Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes

Xiao Liu; Feng Liang; Bing Su Wang; Fei Yue Ren; Wei Wang; Chao Zhang

doi:10.3389/fnut.2024.1375130

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes

Front Nutr. 2024 May 17:11:1375130. doi: 10.3389/fnut.2024.1375130. eCollection 2024.

Authors

Xiao Liu^#^{1

2}, Feng Liang^#^{2

3}, Bing Su Wang^{1

2}, Fei Yue Ren², Wei Wang³, Chao Zhang¹

Affiliations

¹ Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
² National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible By-products), Beijing Technology and Business University (BTBU), Beijing, China.
³ College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China.

^# Contributed equally.

Abstract

Introduction: The effectiveness of ultra-high pressure (UHP) technology in retaining the flavor of fresh fruit and vegetable juices has been acknowledged in recent years. Along with previously hypothesized conclusions, the improvement in melon juice flavor may be linked to the reduction of its surface tension through UHP.

Methods: In this paper, the particle size, free-water percentage, and related thermodynamic parameters of melon juice were evaluated in a physical point for a deeper insight.

Results: The results showed that the UHP treatment of P2-2 (200 MPa for 20 min) raised the free water percentage by 7,000 times than the other treatments and both the melting enthalpy, binding constant and Gibbs free energy of P2-2 were minimized. This significantly increased the volatility of characteristic aromatic compounds in melon juice, resulting in a 1.2-5 times increase in the content of aromatic compounds in the gas phase of the P2-2 group compared to fresh melon juice.

Keywords: characteristic aromatic components; melon juice; particle size; surface tension; thermodynamic parameters; ultra-high pressure.

Grants and funding

The author(s) declare that financial support was received for the research, authorship, and/or publication of this article. This work was supported by National Natural Science Foundation of China (32172237 & 82074276), China Agricultural Research System (CARS-25), Collaborative Innovation Center of the Beijing Academy of Agricultural and Forestry Sciences (KJCX201915), the Key Research and Development Program of Zhejiang Province (No. 2021C02002), Zhejiang Provincial Natural Sciences Foundation of China under Grant (No. LZ22C200006), and Top young talents of the ten thousand talents program of Zhejiang Province (ZJWR0308016).