Effects of electron beam irradiation and ultrahigh-pressure treatments on the physicochemical properties, active components, and flavor volatiles of jujube jam

Abstract

Jujube jam is a high-value product with versatile attributes, capable of undergoing pretreatment to prolong its shelf life while preserving its sensory and nutritional qualities. In this study, electron beam irradiation (EB; 3, 5, and 7 kGy), ultrahigh-pressure (HP; 400, 500, and 600 MPa for 6 min), and conventional thermal pasteurization treatments (PS; 80 °C for 30 min) were evaluated by examining their effects on the physicochemical properties, active components, and flavor volatiles of jujube jam. The results showed that the samples treated with nonthermal technologies significantly outperformed the thermally pasteurized treatments in terms of color (L*, a*, b*, and browning index), bioactive compounds (organic acids, cyclic adenosine monophosphate, and phenolic components), and aroma components. In addition, compared with the untreated samples, EB treatment significantly increased total content of polyphenols by 15.4–26.3% and ABTS+ scavenging activity by 9.5–36.89%. HP treatment (8385.92, 10082.43, and 10032.88 μg/g) significantly increased the acetic acid content in jujube jam compared to the control sample (1940.45 μg/g), and the total content of volatile substance in the HP treated samples was significantly increased by 80.86–134.75%. Therefore, EB and HP are promising treatments for enhancing the nutritional and sensory qualities of jujube jam.