Effect of thermal assisted high pressure processing (THPP) on physicochemical (pH, total soluble solids [TSS], titrable acidity, color) biochemical (phenols, ascorbic acid [AA], antioxidants), and enzymatic (polyphenol oxidase [PPO] and peroxidase [POD]) attributes of the sugarcane based mixed beverage were studied within a domain of pressure (300–500 MPa), temperature (40–60°C) and time (10–20 min) following a central composite design. The THPP process parameters had negligible influence (p > .2) on pH, TSS, and titrable acidity of the beverage. The color change (ΔE* values) varied from 0.97 to 3.6. Up to 400 MPa/30°C/15 min, beverage possessed an increased AA content (17%); however, further increase in either pressure and temperature resulted in the loss of its activity by maximum of 29%. A significant degradation was obtained in the phenolic content and antioxidant capacity above 60°C irrespective of pressure and time. A substantial inactivation in PPO (79%) and POD (72%) activity was obtained in the beverage within the THPP domain. PRACTICAL APPLICATIONS: Sugarcane juice is a pleasant, thirst quenching beverage with considerable nutritional qualities. The processing and marketing of the juice as a ready to serve beverage is limited by the high content of reducing sugars and browning enzymes. In order to combat this a mixed beverage based on sugarcane juice has been formulated. The addition of Indian gooseberry juice enhanced the ascorbic acid content and served as a natural antioxidant. Ginger juice improved the aroma of the juice. Formulation was optimized based on desirability indices of sensory attributes. Further high pressure processing (HPP) of the beverage was done to preserve the nutritional integrity and to ensure the shelf life. The data is helpful for designing the process parameters for HPP of sugarcane based mixed beverage.

中文翻译：

---

使用响应面法优化甘蔗基混合饮料的热辅助高压工艺参数

热辅助高压处理 (THPP) 对物理化学（pH、总可溶性固体 [TSS]、可滴定酸度、颜色）生物化学（酚类、抗坏血酸 [AA]、抗氧化剂）和酶促（多酚氧化酶 [PPO] 和过氧化物酶）的影响[POD]) 在压力（300-500 MPa）、温度（40-60°C）和时间（10-20 分钟）范围内按照中心复合设计研究基于甘蔗的混合饮料的属性。THPP 工艺参数对饮料的 pH、TSS 和可滴定酸度的影响可以忽略不计 (p > .2)。颜色变化（ΔE* 值）从 0.97 到 3.6 不等。高达 400 MPa/30°C/15 分钟，饮料的 AA 含量增加（17%）；然而，进一步增加压力和温度导致其活性损失最多 29%。与压力和时间无关，60°C 以上的酚类含量和抗氧化能力显着降低。在 THPP 域内的饮料中获得了 PPO (79%) 和 POD (72%) 活性的显着失活。实际应用：甘蔗汁是一种令人愉悦的解渴饮料，具有相当的营养价值。果汁作为即食饮料的加工和销售受到高含量还原糖和褐变酶的限制。为了解决这个问题，已经配制了一种基于甘蔗汁的混合饮料。印度醋栗汁的添加提高了抗坏血酸的含量，并作为一种天然抗氧化剂。姜汁改善了果汁的香气。基于感官属性的合意性指数优化配方。对饮料进行进一步高压处理 (HPP) 以保持营养完整性并确保保质期。该数据有助于甘蔗混合饮料HPP工艺参数的设计。