Industry-Scale Microfluidizer: a Novel Technology to Improve Physiochemical Qualities and Volatile Flavor of Whole Mango Juice

Industry-scale microfluidizer system (ISMS) is a novel equipment for producing filtered-free whole beverages. This study investigated the color, nutrition, and flavor changes of whole mango juice (WMJ) treated by ISMS under various pressure (0–120 MPa). Results showed that ISMS well maintained the total soluble solid content, pH value, and yellow color of WMJ. The carotenoids were not destroyed with treatment pressure below 90 MPa, and the carotenoids bioaccessibility of all the WMJ samples was no change. More importantly, ISMS promoted the release of ascorbic acid and total polyphenols by disrupting cellular integrity, thus improving antioxidant activities of WMJ. Volatile compounds analysis found that WMJ samples had more terpenes and aldehydes when treated at 90 MPa, and possessed more esters at 120 MPa. These results demonstrated that ISMS might offer new opportunities to produce WMJ with excellent qualities at an industrial level.


Introduction
The demands for consuming additive free, minimally processed and healthy foods have been growing in recent years, which provides great opportunity for value-added products such as fruit juice in the global market . Fruit juice has become one of the most consumed beverages, with the juice market surging to 45.4 billion liters in 2018 and expecting to reach 50.6 billion liters by 2024 (Rai et al., 2022). Large nutritional loss occurs through processing (especially juicing and filtering) in the fruit juice industry, resulting in a significant difference in quality of juice versus whole fruit (Mohamedshah et al., 2020). It is clearly recommended in the US Dietary Guidelines for Americans (DGA 2015) to intake whole fruit with fiber rather than juice. Therefore, the production of whole fruit juice without filtration and reserving all edible parts such as pulp will become a trend, as it can retain total nutrients and be environmental friendliness.
Mango (Mangifera indica L.) is an important subtropical and tropical fruit worldwide with abundant bioactive compounds such as carotenoids, polyphenols, and ascorbic acid (Ntsoane et al., 2019). As a major mango processing products, mango juice gets the favor of customers for its attractive color, pleasant aroma, and abundant nutrients (Guan et al., 2016). As compared with filtered juice, whole mango juice (WMJ) can be more popular due to its all natural nutrients such as dietary fiber. However, fast sedimentation, color deterioration, bioactive compounds degradation, and volatile aroma loss are main challenges for whole fruit juice production (Beveridge, 2002), which hinders the development of whole fruit juice. Therefore, new process technologies must be developed to tackle the challenges.
Microfluidization has been used for juice process with excellent pulverization and homogenization effects through a combined mechanical force, including powerful shear, cavitation, high-velocity impaction, turbulence, and instantaneous pressure drop (Chen et al., 2012). Many studies demonstrated that microfluidization could increase the stability, enhance the nutritional characteristics, and improve sensory qualities of juice (Abliz et al., 2021;Karacam et al., 2015;Wang et al., 2019). However, the narrow flow channels of conventional microfluidizers are easily blocked and not conducive to the production of whole fruit juice (He et al., 2020). Recently, our research group developed a novel industry-scale microfluidizer system (ISMS). It possesses unusual micro-channel reaction chamber with unique impact modes, large flow channels, and high productive capacity in comparison with conventional microfluidizers . ISMS achieves a major innovation in beverages filtration-free at an industrial production level, preserving the nutrients of whole fruit and decreasing resource waste and environmental pollution (Guo et al., 2021;Li et al., 2021).
Our recent research successfully applied ISMS to produce WMJ, and confirmed ISMS had the advantage of improving the physical stability of WMJ. The increase in stability was led by the excellent superfine pulverizing effect of ISMS, which brought about the reduction of particle size, the crushing of cellular tissue, the increase of water-soluble pectin content, and the depolymerization of pectin (Ke et al., 2022). Color, nutrition, and flavor are also important qualities of fruit juice and susceptible to processing (Aghajanzadeh et al., 2021;Jimenez-Sanchez et al., 2017). The effects of ISMS on color attributes, nutritional qualities, and volatile compounds of WMJ are unclear currently, and the change of beverage flavor during ISMS processing has not been reported. Therefore, it is essential to understand the effects of ISMS on WMJ quality attributes comprehensively.
This research investigates the effects of ISMS on microstructure, physiochemical qualities (color attributes, bioactive compound contents, antioxidant activities, and carotenoids bioaccessibility), and volatile compounds of WMJ. The results would provide a broad understanding of WMJ quality changes during ISMS treatment and make for the application of ISMS to whole fruit juice processing.

Preparation of WMJ by ISMS
ISMS (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China) consists of a pre-pulverizer and an industry-scale microfluidizer. The schematic diagram of ISMS was presented in our previous study, and the whole mango juice was prepared using the method as described in our previous work (Ke et al., 2022). A 10 kg of mango pulps and 30 L of water were passed through the pre-pulverizer, and subsequently treated with the industry-scale microfluidization for one pass to prepare whole mango juice. The samples produced by microfluidization of 60, 90, and 120 MPa were named as WMJ-60, WMJ-90, and WMJ-120, and the outlet temperatures of which were 37.0, 40.9, and 51.8 °C, respectively. The control was WMJ-0 sample that was produced by pre-pulverizer but not microfluidization with outlet temperature 25.7 °C.

Total Soluble Solid, pH, and Color Attributes
A refractometer (PAL-1, Atago Co., Ltd., Japan) was used to measure the total soluble solid content of WMJ samples. A pH meter (DELTA-320, METTLER-TOLEDO Co., Ltd., Switzerland) was applied to determine the pH value. A colorimeter (CM-5, Konica Minolta Holdings Inc., Japan) was used to assay the color. The L*, a*, and b* were recorded, which represents lightness, redness/greenness, and yellowness/blueness, respectively. The total color difference (ΔE) and chroma (C*) were then calculated as the following equations (Pathare et al., 2013): Here, L 0 *, a 0 *, and b 0 * were values of WMJ-0 sample, while L*, a*, and b* were values of WMJ samples treated with ISMS.

Microstructure
Based on the existing research reported by Wang et al. (2020), 20 μL of WMJ samples was mixed with toluidine blue solution (0.1%) for 2 min. The microstructure was imaged using an optical microscopy (CKX41, Olympus, Japan) at a 10× magnification. (1)

Ascorbic Acid Content
The determination of ascorbic acid was carried out based on the method of Wang et al. (2019) with minor modifications. The WMJ samples were extracted with trichloroacetic acid (50 g/L), and then centrifuged (Biofuge Primo R, Thermo Scientific Heraeus, USA) with a fixed angle rotor at 4500 g for 15 min at 4 °C to collect the supernatant. The extract was mixed with trichloroacetic acid (50 g/L), 4,7-diphenyl-1,10-phenanthroline (5 g/L), ethanol, phosphoric acid (0.4%, v/v), and ferric chloride (0.3 g/L), and then incubated at 30 °C for 60 min. The absorbance of mixture was evaluated at 534 nm.

Total Polyphenols Content and In Vitro Antioxidant Activities
According to the method of Ibarra-Garza et al. (2015), the total polyphenols content of WMJ samples was measured using Folin-Ciocalteu method. The WMJ samples were extracted with 80% (v/v) aqueous methanol and then centrifuged (Biofuge Primo R, Thermo Scientific Heraeus, USA) with a fixed angle rotor at 4500 g for 15 min at 4 °C to gather the supernatant. The extract was mixed with distilled water and Folin-Ciocalteu reagent, and then incubated for 10 min in the dark at room temperature. Na 2 CO 3 solution (20%, w/v) was added to the mixture, and placed into water bath at 30 °C for 30 min. The absorbance of mixture was evaluated at 750 nm. Results were calculated as μg gallic acid equivalent/g of juice (μg GAE/g). The antioxidant activities were assessed by the assays of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH • ) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) radical (ABTS •+ ) scavenging capacity, and ferric reducing antioxidant power (FRAP). The DPPH • and ABTS •+ scavenging capacities of total polyphenol extracts were determined by the reported methods with minor modifications (Xu et al., 2019). The FRAP was determined by the previous methods described by Deng et al. (2019). Briefly, the extracts were mixed with DPPH • solution (0.1 mmol/L) and then incubated for 30 min in the dark at room temperature. The absorbance of mixture was evaluated at 517 nm. The extracts were added to freshly prepared ABTS •+ working solution and then incubated for 6 min in the dark at room temperature. The absorbance of mixture was evaluated at 517 nm. FRAP reagent was prepared with acetate buffer (300 mmol/L, pH 3.6), 1,3,5-tri (2-pyridyl)-2,4,6-triazine (10 mmol/L), and ferric chloride (20 mmol/L) at a ratio of 10:1:1 (v/v/v). The extracts were mixed with FRAP reagent and incubated for 30 min at 37 °C. The absorbance of mixture was evaluated at 593 nm. DPPH • and ABTS •+ scavenging capacities, and FRAP were calculated as mg ascorbic acid equivalent/g of juice (mg VCE/g).

Carotenoids Distribution, Content, and In Vitro Digestion
Carotenoids Distribution Carotenoids distribution in the WMJ samples was examined by a confocal laser scanning microscopy (CLSM, LSM710, Carl Zeiss, Jena, Germany). WMJ samples were mixed with 1 mg/mL of the Nile Red to trace fat-soluble carotenoids. The stained samples were observed using 514 nm excitation wavelength and 621 nm emission wavelength at 20 × of magnification (Abliz et al., 2021).
Carotenoids In Vitro Digestion As described by Liu et al. (2016) and Mapelli-Brahm et al. (2018), a 12 g of WMJ samples was added with 7.5 mL of simulated saliva fluid (prepared with 30 mg/mL mucin and various salts). The mixture was adjusted to pH 6.8 with NaOH solution, and incubated for 10 min at 37 °C. Then add 7 mL of simulated gastric fluid (prepared with 2.6 mL/L HCl, 2 g/L NaCl, and 3.2 g/L pepsin). The mixture was adjusted to pH 2.5 with HCl solution, and incubated for 2 h at 37 °C. The pH value of mixture was further adjusted to pH 7.0. Then, 3.5 mL of bile salt solution (54 mg/mL), 2.5 mL of pancreatin solution (36 mg/mL), and 1.5 mL of simulated small intestine fluid (218.7 mg/mL NaCl and 36.7 mg/mL CaCl 2 ) were added. The resulting mixture was adjusted to pH 7.0, and incubated for 2 h at 37 °C. The final raw digesta was centrifuged (Biofuge Primo R, Thermo Scientific Heraeus, USA) with a fixed angle rotor at 4500 g for 1 h at 4 °C to collect the "micelle" fraction containing carotenoids in the supernatant. The carotenoids retention rate (CR) and carotenoids bioaccessibility (CB) were calculated as follows (Ding et al., 2020): where C initial , C raw digesta , and C micelle were carotenoid contents in initial samples, raw digesta, and "micelle" fraction, respectively. The carotenoids in micelle and raw digesta were then extracted and quantified according to the method described above.

Volatile Compounds
Volatile compounds were determined by an HS-SPME-GC-MS method . Briefly, each headspace bottle (20 mL) contained 7 g of WMJ samples, 2.52 g of NaCl, and 20 μL 2-octanol (32.88 μg/mL), and was incubated for 10 min at 45 °C before the extraction. Then volatiles were extracted by an SPME fiber (DVB/CAR/PDMS, Supelco, Bellefonte, PA) for 40 min at 45 °C. The volatiles were measured using a GC-MS system (Agilent Technologies, Santa Clara, CA) carried with a DB-Wax column (30 m × 0.25 mm × 0.25 μm; Agilent Technologies). The initial oven temperature of the GC column was 40 °C and maintained for 1 min, and then the temperature increased at 2 °C/min to 60 °C and held for 1 min, followed by an increase to 140 °C at 4 °C/min up and held for 2 min, followed by an increase to 250 °C at 10 °C/min and held for 2 min. The mass spectrometer was in electron ionization mode with a scan range of m/z 35-500 at 70 eV. The temperatures of MS ion source and transfer line were 230 °C and 280 °C, respectively.
Volatile compounds were preliminarily identified with the database of the NIST 2017 library. For further qualitative analysis, linear retention index (LRI) was calculated by n-alkanes (C3-C9, C7-C40). An internal standard (2-octanol) method was used for the quantification of identified compounds, and the calculation formula was as Eq. (5). Calibration factors were regarded as 1.00.
where m s was the concentration of identified volatiles (μg/ kg); m 0 and m i were the weight of WMJ samples (g) and 2-octanol (μg); and A S and A i were the peak area of identified volatiles and 2-octanol.

Statistical Analysis
All tests were conducted for three times.

Total Soluble Solid, pH, and Color Attributes
The total soluble solid (TSS) and pH values of WMJ treated with ISMS under different pressure conditions are summarized in Table 1. The TSS of WMJ in this research ranged from 4.63 to 4.73°Brix, which was no significant change (p > 0.05) during ISMS treatment. Similar result was reported in peach juice by Wang et al. (2019). The pH values of WMJ ranged from 4.54 to 4.60, which showed fluctuations but no much changes after ISMS treatment. This was similar with the finding that high pressure homogenization had no impact on pH values of juice (Zhou et al., 2017). These results indicate ISMS could well maintain the TSS and pH of WMJ. Color attributes greatly influence consumer acceptability and preference of fruit juice (Buve et al., 2021). Therefore, color attributes of WMJ samples during ISMS processing were measured, and results are showed in Table 1. The L*, These results showed the appearance of WMJ treated by ISMS became clearer, more yellowish, and with a more intense color. This might be contributed to the fact that ISMS increased the light transmission by reducing particle size (Kaneiwa et al., 2013). However, the color changes caused by ISMS were not observed obviously by naked eyes, as all WMJ samples had the ΔE values less than 3 (Zhou et al., 2017). These findings were similar to the results obtained in whole corn slurry prepared by ISMS (Guo et al., 2021). Overall, ISMS did not adversely affect the apparent color of WMJ. Figure 1 shows the optical microscope images of WMJ samples treated with ISMS under different pressure conditions. It can be seen that ISMS treatment markedly disrupted the cell walls. Specifically, WMJ-0 presented intact cells with integral walls. The cell structure of WMJ samples was significantly disrupted after ISMS processing, and the cellular tissues were broken into smaller fragments with the pressure increased. At the same time, ISMS treatment promoted the release of cellular contents. Similar findings were reported in whole tomato juice by Dai et al. (2022). The disruption and leakage of cell structure could be caused by the complex mechanical force (such as powerful shear, cavitation force, and impact force) during ISMS processing (Ke et al., 2022). These results suggest that ISMS treatment facilitates cell disruption and the release of intracellular components.

Ascorbic Acid Content
Ascorbic acid is an important bioactive compound in mango fruits. Ascorbic acid content of WMJ samples treated with ISMS under different pressure conditions is showed in Fig. 2A. The content of ascorbic acid was increased when ISMS pressure increased. Specifically, ascorbic acid contents of WMJ-60, WMJ-90, and WMJ-120 increased by 7%, 13%, and 15% as compared with WMJ-0, respectively. The increase in ascorbic acid content of WMJ was associated with the destruction of plant cell structure. A removal of dissolved oxygen by cavitation effect of ISMS (the degradation of ascorbic acid can be caused by dissolved oxygen) might also prevent ascorbic acid from degrading (Cheng et al., 2007;Yildiz, 2019). However, many studies found conventional high pressure homogenization reduced the content of ascorbic acid in fruit juices (Szczepanska et al., 2021;Yi et al., 2018). It indicates that ISMS processing has a unique advantage of promoting the release of ascorbic acid in WMJ.

Total Polyphenols Content and Antioxidant Activities
Polyphenols in mango fruits have many functional properties. Therefore, total polyphenols content of WMJ samples treated with ISMS under different pressure conditions was measured, and results are showed in Fig. 2B. The total polyphenols content of WMJ-0 was 102.4 μg/g and showed no significant difference from that of WMJ-60 (p > 0.05), while WMJ-90 and WMJ-120 showed highest total polyphenol contents (both 105.9 μg/g). The increase in polyphenols content of WMJ was attributed to the disruption of cells. In addition, microfluidization treatment has been reported to promote the release of polyphenols entrapped in fiber matrix (Mert, 2020), which might result in the increased total polyphenols content of WMJ in this research. Similar finding was reported in whole soybean milk that the isoflavones content increased after ISMS treatment . The effects of ISMS on ABTS •+ and DPPH • scavenging capacity, and FRAP of WMJ are presented in Fig. 2D. ISMS did not influence the ABTS •+ scavenging activity of WMJ samples. However, DPPH • scavenging activity and FRAP were slightly improved by ISMS treatment, which resulted from the increase of total polyphenols content. The release of ascorbic acid might also result in the enhanced DPPH • scavenging activity and FRAP. The effects of ISMS treatment on DPPH • scavenging activity and FRAP were different from that of ABTS •+ scavenging capacity, which might be due to the different capacities of bioactive compounds to scavenge various free radicals (Maqsood & Benjakul, 2010). Similar results were found in whole corn slurry that ISMS treatment Fig. 1 Microscopy images of whole mango juices treated by industryscale microfluidizer system under different pressure conditions. Note: Bar corresponds to 200 μm. WMJ-0, WMJ-60, WMJ-90, and WMJ-120 refer to whole mango juice samples treated by industry-scale microfluidizer system under 0, 60, 90, and 120 MPa, respectively improved the DPPH • scavenging activity because of antioxidants liberation (Guo et al., 2021). These results manifest ISMS is beneficial to improve antioxidant activities of WMJ.

Carotenoids Content and Carotenoids Bioaccessibility
Mango fruits are rich in carotenoids, which are sensitive to processing conditions. Therefore, carotenoids content of WMJ samples treated with ISMS under different pressure conditions was measured. Different from ascorbic acid and total polyphenols, the carotenoids content was no significant change (p > 0.05) as ISMS pressure increased from 0 to 90 MPa (Fig. 2C). However, the carotenoids content of WMJ-120 was reduced by 39% compared with WMJ-0 as the pressure further raised to 120 MPa. This might be caused by the higher temperature (51.8 °C for WMJ-120) generated by ISMS treatment at 120 MPa. Abliz et al. (2021) found that microfluidization treatment with the pressure ranged from 50 to 150 MPa caused the reduction of total carotenoids Fig. 2 The ascorbic acid content (A), total polyphenols content (B), carotenoids content (C), antioxidant activities (D), and carotenoids retention rate and bioaccessibility (E) of whole mango juices treated by industryscale microfluidizer system under different pressure conditions. Note: Dif-ferent letters with the same color denote significant difference (p < 0.05). WMJ-0, WMJ-60, WMJ-90, and WMJ-120 refer to whole mango juice samples treated by industry-scale microfluidizer system under 0, 60, 90, and 120 MPa, respectively Fig. 3 Carotenoids distribution of whole mango juices treated by industryscale microfluidizer system under different pressure conditions. Note: Bar corresponds to 50 μm. WMJ-0, WMJ-60, WMJ-90, and WMJ-120 refer to whole mango juice samples treated by industry-scale microfluidizer system under 0, 60, 90, and 120 MPa, respectively content in the sea buckthorn juice. The result indicates that carotenoids in WMJ can be well retained with the ISMS pressure below 90 MPa.
The CR after in vitro digestion and CB of WMJ samples treated with ISMS under different pressure conditions are showed in Fig. 2E. The CR of WMJ samples showed no significant difference (p > 0.05) when ISMS pressure increased from 0 to 90 MPa, but then decreased at 120 MPa. However, the CB of all the WMJ samples had no significant change (p > 0.05) after ISMS treatment. These results might result from the fact that the particles size in WMJ reduced and the specific surface area increased as ISMS pressure increased. Carotenoids belong to fat-soluble compounds, the distribution of carotenoids can be observed by the distribution of Table 2 Volatile compounds identified in whole mango juices treated by industry-scale microfluidizer system under different pressure conditions by gas chromatography-mass spectrometry (GC-MS) Reported results correspond to mean ± standard deviation. Different letters within the same row denote significant differences (p < 0.05). n.d. means not detected due to the concentration of given compound was below the detection limit. LRI means linear retention index. WMJ-0, WMJ-60, WMJ-90, and WMJ-120 refer to whole mango juice samples treated by industry-scale microfluidizer system under 0, 60, 90, 120 and MPa, respectively lipids using confocal laser scanning microscopy to a certain extent. As shown in Fig. 3, the carotenoid particles in WMJ samples became progressively smaller and the specific surface area increased at higher pressure. On one hand, the improvement of specific surface area increased the exposure of carotenoids to unfavorable pH in gastrointestinal passage and made it easier to degrade during digestion, which caused the decrease of CR in WMJ-120 (Boonlao et al., 2022). On the other hand, particle size reduction was conducive to the bioaccessibility of carotenoids (Stinco et al., 2020), which was sufficient to offset the adverse effect of carotenoid degradation. Therefore, ISMS did not adversely influence the bioaccessibility of carotenoids though carotenoids content and CR decreased at 120 MPa. Similar result was found in carrot juice that high pressure homogenization processing with different pressure had no remarkable influence on the bioaccessibility of carotenoids .

Volatile Compounds
Volatile aroma is a key quality of mango juice and affects the acceptability. The effect of ISMS on volatile compounds of WMJ was measured by HS-SPME-GC-MS. Over all the WMJ samples, a total of 26 volatile compounds were identified, namely, 5 terpenes, 5 esters, 4 alcohols, 4 aldehydes, 3 ketones, 3 acids, and 2 others (Table 2). Among all the  Table 2. WMJ-0, WMJ-60, WMJ-90, and WMJ-120 refer to whole mango juice samples treated by industry-scale microfluidizer system under 0, 60, 90, and 120 MPa, respectively volatile compounds, terpenes had the highest content, followed by esters, alcohols, and aldehydes (Fig. 4). The most abundant compound was 3-carene, with sweet and rosin aroma. Similar results were found in previous study on Keitt mango juice . The change on volatile compounds of WMJ during ISMS processing was characterized by cluster analysis and PCA. The results indicated that ISMS treatment significantly influenced the volatile compounds of WMJ samples. As shown in Fig. 5A, the volatile compounds of WMJ-60 were close to that of WMJ-0, while volatile compounds of WMJ-90 and WMJ-120 changed significantly. The two principal PCs of PCA could explain 76.1% of the variability. As presented in Fig. 5B, WMJ-0 was obviously distinguished from WMJ samples treated with ISMS, which revealed aroma changed after ISMS processing. Specifically, the total concentration of volatile compounds increased first and then decreased with increasing pressure (Fig. 4). The total concentration of volatile compounds in WMJ-90 was the highest, it increased by 172% as compared with WMJ-0 (Table 2), mainly due to the liberate of terpenes and aldehydes. It indicates that ISMS treatment at 90 MPa is beneficial to the release of terpenes and aldehydes in WMJ. When the pressure was further raised to 120 MPa, the total concentration of volatile compounds (mainly terpenes and aldehydes content) decreased significantly, but the concentration of esters (e.g., ethyl butyrate) in WMJ-120 was highest among all the WMJ samples. The concentrations of alcohols and ketones decreased with the pressure increased, while there was no significant change in acids concentration. Similar result was found by Zhang et al. (2019) that the concentration of terpenes firstly increased and then decreased with increasing the pressure of high hydrostatic pressure processing. The reduction of terpenes content of WMJ-120 sample could be attributed to terpenoid degradation induced by heat and high pressure (Liu et al., 2014;Pan et al., 2011). But the increase of esters content could be associated with the oxidation of terpenes and the transformation of aldehydes and alcohols (Sun et al., 2021). These results show that ISMS treatment at 120 MPa promotes the synthesis of esters. Generally, terpenes provide a rosin smell, aldehydes and alcohols provide a grassy smell, and esters provide a fruity smell. Therefore, WMJ changed from a rosin and grassy taste to a fruity aroma with the pressure increased from 90 to 120 MPa. Overall, ISMS treatment at 90 MPa can be beneficial to the release of terpenes and aldehydes, while ISMS treatment at 120 MPa provides a unique fruity aroma for WMJ.

Conclusion
This study analyzed the effects of ISMS treatment under different pressure (0, 60, 90, and 120 MPa) on the physiochemical qualities and volatile flavor of WMJ. The results showed that ISMS treatment had no significant effect on the total soluble solid content, pH, and apparent color of WMJ. It had an advantage of maintaining carotenoids content with treatment pressure at 60 and 90 MPa, and could sustain carotenoids bioaccessibility. Interestingly, ISMS treatment disrupted the cell structure of mangoes and promoted the release of cellular contents. Ascorbic acid and total polyphenols contents of WMJ were markedly increased after ISMS treatment at 90 and 120 MPa, resulting in enhanced antioxidant activities. Meanwhile, WMJ treated with ISMS at 120 MPa contained more esters and exhibited a pleasant fruity aroma. Overall, ISMS treatment at 90 MPa was beneficial to nutritional qualities of WMJ, and the treatment of 120 MPa was conducive to the flavor. These findings suggest ISMS may be a promising technology for producing whole fruit juice with high-quality, health and sustainability.
Acknowledgements The authors thank the anonymous reviewers for their comments, and the editor for the guidance and proofreading.

Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

Competing Interests
The authors declare no competing interests.