ABSTRACT In recent years, the consumers’ demands for fruit and vegetable juices (F&VJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal fluid food processing. The present work summarized the effect of HPH on the particle size distribution (PSD), microstructure, pulp sedimentation (PS), serum cloudiness (SC) or turbidity, color change (CC), bioactive compounds (BC) and antioxidant activity (AA), rheological properties (RP) and sensorial properties. The juices considered were apple, banana, blueberry, carrot, cashew apple, grape, kiwifruit, mango, orange, clementine, pineapple, salustiana, strawberry, taro and tomato juices. HPH changed the F&VJ PSD, physical properties, RP, SC, PS behavior, color and microstructure by disrupting the suspended pulp particles. Recent progress in high-pressure homogenization technology and the design of new homogenization valves were able to stand pressures up to 400–600 MPa. This have opened new opportunities to homogenization processing in the food industry to reduce particle sizes well below the micron and, consequently, permitted the development of new products with differentiated from traditional ones by physico-chemical characteristics and RP. It caused the size reduction of juices’ particle below the visual detection limit. The successful application of HPH treatments may provide with a new generation of minimally processed products, hopefully closer to the fresh ones in relation to the organoleptic and nutritive properties as well, as safe and lasting as the pasteurized ones. In addition, it can improve viscosity, color, cloudiness and stability of suspended solids (SS) in F&VJ. Abbreviations AA: Antioxidant activity; AJ: Apple juice; AV: Apparent viscosity; BC: Bioactive compounds; BJ: Banana juice; CC: Color change;F&VJ: Fruit and vegetable juices; GJ: Grape juice; HP: Homogenization pressure; HPH: High pressure homogenization; KJ: Kiwifruit juice; OJ: Orange juice; PS: Pulp sedimentation; PSD: Particle size distribution; RP: Rheological properties; SC: Serum cloudiness; SS: Suspended solids; TJ: Tomato juice

中文翻译：

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受高压均质影响的果蔬汁的理化和流变特性：综述

摘要 近年来，消费者对果蔬汁 (F&VJ) 的需求，如更高的营养价值、最少的加工和高品质，一直在快速增长。高压均质化 (HPH) 是一种非热力技术，作为热流体食品加工的部分或全部替代品，已被广泛研究。目前的工作总结了 HPH 对粒度分布 (PSD)、微观结构、纸浆沉降 (PS)、血清混浊度 (SC) 或浊度、颜色变化 (CC)、生物活性化合物 (BC) 和抗氧化活性 (AA) 的影响、流变特性 (RP) 和感官特性。考虑的果汁是苹果、香蕉、蓝莓、胡萝卜、腰果苹果、葡萄、猕猴桃、芒果、橙子、克莱门汀、菠萝、salustiana、草莓、芋头和番茄汁。HPH 更改了 F&VJ PSD，通过破坏悬浮的纸浆颗粒来改变物理特性、RP、SC、PS 行为、颜色和微观结构。高压均质技术的最新进展和新型均质阀的设计能够承受高达 400-600 MPa 的压力。这为食品工业中的均质化加工开辟了新的机会，以将颗粒尺寸减小到远低于微米，从而允许开发新产品，其物理化学特性和 RP 与传统产品不同。它导致果汁颗粒的尺寸减小到低于视觉检测极限。HPH 处理的成功应用可能会提供新一代的最低限度加工产品，有望在感官和营养特性方面更接近新鲜产品，与巴氏杀菌的一样安全和持久。此外，它还可以改善 F&VJ 中悬浮固体 (SS) 的粘度、颜色、混浊度和稳定性。缩写AA：抗氧化活性；AJ：苹果汁；AV：表观粘度；BC：生物活性化合物；BJ：香蕉汁；CC：颜色变化；F&VJ：水果和蔬菜汁；GJ：葡萄汁；HP：均质压力；HPH：高压均质；KJ：猕猴桃汁；OJ：橙汁；PS：纸浆沉淀；PSD：粒度分布；RP：流变特性；SC：血清混浊；SS：悬浮固体；TJ：番茄汁 颜色变化；F&VJ：水果和蔬菜汁；GJ：葡萄汁；HP：均质压力；HPH：高压均质；KJ：猕猴桃汁；OJ：橙汁；PS：纸浆沉淀；PSD：粒度分布；RP：流变特性；SC：血清混浊；SS：悬浮固体；TJ：番茄汁 颜色变化；F&VJ：水果和蔬菜汁；GJ：葡萄汁；HP：均质压力；HPH：高压均质；KJ：猕猴桃汁；OJ：橙汁；PS：纸浆沉淀；PSD：粒度分布；RP：流变特性；SC：血清混浊；SS：悬浮固体；TJ：番茄汁