Xiaojun Liao

　　Beijing Advanced Innovation Center for Food Nutrition and Human Health,

　　College of Food Science and Nutritional Engineering, China Agricultural University,

　　Beijing Key Laboratory for Food Nonthermal Processing, National Engineering Research Center for Fruit & Vegetable Processing,

　　High pressure processing (HPP) is a non-thermal technology, which is increasingly studied for the processing of fruit and vegetable juices. However, HPP-processed juice products may exhibit some changes in flavor, nutritional properties, and color as a result of the residual activity of endogenous enzymes during the shelf-life. Therefore, the combination of HPP and steam-blanching was supposed for possible retention of juice quality. In this report, the effect of HPP combined with steam-blanching on qualities of mango juice was comparatively studied with that of high temperature short time (HTST), by target (microorganisms, endogenous enzyme, antioxidant activity, antioxidant compounds, color, sugar, and viscosity) and untargeted (headspace fingerprinting) approach. The results indicated that HPP combined with steam-blanching can effectively inactivate microorganisms and endogenous enzyme (PPO and POD) in mango juice. No significant differences were found on antioxidant activity, total phenols, total carotenoids, total sugar, and color of mango juice between HPP- and HTST-treated samples after 16 weeks storage. However, from headspace fingerprinting study, HTST processing seems to enhance the formation of dimethyl sulfide and acetone, and HPP treated mango juice showed better flavor property by sensory evaluation compared to HTST treated sample. Thus, the combination of HPP and steam-blanching used in this study can be a good choice in commercial practice to extend the shelf life and maintain the quality of mango product.