Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup

Lychee usually has white flesh, but its flesh is very sensitive to thermal and enzymatic impairment and ultimately changes in color. This investigation was intended to study the magnitude of color change in lychee by high pressure and thermal processing. The lychee was packed in syrup prior to being...

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Main Authors: Dajanta K., Apichartsrangkoon A., Somsang S.
Format: Journal
Published: 2017
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84861111376&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/42875
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-428752017-09-28T06:41:29Z Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup Dajanta K. Apichartsrangkoon A. Somsang S. Lychee usually has white flesh, but its flesh is very sensitive to thermal and enzymatic impairment and ultimately changes in color. This investigation was intended to study the magnitude of color change in lychee by high pressure and thermal processing. The lychee was packed in syrup prior to being processed. Pressurized lychee was performed at 600MPa at 30°C or 50°C for 20min, while the pasteurized sample was heated at 90°C for 3min. It was found that pressurization induced lower color L*, a* and b* values, including low anthocyanin content. For enzymatic activities, high pressure could reduce the activity of polyphenoloxidase by 33-51%, whereas pasteurization markedly reduced that activity by 90%. © 2012 Taylor & Francis. 2017-09-28T06:41:29Z 2017-09-28T06:41:29Z 2012-03-01 Journal 08957959 2-s2.0-84861111376 10.1080/08957959.2012.664641 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84861111376&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42875
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
description Lychee usually has white flesh, but its flesh is very sensitive to thermal and enzymatic impairment and ultimately changes in color. This investigation was intended to study the magnitude of color change in lychee by high pressure and thermal processing. The lychee was packed in syrup prior to being processed. Pressurized lychee was performed at 600MPa at 30°C or 50°C for 20min, while the pasteurized sample was heated at 90°C for 3min. It was found that pressurization induced lower color L*, a* and b* values, including low anthocyanin content. For enzymatic activities, high pressure could reduce the activity of polyphenoloxidase by 33-51%, whereas pasteurization markedly reduced that activity by 90%. © 2012 Taylor & Francis.
format Journal
author Dajanta K.
Apichartsrangkoon A.
Somsang S.
spellingShingle Dajanta K.
Apichartsrangkoon A.
Somsang S.
Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup
author_facet Dajanta K.
Apichartsrangkoon A.
Somsang S.
author_sort Dajanta K.
title Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup
title_short Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup
title_full Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup
title_fullStr Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup
title_full_unstemmed Comparison of physical and chemical properties of high pressure- and heat-treated Lychee (Litchi chinensis Sonn.) in syrup
title_sort comparison of physical and chemical properties of high pressure- and heat-treated lychee (litchi chinensis sonn.) in syrup
publishDate 2017
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84861111376&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/42875
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