Cashew apple juice can be preserved using high-pressure processing to maintain its quality and extend its shelf life.
High-Pressure Processing for Cashew Apple Juice Preservation
High-pressure processing (HPP) is an effective method to preserve cashew apple juice without significant loss of its nutritional properties. This method avoids the use of heat, which can degrade vitamins and other beneficial compounds. Here's how it works, according to the reference information:
- Pressure and Time: Cashew apple juice can be preserved using one of the following pressure and time combinations:
- 350 MPa for 7 minutes: This pressure is applied at room temperature (28±3°C).
- 400 MPa for 3 minutes: Similar to the first method, this pressure is also applied at room temperature (28±3°C).
- Temperature: Both processes are done at room temperature, which is specified as 28±3°C in the reference. This avoids the degradation of heat-sensitive components like Vitamin C.
- Shelf Life: Using either of the methods above, the preserved cashew apple juice can be kept for a maximum of 8 weeks under refrigerated conditions.
- Quality Maintenance: The high-pressure process ensures that the nutritional quality of the juice is maintained. Specifically, the following parameters are preserved:
- Vitamin C: This essential vitamin, which is susceptible to heat degradation, remains intact.
- Total Soluble Solids: These are key indicators of the juice's sugar content.
- Acidity: This contributes to the taste and preservation of the juice.
Benefits of High-Pressure Processing:
- Retains Nutritional Value: Unlike heat pasteurization, HPP preserves the heat-sensitive components like vitamin C.
- Extended Shelf Life: The juice is preserved for a longer period, specifically up to 8 weeks under refrigeration.
- Maintains Original Flavor: HPP does not alter the natural taste of the cashew apple juice.
| Pressure | Time | Temperature | Shelf Life (Refrigerated) |
|---|---|---|---|
| 350 MPa | 7 min | 28±3°C | 8 weeks |
| 400 MPa | 3 min | 28±3°C | 8 weeks |
Summary
The best way to preserve cashew apple juice is through high-pressure processing (HPP) using either 350 MPa for 7 minutes or 400 MPa for 3 minutes at room temperature (28±3°C). This method preserves the juice for up to 8 weeks under refrigeration while maintaining nutritional quality including vitamin C, total soluble solids, and acidity.
