Effect of Ultra-High Pressure Processing on Qualities of Litchi Jam
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Abstract
This research purposed to investigate the effect of ultra-high pressure process (500 MPa at 50°C for 20 min) on qualities of litchi jam varied pectin content with 5 levels (1, 2, 3, 4 and 5%, w/w), compared to the control which were thermally-heated at 70°C. Results showed that all pressurized litchi jams had a significant lower in color intensity than the control, and this parameter apparently increased with the pectin content. The control sample was found to have a similarity in textural and rheological behaviors with pressurized sample combined with 3% pectin. The highest content of hydroxymethylfurfural was found in thermally-heated sample when comparison to other treatments. The levels of bioactive components (ascorbic acid and total phenolic compounds) and antioxidant capacities (DPPH and FRAP assays) in pressurized samples were significant higher than the heated one. The activities of polyphenol oxidase and peroxidase in pressurized samples were ranged between 1.47-1.54 and 2.60-2.75 μkatals, respectively. However, both enzyme activities were not detectable in the heated jam. For microbiological assessments, the results displayed that both methods could inhibit the indicator microbes and all processed jams were safe for consumers. In addition, the sensory evaluation results showed that pressurized litchi jam with 3% pectin displayed the highest in overall acceptability liking score.
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