大气冷等离子处理对存储期间阴的果汁质量的影响
Emine Ozen1,2, Abhinav Mishra1, Rakesh K Singh1
1Department of Food Science and Technology, University of Georgia, Athens, Georgia, USA.
Journal of food science
|March 26, 2025
概括
大气冷等离子体 (ACP) 提供了一种非热食品加工方法. 经过ACP处理会影响果汁的质量,保留一些生物活性化合物和抗氧化活性,但微生物的减少是有限的.
科学领域:
- 食品科学 食品科学 食品科学
- 血技术是一项技术.
- 食品微生物学 食品微生物学
背景情况:
- 大气冷等离子体 (ACP) 是一种新兴的非热食品加工技术.
- 果汁的质量受到加工和储存条件的影响.
研究的目的:
- 评估非洲和非洲国家处理对果汁质量的影响.
- 评估储存对经过ACP处理的果汁的影响.
主要方法:
- 使用模拟空气 (SA) 或组合气体 (CG) 用ACP处理阴的果汁30-150秒.
- 物理化学性质,生物活性化合物和微生物存活率在治疗后和在4°C保存3周后被分析.
主要成果:
- ACP处理没有显著改变初始pH,°Brix或粘度,但pH在储存后下降.
- 储存后,经过ACP处理的果汁显示轻度降低,颜色增加.
- 总含量 (TPC) 最初下降,但存储后增加;抗氧化活性保持稳定.
- 在ACP中,Alicyclobacillus acidoterrestris子的减少有限,并且没有影响酵母/菌的数量,这些数量在储存期间增加.
结论:
- 经过ACP处理可以影响果汁的质量,包括颜色和生物活性化合物概况,储存后会出现一些变化.
- 虽然ACP显示出保留某些质量属性的潜力,但其在减少微生物,特别是子的有效性需要进一步研究.
- 经过ACP处理的果汁中抗氧化活性的稳定性与热巴氏杀菌形成鲜明对比,突出了这种非热技术的潜在好处.
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