紫外线照射作为替代非热冷杀菌的替代方法,用于改善冷藏期间果汁的质量和微生物参数
Htay Htay Wai1, Khursheed Ahmad Shiekh2, Saeid Jafari2
1Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Small Scale Industries Department, Ministry of Cooperatives and Rural Development, Nay Pyi Taw 15011, Myanmar.
International journal of food microbiology
|March 1, 2024
概括
紫外线照射有效地保持冷藏期间的果汁质量和安全性. 这种方法可将保质期延长约14天,为热巴氏杀菌提供了替代方案.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品保存 食品的保存方法
背景情况:
- 在冷藏期间,果汁的质量和安全性是关键问题.
- 传统的巴氏杀菌方法可能会影响感官和营养素质.
- 探索像紫外线照射这样的替代性保存技术是必不可少的.
研究的目的:
- 为了研究紫外线辐射对冷藏期间果汁质量的影响.
- 用紫外线光确定微生物减少的动力模型.
- 评估紫外线处理作为热巴氏杀菌的替代方案.
主要方法:
- 果汁被暴露在120 J/cm2的紫外线辐射中.
- 评估了微生物数量 (总板数,酵母和菌,大肠杆菌).
- 测量了质量参数,包括颜色 (L*,a*,b*,∆E),pH值,可溶性固体总量,可定位酸度,化合物,黄含量和抗氧化活性 (DPPH,FRAP).
- 微生物无活化动力学是使用零顺序和第一顺序模型建模的.
主要成果:
- 在120 J/cm2的紫外线照射下,微生物负载减少了5.19 log.
- 微生物无活化遵循一个第一阶级的动力模型.
- 质量指标显示了治疗方法之间的微小差异,一些在储存期间下降,另一些增加.
- 与对照组相比,紫外线处理的果汁的保质期延长了大约14天.
结论:
- 紫外线处理是保鲜果汁热巴氏杀菌的可行替代方案.
- 紫外线照射有效地减少微生物负载,同时保持可接受的质量特征.
- 这项技术提高了果汁在冷藏期间的保质期和安全性.
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