High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice
This study aimed to investigate the effect of high-pressure processing (HPP) at different pressures (300, 400, and 500) MPa and 5 min processing time on the physicochemical properties, the microbiology count, the bioactive compounds, the antioxidant capacity, and the sensory attributes of ready-to-d...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/89193/ http://psasir.upm.edu.my/id/eprint/89193/1/SNAKE.pdf |
| _version_ | 1848860794416005120 |
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| author | Hambali, Nor Hasni Koh, Pei Chen Mohd Adzahan, Noranizan Megat Mohd Tahir, Putri Noor Faizah Mohamad, Azizah Limpot, Naransa Hamid, Nazimah Muhammad Aadil, Rana |
| author_facet | Hambali, Nor Hasni Koh, Pei Chen Mohd Adzahan, Noranizan Megat Mohd Tahir, Putri Noor Faizah Mohamad, Azizah Limpot, Naransa Hamid, Nazimah Muhammad Aadil, Rana |
| author_sort | Hambali, Nor Hasni |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aimed to investigate the effect of high-pressure processing (HPP) at different pressures (300, 400, and 500) MPa and 5 min processing time on the physicochemical properties, the microbiology count, the bioactive compounds, the antioxidant capacity, and the sensory attributes of ready-to-drink Sabah Snake Grass juice during 36 days of storage. HPP treatment at (400 and 500) MPa significantly (p ≤ .05) reduced the microbial counts in the juice. In contrast, the pH and total soluble solid content were maintained during the HPP treatments. The HPP treatments resulted in a significantly higher amount of total phenolic content and antioxidant capacity than the untreated samples. However, the sensory quality of the juice subjected to (300 and 400) MPa was strongly preferred as compared to the juice subjected to the 500 MPa. In conclusion, the HPP treatment at 400 MPa was the most effective pressure treatment for processing Sabah Snake Grass juice. |
| first_indexed | 2025-11-15T12:50:54Z |
| format | Article |
| id | upm-89193 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:50:54Z |
| publishDate | 2020 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-891932021-09-03T10:22:16Z http://psasir.upm.edu.my/id/eprint/89193/ High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice Hambali, Nor Hasni Koh, Pei Chen Mohd Adzahan, Noranizan Megat Mohd Tahir, Putri Noor Faizah Mohamad, Azizah Limpot, Naransa Hamid, Nazimah Muhammad Aadil, Rana This study aimed to investigate the effect of high-pressure processing (HPP) at different pressures (300, 400, and 500) MPa and 5 min processing time on the physicochemical properties, the microbiology count, the bioactive compounds, the antioxidant capacity, and the sensory attributes of ready-to-drink Sabah Snake Grass juice during 36 days of storage. HPP treatment at (400 and 500) MPa significantly (p ≤ .05) reduced the microbial counts in the juice. In contrast, the pH and total soluble solid content were maintained during the HPP treatments. The HPP treatments resulted in a significantly higher amount of total phenolic content and antioxidant capacity than the untreated samples. However, the sensory quality of the juice subjected to (300 and 400) MPa was strongly preferred as compared to the juice subjected to the 500 MPa. In conclusion, the HPP treatment at 400 MPa was the most effective pressure treatment for processing Sabah Snake Grass juice. Wiley 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/89193/1/SNAKE.pdf Hambali, Nor Hasni and Koh, Pei Chen and Mohd Adzahan, Noranizan and Megat Mohd Tahir, Putri Noor Faizah and Mohamad, Azizah and Limpot, Naransa and Hamid, Nazimah and Muhammad Aadil, Rana (2020) High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice. Journal of Food Processing and Preservation, 44 (7). pp. 1-11. ISSN 0145-8892; ESSN: 1745-4549 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14508 10.1111/jfpp.14508 |
| spellingShingle | Hambali, Nor Hasni Koh, Pei Chen Mohd Adzahan, Noranizan Megat Mohd Tahir, Putri Noor Faizah Mohamad, Azizah Limpot, Naransa Hamid, Nazimah Muhammad Aadil, Rana High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice |
| title | High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice |
| title_full | High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice |
| title_fullStr | High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice |
| title_full_unstemmed | High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice |
| title_short | High-pressure processing treatment for ready-to-drink Sabah Snake Grass juice |
| title_sort | high-pressure processing treatment for ready-to-drink sabah snake grass juice |
| url | http://psasir.upm.edu.my/id/eprint/89193/ http://psasir.upm.edu.my/id/eprint/89193/ http://psasir.upm.edu.my/id/eprint/89193/ http://psasir.upm.edu.my/id/eprint/89193/1/SNAKE.pdf |