Quality evaluation of delavayi juice pasteurized using a novel continuous high pressure processing technology: A combined numerical simulation and experimental analysis

Journal article

Authors/Editors

SAKAMON DEVAHASTIN

Strategic Research Themes

food for the future (Sustainable Bioeconomy)

Publication Details

Author list: Zhang S.; Guo C.; Devahastin S.; Song Z.; Hu X.; Yi J.

Publisher: Elsevier

Publication year: 2025

Journal: LWT - Food Science and Technology (0023-6438)

Volume number: 218

ISSN: 0023-6438

eISSN: 1096-1127

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85216903298&doi=10.1016%2fj.lwt.2025.117481&partnerID=40&md5=152d6817c821e0aad9e82d83ba782e2c

Languages: English-Great Britain (EN-GB)

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Abstract

This study investigates the application of a self-designed continuous high pressure processing (CHP) system for the pasteurization of delavayi juice, emphasizing both numerical simulations of the equipment system and experimental quality evaluations of the juice. The treatment at 400 MPa indicated through numerical simulations that the juice achieved a peak velocity of 719 m/s, resulting in higher shear rates and improved mixing, which enhanced processing efficiency. The experimental analysis demonstrated that CHP significantly reduced the particle size of the juice to 0.01–1 μm (p < 0.05), improving its cloud stability. Compared to thermal pasteurization processing at 80 °C for 20 min, CHP better preserved the juice's original color, closely resembling that of untreated juice. Furthermore, CHP outperformed thermal methods in maintaining the flavor profile, particularly at 400 MPa, and proved more effective in preserving levels of vitamin C (30.45 mg/mL), total phenolics (27.97 mg rutin/mL), flavonoids (95.76 mg GAE/mL), and antioxidant activities (p > 0.05). This study highlights the potential of CHP as a high-throughput, efficient, and non-thermal pasteurization method for fruit juice, providing a viable alternative to traditional thermal treatments. © 2025 The Authors

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