在二甲基二碳酸盐处理和包装干预下混合果和激情水果果汁的质量评估和保质期预测

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Saeid Jafari¹, Nateekarn Rungroj¹, Mohammad Fikry^1,2,3

¹Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.

Foods (Basel, Switzerland)

|March 14, 2026

概括

与巴氏杀菌相比,二甲基二碳酸盐 (DMDC) 和玻璃包装显著延长了果-激情果汁的保质期. 通过DMDC处理,保留了关键的功能性质和微生物稳定性,为水果饮料提供了一种有希望的非热保存方法.

科学领域:

食品科学与技术食品科学与技术
食品化学食品化学
微生物学微生物学

背景情况:

冷藏的水果饮料需要有效的保存方法来保持质量和安全.
传统的巴氏杀菌可以影响感官和营养属性.
不热方法,如化学处理和先进的包装正在探索水果饮料的保存.

研究的目的:

用动力模型预测冷藏混合果和激情水果果汁的保质期.
为了比较二甲基二碳酸盐 (DMDC) 处理,巴氏杀菌和包装类型 (玻璃与PET) 在滑奶质量的有效性.
评估这些治疗对物理化学性质,功能属性和微生物稳定性的影响.

主要方法:

一种果和激情果汁混合的果汁在4°C下保存了6周.
处理方法包括二甲基二碳酸盐 (DMDC,250 ppm),消毒 (90°C为100s),并用玻璃或PET包装.
每周对物理化学参数 (pH,TSS,颜色),功能性质 (,黄,抗氧化活性 - DPPH,FRAP) 和微生物计数进行监测. 应用了动力模型 (零级和一级).

主要成果:

一级运动模型最好地描述了质量变化 (平均R2 = 0.936).
与对照组和巴氏杀菌相比,DMDC处理和玻璃包装显著保留了抗氧化剂,和黄的容量.
DMDC有效地抑制了微生物的生长,估计的保质期比巴氏杀菌 (27-29天) 长 (41-42天),特别是玻璃包装.

结论:

DMDC (250 ppm) 和玻璃包装的组合为果-激情水果果汁提供了一个优越的非热保存策略.
DMDC治疗有效地保持了功能性质和微生物稳定性,优于传统的巴氏杀菌.
动力模型提供了一个可靠的工具,用于预测不同保存场景下的水果饮料的保质期.

关键词:

二甲基二碳酸二甲基二碳酸盐果汁 Smoothie 果汁 Smoothie 果汁果汁果汁果汁果汁果汁非热加工的非热加工包装包装包装包装延长使用寿命的延长

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