Effects of high hydrostatic pressure processing on nutrient retention and microbial inactivation in fruit juices
超高压处理对果汁营养成分保留及微生物灭活的影响

摘要

超高压处理技术在果汁生产中得到了广泛应用，其在营养成分保留和微生物灭活方面具有显著的效果。研究表明，超高压处理能够有效地减少果汁中的微生物含量，同时最大限度地保留维生素和抗氧化物质等营养成分。与传统热处理方法相比，超高压处理不仅能够延长果汁的保质期，还能减少因高温而引发的营养流失。处理参数的选择，如压力值和处理时间，直接影响果汁的口感和营养成分的保存效果。本文重点分析了超高压处理对果汁营养成分和微生物灭活的双重影响，为果汁加工中的超高压应用提供理论支持。

Abstract

High hydrostatic pressure (HHP) processing technology has been widely applied in fruit juice production, demonstrating significant effects in nutrient retention and microbial inactivation. Research indicates that HHP treatment can effectively reduce microbial content in fruit juices while maximizing the preservation of nutrients such as vitamins and antioxidants. Compared to conventional thermal processing methods, HHP not only extends the shelf life of fruit juices but also minimizes nutrient loss caused by high temperatures. The selection of processing parameters, such as pressure level and treatment duration, directly influences the taste and nutrient preservation of the juice. This paper focuses on analyzing the dual effects of high hydrostatic pressure processing on nutrient retention and microbial inactivation in fruit juices, providing theoretical support for the application of HHP in juice processing.