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Food Science and Technology International, Vol. 6, No. 1, 17-23 (2000)
DOI: 10.1177/108201320000600103
© 2000 SAGE Publications

Effects of high hydrostatic pressure processing and of glucose oxidase-catalase addition on the color stability and sensorial score of grape juice / Efectos del tratamiento con altas presiones y de la adición de glucosa oxidasa-catalasa en la estabilidad del color y en la evaluación sensorial del zumo de uva

M. Castellari

Istituto di Industrie Agrarie, Università degli Studi di Bologna, Via S. Giacomo 7, 40126 Bologna, Italy

L. Matricardi

Istituto di Industrie Agrarie, Università degli Studi di Bologna, Via S. Giacomo 7, 40126 Bologna, Italy

G. Arfelli

Istituto di Industrie Agrarie, Università degli Studi di Bologna, Via S. Giacomo 7, 40126 Bologna, Italy

G. Carpi

Stazione Sperimentale per le Conserve di Parma, Viale Tanara 31/A, 43100 Parma, Italy

S. Galassi

Istituto di Industrie Agrarie, Università degli Studi di Bologna, Via S. Giacomo 7, 40126 Bologna, Italy

The effects of high hydrostatic pressure treatment (HHP) and the use of glucose oxidase-catalase enzymes on the color stability of a white grape juice were studied. The cold-prepared grape juice was stored for three weeks at 5 °C and evaluated for color and non-flavonoid phenolic content. The HHP treatments at 600 and 900 MPa slowed the degradation of non-flavonoid phenolics and reduced the rate of the browning during storage. No significant effect on the color was observed using 300 MPa. Further color stabilization was obtained using glucose oxidase-catalase enzymes and by setting the initial temperature of water inside the pressure vessel at 50 °C prior to HHP treatment. The sensory analyses indicated that enzymes and HHP improved the aroma and taste of juices; by contrast, oper ating the HHP process at an initial temperature of 50 °C showed no significant effect.

Key Words: high hydrostatic pressure • grape juices • glucose oxidase-catalase • color • phenolics


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