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Orange juice shows browning issue during storage which seriously affects its quality. Based on our previous study demonstrating the inhibition of browning of concentrated orange juice (COJ) by epigallocatechin gallate (EGCG) and L-cysteine (L-cys), this study evaluated the effect of ultrasonic-vacuum combined with high-pressure CO2 on browning. Ultrasonic-vacuum can reduce the dissolved oxygen content in COJ more effectively than ultrasonic and also minimize the loss of ascorbic acid. The lowest dissolved oxygen content and ascorbic acid loss in COJ were achieved by ultrasonic-vacuum at 900 W and 15.6 min for COJ sample of 50.0 g. Ultrasonic-vacuum effectively removes most of the dissolved oxygen from COJ, and high-pressure CO2 reduces oxygen in the headspace of the container. This reduction in oxygen content effectively reduces aerobic acid degradation and inhibits browning caused by ascorbic acid degradation. In addition, the results showed that although ultrasonic-vacuum combined with high-pressure CO2 had a significant effect on delaying ascorbic acid degradation and reduced the loss by 35.01%, it has little effect on browning caused by Maillard reaction. Finally, it is concluded that ultrasonic-vacuum combined with high-pressure CO2 based on EGCG and L-cys has the best inhibitory effect on browning of COJ during storage, inhibiting 69.8% of the increase in BI values. [ABSTRACT FROM AUTHOR]

Whipped cream is popular among consumers due to its smooth texture and delectable taste. In recent years, it has also attracted increasing attention from producers and researchers and has been widely developed in the food industry. However, whipped cream systems are complex and unstable, and additives are applied to the system to obtain a more stable and excellent whipped cream product. Additionally, the high-fat content in whipped cream has a potential health risk to consumers, so the concept of low-fat whipped cream has been gradually developed as a strategy. However, the sensory and whipping properties of low-fat whipped cream need to be improved. This paper systematically discusses the effects of five types of additives (hydrocolloids, proteins, emulsifiers, carbohydrates, and lipid compounds) applied to improve the whipping, rheological, electrostatic, sensory, and nutritional properties of whipped cream. There are limited studies about nutritional properties, which should be the focus of future work, and the strategy of functional whipped cream is also a new direction. Further, this paper provides information on standards and regulations for additives, aiming to avoid the risks associated with the inappropriate application of additives by researchers and traders. The ultimate objective is to provide a healthy whipped cream with exceptional sensory properties and heightened nutritional value.Graphical Abstract: Whipped cream is popular among consumers due to its smooth texture and delectable taste. In recent years, it has also attracted increasing attention from producers and researchers and has been widely developed in the food industry. However, whipped cream systems are complex and unstable, and additives are applied to the system to obtain a more stable and excellent whipped cream product. Additionally, the high-fat content in whipped cream has a potential health risk to consumers, so the concept of low-fat whipped cream has been gradually developed as a strategy. However, the sensory and whipping properties of low-fat whipped cream need to be improved. This paper systematically discusses the effects of five types of additives (hydrocolloids, proteins, emulsifiers, carbohydrates, and lipid compounds) applied to improve the whipping, rheological, electrostatic, sensory, and nutritional properties of whipped cream. There are limited studies about nutritional properties, which should be the focus of future work, and the strategy of functional whipped cream is also a new direction. Further, this paper provides information on standards and regulations for additives, aiming to avoid the risks associated with the inappropriate application of additives by researchers and traders. The ultimate objective is to provide a healthy whipped cream with exceptional sensory properties and heightened nutritional value. [ABSTRACT FROM AUTHOR]