Selenium (Se) distribution was investigated and a comparative study was carried out into the effects of high hydrostatic pressure (HHP) and high temperature short time (HTST) treatments on quality for both clear and cloudy Se-enriched kiwifruit juice (clear-SKJ, cloudy-SKJ). Organic Se which accounted for 62.32% has a wider distribution than inorganic Se in kiwifruits and mainly comprising Se-protein and Se-polysaccharide. The process of separating kiwifruit pomace from juice caused significant decline in Se content with 43.07% and 49.04% in cloudy and clear juices respectively, and the sterilization process of HHP and HTST significantly decreased the Se contents from 50.46 ± 0.42 μg/kg to 39.63 ± 0.51 μg/kg and 37.93 ± 0.08 μg/kg in cloudy-SKJ, respectively. During the storage period, HTST- and HHP-processed juices showed no significant differences in total Se content, and similarly for certain chemical-physical qualities of total soluble solids, titratable acid, viscosity and pH. In addition, HHP (500 MPa/10 min) and HTST (110 °C/8.6 s) treatments inactivated yeasts and molds (Y&M) completely and sustained total aerobic bacteria (TAB) counts below 2.0 Log₁₀ CFU/mL which guaranteed the microbiological safety in clear-SKJ during storage at 4 °C and 25 °C for 42 days, but TAB counts were detected >2.0 Log₁₀ CFU/mL which demonstrated a shorter shelf life in cloudy-SKJ under the same storage conditions. Moreover, the HHP-treated sample showed better quality characteristics compared with the HTST-treated sample during 42-day storage except for total phenols and the storage time at 4 °C was more conducive to the preservation of the juices after HHP and HTST treatments.

Industrial relevance

Se-enriched kiwifruit juice is a promising Se-enriched beverage product which has high nutrition and economic value. The results obtained underline the different effects of HHP and HTST on quality and storage stability of Se retention, microorganisms, color, total phenols, chlorophyll and other quality-related aspects. This study may provide technical support for the application of HHP or HTST in the Se-enriched kiwifruit juice industry. Furthermore, a non-thermal technique which can improve functional juice properties to meet the demand of consumers for healthier products is provided in this study.

中文翻译：

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高静水压和高温短时处理对清澈浑浊的富硒猕猴桃汁品质的比较研究

研究了硒（Se）的分布，并进行了比较研究，研究了高静水压（HHP）和高温短时间（HTST）处理对富硒和混浊富硒猕猴桃汁（clear-SKJ，多云-SKJ）。奇异果中有机硒含量占无机硒的62.32％，比无机硒分布更广，主要由硒蛋白和硒多糖组成。从果汁中分离猕猴桃果渣的过程导致浑浊和清澈果汁中的硒含量分别显着下降，分别为43.07％和49.04％，HHP和HTST的灭菌过程将硒含量从50.46±0.42μg/ kg显着降低至39.63±多云SKJ分别为0.51μg/ kg和37.93±0.08μg/ kg。在储存期间，HTST和HHP处理过的果汁的总Se含量没有显着差异，总可溶性固形物，可滴定酸，粘度和pH值的某些化学-物理性质相似。此外，HHP（500 MPa / 10 min）和HTST（110°C / 8.6 s）可完全处理灭活的酵母和霉菌（Y＆M），并且总需氧菌（TAB）的持续计数低于2.0 Log₁₀  CFU / mL保证了纯净SKJ在4°C和25°C下储存42天时的微生物学安全性，但检测到的TAB计数> 2.0 Log ₁₀  CFU / mL，表明在阴天SKJ下，其货架期较短。相同的存储条件。此外，在42天的储存期间，HHT处理的样品比HTST处理的样品显示出更好的质量特性，除了总酚类物质外，在4°C下的存储时间更有利于HHP和HTST处理后的果汁保存。

行业相关性

富硒猕猴桃汁是一种很有前景的富硒饮料产品，具有很高的营养价值和经济价值。结果下划线HHP的不同影响所获得和HTST硒保留，微生物，颜色，总酚，叶绿素的质量和储存稳定性一个第二其他质量有关的方面。该研究可为富硒猕猴桃汁工业中HHP或HTST的应用提供技术支持。此外，本研究提供了一种非热技术，可以改善果汁的功能特性，以满足消费者对更健康产品的需求。