Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field
Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field
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微芯片脉冲电场对蓝莓汁微生物、理化参数及风味的评价
DOI：
10.1016/j.foodchem.2018.08.092
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发表时间：
2019-02-15
期刊：
影响因子：
8.8
通讯作者：
Sun, Ai-dong
中科院分区：
文献类型：
--
作者：
Zhu, Ning;Zhu, Yue;Sun, Ai-dong
比较了微芯片脉冲电场（MPEF）和高温短时杀菌（HTST）技术对鲜榨蓝莓汁微生物、理化特性和风味的影响。在350 V电压下，MPEF处理后，菌落总数、酵母菌和霉菌均被完全灭活，维生素C、花色苷、总酚、可滴定酸和色泽无明显变化。在4 ℃下贮藏30 d后，经MPEF和HTST处理的蓝莓汁中维生素C含量分别下降了11.52%和26.78%，均表现出微生物安全性，而MPEF能更有效地保护蓝莓汁的营养特性和色泽。此外，果汁的气味，味道和挥发性化合物的浓度变化相对较小的观察到的MPEF处理。因此，应用MPEF可能是HTST加工的理想替代处理，以确保蓝莓汁的货架期更长，功能性和营养价值更高。
The effect of microchip-pulsed electric field (MPEF) and high temperature short time sterilization (HTST) technologies on microbiological, physicochemical properties and flavor of freshly squeezed blueberry juice were compared. Under the MPEF treatment at 350 V, total plate count, total yeast and molds were completely inactivated, meanwhile, Vitamin C, anthocyanin, total phenols, titratable acid and color had no significantly changes. During storage of 30 days at 4 degrees C, Vitamin C decreased by 11.52% and 26.78% after MPEF and HTST treatments, all treated juices showed to be microbiologically safe, whereas MPEF can protect nutritionally related properties and color of blueberry juice samples more efficiently. Besides, relatively small changes of juice in odor, taste and volatile compounds concentration was observed by MPEF treatment. Hence, application of MPEF may be an ideal alternative treatment to HTST processing in order to ensure longer shelf life, higher functional and nutritional values of blueberry juice.