Effect of high pressure homogenization on mixed juice stability, rheology, physicochemical properties and microorganism reduction.

Cloud instability and loss of fresh-like appearance are important quality defects of cloudy mixed juices determining consumer acceptability. Therefore, the aim of this study was to investigate the feasibility of high pressure homogenization (HPH) for improving cloud stability, flow behavior and physicochemical characteristics as well as reducing spoilage microorganisms in a cloudy mixed juice, consisting of carrot, apple and peaches. HPH treatments included pressure of 25 MPa, 100 MPa, 140 MPa and 180 MPa, pass of 1 and 2 and inlet temperature of 25 °C and 40 °C, respectively. Results indicated that increasing pressure and pass improved cloud stability, while increasing temperature had negative effect. Herschel Bulkey model could be well fitted to viscosity related data. Compared with control (non-homogenized, NH) sample, HPH at 140 MPa and 25 °C for 1 pass resulted in three times higher flow behavior index. Increasing inlet temperature also resulted in enhancing flow behavior. Besides, total soluble solids content was not affected by HPH, even though pH and color showed slight changes. Compared with NH sample, HPH at 140 MPa resulted in 4 log10 and 3 log10 reductions in total plate count and yeasts and molds count respectively. Thus, HPH at 140 MPa could effectively be used for enhancing cloud stability, improving flow behavior and reducing microorganisms in cloudy mixed juices. © Association of Food Scientists & Technologists (India) 2020.