Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice.
Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice.
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DOI：
10.1111/1750-3841.13213
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发表时间：
2016
影响因子：
3.9
通讯作者：
Yuanshan Yu;Jijun Wu;Yujuan Xu;Gengsheng Xiao;Bo Zou
中科院分区：
文献类型：
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作者：
Yuanshan Yu;Jijun Wu;Yujuan Xu;Gengsheng Xiao;Bo Zou
研究了高压均质(HPH)和二甲基二碳酸二甲酯(DMDC)对桑果汁微生物品质和营养品质的影响。结果表明，在200 Mpa下反复HPH或添加250 mg/L的DMDC可显著抑制4℃下贮藏过程中桑果汁中微生物的数量(P<0.05)，且pH、TSS((O)Brix)、L*、a*和b*值在HPH-DMDC和HT处理的样品中没有显著变化(P>；0.05)。与HT相比，HPh-DMDC处理的总酚类物质保留率和α-葡萄糖苷酶抑制活性较高，而氰基3-葡萄糖苷、氰基3-芦丁糖苷和抗氧化能力的损失较高。总体而言，考虑到桑果汁的钝化和抑制本地微生物的能力，HPH-DMDC处理可以成为传统巴氏杀菌的有用替代方案。
In this study, the effect of high pressure homogenization (HPH) and dimethyl dicarbonate (DMDC) on microbial and nutrient qualities of mulberry juice was evaluated. Results showed that repeated HPH passes at 200 MPa or adding DMDC at 250 mg/L significantly inactivated the indigenous microorganisms in mulberry juice (P 0.05) in the population of microorganisms during subsequent storage at 4 °C. Moreover, no significant changes (P > 0.05) in the physical attributes, including pH, TSS ((o) Brix), L*, a*, and b* values were observed in the samples treated by the HPH-DMDC or by HT. Compared with HT, HPH-DMDC treatment resulted in a higher degree of retention in total phenolics, and α-glucosidase inhibitory activity, although the treatment led to higher losses in cyanidin 3-glucoside, cyanidin 3-rutinoside, and antioxidant capacity. Overall, HPH-DMDC treatment can be a useful alternative to conventional thermal pasteurization of mulberry juice, considering its ability to inactive, and inhibit indigenous microorganisms.