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<p>This study investigated the effects of High-Pressure Processing (HPP) on the quality and shelf life of a functional drink formulated from kale juice and <i>Wolffia globosa</i>. HPP treatments were conducted at 200, 400, or 600&#xa0;MPa for durations of 5 and 10&#xa0;min at 25&#xa0;°C, and compared against conventional thermal pasteurization (90&#xa0;°C for 1&#xa0;min) during an 8-weeks storage period at 5 ± 1&#xa0;°C. Quality evaluation included physical attributes (color, viscosity), chemical profiles [total soluble solids (TSS), pH, protein, vitamin C, total phenolic content (TPC), antioxidant activity], and microbiological stability [total mesophilic aerobic bacteria (TMAB)], yeasts and molds] analyses. HPP treated samples exhibited significantly higher retention of chlorophyll pigments compared to thermal pasteurization, while maintaining pH stability (<i>p</i> &gt; 0.05). Increasing pressure levels tended to increase TSS and viscosity whereas prolonged holding times resulted in slight reductions of these parameters. HPP exhibited high retention of protein, vitamin C, and TPC compare to pasteurization. Increasing pressure intensities significantly enhanced the inhibition of microbial growth, with 600 MPA providing optimal quality retention and microbiological safety throughout the storage duration. These findings suggest that HPP at 600&#xa0;MPa serves as a better alternative to thermal processing for the preservation of nutrient functional beverages.</p>

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The effect of high-pressure processing on the quality of functional drinks from kale and Wolffia

  • 期刊论文

  • 发表日期：

    2026年5月22日

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  • Nattaporn Chotyakul,
  • Parika Rungpichayapichet,
  • Prasong Siriwongwilaichat,
  • Busarakorn Mahayothee

摘要

This study investigated the effects of High-Pressure Processing (HPP) on the quality and shelf life of a functional drink formulated from kale juice and Wolffia globosa. HPP treatments were conducted at 200, 400, or 600 MPa for durations of 5 and 10 min at 25 °C, and compared against conventional thermal pasteurization (90 °C for 1 min) during an 8-weeks storage period at 5 ± 1 °C. Quality evaluation included physical attributes (color, viscosity), chemical profiles [total soluble solids (TSS), pH, protein, vitamin C, total phenolic content (TPC), antioxidant activity], and microbiological stability [total mesophilic aerobic bacteria (TMAB)], yeasts and molds] analyses. HPP treated samples exhibited significantly higher retention of chlorophyll pigments compared to thermal pasteurization, while maintaining pH stability (p > 0.05). Increasing pressure levels tended to increase TSS and viscosity whereas prolonged holding times resulted in slight reductions of these parameters. HPP exhibited high retention of protein, vitamin C, and TPC compare to pasteurization. Increasing pressure intensities significantly enhanced the inhibition of microbial growth, with 600 MPA providing optimal quality retention and microbiological safety throughout the storage duration. These findings suggest that HPP at 600 MPa serves as a better alternative to thermal processing for the preservation of nutrient functional beverages.