

    (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
    College of Agriculture and Life Sciences, School of Integrative Plant Science, Cornell University, Ithaca, USA)

Abstract

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.

Suggested Citation

  • Mengpei Liu & Rong Wang & Jia Li & Lihua Zhang & Jiajia Zhang & Wei Zong & Wenjuan Mo, 2021. "Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(3), pages 217-225.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:284-2020-cjfs
    DOI: 10.17221/284/2020-CJFS
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