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Comparative effects of ultra-high pressure, ultra-high temperature, and thermal pasteurization processing on the flavor characteristics and nutritional components of freshly squeezed Hami melon juice

文献类型： 外文期刊

作者： Jinxiao Cheng;Yining Xia;Xinli Geng;Lingling Pang;Di Shen;Limei Li;Yifan Gu;Yanfang Pan

作者机构：

关键词： Carotenoid stability;Hami melon juice;Non-thermal processing;Quality retention;Volatile profile

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2026 年 503 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Conventional thermal processing causes substantial deterioration of melon juice. This study compared thermal pasteurization (TP, 65 °C/30 min), ultra-high temperature (UHT, 115 °C/5 s), and ultra-high pressure (UHP, 600 MPa/2 min) treatments on microorganisms, physicochemical parameters, bioactive compounds, and flavor characteristics of freshly squeezed Hami melon juice (FHJ). Results demonstrated that TP and UHT induced a color shift toward bright yellow, reduced soluble solids and acidity, lowered fructose content, and degraded carotenoids (β-carotene decreased by 25.7 % under UHT). In contrast, UHP preserved the original color, physicochemical properties, and sugar profile while ensuring microbial safety. Notably, UHP enhanced β-carotene content by 15.6 % and achieved a high sensory score of 16.63, retaining key aroma esters. Conversely, TP and UHT reduced total esters by 25.43 % and 31.39 %, respectively, and generated undesirable off-flavor compounds. Thus, UHP is a superior non-thermal technology for producing high-quality melon juice with minimal quality loss.

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