Comparison of the Influence of Dynamic High-Pressure Microfluidization and Conventional Homogenization on the Quality of Kiwi Fruit Juice

Abstract. The effect of dynamic high-pressure microfluidization (DHPM) on the physical and chemical properties of kiwi fruit juice was compared with that of conventional homogenization (CH). The effect of DHPM pressure and pass number were also assessed. Juice was passed through CH at 20 MPa and DHPM at 40-120 MPa for one to four passes. Results indicated that both CH and DHPM treatment exerted an insignificant effect on the content of total polyphenols and total soluble solids. In comparison, both CH and DHPM reduced Vc content, and the reduction rate induced by DHPM increased with the pressure and passing numbers, which could be explained by the rise of temperature during CH and DHPM processing. Regarding color and transmittance, both CH and DHPM treatments demonstrated a remarkable enhancement, where DHPM showed a higher increase rate. In addition, DHPM showed a remarkable reduction in mean particle size compared to CH and control. In conclusion, DHPM treatment was more beneficial to improve the quality of kiwi fruit juice than CH, suggesting that DHPM technology is a potential alternative to CH for application in kiwi fruit juice, and resulting in a desirable high-quality juice for the consumers. Keywords: Dynamic high pressure microfluidization, Kiwi fruit juice, Physical and chemical property, Total phenolic.