隔离式冷对胡卜汁保存的好处
Cristina Bilbao-Sainz1, Carl Olsen1, Bor-Sen Chiou1
1U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA.
Journal of food science
|February 6, 2024
概括
隔离式冷 (IF) 保存了12周的胡卜汁,抑制了微生物的生长. 与热处理相比,这种方法保留了更多有益的化合物和抗氧化能力.
科学领域:
- 食品科学 食品科学 食品科学
- 食品保存 食品的保存方法
- 园艺科学 园艺科学
背景情况:
- 传统的热处理 (HT) 用于保存果汁可以降低营养质量.
- 微生物破坏限制了新鲜果汁的保质期.
- 需要使用其他保存方法来保持果汁的质量和安全性.
研究的目的:
- 评估同位体冷 (IF) 作为胡卜汁的保存方法.
- 为了比较IF胡卜汁与HT胡卜汁的微生物稳定性和质量属性.
- 评估IF对关键质量参数和生物活性化合物的影响.
主要方法:
- 胡卜汁使用同位体冷 (IF) 在-5°C/77 MPa和-10°C/100 MPa下保存了12周.
- 进行了对热处理 (HT) 汁的比较分析,储存在4°C的温度下.
- 分析了微生物种群,颜色,酶活性,胡卜素和多含量以及抗氧化能力.
主要成果:
- IF有效抑制了12周的总有氧细菌,酵母和菌,与HT不同,HT在3周后显示微生物生长.
- IF增强了胡卜素的提取能力,导致更深的色.
- 与新鲜和HT果汁相比,IF样品的胡卜素和多含量更高,抗氧化能力更大.
- 与HT相比,IF并没有显著降低酶活性 (氧化酶,多氧化酶,pectin甲基酶).
结论:
- 隔离式冷是热处理的一个有希望的替代方案,可以延长胡卜汁的保质期.
- IF确保了微生物安全性和生物活性化合物的优越保留以及抗氧化能力.
- 低温加工的IF更好地保留了胡卜汁的新鲜质量属性.
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