How Sea Buckthorn Pulp Develops Key Compounds During Pasteurization

Jim Crocker
18th September, 2024

How Sea Buckthorn Pulp Develops Key Compounds During Pasteurization

Image Source: Natural Science News, 2024

Key Findings

  • The study from Beijing Forestry University examined how pasteurization at 80°C for 20 minutes affects the flavor and aroma of sea buckthorn pulp (SBP)
  • Pasteurization reduced fruity esters by 20.25% due to restricted metabolism of unsaturated fatty acids
  • Caramel and toast-like furans increased by 136.40% because of the enhanced Maillard reaction during pasteurization
Pasteurization is a common process used in the food industry to ensure the safety and longevity of products. However, it often causes undesirable changes in the flavor and aroma of juices, limiting their commercial appeal. A recent study from Beijing Forestry University[1] has investigated the biochemical reactions of volatile and nonvolatile compounds in sea buckthorn pulp (SBP) during pasteurization, aiming to understand and mitigate these negative effects. The study focused on the changes in volatile compounds, which are responsible for the aroma, and nonvolatile compounds, which contribute to the taste, during pasteurization at 80°C for 20 minutes. The researchers found that pasteurization significantly altered these compounds, leading to both desirable and undesirable changes in SBP. One of the key findings was the reduction in esters, which are compounds that contribute to fruity odors. This reduction, amounting to a 20.25% decrease, was attributed to the restricted metabolism of unsaturated fatty acids during pasteurization. Conversely, furans, which have caramel and toast-like aromas, increased by 136.40%, primarily due to the enhancement of the Maillard reaction—a chemical reaction between amino acids and reducing sugars that occurs upon heating. The study also identified dimethyl sulfide (DMS) and dimethyl trisulfide (DMTS) as significant contributors to off-flavors, particularly a cooked onion-like smell. These compounds were generated mainly from the Strecker degradation of sulfur-containing amino acids, a process that was intensified by the high pH and the availability of sufficient substrates. The researchers noted that the highest consumption rates of organic acids and sugars, at 4.66% and 12.01% respectively, contributed to this effect. These findings align with earlier studies on other juices and fruits. For instance, research on heat-sterilized lychee juice (HLJ) also identified DMS and DMTS as key contributors to undesirable cooked flavors[2]. Similarly, studies on volatile thiols in beverages have shown that low molecular weight thiols, such as DMS, negatively impact aroma profiles[3]. Additionally, the importance of metabolic pathways in the development of volatile organic compounds during fruit maturation has been highlighted in tamarillo studies, which identified the lipoxygenase pathway as crucial for generating both free and glycosylated volatile compounds[4]. The Beijing Forestry University study expands on these findings by providing specific insights into the pasteurization process of SBP. It highlights the importance of controlling temperature and time to minimize the formation of off-flavors while preserving desirable aromas. This is particularly relevant for the commercial production of sea buckthorn products, which are valued for their nutritional benefits, including high levels of antioxidants and advantageous fatty acids[5]. In conclusion, the study underscores the complex biochemical reactions that occur during pasteurization and their impact on the sensory qualities of sea buckthorn pulp. By understanding these reactions, the food industry can optimize pasteurization conditions to improve the flavor and aroma of juices, thereby enhancing their commercial viability.

FruitsBiochemPlant Science

References

Main Study

1) The anabolism of volatile compounds during the pasteurization process of sea buckthorn (Hippophae rhamnoides) pulp.

Published 17th September, 2024

https://doi.org/10.1007/s13197-024-05943-z

Related Studies

2) Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.

https://doi.org/10.1016/j.foodchem.2019.125282

3) Spotlight on release mechanisms of volatile thiols in beverages.

https://doi.org/10.1016/j.foodchem.2020.127628

4) Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway.

https://doi.org/10.1016/j.foodchem.2020.128046

5) Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review.

https://doi.org/10.1016/j.foodres.2020.109170


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