Aseptically packaged UHPH-Treated apple juice: Safety and quality parameters during storage

Ángela Suárez-Jacobo, Jordi Saldo, Corinna E. Rüfer, Buenaventura Guamis, Artur X. Roig-Sagués, Ramón Gervilla

Research output: Contribution to journalArticleResearchpeer-review

41 Citations (Scopus)


Ultra-high pressure homogenization (UHPH) at 300 MPa and 4 °C inlet temperature were used to preserve apple juice, and shelf-life evaluation of aseptically packaged juice was investigated. After processing Tetra Brik containers were stored at temperatures of 4, 10, 20 and 30 °C during 60 days. In this article, the effect of processing on the spoilage inactivation was evaluated after processing and during the storage trial. Non-germinated and germinated spores were found in the UHPH-Treated juice, being an inactive population during storage. Patulin content was also not modified by UHPH processing, but a significant decrease was observed during storage at 30 °C (P < 0.05). Polyphenoloxidase (PPO) and pectinmethylesterase (PME) activity was not found after UHPH-processing and during storage. A kinetic study of post-processing quality loss was conducted. Vitamin C, chlorogenic acid, total polyphenols and color change were measured during storage study and were used to model the UHPH-Treated apple juice shelf-life. Loss of vitamin C was correlated with the hydroxymethylfurfural (HMF) accumulation (0.59, P < 0.05). A limiting quality parameter was polyphenolic content. UHPH-Treated apple juice stored at 4 °C was found to show a shelf-life for about 21 months by preserving the color characteristics of the juice with low HMF accumulation. From 15 °C changes in quality parameters were more evident. © 2011 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)291-300
JournalJournal of Food Engineering
Publication statusPublished - 1 Jan 2012


  • Aseptic package
  • Chlorogenic acid
  • Color
  • HMF
  • Storage
  • Total poyphenols
  • UHPH-Treated apple juice
  • Vitamin C


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