血和热处理对汁质量的影响
D V S Souza1, M F Melo1, M M Q Ambrósio2
1Universidade Federal Rural do Semi-Árido - UFERSA, Centro de Ciências Agrárias, Departamento de Ciências Agronômicas e Florestais, Programa de Pós-graduação em Fitotecnia, Laboratório de Fisiologia Pós-colheita, Mossoró, RN, Brasil.
概括
冷血是一种新的汁保存方法,显示了减少大肠杆菌的潜力. 虽然热处理对微生物更有效,但冷等离子体提供了一个有前途的替代方案,对果汁质量产生独特的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 农业化学 农业化学
背景情况:
- 热处理是标准用于中和汁中的病原体,但降低了营养价值.
- 探索替代保存方法对于保持果汁质量和安全至关重要.
研究的目的:
- 评估冷血作为热处理的替代品,用于在"利马"汁中使大肠杆菌和白虫失活.
- 为了比较冷等离子体和热处理对汁物理化学和营养特性的影响.
主要方法:
- 汁样本经过冷血和常规热处理处理.
- 分析了微生物无活化 (大肠杆菌,C. albicans),颜色 (色彩角度,色彩),亮度和营养成分 (维生素C,胡卜素,多,黄).
- 评估了包括可溶固体,酸度,总糖和抗氧化活性在内的物理化学性质.
主要成果:
- 这两种治疗都减少了大肠杆菌,热处理实现了100%的无活化,而血的无活化率为16.72%. 也没有被非活化的*C. albicans*.
- 冷血降低了维生素C,胡卜素和多,但增加了黄,而热处理降低了胡卜素. 通过这两种方法,抗氧化剂活性保持不变.
- 与热处理和对照样本相比,等离子体处理降低了颜色强度,可溶性固体,酸度和总糖.
结论:
- 冷血对*C. albicans*的有效性有限,汁中*E. coli*的适度降低.
- 虽然冷血会改变果汁的成分,但在储存期间,它会保持或增强某些有益的化合物,如黄类化合物和抗氧化剂活性.
- 冷等离子体为汁加工提供了潜在的替代方案,与热处理相比,它提供了不同的质量属性,尽管对微生物控制需要进一步优化.
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