Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Juice during Storage.

This study evaluated the pasteurization (P), ozone (O), ultrasonic (US), and high-hydrostatic-pressure (HHP) sterilization approaches for processing of regarding browning factors and microorganisms, compared with non-sterilization (control check, CK) treatment. The microorganisms (total bacterial count and fungi and yeast count) in the juice were identified after different sterilization techniques, while the quality parameter changes (degree of browning, color measurements, total phenolic content, reducing sugar, ascorbic acid, 5-hydroxymethyl furaldehyde (5-HMF), amino acid nitrogen, total soluble solids (TSS), pH value) were investigated. The results indicate that P and HHP treatment reduced non-enzymatic browning while substantially impacting the color measurements, TSS, and pH, while the sterilization effect was remarkable, with a rate exceeding 90%. Furthermore, the juices treated with P and HHP sterilization were used as the objects, and the CK group was used as the control group. They were placed at 4 °C, 25 °C and 37 °C, respectively, and stored in dark for 15 d. Sampling and determination were carried out on 0, 3, 6, 9, 12, and 15 d, respectively. M-&-Y (molds and yeasts) were not detected in the late storage period, and no obvious microbial growth was observed during storage, indicating that P and HHP treatments could ensure the microbial safety of juice. P- and HHP- treated juice has better quality and low temperature storage is beneficial for maintaining the quality of juice. Therefore, P treatment or HHP treatment combined with low temperature storage could achieve a more ideal storage effect. Overall, this study conclusively established that P and HHP methods were suitable for sterilizing juice. These techniques minimally affected overall product quality while better maintaining the quality parameters than the untreated juice samples and those exposed to O and US treatment.