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Effects of high pressure processing on changes of bioactive compounds in honeydew melon juice and honeydew melon juice milk Open Access


Other title
High Pressure Processing, honeydew melon juice, juice milk, bioactive compounds, antioxidant capacity
Type of item
Degree grantor
University of Alberta
Author or creator
Du, Jin
Supervisor and department
Marleny Aranda Saldaña (AFNS)
Examining committee member and department
Micheal Gänzle (AFNS)
Wendy Wismer (AFNS)
Department of Agricultural, Food, and Nutritional Science
Food Science and Technology
Date accepted
Graduation date
Master of Science
Degree level
Honeydew melon is a rich source of bioactive compounds, such as vitamin C and group B vitamins while milk is a rich source of vitamin E. The objective of this thesis is to investigate the changes of quality attributes and bioactive compounds in honeydew melon juice and melon milk using High Pressure Processing (HPP) treatments of 300-600 MPa/20 and 60 ºC/5 min. The total phenolics and total flavonoids content were analyzed by spectrometry. The retention of vitamin C, B3, folic acid and α-tocopherol were quantified using high performance liquid chromatography (HPLC). The total antioxidant capacity was determined by 2,2-Diphenyl-1-pic-ryl-hydrazyl (DPPH) inhibition assay and ferric reducing antioxidant power (FRAP) assay. Overall, HPP treatments had different effects on melon juice and melon milk matrices. In melon juice, significant increases of vitamin C content, color parameters of greenness and lightness were observed, indicating an extraction effect of HPP. Folic acid was well retained by protection of vitamin C. Niacin showed variable results at different pressures. A decrease of total flavonoids content was found after HPP at 20 °C. In honeydew melon milk (semi-skim), HPP treatments decreased total phenolics content and total flavonoids content. And no significant effects were found in the retention of ascorbic acid, niacin, α-tocopherol and total antioxidant capacity. In honeydew melon milk (whole), significant increases were found in total phenolics content, ascorbic acid and α-tocopherol. Based on the positive effects of HPP on the quality attributes and most bioactive compounds contents of honeydew melon juice and melon milk (whole) and the minor effects of HPP on bioactive compounds contents of melon milk (semi-skim),, HPP seems a promising technology for honeydew melon juice and melon milk (whole) beverages.
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