Effects of High Pressure Processing and Ultrasound-Assisted Extraction on Physicochemical Properties, Antioxidant Activity and Flavor Compounds of Cold Brew Citri Reticulatae Pericarpium Beverage.

Jian Zhang, Ke Shi, Bo Li, Chong Chen, Shiru Jia, Yuanfa Liu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Jian ZhangState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.ORCID 0009-0007-3497-8700

Ke ShiNanjing (Baima) Future Food Research Institute, Nanjing 211899, China.

Bo LiSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China.ORCID 0000-0003-3350-1226

Chong ChenState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Shiru JiaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.

Yuanfa LiuSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China.

Funding

Jiangsu Provincial Key R&D Program BE2023306Science and Technology Program of Sichuan Province 2024YFTX0066

6 · The paper itself

Abstract

High pressure processing (HPP) and ultrasound-assisted extraction (UAE) can effectively shorten extraction time and increase extraction efficiency of the cold brew (CB) process. However, their application in CB citri reticulatae pericarpium (CRP) and the underlying mechanisms of flavor modulation remain poorly understood. In this study, CB-CRP beverage was prepared with HPP-assisted, UAE-assisted, and HPP+UAE-assisted extraction from 1, 3, 5, and 10 years CRP. Results revealed that the total soluble solids (TSS), total sugars, flavonoids, polyphenols, and volatile organic compounds (VOCs) and antioxidant activity of CB-CRP increased after assisted extraction. The combined application of HPP and HPP+UAE-assisted extraction exhibited the most pronounced effects. The kinds and total content of VOCs of CB beverages prepared from 10-year-aged CRP increased from 45 to 81, and from 2.44 to 5.98 μg/mL, respectively. Moreover, the combined HPP+UAE extraction promoted the enrichment of fatty and woody aroma-related compounds, which drove a shift in the flavor profile from fresh to a richer woody type. And this endowed the CB-CRP water with a more complex and multidimensional aroma profile.

Indexed as

citri reticulatae pericarpiumcold brewflavorhigh pressure processingultrasound assisted extraction

Identifiers

PMID41750949

DOI10.3390/foods15040757

PMCPMC12939447

What Socratic holds

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.